Saturday, January 01, 2005

Turtle Cheesecake

Preheat oven to 300 °F. Grease 9-inch springform pan.

Crust -
1 ¾ cups- Chocolate graham cracker crumbs
1/3 cup- Butter or margarine, melted

Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

Filling -
3 packages (8oz. each) - Cream cheese, softened
1 can (14 oz.) – Sweetened Condensed Milk
¼ cup- Sugar
3- Large Eggs
3 tablespoons- Lime juice
1 tablespoon- Vanilla extract
1 ½ cups (9 oz.) Semi-Sweet Chocolate Morsels
2 tablespoons- Chocolate Syrup
2 tablespoons- Caramel Syrup
½ cup- Coarsely chopped pecans
¼ cup- Semi-Sweet Chocolate Mini Morsels

Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. Microwave the morsels on high. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

Bake for 70 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle syrups over cheesecake. Sprinkle with pecans and mini morsels. Refrigerate the cheesecake for several hours or overnight. Remove side of pans. Makes 12-16 servings.