Tuesday, January 27, 2015

Turtle Cheesecake

So this baby is moving right along now. I'm at 23 weeks and totally look preggo, feel preggo, and am starting to waddle like a preggo. And eat like it too! I mean I'm eating everything in sight. Lucky for me I'm a fitness instructor, so my weight is still under control. Otherwise, I'd be gaining a pound a day. I love all things tater tot, peanut butter, fruit and chocolate...just not all together. Although...no gross.

Another thing I'm loving is cream cheese! Can't get enough of it! Never really used to love bagels, but now I'm buying them by the big bag full and burning through them. I'm adding cream cheese to my mashed potatoes. Threw some in my homemade mac and cheese the other day. And I'm loving all things cheesecake, of course. Peanut butter, mini cakes, cherry! All of them! I'm especially loving my newest recipe find, Turtle Cheesecake!
This thing may have a lot of steps, but it's totally worth it! 
Now run to the store and grab what you need. I'll wait. Ok ready?? Here we go!

24 Oreo Cookies, crushed
6 tbsp butter, melted
1 (14oz) package caramels, unwrapped
1/2 cup milk
1 cup chopped pecans
3 (8oz) packages cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla 
3 eggs, room temperature
2oz semi-sweet baking chocolate

Heat the oven to 325 degrees.

Combine the cookie crumbs and butter in a medium bowl. Pour it into the springform pan and press it into the bottom and up the sides.

Microwave caramels and milk in a small bowl on high for 3 minutes or until caramels are completely, stirring after each minute. Add in the pecans.

Pour half of the caramel mix into the crust. Put in the fridge for 10 minutes. Put the remaining caramel mix in the fridge for later.

Beat cream cheese, sugar and vanilla in a mixer until fully combined. Add in the eggs, one at a time, mixing on low speed. Take out the pan and pour the cream cheese mix over the caramel layer.

Bake for 75 to 85 minutes or until center is almost set. Run a knife around the rim of the pan to loosen the cake. Make sure the cake has completely cooled before removing the rim. Refrigerate 4 hours.

Right before you serve your cake, microwave the remaining caramel mixture for about a minute. Pour over the cheesecake. Melt chocolate and pour over everything! Serve and enjoy!

If you know of any other amazing cheesecakes I should try please let me know! I'm always in the market for a new recipe!

Need a springform pan?
Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
How about a KitchenAid?
KitchenAid KSM150PSER 5-Qt. Artisan Series with Pouring Shield - Empire Red
Thanks for stopping by!

**original recipe can be found here

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