Almost No Bake Turtle Cheesecake

• Vegetarian

• Baking & Spices

  • 1 cup Brown sugar, packed
  • 1/2 cup Chocolate chips, semisweet
  • 3/4 cup Powdered sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans

• Snacks

  • 2 cups Chocolate cookie crumbs

• Dairy

  • 2 cup Butter
  • 2 (8oz packages Cream cheese
  • 1/4 cup Milk or cream

Found on thereciperebel.com

Ingredients

• 2 cups chocolate cookie crumbs (like Oreo or similar)
• ½ cup butter, melted
• 1 cup chopped pecans
• 1½ cups butter
• 1 cup brown sugar, packed
• 2 (8oz) packages cream cheese, room temperature
• ¾ cup powdered sugar
• 1 teaspoon vanilla
• ½ cup semisweet chocolate chips (or dark chocolate)
• ¼ cup milk or cream
• Optional: pecan halves for garnish

Directions

• Preheat oven to 350 degrees F. Line a 8-9 Springform pan with wax or parchment paper and grease with non stick spray.
• Combine cookie crumbs and better. Press into the bottom of the prepared pan evenly.
• Bake for 10 minutes. Remove and set on a wire rack to cool. Sprinkle with pecans.
• In a large pot, combine butter and brown sugar. Bring to a boil over medium-high heat, stirring constantly, then reduce to medium heat and simmer, stirring, for 10 minutes (caramel will be thickened slightly).
• Pour over pecans in the pan, and place in the refrigerator on the wire rack for 1-2 hours or until set (it will be firm to the touch).
• With an electric mixer, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth and combined.
• Spread over cooled caramel in pan. Refrigerate for 1-2 hours or until set.
• Combine chocolate chips and milk in a microwave safe bowl. Microwave on high for 30-45 seconds, stir. If not completely smooth, microwave for another 15 seconds and stir once more.
• Spread over cheesecake layer evenly. Place pecan halves on top of the ganache if desired. Refrigerate for 1-2 hours or until set.
• Run a knife around the inside edge of the pan to release the cake before removing the sides. Serve and refrigerate leftovers.