Preheat oven to 350 degrees. In small bowl, cobine crumbs with margarine. press onto botton of 9 inch springform pan. Bake 10 minutes.
In a 1 1/2 quart saucepan, melt caramels and milk over low heat. Stir until smooth. Reserve 1/4 -1/2 cup sauce for topping. pour remainder over crust. Sprinkl peans over caramel layer.
In medium bowl, combine cream cheese, sugar and vanilla. Mix at medium speed until well blended. Add eggs, one at a time Mix well after each addition. Pour over pecans. place a 9x13 inch baking pan of water on center rack in oven. increase over temp to 450 degrees. When oven is ready remove pan of water. Bake cheesecake for 10 minutes at 450 degrees. then redue temperature to 250 degrees and continue to bake for 30 minutes.
At this time, turn oven off. Leave cheesecake inthe closed oven for an additional 30 minutes. Do not open the oven door. At the end of that 30 minutes, crack oven door open with a hot pad and cool cheesecake another 30 minutes. Pour remaining caramel sauce over top. Garnish wiht pecan halves. When completely cool, refrigerate.
Originally Submitted
9/5/2009
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