If you love turtle brownie bars, you’ll love this turtle cheesecake. You get that same chocolate pecan goodness with the added pleasure of smooth, rich cheesecake.
2 cups vanilla wafer crumbs
6 tablespoon butter, melted
1 (14 oz.) bag of caramels
1 (5 oz.) can evaporated milk
1 c. chopped pecans, toasted
2 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semi-sweet chocolate pieces, melted
Directions
Preheat oven to 350 degrees.
How to make crust
Combine crumbs and butter; press onto bottom of 9-inch spring form pan. Bake for 10 minutes.
How to make filling
IIn a heavy 1-1/2 quart saucepan over low heat, melt caramels with milk; stir frequently until smooth. Pour filling mixture over crust. Top with pecans.
In a bowl, combine cream cheese, sugar, and vanilla, with electric mixer on medium speed, mix until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate pieces; mix well. Pour over pecans.
Bake 40 minutes. Let cool before loosening cake and removing from rim of pan. Cool completely before serving.