Turtle Cheesecake Recipe1 and 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 5 tablespoons melted unsalted butter Mix crust ingredients and press into a 9 inch spring form pan and halfway up sides. Cover outside bottom of the pan with foil,wrap around edge and replace side of pan. Refrigerate 10 minutes. Filling: 2 (8 ounce) packages of cream cheese, softened 3 eggs at room temperature 1 cup sweetened condensed milk 4 ounces semi-sweet chocolate chips, melted 1/2 cup caramel sauce 1/3 teaspoon cornstarch in 1/2 teaspoon water 1/2 C. chopped, roasted pecans Preheat oven to 300 degrees. With electric mixer on medium speed, blend the cream cheese until smooth. Add milk gradually, then add eggs one at a time blending well after each addition. Divide the cream cheese mixture in half and add melted chocolate to half and blend well. Alternately spoon the plain and chocolate batter over the crust. Mix caramel sauce with cornstarch and water and drizzle over the cheesecake batters. Cut through with a knife to swirl. Place in the oven and bake at 300 degrees for 55 minutes. Batter will rise some around edges but not in the middle. Place the cake directly into refrigerator without removing the foil or rim of pan, covered loosely. Refrigerate overnight. Remove foil and rim. Sprinkle with pecans before serving. Serves 12.
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