Recipe 1362 - Springform Turtle Cheesecake
Recipe 1362 - Springform Turtle Cheesecake
(by Shirley McNevich)
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT
evaporated)
1/2 cup white sugar
3 eggs
1 TBSP vanilla
1 1/2 cups Nestle's semi-sweet chocolate chips
Hershey's chocolate syrup
caramel ice cream topping
1/2 cup chopped pecans
In a bowl add chocolate graham cracker crumbs and melted butter--
stir. Spray a 9" springform cheesecake pan with Pam. Press the
chocolate crumb mixture into the bottom and slightly up the sides of
the springform pan using the back of a spoon--set aside. In a mixer
add all cream cheese, white sugar and eggs--beat. Add vanilla--beat.
Add Eagle brand milk--beat until smooth. In a microwave safe bowl
add 1 1/2 cups of chocolate chips--microwave on high for 1 minute--
stir. Keep microwaving for 10 more seconds at a time and stirring until
all chips are melted and chocolate is smooth. Remove 2 cups of the
cheesecake batter and add it to the melted chocolate chips--stir until
smooth. Pour 1/2 of the plain cheesecake batter into the prepared
crust. Pour all of the chocolate batter on top. Finish by pouring the
rest of the plain cheesecake batter on top of the chocolate batter.
Bake at 300 degrees for 1 hour and 15 minutes or until center is
almost set. Cool the cheesecake completely. Drizzle chocolate syrup
and caramel ice cream topping on the top of the cheesecake, then
sprinkle the chopped pecans over the top. Refrigerate overnight.
Continue to:
Other Recipes:
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- 1458 - Lemon Buttercream Cake
- 1409 - Sherbet Salad
- 1495 - Mashed Potato Casserole
- 1291 - Cheesy Cauliflower
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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