philly chocolate turtles® cheesecake

Ingredients

• Servings: 16
• 1 1/4 cups finely chopped toasted pecans
• 2 tablespoons non-hydrogenated margarine, melted
• 2 tablespoons sugar
• 32 kraft caramels, chopped
• 3 tablespoons milk
• 3 (250 g) packages philadelphia brick cream cheese, softened
• 3/4 cup white sugar
• 3 eggs
• 1 (8 ounce) package bakers semi-sweet chocolate, melted, cooled slightly
• 1/2 cup pecan halves, toasted

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 5 hrs 10 mins


• heat oven to 350 degrees f. cover bottom of 9 inch springform pan with parchment paper. combine chopped pecans, margarine and 2 tablespoon sugar; press bottom of pan. microwave caramels and milk in microwaveable bowl on medium 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. spread over crust to within 1 inch of edge; cool.
• beat cream cheese and remaining sugar with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended. stir in chocolate; pour over caramel layer.
• bake 45 to 50 minutes or until centre is almost set. run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. refrigerate 4 hours. sprinkle with pecans halves just before serving.