For my birthday one year, we all went to Johnny Carino's for dinner. I wanted to share a piece of turtle cheesecake with my hubby because I knew I'd never be able to eat the whole thing after the big meal. Hubby told me to get my own piece of cheesecake. So I did. I could only eat a couple of bites, so took the rest home with me.
I went in to take my bath that night and when I came out, I was going to eat the rest of it. I looked in the fridge where I'd put it and it wasn't there. I walked into the living room and there was my husband, eating the rest of my cheesecake!!!
At the price of each of those slices, I decided I'd be wise to learn how to make the Turtle Cheesecake. A friend had given me a cheesecake recipe that was wonderful. It took a long time to make, but in the end was one of the best things I'd ever had to cross my lips. I embellished his recipe to come up with this awesome cheesecake.
This cheesecake is incredibly light and fluffy, compared to what most folks think of when they think of cheesecakes. The chocolate, toffee and caramel sauce make this downright sinful. I hope you'll enjoy it.
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MOUTHGASM TURTLE CHEESE CAKE
By UniQue Treasures
Beaumont, Texas
1 cup graham cracker crumbs
½ container of Betty Crocker Triple Fudge Chocolate Chip Frosting
¼ cup Heath Milk Chocolate Toffee Bits
4 tablespoons melted butter
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1¼ cups sugar, divided into (2) ¼ cups and (1) ¾ cup
4 eggs, separated into 2 mixing bowls
1 cup sour cream
2 tablespoons flour
¼ teaspoon salt
1 teaspoon vanilla
1 pound cream cheese at room temperature
¼ cup Heath Milk Chocolate Toffee Bits
½ cup Nestle Real Semi-Sweet “MINI Morsels” Chocolate Chips
Hershey Classic Caramel Sundae Syrup
The Crust
Combine the graham cracker crumbs, melted butter, cinnamon, nutmeg, and ¼ cup of the sugar in a bowl and mix well. Butter the bottom and sides of a 9-inch spring form pan and pat the crumb mixture over the bottom and 1 inch up the sides. Drop several big thick tablepoonfuls of the Chocolate frosting in the crust and sprinkle with Toffee Bits. Chill.
Preheat the oven to 325 F.
The Filling
Beat the egg yolks with an electric beater until they are thick and pale. Add the sour cream, flour, salt, ¾ cup of the sugar, and the vanilla and beat until well blended. Add the cream cheese and beat until smooth.
In a separate bowl, Beat the egg whites until foamy, then gradually beat in the remaining ¼ cup of sugar, beating until the whites are stiff and shiny. Fold into the cream cheese mixture. Spoon filling into the crumb crust.
Bake about 1 hour, or until the center does not tremble when the cake is gently shaken. The top will be golden brown. Cool, then chill in the refrigerator. When completely cooled, run a knife around the edge of the form and release the form from the cake.
It’s extremely important to NOT release the spring form pan until the cake is completely cooled to prevent it from cracking in the center.
Once the cheesecake has been released, sprinkle the top with Mini Chocolate chips, Toffee Bits and drizzle caramel sauce on the top and over the sides.
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By the way, I posted this photo in the Photos Forum and Equilibrium has made a hilarious play on the ingredients of this cheesecake. If you need a good laugh, check out this post. :-)
http://davesgarden.com/community/forums/p.php?pid=4219462
Janet
