Decant Cheesecakes!
Okay Linda, I found the step stool, climbed up it, and onto the counter, geesh, it used to be easier, hmmmmmmmmf, dusted off the one particular cookbook the recipe comes from.............
The Treasury of CREATIVE COOKING
(**Even has gold leaf on the edges of every page*)
TURTLE PECAN CHEESECAKE
Makes one 9~inch cheesecake
2 Cups crushed chocolate cookies or vanilla wafers *approximately 8 ounces cookies*
1/4 cup (1/2 stick) butter, melted
2 1/2 (8~ounces) packages cream cheese, softened
1 Cup sugar
1 1/2 tablespoons all~purpose flour
1/4 teaspoon vanilla
3 eggs
2 tablespoons whipping cream
**Carmel Topping (recipe follows)
**Chocolate Topping (recipe follows)
1 Cup chopped toasted pecans
Preheat oven to 450*F. Combine cookie crumbs and butter; press onto bottom of a 9~inch springform pan. Beat cream cheese in a large bowl until creamy. Add sugar, flour, salt adn vanilla; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 minutes. Reduce oven temperature to 200*F; continue baking 35 to 40 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan.
Drizzle with Carmel Topping and Chocolate Topping. Refrigerate. Sprinkle with pecans just before serving.
Carmel Topping:
Combine 1/2 (4~ounce) bag of caramels and 1/3 cup whipping cream in small saucepan; stir over low heat until smooth.
Chocolate Topping:
Combine 1 (4~ounce) package German sweet chocolate, 1 teaspoon butter and 2 tablespoons whipping cream in small saucepan; stir over low heat until smooth.
****Linda Bland from Edwardsville, Illinois was a finalist in the Baked Desserts Using Dairy Products category at the Illinois State Fair, Springfield, Illinois.****
