Turtle Cheesecake II

My friend, Laura, and I organized a clothing swap this past Friday and wanted to have some decadent treats for our thrifty swappers. We decided that I would make a cheesecake and she would do a chocolate fondue to enjoy with our wine.

This is the second Turtle Cheesecake recipe that I have tried (Here is the first one I blogged), and I think I like this one better. I found the recipe here, and just did a couple things to change it.

2 cups Ritz crumbs
1/2 cup melted butter
25 Kraft caramels1 (5 ounce) can evaporated milk
1 cup chopped cashews (I did mine in the food processor)
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 teaspoons vanilla
4 eggs
1 cup Turtles chocolates, cut into chunks
6 Turtles chocolates, cut in half for garnishing

Combine crumbs and butter. Press into the bottom of a 10-inch springform pan. Bake at 350 degrees for 8-10 minutes or until set; cool. Over low heat, melt caramels in milk, stirring until smooth. Cool 5 minutes. Pour into crust; top with cashews. In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Fold in Turtle pieces. Carefully spread over pecans. Bake at 350 degrees for 55-65 minutes or until filling is almost set. Turn off oven and allow cake and oven to cool together. Garnish with Turtle halves to allow for easy & even slicing.


The cake itself was prettier than this one lone leftover piece I brought home for Josh

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