Rating: 4.5 stars
281 Ratings
  • 5 star values: 214
  • 4 star values: 53
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 2

Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.

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  • Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). 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 degrees F (175 degrees C). 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 (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

Tips

TURTLES® is a registered trademark of DeMet's Candy Company.

Nutrition Facts

671 calories; protein 10.1g; carbohydrates 63.3g; fat 44.1g; cholesterol 113.5mg; sodium 363.2mg. Full Nutrition
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