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Kristen’s Cheesecake Recipe

This recipe was served at our Luncheon for Social Works on April 22^nd.

Turtle Cheesecake

Crust

1 ¾ chocolate Graham Cracker Crumbs

1/3 cup butter or margarine melted

Filling

3 pkgs (8 oz each) cream cheese, softened

1 can (14 oz) Nestle Carnation Sweetened Condensed Milk

½ Cup granulated sugar

3 Large Eggs

3 tablespoons lime juice

1 tablespoon vanilla extract

1 ½ cups (9 oz) Nestle Toll House Semi-Sweet Chocolate Morsels

2 tablespoons chocolate flavor nestle Syrup

2 tablespoons caramel syrup or ice cream topping

½ cup coarsely chopped pecans

¼ cup Nestle Toll House Semi-Sweet Chocolate Mini Morsels

Preheat oven to 300 degrees F. Grease a 9-inch spring form pan.

For crust: Combine crumbs and butter in medium bowl. Press into bottom and 1 inch up the side of the prepared pan.

For Filling: Beat cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice, and vanilla extract. Beat until combined. Microwave morsels in medium, microwave safe bowl on high power for 1 minute. Stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15 second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels, mix well. Alternately spoon batters into crust, beginning and ending with yellow batter. Bake for 1 hour 10 to 15 minutes or until edge is set and center moves slightly.

Cool in pan on wire rack for 10 minutes. Run knife around edge of cheesecake. Cool Completely. Drizzle Nesquik and caramel syrup over cheesecake. Sprinkle with pecans and mini morsels. Refrigerate several hours or overnight. Remove side of pan.