Ultimate Turtle Cheesecake
Altered by Rosanna from Kraft Philadelphia Holiday Desserts
2 cups OREO cookies, crushed
6 Tablespoons butter, melted
1 pkg (14oz) KRAFT caramels
½ cup milk
1 cup chopped pecans
3 pkg (8oz each) cream cheese, softened
¾ cup granulated sugar
1 Tablespoon vanilla
3 large eggs
2 squares BAKER’S semi-sweet chocolate
Heat oven to 325 degrees
Line the bottom of your springform pan with a piece of parchment paper; trim edges on bottom.
Pulse crumbs and butter in food processor until finely mixed; press onto bottom and 2inches up sides of 9 inch springform pan (that has been lined with the parchment paper).
Microwave caramels and milk in small microwaveable bowl for 3 minutes or until caramels are completely melted; stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended (if you beat at a high speed, or for too long, it can cause the cheesecake to crack while baking). Pour over caramel layer in crust.
Place cheesecake in a large roasting pan. Fill the large roasting pan with HOT water until it comes up about half way on the outside of the springform pan.
Bake 1 hour 10 minutes or until center is almost set (Don’t overcook). Run knife around rim of pan to loosen cake. Place on cooling rack to cool completely (if you don’t cool cheesecake completely before placing in fridge it will create condensation on the top of the cheesecake causing it to get soggy). Once cooled place in refrigerator overnight; covering top with tin foil.
Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package (30 second intervals in microwave until melted); drizzle over cheesecake. Remove springform pan. Remove parchment paper on the bottom. The cheesecake will be heavy so take care not to break! Serve immediately. Store all leftovers, covered, in the fridge for up to 3 days.
Makes 16 servings
Tips:
*Preheating the oven: The baking time indicated in a recipe is based on using a preheated oven.
Turn the oven on when you start to mix the cheesecake ingredients. This should allow enough time for the oven heat to the correct temperature for when you are ready to place the cheesecake in the oven to bake. Unless otherwise indicated, always bake cheesecake in the center of the middle oven rack.
*While adding ingredients, do not overbeat the cheesecake batter. Too much air beaten into the batter will result in a cheesecake that sinks in the center and can cause cracks on the top when cooled.
*Place springform pan in a water bath: Place the filled springform pan in the middle of a roasting pan (with large sides) and place just enough HOT water to the middle of the springform pan. Cooking in a water bath helps to evenly distribute the heat and will add much needed moisture so the cheesecake doesn’t dry out while cooking.
