Chocolate Turtle Cheesecake the Second
Makes:
16 servings
Total Time:
5 hr 20 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- 1-1/2 cups crushed Nilla wafers (about 50)
- 3/4 cup Planters Chopped Pecans, divided
- 1/4 cup (1/2 stick) butter, melted
- 32 Kraft Caramels
- 3 Tbsp. milk
- 4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
- 1 cup sugar
- 1 cup Breakstone's or Knudsen Sour Cream
- 4 eggs
- 1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, divided
make it
Heat oven to 300 degrees Fahrenheit. Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13 by 9 inch baking dish.
Microwave caramels and milk on medium (50%) 4 to 5 minutes or until caramels are melted and mixture is well blended, stirring every 2 minutes. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
Bake 45 to 50 minutes or until center is almost set. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square;drizzle over cheesecake.
Notes
Healthy Living: Save 60 calories and 8 grams of fat per serving by preparing with Philadelphia Neufchatel Cheese and Breakstone's Reduced Fat or Knudsen Light Sour Cream.
