A Slice of Turtle Heaven

The last time I made cheesecake I burst into tears. Not because it was so good, but because I spent half a day making it (anyone who's made authentic New-York style cheesecake knows how much work goes into making it just right!) for our anniversary this year, I picked up the beautiful, cooled cheesecake and the bottom of the springform pan fell out, followed by the cheesecake.

It hit the floor and splattered everywhere and I just started to cry, ha ha. Needless to say, I'm stubborn and started all over again because gosh-darn-it, we were having home-made cheesecake for our anniversary dinner!

Here's an awesome recipe I found on the net somewhere quite awhile ago. It doesn't take quite as long as the traditonal style cheesecake, but is just as good if not better. It is truly heavenly and you HAVE to make it. :)

Turtle Cheesecake with Caramel Sauce
Ingredients:
Crust:
1 3/4 c. graham cracker crumbs
1/3 c. butter

Preheat oven to 350 degrees with rack in the middle of the oven. Melt the butter and mix with the crumbs. Press onto the bottom of your springform pan (pan should be sprayed and lined with parchment paper if you wish):



Filling:
-3 pkgs. (8 0z.) cream cheese, softened
-1 can (14 oz.) sweetened condensed milk (why does it always take me 10 years to find this in the grocery store?)
-1/2 cup granulated sugar
-3 large eggs
-1 T. vanilla extract
-3 T. lime juice
-11/2 c. semi-sweet chocolate chips
1/2 c. coarsely chopped pecans
1/4 c. mini chocolate chips
whipped creme (optional)

Beat cream cheese and condensed milk until smooth. Add sugar, eggs, lime juice, and vanilla; beat until combined.

In microwave-safe dish, melt choc. chips for 1 minute and stir. If there are still chunks, melt for 15 more seconds and stir until chips are all melted. Add 2 c. of the cheesecake batter to the melted choc. chips and stir to combine:



Alternately spoon batters into crust, starting with yellow, then chocolate, then yellow:



Set the whole thing on a cookie sheet and bake for 70-75 minutes or until edges are set and middle moves slightly. Cool completely. Sprinkle with nuts and mini chocolate chips and decorate with whipped creme if desired. Refrigerate for several hours and remove side from pan.





Now it's time for the caramel sauce:
Mix 1 1/4 c. brown sugar and 1/2 c. butter in a medium saucepan over med. heat until melted and combined:


Add 1/2 c. of whipping creme and whisk until sugar is dissolved.




Remove from heat and pour over cooled cheesecake.

Aww, yes, this one stayed OFF of the floor.