Hey! Its Meghan from Cupcakes with Sprinkles and I’m so excited about this cheesecake and sharing it with you! I made it as a request of my mum for Mother’s Day and it being her only request I was so excited this is what it was! It is rich, smooth, creamy, chocolaty and delicious. Perfect for a special occasion or just any day of the week for that matter. Whatever you do, just make it!
Lets gather our ingredients…
In a small bowl combine the cookie crumbs and the butter in a bowl and mix. Press into a the bottom and halfway up the sides of a spring form pan.
Beat together the cream cheese and condensed milk until they’re the smooth and creamy…
Add in the eggs, vanilla, sugar, and lemon juice and mix until smooth and creamy…
In a small bowl melt the chocolate chips. Add in 1 cup of the batter and stir…
Pour half of the white batter into the crust, then all of the chocolate batter, then the rest of the white batter. Take a knife and gently swirl the batter. Bake at 300 degrees for about 1hr 30mins. Let cool in the oven for 2 hours with the door propped open and then on a wire rack to room temp. Refrigerate until cold. Top with the hot fudge, caramel, and chopped pecans. Enjoy!
Turtle Cheesecake
Recipe Source: GourmetMomOnTheGo.com
Crust
1 3/4 cups crushed Chocolate Grahams
1/3 cup Butter, melted
Filling
3- 8oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
1/2 cup Granulated Sugar
3 Eggs
3 Tablespoons Lemon Juice
1 Tablespoon Pure Vanilla Extract
3/4 Semisweet Chocolate Chips
Topping
1/2 cup Caramel Sauce
1/2 cup Hot Fudge Sauce
1/4 cup chopped Pecans
In a small bowl combine the cookie crumbs and the butter in a bowl and mix. Press into a the bottom and halfway up the sides of a spring form pan.
Beat together the cream cheese and condensed milk until they’re the smooth and creamy. Add in the eggs, vanilla, sugar, and lemon juice and mix until smooth and creamy.
In a small bowl melt the chocolate chips. Add in 1 cup of the batter and stir. Pour half of the white batter into the crust, then all of the chocolate batter, then the rest of the white batter. Take a knife and gently swirl the batter.
Bake at 300 degrees for about 1hr 30mins. Let it cool in the oven for 2 hours with the door propped open and then on a wire rack to room temp. Refrigerate until cold. Remove the outer ring and top with the hot fudge, caramel, and chopped pecans. Enjoy!
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