Turtle Pecan Cheesecake

2 cups crushed chocolate cookies or vanilla wafers (about 8 oz of cookies)
2 1/2 (8 oz packages) cream cheese, softened
1 cup sugar
1 1/2 Tbsp flour
1/4 tsp salt
1 tsp vanilla
3 eggs
2 Tbsp whipping cream
Caramel topping
Chocolate topping
1 cup pecans, chopped and toasted

Preheat oven to 450 degrees. Combine cookie crumbs and butter; press
onto bottom of 9 inch spring form pan. Beat cream cheese in a large bowl
until creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs,
one at a time, beating well after each addition. Blend in cream. Pour
over crust. Bake 10 minutes. Reduce oven temperature to 200; continue
baking 35 to 40 minutes or until set. Loosen cake from rim of pan; cool
before removing rim of pan. Chill thoroughly. Drizzle with caramel
topping. Chill drizzle with chocolate topping. Refrigerate. Sprinkle
with pecans just before serving.

Pecans: to toast, bake in moderate oven (250-300 degrees) for about 5
minutes.



Caramel topping:

7 oz of caramels (that is about 1/2 bags)
1/3 cup whipping cream

Combine caramels and cream in a small saucepan; stir over low heat until
smooth.



Chocolate topping:

1 - 4oz pkg German sweet chocolate
1 tsp butter
2 Tbsp. whipping cream

Combine chocolate, butter, and cream in a small saucepan; stir over low
heat until smooth.

--
Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

Archived from group: rec>food>recipes