Ingredients
-
2
-
6
-
1
-
2/3
-
1/2
-
2
-
4
-
1
-
2
-
4
-
1
-
1/3
-
2/3
-
-
Directions
Chocolate Surprise Turtle Cheesecake, This cheesecake has a surprise layer of chocolate on top of the crust when it is cut Mmmm, so yummy I was trying to mimic Johnny Carino’s Turtle Cheesecake, but I didn’t quite get it right This still tastes AWESOME, in my opinion, though I wouldn’t bother looking at the nutition info 🙂 *Note:* Prep time does not include cheesecake cooling or chilling time Updated 5/12/09 to add: The melted chocolate layer on top of the crust can become quite solid after refrigeration ( not how I envisioned it!), making it difficult to cut Fudge ice cream topping might be better AND stay ooey-gooey when the cheesecake is cold If you try this out, let me know what you did and how it works out!, oh my this cheesecake hits the spot!!! i made it for a new years party and tons of people loved it! i dont even think i could improve it if i tried! very good!
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Steps
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1
Done
|
Combine Graham Cracker Crumbs, 1/2 Cup of Pecans, and Butter; Blend Well. Press Into the Bottom and 1 Inch Up the Sides of a 10-Inch Springform Pan. Place the Crust in the Refrigerator While Making the Ganache. |
|
2
Done
|
Combine the 1/2 Cup Heavy Whipping Cream and 2 Tablespoons Butter in a Microwave-Safe Measuring Cup. Heat on High For 30 Seconds, or Until the Butter Melts. Add the Chocolate Chips, and Stir With a Wire Whisk Until Mixture Is Smooth (heating in 20-Second Increments on High, If Necessary). |
|
3
Done
|
Pour, and Spread, Over the Crust, Within 1 Inch from the Edges of the Pan. Place in the Freezer Until Fudge Is Firm, About 30 Minutes. |
|
4
Done
|
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; Do not Over-Mix. Carefully Spread Over the Ganache Filling. |
|
5
Done
|
Bake, in a Water Bath, at 350 Degrees For 1 Hour and 5 Minutes, or Until Filling Is Almost Set. Let Cheesecake Sit in the Turned-Off Oven For One Hour With the Door Ajar. |
|
6
Done
|
Remove from the Oven, and Cool, on a Wire Rack, to Room Temperature. Chill in the Refrigerator Overnight. |
|
7
Done
|
the Next Day, in a Saucepan Over Medium Heat, Melt the Bag of Unwrapped Caramels With 1/3 Cup of Cream, Continuously Stirring Until Smooth. Take Off the Heat, and Cool 5 Minutes. Pour on Top of Cheesecake Within 1 Inch of the Edge. |
|
8
Done
|
Coat the Sides and Top Edge With Remaining Pecans and Melted Chocolate Drizzled Around the Edge. When Ready to Serve, Cut the Cheesecake With a Hot Knife. (store the Unused Caramel in Fridge as Dipping Sauce For Fruit.). |
