Friday, 30 November 2012

Turtle Cheesecake


I'm FINALLY getting around to posting the second dessert I made for Thanksgiving this year. I know it's super late, but better late than never right?

This cheesecake could be great for any holiday, not just Thanksgiving. It could even be for birthdays...you know, it could even just be for Tuesdays.



I decided that since this was going to be for a holiday I would try to decorate it a bit fancier than I normally would. I even tried making these things the recipe book calls "sugar creations" (the glass-like decorations that you might see on the cake). Mine look nowhere near as nice as the ones in the book do, and I would not recommend them. They kept bending or falling over, generally they were just more hassle than they were worth.

Regardless, now that the holiday season is upon us I can't wait to start making and sharing some delicious holiday recipes with you! This is definitely one of my most favorite times of the year :)


Turtle Cheesecake
Total Bake Time: 55mins       Yields: approx 12 servings

Ingredients:
THE CRUST
1/2 cup butter
2 cups graham cracker crumbs

THE CARAMEL LAYER
12 oz Bag of caramels (around 40 candies)
1/4 cup evaporated milk
1 cup chopped pecans

THE CREAM CHEESE LAYER
2 (8oz) pkgs cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate chips

Directions:
THE CRUST
1) Preheat oven to 350 F.
2) Melt butter in a small saucepan over medium heat. Add crumbs and stir until well mixed,
3) Press crumbs into the bottom of an ungreased 9-inch springform pan. Bake for 5 minutes, then cool. Keep oven heated at 350 F.

THE CARAMEL LAYER
1) Heat the caramels and evaporated milk and a medium saucepan on medium heat. Stir often, and mix until smooth.
2) Spread the caramel onto the crust and sprinkle with pecans.

THE CREAM CHEESE LAYER
1) In a large bowl, beat together cream cheese, sugar and vanilla until completely combined. Slowly beat in eggs, one at a time, until just combined.
2) In a microwave-safe bowl, heat chocolate chips in 30-second increments until melted and smooth. Pour chocolate into the cream cheese mixture and stir until combined.
3) Pour the cream cheese mixture over the caramel and pecans. Bake, uncovered, for 50 minutes until the cake has set.
4) Remove from oven, and run a knife around the edge of the pan so that the top will not crack. Cool completely.
5) Garnish with whipped cream, chocolate-dipped pecans, chocolate shavings, or as desired.


(Recipe adapted from Festive Baking)

1 comment:

  1. Oh my gosh this looks so good. I love turtle anything... I guess I basically love chocolate anything. This is definitely a Tuesday worthy dessert :)

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