Wednesday, December 17, 2008

Recipe, as requested

The info in italics are my changes (these are my own variations which I find helpful since I live in Israel and can't readily find some ingredients or don't feel like paying 3-4 shekels more per container).

Chocolate Turtle Cheesecake

Graham cracker crust in a springform pan
1 14 oz. bag caramels (1 container dulche de leche spread)
1 5 oz can evaporated milk (omit if using spread)
1 cup chopped pecans
2 8 oz. pkgs. cream cheese, softened (750 grams of gvinah levanah, 5% or higher)
2/3 cup sugar
2 eggs
1 6 oz. pkg semi-sweet chocolate pieces, melted
1/4 teaspoon almond or vanilla extract

In a 1 1/2 quart saucepan, melt caramels with milk over low heat, stirring frequently until smooth. Pour over crust. Top with pecans.

Soften the dulche de leche spread by placing the container in a bowl of hot water. Pour over crust. Top with pecans.

Combine cream cheese and sugar, mixing on medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract.

Pour over crust.

Bake at 350 degrees Fahrenheit for about 45 minutes.

(In the photo 2 posts down, I made a chocolate ganache and poured that over the cheesecake then topped with chopped, roasted pecans and then well, globs of the caramel cream (dulche de leche) around the edge)

Chill and serve.

1 comment:

BrooklynWolf said...

Thank you. I'm going to have to try this one soon.

The Wolf