Chocolate Turtle Cheesecake

So this is the last Facebook transfer post left! Yay! Or at least until Christmas. Anyway, saving the best for last of course, this was the birthday cake I made for myself this year. Originally posted on Facebook May 5, 2009

This past Saturday was my 20th birthday and for it I baked my own cake. No, I didn't want someone else to bake one for me, I wanted to bake my own to share with my friends. Although, one of my friends was nice enough to bring brownies to my party, which were amazing and I must have the recipe. Anyway, back to the topic. I made myself (and my friends) a Chocolate Turtle Cheesecake and since so many have asked for the recipe, I knew I had to post it. Although I would have posted anyway.

Chocolate Turtle Cheesecake
from the inside of the Philly Cream Cheese box

1 1/4 cups finely chopped pecans (I think I used a bit more)
2 tbsp butter, melted
2 tbsp sugar
3/4 cup sugar
32 caramels, unwrapped (this is the hardest part of the whole recipe)
3 tbsp milk
3 pkgs (250g each) brick cream cheese, softened
3 eggs
8 oz semi sweet chocolate squares (one package if you use Bakers') melted and cooled slightly

Preheat oven to 350. Cover bottom of 9 inch springform pan with parchment paper. Combined chopped pecans, butter and 2 tbsp sugar. Press firmly into pan.
Microwave caramels and milk in 1 min intervals, stirring between each until melted and wel mixed. Spread over crust to within 1 inch of edge. Beat cream cheese and 3/4 cup sugar in a large bowl with an electric mixer. Add eggs, 1 at a time. Stir in melted chocolate. Pour mixture over cooled caramel layer. Bake for 45-50 min. Run knife around rim of pan to loosen cake, cool completely. Refrigerate 3 hours or overnight.

I also decorated mine with pecan halves in a circle around the edge and my own caramel glaze.
15 Caramels
2 tsp milk
2 tsp butter

Microwave together in 30 s increments, stirring after each until well melted and blended. Allow to cool slightly and then drizzle over cake.

My mom declared this to be the tastiest thing I've ever made. It was very rich and heavy and I think next time I would try making it in a larger springform pan so that it makes more and is less heavy for each piece. Still it was amazing! I will definitely make this again, possibly for my mom's birthday. Or if someone else's birthday is sooner and they request it!