Turtle Cheesecake

• 1 package of oreos ground down into crumbs (use either a food processor or blender)
• 6 Tbsp. butter or margarine, melted
• 1 squeeze bottle of Hershey's caramel sundae ice cream topping (Do NOT use SMUCKERS! It hardens in the oven and makes your crust so hard you can't even eat it OR 1 bag of kraft individually wrapped caramels + 2 tbsp of milk or evaporated milk
• 1 bag of chopped pecans
• 3 pkg. (8 oz. each) Cream Cheese or neuchatel cheese, softened
• 1 cup sugar
• 1 Tbsp. vanilla
• 3 eggs
• 1/2 bag of milk chocolate morsels
• Parchment paper, Nonstick Spray, Aluminum Foil

(Use a 9'' nonstick spring-form pan with the outside covered in tinfoil and the inside lined with parchment paper and lightly sprayed with nonstick spray)

1. Preheat oven to 300.
2. Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.
3. Pour half of the caramel and pecans into the crust. Refrigerate 10 minutes.
4. Remove your cream cheese block from the foil and microwave for about 30 seconds up to 1 minute (cream cheese can cook and brown just like motzarella cheese on a pizza - so be careful and don't over do it on the time in the microwave! -- The whole point of microwaving it is just getting it warm - not hot - so you will have a smooth cheesecake, free of lumps).
5. Place into mixer and mix until creamy. Add sugar in slowly. When sugar is completely incorporated, add in the vanilla, 1 tsp at a time. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Do NOT overmix your cheesecake! It will make it rise and fall like a souffle and then leave the possibility wide-open for your cheesecake to crack during the cooking process (which can also happen if the cheesecake is cooled too quickly).
6. Pour over caramel layer in crust. Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Cool on the counter for at least one hour, preferably two. If you cover your cheesecake and refrigerate it while still warm, condensation will gather on the underside of the cover and drip onto the cake, making the first layer slimey and discolored -- so its important that you cool it slowly. By cooling too quickly -- not only do you have to worry about the slimey discoloration, but also the risk of having a cracked cheesecake and a huge trench to fill -- so dont skip this part......Trust me :)
7. Run knife or metal spatula around side of pan to loosen cake. Chill completely for at least 4 hours (if not overnight) in the fridge before removing side of pan.
8. After cooling, run the knife around the edges again. Unlatch the spring form around the circular bottom and gently lift it up the sides of the cake. Gently lift the cheesecake off of the spring form bottom and parchment using a large, thin spatula and transfer it to whatever you're going to serve it in. Do not top your cheesecake until its transferred to your serving platter or else you'll have a mess! If you're looking for something to serve this in, without having to use your spring form pan, I found some party platters that are perfect for Cheesecakes at Walmart. They have a thick aluminum bottom and a plastic top. Totally disposable! The only thing is -- wrap them in at least two layers of aluminum foil (the platter with the cheesecake inside) before transporting them anywhere. It will ensure your dessert will arrive safely and more intact!
9. Pour over the remaining caramel and pecans (reheat if using the kind you have to melt) Melt chocolate chips + 2 tbsp of milk in the microwave for 15-30 seconds until they are a consistency you can drizzle over the cake. Store leftover cheesecake in refrigerator.
10. You may even top it with a few more chocolate chips! Its your cheesecake! Indulge how you wish!
    

This recipe is VERY forgiving and can be altered depending on your needs.

For example:





For a 10'' spring-form pan, you'll need:


1 package of oreos pureed to just crumbs
1 stick of butter


4 bars of cream cheese
4 eggs
1 & 1/3 cup sugar
1 tbsp + 1 tsp vanilla

(caramel & nuts don't change)

Bake an extra few minutes until the middle just barely jiggles.



For a 12'' spring-form pan, you'll need:

1 package of oreos pureed to just crumbs

1 stick of butter

5 bars of cream cheese
5 eggs
1 & 2/3 cup sugar
1 tbsp + 2 tsp vanilla
(caramel & nuts don't change)


Bake an extra few minutes until the middle just barely jiggles.




No spring-form pan ~ No problem!

Turn it into little individual cheesecakes with a muffin tin!

Cut your recipe to:

1 cup of oreo crumbs
3 tbsp butter
2 bars of cream cheese
2 eggs
2/3 cup of sugar
2 tsp vanilla

Press a spoonful of your cookie mixture into cupcake liners in a muffin tin and spoon over the cheesecake mixture and bake for 20 minutes.


Not in the mood for chocolate?? (Although *I* MYSELF could not imagine that. . .)

You can substitute the oreo and butter for plain graham cracker crumbs and butter and top the cheesecake with your choice of either fresh fruit or fruit topping or even PIE filling!

For the individual cheesecakes: You can substitute the cookie mixture and put in a Nilla wafer in place of the crust and top with fruit topping! (pictured above with blueberry pie filling).

You cannot go WRONG with this recipe!

Trust me!

Everything here is:

Jennifer Tested

Mother Approved