Prep Time: 35 minutes
Cook Time: 45 minutes
Ingredients:
- 24 chocolate sandwich cookies, crushed
- 1/4 cup butter, melted and cooled
- 32 ounces cream cheese, room temperature
- 1 cup sugar
- 4 eggs
- 2 tablespoons flour
- 1 tablespoon vanilla
- 48 caramel candy squares, unwrapped *
- 2 tablespoons water *
- 1 cup coarsely chopped and lightly toasted nuts, typically pecans
- 6 ounces dark or semi-sweet chocolate
Preparation:
Preheat oven to 325 degrees F. Combine crumbs and butter. Press into bottom of lightly greased** 13x9 baking pan. Bake for 10 minutes. Place on rack to cool.Beat cream cheese until light and fluffy. Beat in sugar until completely mixed. Add eggs one at a time. Mix on low until combined. Add flour and vanilla. Combine completely. Carefully pour cream cheese mixture over crust. Bake for 45 minutes or until all set except very center. Cool completely on wire rack.
In microwavable bowl, melt caramel and water. Begin on high for 1 minute. Stir. Microwave in 10-15 second increments until caramels are melted. Carefully, pour over cheesecake. Sprinkle top with nuts. Melt chocolate in same manner as caramels. Drizzle melted chocolate over caramel and nut layer. Refrigerate for at least 4 hours. Store any uneaten Turtle Cheesecake Squares in the refrigerator.
* You may use 1 jar of caramel ice cream topping instead. The caramel layer will be thinner.
** If you're planning to have the entire cheesecake consumed in one serving or store the cheesecake in another container, line the ungreased pan with foil. Make sure the edges extend over the ends of the pan. Once the cheesecake has been refrigerated for 4 hours, remove it from the pan to a cutting board. Cut slices and then serve or store.
