Pecan Turtle Cheesecake

Pecan Turtle Cheesecake

Carole F
Edited on Oct 13, 2007

A deliciously decadant cheesecake with such a good combination of ingredients. This cheesecake marks the start of Spring at our house, being served first at Easter dinner, then throughout the year.


2 cups vanilla wafer crumbs
6 Tablespoons unsalted butter, melted, no substitutes
14 ounces individually wrapped caramels, unwrapped
1 5 ounce can Carnation Evaporated milk
1 cup chopped pecans
3 8 ounce packages cream cheese, softened to room temperature
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup semisweet Nestles' Morsels


Preheat oven to 350 degrees. Butter one 9 inch springform pan.
Toast pecans at 350 degrees for 6 minutes, remove from pan and set aside.
Combine vanilla wafer crumbs with melted butter, press into bottom of prepared springform pan.
In double boiler or bowl set over barely simmering water, melt the caramels in the evaporated milk, stir until smooth, pour over cooled crust. Sprinkle pecans over top of caramel.
In a mixing bowl, combine cream cheese, sugar and vanilla, beat until smooth, scraping down sides of bowl several times. Add eggs one at a time, beat until smooth.
Melt chocolate morsels in double boiler and mix in with cheese mixture.. Pour batter over caramel layer.
Bake 350 degrees for 40 minutes, Chill overnight in refrigerator before serving.
This recipe will serve 12 people.

Not a NESTLÉ®-tested recipe.

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