Turtle Cheesecake Bars
Turtle Cheesecake Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt
Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips
Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided
Preheat oven to 300 degrees.
Line a 13x9 pan with parchment paper, so that parchment extends over long side
of pan.
In a bowl, mix crust ingredients together with a fork; press mixture onto
bottom of prepared pan.
Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and
vanilla.
Beat in eggs, one at a time.
After crust bakes, remove from oven and immediately sprinkle on 1 cup of
semi-sweet chocolate chips.
Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in
refrigerator to chill overnight.
When ready to serve, remove cheesecake from pan using parchment paper and place
on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees.
Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons
milk.
Microwave in 30 second intervals until caramels have melted and sauce is
smooth.
Pour caramel sauce over cheesecake and immediately sprinkle on toasted and
chopped pecans.
Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk,
and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over
caramel-pecan topping.
Allow chocolate to set before serving.
Jane Daugherty Giddens shared Bobbie Wolfer's photo.