Sunday, April 15, 2012

Chocolate Turtle Cheesecake

Got this cheesecake out of the KRAFT Foods magazine and it was so easy to make and so tasty. I served it at a party I hosted and it was a crowd pleaser. Everyone asked for the recipe.
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Chocolate Turtle Cheesecake
recipe by KRAFT

1-1/2 cups crushed NILLA Wafers (about 50)
3/4 cup chopped PLANTERS Pecans, divided
1/4 cup (1/2 stick) butter, melted
32 KRAFT Caramels (I used a homemade caramel sauce instead)
3 Tbsp. milk
4 pkg. (8 oz. each)  Cream Cheese, softened
1 cup sugar
1cup Sour Cream
4 eggs
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided (I used cocoa powder)

Make It

HEAT oven to 325ºF. MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool. BEAT cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer. BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.

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