Chocolate Turtle Cheesecake
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"This heavenly cheesecake is layered with caramel and chocolate and served up in a pecan crust."
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Ingredients5 h 50 m servings 476 cals
Original recipe yields 16 servings
- Heat oven to 350 degrees F.
- Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
- Beat cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
- Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.
Per Serving: 476 calories; 32.1 g fat; 44.4 g carbohydrates; 7.9 g protein; 120 mg cholesterol; 343 mg sodium. Full nutrition