Recipe found on All Recipes here when we searched for a turtle cheesecake for Juli's birthday. The way he makes this one is a bad plan. The taste is fine but making the caramel a layer means the top cheesecake slides off. Better to make the cheesecake and swirl in the chocolate part and the caramel part. Also add more pecans. Read the comments, many recommend to bake in a water bath.
2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ teaspoons vanilla extract
2 eggs
½ cup semisweet chocolate chips
Preheat the oven to 350°F. Butter a 9" springform pan.
Toast the pecans in the preheated oven for 6 minutes. Remove pecans and set aside. Leave oven at 350°F. In a small saucepan, melt the unsalted butter.
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°F. Remove and allow to cool.
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. Sprinkle the nuts over the top.
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.
Bake at 350°F for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ teaspoons vanilla extract
2 eggs
½ cup semisweet chocolate chips
Preheat the oven to 350°F. Butter a 9" springform pan.
Toast the pecans in the preheated oven for 6 minutes. Remove pecans and set aside. Leave oven at 350°F. In a small saucepan, melt the unsalted butter.
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°F. Remove and allow to cool.
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. Sprinkle the nuts over the top.
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.
Bake at 350°F for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
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