Lisa's Turtle Cheesecake Bars

"This recipe was entered into one of our corporate cook-offs. Courtesy of Lisa Maynard. cooking time reflects baking and refrigerated time."
 
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Ready In:
5hrs 45mins
Ingredients:
12
Serves:
32
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ingredients

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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

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.
 
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