RECIPE: Ginger Toledo's Chocolate Turtle Cheescake - WDAM-TV 7-News, Weather, Sports-Hattiesburg, MS

RECIPE: Ginger Toledo's Chocolate Turtle Cheesecake

Crust:

2 c.               Vanilla Wafer Crumbs

6 T.               Butter (melted)

1/3 c.            Sugar

Caramel:

14 oz. bag   Caramel Candy

5 oz. can      Evaporated Milk

Pecans:

1 c.               Pecans (chopped & roasted)

1 T.               Butter or Oil

Filling:

3-8 oz.         Cream Cheese (softened)

3/4 c.            Sugar

1 T.              Vanilla

3                   Eggs

12 oz. bag    Semi-Sweet Chocolate Morsels (melted)

6 oz.             Heavy Whipping Cream

Topping:

1 ½ c.           Heavy Whipping Cream

2/3 c.            Sugar

2 tsp.            Vanilla

 

Crust: Combine crumbs with melted butter and press into the bottom and sides of a 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Remove from oven and let cool on wire rack.

Caramel:  In a double boiler over medium-high heat, melt caramels and evaporated milk until caramels are fully melted and smooth. Pour caramel sauce over prepared crust.

Pecans:  Chop pecans and sprinkle with oil or melted butter. Bake at 350 degrees for 8-10 minutes or until pecans are lightly brown. Place nuts on top of caramel sauce.

Filling:  Reduce oven temperature to 325 degrees. 

Combine cream cheese, sugar, and vanilla in mixer on medium speed. Beat until well blended. Add eggs, one at a time, mixing well after each addition. Be careful not to over beat. In double boiler, melt chocolate morsels with heavy cream until smooth. Pour this mixture into cream cheese batter and fold in with spatula, as to not over beat. Pour the chocolate cream cheese batter over prepared crust.

Baking:

Place a shallow pan of water on the rack below the cheesecake to keep it from cracking. Bake cheesecake at 325 degrees for 1 hour and 15 minutes or until the cheesecake does not shake in the center. Turn off oven after baking time has completed, and leave the cheesecake in the oven with the door ajar for 1 hour. After resting in the oven, remove cheesecake to a wire rack and allow it to cool completely at room temperature before storing in the refrigerator.

Topping: Beat heavy cream on high speed, using a mixer. Add sugar and vanilla just before the cream begins to thicken. This process can take several minutes before cream is ready. Top the cheesecake with the cream and garnish with chocolate shavings and/or pecans.

 

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