| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chocolate Turtle Cheesecake

2 cups vanilla wafer crumbs
6 tablespoons butter, melted
1 (14-ounce) package soft caramel candies, melted
1 (5-ounce) can evaporated milk
1 cup pecans, chopped
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup semisweet chocolate chips, melted
1 cup heavy cream, whipped
1/4 cup granulated sugar
1 teaspoon vanilla extract

1. In a medium bowl, combine together vanilla wafer crumbs and melted butter. Press onto the bottom of a 9-inch baking dish. Bake in a 350*F (175*C) oven for 10 minutes and set aside to cool.
2. In a heavy saucepan, melt caramel candies and mix with evaporated milk. Stir until smooth then pour over the crust. Sprinkle chopped pecans on top.
3. In a medium bowl, beat together softened cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla. Mix well, then beat in eggs, one at a time, mixing well after each addition. Blend in melted semisweet chocolate chips. Pour over the pecans. Bake in a 375*F oven for 40 minutes, cool, chill for about 3 hours.
4. In a small pre-chilled bowl, add cream, 1/4 cup sugar and 1 teaspoon vanilla, whipping until stiff peaks form. Serve on top of pie.

Makes 9 servings.