Milk Chocolate Turtle Cheesecake
Prep Time: 35 Minutes Cook Time: 40 Minutes Total Time: 1hr 15 Minutes Yield: serves 10-12
Ingredients
2 cups vanilla wafer crumbs (about 50 wafers)
6 Tbls unsalted butter, melted
14 oz of Brach’s® Milk Maid® Caramels
1 can (5 oz) evaporated milk
1 cup coarsely chopped pecans
2 8oz packages cream cheese, room temperature
½ cup sugar
1 tsp vanilla extract
2 large eggs
¾ cup Brach’s® Milk Chocolate Stars, melted
12 Brach’s® Milk Chocolate Stars, for garnish
Directions
Preheat oven to 350°F.
In medium bowl, combine wafer crumbs and butter then press firmly into bottom of 9” spring form pan.
Bake 10 minutes until golden.
In medium saucepan over medium heat, melt unwrapped caramels with evaporated milk, stirring frequently until smooth.
Pour caramel evenly over crust and sprinkle with pecans. Allow to set – about 15-20 minutes.
In large bowl, beat cream cheese, sugar and vanilla on medium speed until well blended and fluffy.
Add eggs, one at a time, mixing well after each addition.
Add melted chocolate and mix by hand with spatula until just blended; pour over caramel/pecan layer.
Bake 40 minutes until cheesecake is firm on outside and just barely jiggles in center.
Cool completely to room temperature. Run sharp knife along edge of pan to loosen any caramel then remove rim of pan.
Chill, uncovered, for several hours.
In medium saucepan over medium heat, melt the 14 unwrapped caramels with 1 teaspoon water, stirring frequently until smooth. Drizzle over cooled cheesecake.
Top with the 12 Milk Chocolate Stars.
To slice cleanly, dip sharp thin knife in hot water and cut slices, wiping the knife between cuts.
Hints: To prevent cracking, make sure cheesecake is at room temperature before chilling. Loosen the pan before refrigerating as the caramel tends to stick once cooled.