Now to take a break from our regularly scheduled pumpkin offerings…
Here is a recipe for a turtle cheesecake.
This recipe makes a 9″ inch cheesecake, but can easily be adapted for a 6″ or a 12″. You just need to play with the quantities. A 6″ would use 1 cup for the base, 1 block of cream cheese, and 1 egg. A 12″ would use 2 cups in the base, and 3 blocks of cream cheese and eggs.
Melt 1/4 c of margarine. Add 1 1/2 cups of Oreos crumbs and mix together. When you assemble your springform pan, pan a layer of wax paper or parchment paper on the bottom. Put your cookie mixture on top of the paper, and press down with your fingers. Bake at 325 for about 8 minutes. After you take it for the oven, let it cool, then put pecans over top of the vase, caramel sauce, and melted chocolate (I used about 1/4 cup of melted chocolate chips, and I also used the caramel sauce for sundaes).
Before adding the mixture to the pan, it is very important to grease your springform pan. Even if they are nonstick, the cheesecake may still stick, and there’s nothing that can break your heart like spending a few hours making a delicious cheesecake, and then have half of it stick to your pan. I use Pam that’s made for baking, and it works great. Bend together 2 blocks of cream cheese, two eggs, 1/2 cup of brown sugar, 1/2 cup of yogurt (I used about half plain Balkan style, and half vanilla… It was just what was in our fridge), and a tsp of vanilla. If you want your cheesecake to be caramel-flavoured, add about 1/4 cup of butter. Bake at 350 for approximately 40 minutes.
After you take it from the oven, let it cool, then add more pecans, caramel, and chocolate. When I melted the chocolate chips this time, I added a little bit of shortening (is ‘smudge’ a technical baking term?) to make it smoother.
Serve after it has had time to set and enjoy!