Chocolate, Caramel, and Pecans!

Turtle Cheesecake
Recipe:

• 2 cups vanilla wafer crumbs (I used a graham cracker crust, see recipe below)
• 6 tablespoons unsalted butter
• 14 ounces individually wrapped caramels, unwrapped (I used homemade caramel, see recipe below)
• 1 (5 ounce) can evaporated milk
• 1 cup chopped pecans
• 3 (8 ounce) packages cream cheese
• 1/2 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1/2 cup semisweet chocolate chips

Original recipe can be found at Allrecipes.com website. Graham cracker crust, whip cream, and caramel recipe can be found in Better Homes and Garden Recipe Cook Book.

Directions for original recipe:

1. Preheat oven to 350 degrees. Butter one 9 inch springform pan.
2. Toast the pecans at 350 degrees for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees. In a small saucepan, melt the unsalted butter.
3. Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees. Remove and allow to cool. *If you want to use graham cracker crust recipe scroll down to see directions.
4. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. *If you want to use homemade caramel recipe scroll down to see directions. Sprinkle the nuts over the top.
5. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
6. Bake at 350 degrees for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

Recipe for graham cracker crust:

• 1/3 cup butter
• 1/4 cups sugar  
• 1 1/4 cups finely crushed graham crackers

Added By Me:

• 2 tablespoons cinnamon 
  

Directions for graham cracker crust:

1.  Melt butter; stir in sugar and cinnamon. Add crushed graham crackers; toss to mix well. 
2. Spread evenly into a 9-inch pie plate or springform pan. Press onto bottom and sides to form firm, even crust.
3. Chill about 1 hour or till firm (Or bake at 375 degree oven for 4 to 5 minutes or till edges is lightly browned. Cool on a wire rack before filling).

Recipe for caramel:

• 1/2 cup packed brown sugar
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/3 cup half and half or light cream
• 2 tablespoons light corn syrup
• 1 tablespoon butter
• 1/2 teaspoon vanilla 

Directions for caramel:

1. In a heavy saucepan combine brown sugar and cornstarch. Stir in water. Stir in half and half or light cream and corn syrup.
2. Cook and stir till bubbly (mixture may appear curdled). Cook and stir for 2 minutes more.
3. Remove saucepan from heat; stir in butter and vanilla. *I would save just enough for drizzling over the top of the cheesecake as well.

Recipe for whip cream:

• 1 cup of whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla

Added By Me:

• Chocolate Brown food dye 

Directions for whip cream:

1. In a mixing bowl combine whipping cream, sugar,and vanilla. Beat together with a Kitchen Aid or an electric mixer on medium speed till soft peaks form. If adding food dye whip slowly by hand (don't want to take away from the thickness of the whip cream).

Serves 12 (depending on portions)
Calories: If you're planning on making this I assume you're not a calorie counter. Enjoy!

If you love chocolate and cheesecake this is the sweet dessert for you! This light fluffy cake will have you going back for more.

Till next time, from my kitchen to yours... Bon Appétit!