TURTLE PECAN CHEESECAKE
Crust:
Combine graham cracker crumbs and melted butter; press mixture onto bottom and sides of buttered 10 inch springform pan (2 inches deep). Bake in preheated 350 degree oven 10-15 minutes. Set aside to cool.
Filling:
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1 bag (14 oz) light vanilla caramels
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1 can evaporated mlik
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1 cup chopped pecans toasted
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4 packages cream cheese (8 oz), softened
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1 cup granulated sugar
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4 eggs
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2 tsp. vanilla
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1 cup semi sweet chocolate morsels, melted
In heavy 1 1/2 quart saucepan, melt caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecan halves into caramel mixture and set aside to use later as garnish). Pour caramel mixture over cooled crust; top with chopped toasted pecans.
Combine cream cheese and sugar, mixing on medium speed with electric mixter until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
Bake in preheated 350 degree oven 1 hour and 20-25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
Chocolate Topping:
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1/2 cup semisweet chocolate morsels
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3 Tbl evaporated milk
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Whipped cream (optional for garnish)
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Pecan Halves dipped in caramel
Melt chocolate morsels in top of double boiler or on medium power in microwave oven. Add evaporated milk. Stir until mixture is smooth. Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel. Keep refrigerated. Makes 16-20 servings
SHOW HOUSE CHOCOLATE PECAN PIE
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6 ounces (1 cup) semisweet chocolate chips
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1 1/4 cups chopped pecans
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2 unbaked pie shells (9 inch)
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1/2 cup (1 stick) butter
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1 cup sugar
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1 cup light corn syrup
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4 eggs, beaten
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2 tablespoons whiskey
Sprinkle the chocolate chips and pecans in the pie shells. Combine the butter, sugar, corn syrup, eggs and whiskey iin a bowl and mix well. Spoon into the prepared pie shells. Bake at 350 degrees for 45 to 50 minutes or until the filling is set and the crust is golden borwn. Garnish with whipped cream and strawberries.
Compliments of Notably Nashville Junior League CookBook and Trish Hayley
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Pecan Strips
• 1 cup pecans
• 1 egg yolk
• 1 tsp cinnamon
• 2 cups all purpose flour
• 1 cup sugar
• 1 tsp vanilla
• 1 tsp baking powder
• 1 cup real butter (no substitutes)
Topping
• 1 egg white beaten until frothy
• ½ cup pecans
• Sprinkle with more cinnamon if desired
Mix ingredients. Place on a large ungreased cookie sheet. Pat thin for extra crispness. They will rise just a little. Beat egg white and spread on top of mixture. Sprinkle with chopped pecans and press lightly into mixture. Additional cinnamon may be sprinkled lightly on top. Bake at 350 degrees until well browned. Cut with a sharp knife into tiny squares or strips.
“The aroma of Pecan Strips baking is one of my fondest childhood memories. My mother started baking these in 1958” Compliments of Henri Sue Kennard, Home Economist Bryan Foods.