PHILLY Chocolate Turtles Cheesecake

This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 433 Calories

Ingredients

• 3 eggs
• 3 tablespoons milk
• 2 tablespoons sugar
• 2 tablespoons non-hydrogenated margarine, melted
• 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
• 1 (8 ounce) package BAKERS Semi-Sweet Chocolate, melted, cooled slightly
• 0.75 cup white sugar
• 1.25 cups finely chopped toasted pecans
• 32 KRAFT Caramels, chopped
• 0.5 cup pecan halves, toasted

Recipe Instructions

Step 1

Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.

Step 2

Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.

Step 3

Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.