Turtle Cheesecake
 
16 oz.  cream cheese
1 cup  sour cream
1/2 pint  heavy whipping cream
2-2/3 cup  granulated sugar
1 tsp  vanilla extract
4 to 6   eggs
1 package  almond brickle bits
24   pecan sandies cookies
1/2 cup  butter or margarine
1 cup  pecans
  caramel topping
1/2 cup  brown sugar
1/4 cup  margarine or butter
1/2 tsp  vanilla extract
1/2 tsp  maple flavoring
  chocolate
1/2 cup  chocolate chips
2 Tbsp  butter or margarine
3 to 4 Tbsp  water
 
blend the cream cheese, sour cream and whipping cream at room temperature 
until fluffy. add sugar; beat in. beat in eggs, one at a time, until 
mixture is like a thick pudding. add vanilla extract. crush pecan sandies 
into fine crumbs. blend in 1/2 cup melted margarine. spread evenly into a 
spring-form pan (9 to 10-inch). bake at 350 degrees f for 10 minutes; take 
a fork and press down gently. return for 5 minutes; remove from oven and 
press down firmly again. pour in cheesecake mixture. return to 350 degree 
f oven for 20 minutes; reduce heat to 325 degrees f and bake for 1 hour 
total (25 minutes). turn off and leave until just warm. pour caramel 
topping over cooled cheesecake. when set, add a drizzle of chocolate, and 
trim with pecans. refrigerate 6 to 8 hours before serving. 
 
 
 
-- 
(ID: 2389) Mirror: rec.food.recipes: Mon, Jun 6, 2005


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