Shelly's Recipe

TURTLE PECAN CHEESECAKE

Category: Cheesecake

Crust:
4 cups graham cracker crumbs
2 tbsp melted butter

Combine graham cracker crumbs and melted butter; press mixture onto bottom and sides of buttered 10 inch springform pan (2 inches deep). Bake at 350 for 10-15 minutes. Set aside to cool.

Filling:
1 (14 oz) bag light vanilla caramels
1 can evaporated milk
1 cup chopped pecans toasted
4 (8 oz) pkg cream cheese, softened
1 cup sugar
4 eggs
2 tsp. vanilla
1 cup semi sweet chocolate morsels, melted

In heavy 1 1/2 quart saucepan, melt caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecan halves into caramel mixture and set aside to use later as garnish). Pour caramel mixture over cooled crust; top with chopped toasted pecans.

Combine cream cheese and sugar, mixing on medium speed with electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.

Bake at 350 for 1 hour and 20-25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.

Chocolate Topping:
1/2 cup semi-sweet chocolate morsels
3 tbsp evaporated milk
Whipped cream (optional for garnish)
Pecan Halves dipped in caramel

Melt chocolate morsels in top of double boiler or on medium power in microwave oven. Add evaporated milk. Stir until mixture is smooth. Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel. Keep refrigerated.