To Die For Turtle Turtle Cheesecake.
Anyway, it's Mr. J's bday and this is for him. half way done: 
done (again, i'm not good at presentation) *sigh* 
SUPER EASY TO MAKE! * 2 1/4C vanilla wafer crumbs * 4T unsalted butter, melted * 14 oz pkg individually wrapped caramels (use Kraft brand, makes the difference in taste!) * 5 oz can evaporated milk * 1C chopped pecans * 2 (8oz) cream cheese, softened * 1/2C sugar * 1 t vanilla * 2 eggs * 1/2C semisweet chocolate chips oven 350. Crush the vanilla wafers (i used my food processor). Mix together with melted butter. Press into bottom of 9" springform pan and stretch the crush an inch up the sides. This will prevent caramel from sticking to sides by holding it all in. Note: I had to use more butter to make crust. Just kept adding a little at a time until it all stuck together nicely. Bake for 10 min. Take out and let cool which is perfect if you proceed with the next step after the crust comes out. On stove over low heat, melt caramels w/evaporated milk until all lumps are gone. Pour caramel on crust and sprinkle pecans on top of that. Put in fridge for 30 min or while you do the next step. Preheat oven again for 450. In large bowl, mix softened cream cheese, sugar & vanilla. Beat until smooth and then add eggs. Melt chocolate and then add to mix. Pour over pecans. Note: the amount of cream cheese mixture is NOT enough for the size of pan (to anyone's standard), so I doubled the mixture and added 50% of that. Perfect amount. Bake for 10 minutes. DO NOT open oven and reduce temp to 250. Keep baking for 30 minutes. When done, keep in oven for another 30 min. NO OPENING OVEN. This helps the cheesecake not crack on top! This is also the time for adding 50% more creamcheese mixture. Do not try to take out of pan until cool. Original recipe states bake at 350 for 50 min (fyi) Chill in fridge for 4 hrs. I added toasted pecans (325 for 10 min) on top and saved a third of the caramels (about 14) and melted them to drizzle on top. |
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| It's settled, I'm moving in with you. |
| Confused.
Quote: Bake for 10 minutes. DO NOT open oven and reduce temp to 250. Keep baking for 30 minutes. When done, keep in oven for another 30 min. NO OPENING OVEN. This helps the cheesecake not crack on top! This is also the time for adding 50% more creamcheese mixture. Do not try to take out of pan until cool.
Do you add the last 50% or not? Assuming not. So baking instructions for the 50% enriched cake is : 450 for 10 minutes, reduce temp to 250 for 30 minutes. (when done...how do I get to test without opening oven?) Turn off heat put leave in oven for 30 minutes. Well, I guess I'll have to crack a few due to high elevation variations........that would call for more carmel topping at the end. yeah. |
You have to trust the force [or the method]!!!! 
I used the oven light and could just tell it was set from the top (or at least trusted)  I even put foil at the bottom of my oven, so I generally need things longer and my friend who made the same cake doesn't ...and both of ours turned out perfectly.
Yes, sorry for the confusion but I doubled the mixture but only used HALF of it. I didn't know what to do with the other half except stick my finger in it and eat it. 
W/O the extra 50% mixture, it's not enough... and imo... too much if you use all of it. I just eyed it to how high I wanted my cheesecake. Don't want to read back to what I did, but I actually used an entire bag (2cups) of semi-sweet chocolate for the double mixture. I based that off the color of what I wanted and the fact that at 1 cup (1/2 cup per batter of mix) ....I couldn't even taste the chocolate. When the mixture sets... it turned a nice chocolate color. Also, Mr. J loves this, so this sunday for our potluck, I'm making it with oreo crust (oreo crumbs + butter). |
Quote: Yes, sorry for the confusion but I doubled the mixture but only used HALF of it. I didn't know what to do with the other half except stick my finger in it and eat it.
Seems like a plan, or pour into cupcake pan with a little crust on the bottom |
SheepieBoss wrote: Quote: Yes, sorry for the confusion but I doubled the mixture but only used HALF of it. I didn't know what to do with the other half except stick my finger in it and eat it. Seems like a plan, or pour into cupcake pan with a little crust on the bottom GOOD IDEA!!!!!!!!!!!!! I bet that would look great at the next coffee with the wives I host. |
SheepieBoss wrote: Quote: Yes, sorry for the confusion but I doubled the mixture but only used HALF of it. I didn't know what to do with the other half except stick my finger in it and eat it. Seems like a plan, or pour into cupcake pan with a little crust on the bottom Do it my lazy way and use a vanilla wafer for the crust. |
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