PHILLY Chocolate Turtle Cheesecake |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
|
This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust. Ingredients:
1 1/4 cups finely chopped toasted pecans |
2 tablespoons non-hydrogenated margarine, melted |
2 tablespoons sugar |
32 kraft caramels, chopped |
3 tablespoons milk |
3 (250 g) packages philadelphia brick cream cheese, softened |
3/4 cup white sugar |
3 eggs |
1 (8 ounce) package bakers semi-sweet chocolate, melted, cooled slightly |
1/2 cup pecan halves, toasted |
Directions:
1. Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
2. Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
3. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.
|
|