Lisa's Turtle Cheesecake Bars |
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Prep Time: 45 Minutes Cook Time: 300 Minutes |
Ready In: 345 Minutes Servings: 32 |
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This recipe was entered into one of our corporate cook-offs. Courtesy of Lisa Maynard. cooking time reflects baking and refrigerated time. Ingredients:
1 cup pecan pieces, divided |
1 1/2 cups vanilla wafers, 50 crushed |
1/4 cup butter, melted |
32 ounces cream cheese, softened |
1 cup sugar |
1 cup sour cream |
3 tablespoons flour |
1 tablespoon vanilla |
4 eggs |
24 kraft caramels |
1 tablespoon water |
3 ounces semi sweet chocolate squares (baker's box. can sub 1 cup chocolate chips) |
Directions:
1. Preheat oven to 325 degrees.
2. Line 13 x 9 pan with foil, with ends extending over sides of the pan.
3. Set 1/2 cup of pecans aside.
4. Finely chop remaining pecans.
5. Mix wafer crumbs, chopped pecans and butter. Press firmly into the bottom of the pan. Refrigerate until ready to use.
6. Beat cream cheese and sugar in a large bowl until well blended. Add sour cream, flour and vanilla; mix well. Add eggs one at a time on low speed until just blended. Pour over crust.
7. Bake 45 minutes or until center is almost set. Cool completely.
8. Place caramels in the microwave on high for 1 minute or until completely melted when stirred. Pour over cheesecake.
9. Top with reserved pecans.
10. Melt chocolate as directed on package, and drizzle over cheesecake.
11. Refrigerate atleast 4 hours.
12. Use foil handles to remove cheesecake from the pan.
13. Cut into pieces to serve.
14. Store leftovers in a tightly covered container in the refrigerator.
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