Chocolate Turtle Cheesecake
TOTAL TIME: Prep: 20 min. Bake: 20 min. + chilling
YIELD: 2 servings.
I always get compliments when I whip up this rich little cheesecake. With layers of caramel, chocolate and vanilla, it's an instant classic. —Erin Byrd, Springfield, Missouri
Ingredients
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1/3 cup crushed vanilla wafers (about 10 wafers)
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4 teaspoons butter, melted
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4 ounces cream cheese, softened
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2 tablespoons sugar
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1/2 teaspoon vanilla extract
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2 tablespoons beaten large egg, room temperature
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2 tablespoons hot fudge ice cream topping, warmed
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3 tablespoons hot caramel ice cream topping
Directions
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1.
In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1/2 in. up the side of a greased 4-in. springform pan.
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2.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread half the mixture into crust. Stir fudge topping into remaining batter; gently spread over cream cheese layer. Place pan on a baking sheet.
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3.
Bake at 350° until center is almost set, 20-25 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
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4.
Refrigerate overnight. Remove side of pan. Drizzle caramel topping over cheesecake.
Nutrition Facts
1/2 cheesecake: 554 calories, 34g fat (18g saturated fat), 137mg cholesterol, 462mg sodium, 58g carbohydrate (48g sugars, 1g fiber), 7g protein.
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