Turtle Cheesecake
6 – 8 ounce packages cream cheese 3 graham cracker crust in pie tin
2 cups sugar 1 bag caramels
3 T. flour ¾ c. heavy whipping cream
½ t. salt (optional) - NO
6 T. Heavy whipping cream 1 jar hot fudge ice cream topping
1 T. vanilla (slightly softened)
6 large eggs
Cream the packages of cream cheese. Mix separately – sugar, flour and salt. Combine the sugar mixture with the cream cheese. Mix in 6 T. whipping cream and the vanilla. Blend in 1 large egg at a time. Pour mixture into the cracker pie crust. Bake for 10 minutes at 400; then reduce heat to 200 for another 50 minutes (or more) until the edges turn slightly golden. Let cheesecake cool to room temperature before refrigerating.
Topping: melt caramels and ¾ c. whipping cream over low heat. Drizzle over cooled cheesecake. Sprinkle with pecan pieces as desired. Finally, drizzle fudge topping (slightly softened from the microwave) over the cheesecake.
Makes 3 cheesecakes.
If you only want one cake, here is the breakdown:
2 packages cream cheese
2/3 c. sugar
1 T. flour
Dash of salt
2 T. whipping cream
1 t. vanilla
2 eggs
1 pie crust
17 caramels
¼ c. whipping cream
Part of the fudge jar – you decide!