Total Calories: 488
Preheat oven to 350°. In a small bowl, combine crumbs with margarine. Press into bottom 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 sauce for topping. Pour remainder over crust. Sprinkle pecans over caramel layer.
In a 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 oven temperature to 450°. When oven is ready, remove pan of water. Bake cheesecake for 10 minutes at 450°. Then reduce temperature to 250° and continue to bake for 30 minutes. At that time, turn oven off. Leave cheesecake in closed oven an additional 30 minutes. Do not open 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 with pecan halves. When completely cool, refrigerate.
This Turtle Cheesecake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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