{Almost} Turtle Cheesecake

{Almost} Turtle Cheesecake

Yield 16 Servings

Ingredients

  • 1 3/4 cups chocolate graham crackers (about 14 crackers or 1 1/2 sleeves of chocolate grahams)
  • 1/3 cup butter, about 14 crackers or 1 1/2 sleeves of chocolate grahams
  • 3 (8oz) packages cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3 Tbsp lime juice
  • 1 Tbsp vanilla extract
  • 1 1/2 cups (9oz) semi-sweet chocolate morsels/chips
  • 2 Tbsp chocolate syrup or ice cream topping
  • 2 Tbsp caramel syrup or ice cream topping
  • 1/4 cup MINI semi-sweet chocolate morsels/chips
  • Optional: 1/2 cup coarsely chopped pecans (This makes a Turtle Cheesecake, omit for an Almost Turtle Cheesecake.)

Instructions

  1. Preheat oven to 300*F. Grease a 9-inch springform pan. Cover the bottom & up the sides of the pan with foil.
  2. Combine chocolate crumbs & butter in a medium bowl. Press onto the bottom & 1-inch up the sides of the prepared springform pan. Bake for 10 minutes. Remove from oven.
  3. Beat cream cheese & sweetened condensed milk in a large mixer bowl until smooth. Add sugar, eggs, lime juice, & vanilla extract; beat until combined.
  4. Microwave 1½ cups morsels in a medium, uncovered microwave-safe bowl on HIGH (100% power) for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave an additional 10- to 15-second intervals, stirring just until morsels are melted.
  5. Stir 2 cups of cheesecake batter into melted morsels; mix well (this will be REALLY thick.) Alternately spoon batters into crust beginning & ending with yellow batter.
  6. Place foil wrapped springform pan in the center of a large-rimmed baking sheet. Place into oven. Fill the baking sheet full of water, surrounding the cheesecake. Close oven & bake for 70 to 75 minutes or until the edge is set. Keep the door closed. Turn off the oven & allow to rest for 2-3 hours with the oven door still closed.
  7. Remove cheesecake from oven & allow to finish cooling at room temperature. Once cool, run a warm knife around the edge of the cheesecake. Drizzle chocolate & caramel syrups over the top & sprinkle with mini morsels (& nuts if desired.)
  8. Refrigerate several hours or overnight. Remove sides of pan, slice using a hot knife, running the knife under hot water in-between passes.

Recipe Notes

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