Tuesday, October 18, 2011

*Looking Around not seeing Kim Laughs I will just leave this really yummy recipe*

Turtle Cheesecake


24 OREO Cookies, finely crushed (about 2 cups)
6 Tbsp.  butter or margarine, melted
1 pkg. (14 oz.) Caramels
1/2 cup  milk
1 cup chopped  Pecans
3 pkg.  (8 oz. each)  Cream Cheese, softened
3/4 cup sugar
1 Tbsp.  vanilla
3 eggs
2 squares  Semi-Sweet Chocolate


HEAT oven to 325°F.
MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

How to Pipe Chocolate
Place a square of  Semi-Sweet Chocolate in freezer-weight resealable plastic bag; seal bag. Microwave on HIGH 30 sec. Squeeze bag to melt chocolate. Fold down top tightly and cut small piece (about 1/8 inch) off one of the bottom corners of bag. Holding top of bag firmly, drizzle chocolate through opening in desired patterns on cheesecake.
Reduce oven temperature to 300°F if using a dark nonstick spring form pan. 
*Giggles* I Know you ladies wont be able to not make this recipe it's one of my favorites
Bake On Goddesses Truly Yours Shauni


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