Turtle Cheesecake Des Amis |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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If you like the Turtle Candy you'll love this cheesecake. I was able to attend a cooking show back in 1999 hosted by Chef John Folse and this is the recipe he demonstrated. If you like Louisiana cooking get his Hot Beignets & Warm Boudoirs cookbook. He traveled through all the B&B's in LA and out of hundreds some appear in his cookbook. There is also some marvelous history and pictures of plantation homes. My family loves this, very rich, but oh so good! I tweaked it a bit using chocolate graham crackers and lighter fare ingedients. Ingredients:
30 oreo cookies or 30 chocolate graham crackers, can be used |
6 tablespoons butter |
1 (14 ounce) bag caramel candies |
1 (5 ounce) can evaporated milk |
2 cups chopped pecans |
1 1/2 lbs cream cheese, softened |
1/2 cup sour cream |
4 large eggs |
1/2 cup sugar |
2 tablespoons vanilla |
1/2 cup semi-sweet chocolate chips |
Directions:
1. For the evaporated milk, cream cheese, and sour cream I've used the lite and it didn't change the taste, just lightened the pounds!
2. Preheat oven to 350.
3. Spray a 9-inch springform pan with vegetable spray.
4. In food processor chop cookies or graham cracker to a fine crumb, pour in butter and turn out into springform pan pressing with fingertips to form crust.
5. In microwave oven safe bowl combine caramels and evaporated milk cook on high at 2 minutes intervals stirring until smooth and creamy (caution will be very hot!).
6. Allow caramel topping to cool and thicken for 10 minutes.
7. Pour half of caramel mixture over cookie crust and garnish with 1/2 of the chopped pecans.
8. In large mixing bowl combine softened cream cheese and sour cream until creamy.
9. Add eggs and sugar and continue to blend until bater is smooth.
10. Stir vanilla into cream cheese mixture then pour into springform pan.
11. Bake cake 45 minutes to 1 hour or until toothpick inserted into the center comes out clean.
12. Remove from pan and allow cake to cool for approximately 30 minutes.
13. Top cake with chocolate chips, remaining caramel and garnish with pecans.
14. Hide cake in refrigerator overnight to set!
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