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Turtle Cheesecake

Idea gallery #669
Turtle Cheesecake
Ingredients and Supplies
11 milk chocolate sandwich cream cookies, crushed
3 tablespoons chopped pecans
3 tablespoons butter, melted
24 ounces cream cheese
2/3 dark brown sugar
1/3 cup dark corn syrup
5 teaspoons corn starch
3 eggs
1 egg yolk
1 ¼ teaspoons vanilla extract
5 teaspoons unsweetened cocoa powder
2 ½ tablespoons dark brown sugar
1/3 cup water
1/8 teaspoon LorAnn Praline flavoring
¼ cup chopped pecans
½ cup Callebaut milk chocolate chips
4 tablespoons sour cream
1 ½ cups pecan halves
3 ounces Peter’s Caramel
bite-size cheesecake pan or springform pan
  • alt images
Mix cookies and pecans in food processor bowl. Blend until finely ground. Drizzle with melted butter and blend until crumbs are moistened and stick together. Press into bottom of greased 9" springform pan. In a large bowl combine cream cheese, 2/3 cup brown sugar, corn syrup and corn starch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at time, beating well after each addition. Beat in vanilla extract. Remove 2/3 cup of the mixture and put into a small bowl, stir in cocoa powder and 2 ½ tablespoons brown sugar. Set aside. Stir water, praline flavoring and chopped pecans into remaining cream cheese mixture. Pour half of the pecan mixture over the crust. Spoon half of the cocoa mixture over the pecan mixture. Pour the remaining pecan mixture next and finish with the last of the cocoa mixture. Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect. Bake at 325° for 15 minutes. Lower the temperature to 225° and bake for 1 hour or until center is no longer looks wet or shiny. Remove the cake from oven and run knife around inside edge of pan. Turn oven off; return the cake to oven for an additional hour. Chill uncovered overnight. In a small saucepan melt chocolate over low heat, stirring constantly. Stir in 3 tablespoon of the sour cream; spread over cheesecake. Arrange pecan halves over chocolate mixture. In the top of a double boiler melt caramels. Stir in remaining tablespoon of sour cream. Drizzle over chocolate and pecans. Chill until served.
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