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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. all-purpose flour
3 T. granulated sugar
3/4 c. butter, chilled
3/4 c. finely chopped pecans
3 T. light cream
32 caramels
1 c. chopped pecans, toasted
3 8-oz. pkg. cream cheese, softened
1 c. brown sugar, packed
2 T. all-purpose flour
3 eggs
1 c. creamed cottage cheese, pureed in blender
1 1/2 tsp. vanilla extract
1 c. whipping cream
7 1-oz. squares semisweet chocolate, chopped
1 c. chopped pecans, toasted, for garnish
Preheat oven to 350F; spray a 10-inch spring-form pan with cooking spray.
Sift together flour and sugar; cut in butter and pecans until mixture resembles coarse crumbs.
Press in bottom and 1 inch up side of spring-form pan.
Bake at 350F oven for 15 minutes; cool on wire rack for 10 minutes.
In small saucepan, combine evaporated milk and caramels over medium-low heat.
Stir until caramels are melted; spread evenly over crust and sprinkle pecans over top.
In large bowl, beat cream cheese and brown sugar until smooth; beat in flour.
Add eggs, one at a time, beating after each addition until just combined.
Stir in cottage cheese and vanilla; beat on low until just combined.
Spread evenly over pecans; place pan on rimmed baking sheet.
Bake at 350F for 1 hour, or until center appears nearly set. Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Place semisweet chocolate and whipping cream in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; cool to room temperature.
Pour over cheesecake, allowing glaze to drip down side in smooth, even coating.
Sprinkle pecans over top. Refrigerate at least 4 hours or overnight before serving.
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CHEESECAKE - TURTLE TOFFEE
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. all-purpose flour
3 T. granulated sugar
3/4 c. butter, chilled
3/4 c. finely chopped pecans
3 T. light cream
32 caramels
1 c. chopped pecans, toasted
3 8-oz. pkg. cream cheese, softened
1 c. brown sugar, packed
2 T. all-purpose flour
3 eggs
1 c. creamed cottage cheese, pureed in blender
1 1/2 tsp. vanilla extract
1 c. whipping cream
7 1-oz. squares semisweet chocolate, chopped
1 c. chopped pecans, toasted, for garnish
Preheat oven to 350F; spray a 10-inch spring-form pan with cooking spray.
Sift together flour and sugar; cut in butter and pecans until mixture resembles coarse crumbs.
Press in bottom and 1 inch up side of spring-form pan.
Bake at 350F oven for 15 minutes; cool on wire rack for 10 minutes.
In small saucepan, combine evaporated milk and caramels over medium-low heat.
Stir until caramels are melted; spread evenly over crust and sprinkle pecans over top.
In large bowl, beat cream cheese and brown sugar until smooth; beat in flour.
Add eggs, one at a time, beating after each addition until just combined.
Stir in cottage cheese and vanilla; beat on low until just combined.
Spread evenly over pecans; place pan on rimmed baking sheet.
Bake at 350F for 1 hour, or until center appears nearly set. Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Place semisweet chocolate and whipping cream in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; cool to room temperature.
Pour over cheesecake, allowing glaze to drip down side in smooth, even coating.
Sprinkle pecans over top. Refrigerate at least 4 hours or overnight before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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