Ingredients
12
12 servings
- •2 cups vanilla wafer crumbs
- •6 tablespoons unsalted butter
- •14 ounces individually wrapped caramels, unwrapped
- •1 (5 ounce) can evaporated milk
- •1 cup chopped pecans
- •3 (8 ounce) packages cream cheese
- •0.5 cup white sugar
- •1.5 teaspoons vanilla extract
- •2 eggs
- •0.5 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
- Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
- Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
- In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
- In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
- Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
Nutritional Facts
Per 12 servings
- Calories: 671
- Carbohydrate: 63g
- Fat: 44g
- Fiber: 2g
- Protein: 10g
- Sugar: 35g
Related Recipes
Chocolate Turtles Cheesecake
PHILLY Chocolate Turtles Cheesecake
Oreo Ultimate Turtle Cheesecake
Turtles Cake
Chocolate Turtles (The Candy)
Turtles® Cookies II
Turtles Pie
Turtles® Candies
Butter Pecan Cheesecake
Chocolate Caramel Cheesecake
Caramel Pecan Pie Cheesecake
