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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turtle Cheesecake Recipe

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This recipe for Turtle Cheesecake is from Our Family Recipes ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cookie crumbs (ground in food processor)
6 tbsp butter
14 oz (50) individually wrapped caramels, unwrapped
5 oz can evaporated milk
1 cup chopped pecans
3 - 6 oz packages cream cheese (18 oz)
½ cup sugar
1½ tsp vanilla
2 eggs
½ cup semisweet mini chocolate chips
Directions:
Directions:
Preheat oven to 350º. Spray 9" spring form pan with non stick spray.

Toast pecans at 350º for 8 minutes. Remove and set aside.

In small sauce pan, melt butter. Combine cookie crumbs with melted butter and press into the bottom of pan.

In a double boiler, melt caramels in the evaporated milk. Stir until smooth. Pour caramel mix over crust and sprinkle with half of nuts.

Combine cream cheese, sugar, vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Stir in 1/2 of chocolate chips.

Pour the batter over the caramel layer. Sprinkle the top with remaining chips and nuts.

Bake for 40 minutes or until barely set. Chill over night in refrigerator.

 

 

 

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