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Cook'n with Betty Crocker 
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Turtle Cheesecake |
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Serves: 12 Print this RecipePrep: 30 min; Bake: 50 min; Cool: 1 hr; Chill: 2 hr 1 1/2 cups finely crushed vanilla wafers cookies (about 40) 1/4 cup butter or stick margarine, melted 2 (8-ounce) packages (each) cream cheese, softened 1/2 cup sugar 2 teaspoons vanilla extract 2 eggs 1/4 cup hot fudge ice cream topping 1 cup caramel ice cream topping 1/2 cup coarsely chopped pecans 1. Heat oven to 350°. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of pie plate, 9 X 1 1/4 inches. 2. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate. 3. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures slightly with tip of knife. 4. Bake 40 to 50 minutes or until center is set. (Do not insert knife into cheesecake because the hole may cause cheesecake to crack as it cools.) Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled. Serve with caramel topping and pecans. Store covered in refrigerator. *Spreads with at least 65% vegetable oil can be used. NUTRITION FACTS: 1 Serving:; Calories 440 (Calories from Fat 235); Fat 26g (Saturated 13g); Cholesterol 90mg; Sodium 340mg; Carbohydrate 46g (Dietary Fiber 1g); Protein 6g % DAILY VALUE:; Vitamin A 16%; Vitamin C 0%; Calcium 6%; Iron 8% DIET EXCHANGES:; Not Recommended From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Apple Dumplings Baked Apples Strawberry Shortcakes Chocolate-Dipped Strawberries Pineapple Upside-Down Cake Gingerbread Boston Cream Pie Hot Fudge Sundae Cake Chocolate Mousse Brownie Dessert TOASTING NUTS, COCONUTS AND SESAME SEEDS Hot Chocolate Soufflé TIPS FOR CHEESECAKES Turtle Cheesecake New York Cheesecake Cream Puffs Bread Pudding with Whiskey Sauce Tiramisu Ladyfingers English Trifle Baked Custard Rich Chocolate Custard Creamy Stirred Custard Raspberry Stirred Custard Chocolate Mousse Crème Brûlée Rice Pudding Vanilla Pudding Orange Bavarian TIPS FOR MERINGUES Meringue for 9-Inch Pie Meringue Shell Lemon Meringue Torte Cherry-Berries on a Cloud TIPS FOR ICE CREAM Vanilla Ice Cream Fresh Lemon Sherbet Fresh Berry Frozen Lemonade Sorbet TIPS FOR DESSERT SAUCES Hot Fudge Sauce Glossy Chocolate Sauce Divine Caramel Sauce Butterscotch Sauce Lemon Sauce Raspberry Sauce Orange Sauce Sweetened Whipped Cream DESSERT BASICS LEARN WITH BETTY--BEATING WHIPPING CREAM MICROWAVING BAKED APPLES BAKING IN A WATER BATH BEATING EGG WHITES STOP THE SPATTER |
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