Myrtle’s Turtle Cheesecake Recipe
Everything you love about Turtle candies in a yummy cheesecake! Pecans, caramel and chocolate!
Ingredients:
Crust
2 Cups Vanilla Wafer Crumbs
6 Tbsp. Unsalted Butter
Cheesecake Filling
14 oz. individually wrapped Caramels, unwrapped
1 (5 oz.) can Evaporated Milk
1 Cup Pecans, chopped
3 (8 oz.) packages Cream Cheese
1/2 Cup White Sugar
1 1/2 tsp. Vanilla Extract
2 Eggs
1/2 Cup Semi-sweet Chocolate Chips
Preheat oven to 350 degrees F. Butter one 9” spring form pan.
Directions:
Toast the pecans at 350 degrees F for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees 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 spring form pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees 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 degrees F for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
Yields: 12 servings
