Last weekend we were lucky enough to be invited to our friends Bill and Marianne’s new townhouse for a dinner party. During dinner my sister commented on how she loves receiving a dinner invitation from these two because Marianne is such a stellar cook. I concur wholeheartedly.
After enjoying a dinner of perfectly grilled filet, loaded double baked potatoes and a souffle-like broccoli side, we were treated to a special cheesecake.
Let me preface this recipe by saying that I am not a cheesecake person but this one might just convert me.
Marianne claims she made the mistake of not melting the 1/2 cup of semi- sweet chocolate chips as the recipe directs. We loved the chips not melted thus renaming it Chocolate Chip Turtle Cheesecake.
CHOCOLATE TURTLE CHEESECAKE
2 c. vanilla wafer crumbs
1 (14oz.) bag caramels
1 c. chopped pecans, toasted
2 8-oz pkgs. cream cheese, softened
1/2 c sugar
1/2 c. semi-sweet chocolate pieces, melted If you prefer chips do not melt the chocolate
6 Tlb. margarine, melted
1 (5oz.) can evaporated milk
1 tsp. vanilla
2 eggs
Preheat oven to 350 degrees. Combine vanilla wafer crumbs and margarine. Press onto the bottom and sides of a 9-inch springform pan. Bake at 350 for 10 minutes. In a 11/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently until smooth. Pour over the crust. Top with pecans. Combine cream cheese, sugar and vanilla mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate (melted or chips), pour over pecans. Bake at 350 for 40 minutes. Loosen cake from the rim of the pan. Cool before removing the side of the pan. Chill. Melt additional 1/4 cup chocolate chips with 3 tablespoons of heavy cream. Frost cake. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.
Thanks Marianne!
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