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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 (9 oz) pkg chocolate wafers
6 tbsp butter, melted
Filling
4 (8 oz) pkg cream cheese, softened
1 1/4 cup sugar
1 1/2 tsp vanilla extract
3 tbsp whipping cream
4 (1 oz) square semi-sweet chocolate, chopped
1 cup butterscotch caramel fudge topping
1/2 cup whole toasted pecans
Preheat oven to 350. Crust: Grind cookies and blend in butter. Press crumb mixture into bottom and up sides of a 9 inch springform pan. Wrap outside of pan with foil.
Filling: Beat cream cheese until fluffy. Gradually add sugar and beat until smooth. Beat in 3ggs 1 at a time. Mix in vanilla extract. Bring cream to a simmer in a saucepan. Reduce heat to low and add chocolate. Stir mixture until melted and smooth. Remove from heat. Pour half of cream cheese mixture into crust. Spoon half of chocolate mixture over by tbsp, spacing evenly.
Using tip of knife, swirl chocolate mixture into filling. Repeat with remaining cream cheese mixture and chocolate. Bake about 1 hour and 5 minutes (Cake may crack.) Cool in pan on rack. Chill overnight. Using small knife, cut around pan sides to loosen cake. Drizzle with caramel sauce over top. Garnish with pecans.
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TURTLE SWIRL CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 (9 oz) pkg chocolate wafers
6 tbsp butter, melted
Filling
4 (8 oz) pkg cream cheese, softened
1 1/4 cup sugar
1 1/2 tsp vanilla extract
3 tbsp whipping cream
4 (1 oz) square semi-sweet chocolate, chopped
1 cup butterscotch caramel fudge topping
1/2 cup whole toasted pecans
Preheat oven to 350. Crust: Grind cookies and blend in butter. Press crumb mixture into bottom and up sides of a 9 inch springform pan. Wrap outside of pan with foil.
Filling: Beat cream cheese until fluffy. Gradually add sugar and beat until smooth. Beat in 3ggs 1 at a time. Mix in vanilla extract. Bring cream to a simmer in a saucepan. Reduce heat to low and add chocolate. Stir mixture until melted and smooth. Remove from heat. Pour half of cream cheese mixture into crust. Spoon half of chocolate mixture over by tbsp, spacing evenly.
Using tip of knife, swirl chocolate mixture into filling. Repeat with remaining cream cheese mixture and chocolate. Bake about 1 hour and 5 minutes (Cake may crack.) Cool in pan on rack. Chill overnight. Using small knife, cut around pan sides to loosen cake. Drizzle with caramel sauce over top. Garnish with pecans.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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