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Turtle Cheesecake

"Our guests love this rich, delicious make-ahead dessert," field editor Jo Groth of Plainfield, Iowa relates.

14-16 ServingsPrep: 35 min. + cooling Bake: 55 min. + chilling

Ingredients

2 cups crushed vanilla wafers (about 60 wafers)
1/2 cup butter, melted
1 package (14 ounces) caramels
1 can (5 ounces) evaporated milk
2 cups chopped pecans, toasted, divided
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
1 cup (6 ounces) semisweet chocolate chips, melted and lightly cooled
Whipped cream, optional

Directions

In a bowl, combine wafer crumbs and butter; blend well. Press into
the bottom and 2 in. up the sides of a 10-in. springform pan. Place
pan on a baking sheet. Bake at 350° for 8-10 minutes or until
set. Cool on a wire rack.
In a saucepan or microwave melt caramels with milk; stir until
smooth. Cool for 5 minutes. Pour into crust; top with 1-1/2 cups of
pecans.
In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix
well. Add eggs; beat on low speed just until combined. Add
chocolate; mix just until blended. Carefully spread over pecans.

2 of 2

Turtle Cheesecake (continued)

Directions (continued)

Return to baking sheet.
Bake at 350° for 55-65 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around the
edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Garnish with remaining pecans and whipped cream
if desired. Refrigerate leftovers. Yield: 14-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 492 calories, 31 g fat (12 g saturated fat), 90 mg cholesterol, 232 mg sodium, 53 g carbohydrate, 3 g fiber, 7 g protein.