Heat oven to 300 F. Mix wafer crumbs, 1/2 c. nuts and butter; press
onto bottom of 13 x 9-inch baking dish. Microwave caramels and milk
in microwaveable bowl on MEDIUM (50%) 4 to 5 minutes or until
caramels are melted and mixture is well blended, stirring every 2
minutes. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar in large bowl with mixer until blended.
Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed
after each just until blended. Melt 7 chocolate squares. Stir into
cream cheese batter; pour over caramel layer.
Bake 45 to 50 minutes or until center is almost set. Refrigerate 4
hours. Sprinkle with remaining nuts just before serving. Melt
remaining chocolate square; drizzle over cheesecake.
Save 60 calories and 8 grams of fat per serving by preparing with
Philadelphia Neufchatel Cheese and Breakstone's reduced fat or
Knudsen light sour cream.
Originally Submitted
7/16/2017
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