Update and a recipe...
Turtle Cheesecake Bars
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 toaste 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.
I appreciate all of your thoughts and prayers!
Comments
Post a Comment