Sunday, January 3, 2010

turtle cheesecake

This was the first time my cheesecake did not crack. I put it on a wire rack immediately after removing from oven. I planned to let it cool on my kitchen counter, but remembered that my cats are little piglets and would most likely nibble it. I decided to put the cake (still sitting on wire rack) in the microwave. It just fit. I left it in the microwave for about six hours (actually forgot it was in there while watching the Saxondale). I put it into the refrigerator to chill overnight. In the morning it was PERFECT, no cracks!

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cup milk chocolate morsels
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup semi-sweet chocolate mini morsels

Preheat oven to 300 degrees F. Grease 9-inch springform pan. Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.
Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.
Microwave 1 1/2 cups of the milk chocolate morsels in medium, microwave-safe bowl on high power for 1 minute and 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 and15 minutes or until edge is set and center moves slightly. Cool completely on wire rack in microwave for 3-5 hours. Drizzle caramel syrup over cheesecake. Sprinkle with pecans and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.