Slow Cooker Turtle Cheesecake

Course : Desserts
Serves: 1
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Ingredients:

14 ounces caramels
3/4 cup evaporated milk
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine -- melted
1 cup chopped pecans
16 ounces cream cheese -- softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips -- melted
1/2 Cup pecan halves
 

Preparation / Directions:

Preheat oven to 350 degrees F. Grease and flour inside of Bread N' Cake Bake Pan. Combine crumbs and butter, stirring well. Press crumb mixture evenly onto bottom of Bread N' Cake Bake Pan. Bake at 350 degrees F. for 6 to 8 minutes. Cool. Unwrap caramels;; combine caramels and milk in a heavy saucepan. Cook over low heat until melted, stirring often. Pour over graham cracker crust. Sprinkle chopped pecans evenly over caramel layer, and set aside. Beat cream cheese with an electric mixer until fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in vanilla and chocolate until well blended. Spoon over pecan layer in pan. Cover with lid and place in Crock-Pot. Cover Crock-Pot and bake 3 hours on High or until set. Remove from Crock-Pot, run a knife around edge of cheesecake and allow to cool. Cover and chill at least 8 hours. Remove cheesecake from Bread N' Cake Bake Pan. Place cheesecake onto serving plate with graham cracker crust on the bottom. Arrange pecan halves around top edge of cheesecake. Cut and


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