Preheat oven to 300 degrees. Line a 9x13 pan with parchment
paper so that the parchment extends over the long side of the pan.
In a bowl, mix crust ingredients together with a fork. Press mixture
into the bottom of the prepared pan. Bake crust for 20 minutes.
Cream together cream cheese, yogurt or sour cream, sugar, and
vanilla. Beat in eggs, one at a time. After crust bakes, remove from
the oven and immediately sprinkle on one cup of semi-sweet
chocolate chips. Pour filling over chocolate chips and return to the
oven. Bake for 50 minutes.
Allow cheesecake to cool for about one hour, and then place it in
the refrigerator to chill overnight.
When ready to serve, remove the cheesecake from the pan using
parchment paper, and place on serving platter. Then, prepare
toppings. Toast pecans in the oven for 10 minutes at 350
degrees. Unwrap caramels and place in a microwave safe bowl,
along with four tablespoons milk. Microwave in 30 second
intervals until the caramels have melted and the sauce is
smooth. Pour caramel sauce over the cheesecake and
immediately sprinkle on the toasted pecans. Place chocolate
chips in a microwave safe bowl with two tablespoons milk and
microwave in 30 second intervals. Stir until smooth and drizzle
over caramel-pecan topping. Allow chocolate to set before
serving.
Originally Submitted
12/6/2011
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