Lisa's Turtle Cheesecake Bars
- Ready In:
- 5hrs 45mins
- Ingredients:
- 12
- Serves:
-
32
ingredients
- 1 cup pecan pieces, divided
- 1 1⁄2 cups vanilla wafers, 50 crushed
- 1⁄4 cup butter, melted
- 32 ounces cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 tablespoons flour
- 1 tablespoon vanilla
- 4 eggs
- 24 Kraft caramels
- 1 tablespoon water
- 3 ounces semi sweet chocolate squares (Baker's box. Can sub 1 cup chocolate chips)
directions
- Preheat oven to 325 degrees.
- Line 13 x 9 pan with foil, with ends extending over sides of the pan.
- Set 1/2 cup of pecans aside.
- Finely chop remaining pecans.
- Mix wafer crumbs, chopped pecans and butter. Press firmly into the bottom of the pan. Refrigerate until ready to use.
- Beat cream cheese and sugar in a large bowl until well blended. Add sour cream, flour and vanilla; mix well. Add eggs one at a time on low speed until just blended. Pour over crust.
- Bake 45 minutes or until center is almost set. Cool completely.
- Place caramels in the microwave on high for 1 minute or until completely melted when stirred. Pour over cheesecake.
- Top with reserved pecans.
- Melt chocolate as directed on package, and drizzle over cheesecake.
- Refrigerate atleast 4 hours.
- Use foil handles to remove cheesecake from the pan.
- Cut into pieces to serve.
- Store leftovers in a tightly covered container in the refrigerator.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.