Friday, October 16, 2009

Turtle Cheesecake

Posted by Lori:
I'll just begin by saying that I really, really, REALLY like cheesecake!  They are fun to make, too. I have one I usually make that tastes good, but I haven't gotten the crust just right.  I don't like graham cracker crusts myself, so try different things.  I found a brownie crust that I wanted to try.  So, last week I tried it and combined two other recipes to make this turtle cheesecake.  I made it for a school fundraiser and had lots of compliments on it. It tasted great, looked pretty, and was easy to cut. Cheesecakes are a little time-consuming, but they're sure worth it!

1 brownie mix
1 egg
3 tablespoons vegetable oil

Preheat oven to 350 degrees. In a small bowl, mix above ingredients together. Press into greased springform pan across bottom and up sides. Bake 10-12 minutes. Allow to cool.

Wrap springform pan in aluminum foil, as shown. (I'm sure you could wrap it before making the brownie crust; I just didn't think about it.)

Turtle layer:
1 14-ounce package caramels
1 5-ounce can evaporated milk
1/4 cup mini chocolate chips
1/4 cup chopped pecans

Unwrap caramels.  Cook caramels and evaporated milk in medium saucepan over low-medium heat. Stir frequently until caramels are melted. Reserve half of caramel mixture for top. Pour other half of caramel over brownie crust. Top with mini chocolate chips and pecans.

Cheesecake layer:
3 8-ounce packages cream cheese, softened
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla
1 16-ounce container sour cream

In a large mixing bowl combine cream cheese and brown sugar. Beat with an electric mixer on medium speed until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla and sour cream until combined. Pour filling into crust and on top of turtle layer.

Baking Cheesecake:
I had never done this next part before, but tried it at several suggestions I had read.  It is supposed to keep the cheesecake from cracking.  Place the cheesecake in the middle of a large roasting pan (I didn't have one). There should be at least an inch of space between the cheesecake and the roasting pan edge.  Pour hot water around pan, up one inch on the sides of the springform pan.  (NOTE:  DO NOT USE A PAN LIKE I DID - DOUGHMAKERS BRAND.  The foil caused it to stain.)  Bake for 1 hour at 350 degrees in a preheated oven. Remove cheesecake from water bath and allow to cool completely.  Run knife along edge of cheesecake and remove springform pan ring.

Top Turtle Layer:
Remaining caramel sauce
1/4 cup mini chocolate chips
1/4 cup chopped pecans
Pour remaining caramel sauce on top of cheesecake.  Top with mini chocolate chips and chopped pecans.

Cover and refrigerate at least 6 hours before serving.

I laughed as I made this cheesecake because as I unwrapped the caramels, I ate three of them.  So, to make up for that, I took out one teaspoon of the evaporated milk.  I thought I should let you know that in case you have a thing for caramel like I do!
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Wa Wa Waughs said...

Oh, I love caramels too! Okay, I've never had to wrap foil around the outside of the pan before. What is that for?

Lori said...

I read several "cheesecake" tips and they said to wrap in foil and the actual "cheesecake" part of this recipe said to. All said to prevent cracking. My other cheesecake I make does crack, but I just fill it with caramel and no one ever knows! I suppose it's more for a plain cheesecake. I will try this without it next time for my annual Thanksgiving cheesecake, so we can see what happens! I really liked the brownie crust!

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