This decadent cheesecake will remind you of a turtle sundae!
Do you crave Turtle sundaes? Do you swerve through traffic every time you see your favorite ice cream place offers turtle custard? Well here's just one more item to add to your list. This Caramel Pecan Cheesecake offers heaven on earth to the taste buds that demand the great and powerful "turtle" combination of flavors. Just a hint of chocolate and a delicious amount of pecan and caramel make this dessert a winner!
Instructions
1. Preheat oven to 350. Combine crushed cookies and butter in small bowl. Press into bottom and sides of a 9" springform pan. Bake for 10 minutes. Cool.
2. Set aside 2 tablespoons of evaporated milk. Melt caramels together with the rest of the evaporated milk in small saucpan. Stir until smooth. Pour into crust lined pan and spread until bottom is evenly coated. Sprinkle with pecans. Refrigerate until end of next step. Melt chocolate chips together with reserved milk until smooth. This can be done either in microwave or on stove.
3. Combine cream cheese, sugar and vanilla in large mixing bowl. Beat on medium until combined. Add eggs and beat until combined. Add melted chocolate and stir. Remove crust from refrigerator, and pour filling into it.
4. Place pan on cookie sheet and bake about 40 minutes or until center of cake appears set when jiggled. Cool on wire rack for 15 minutes, then loosen crust from sides of pan. Cool an additional 30 minutes. Cover and refrigerate at least 4 hours before serving.
5. Drizzle pieces with carmel ice cream topping and additional melted chocolate, after cutting, but before serving. Sprinkle with chopped pecans and finish with a spoonful of whipped cream. Enjoy!
Tags: before serving, crust from, evaporated milk, melted chocolate, Pecan Cheesecake, Sprinkle with
