Turtle Cheesecake Bars
Turtle Cheesecake Crust
- 3 cups finely chopped pecans
- 1 stick unsalted butter, melted
- 1/3 cup sugar
- 1/4 teaspoon salt
- 24 oz cream cheese, softened
- 1/4 cup full-fat Greek yogurt or sour cream
- 3/4 cup sugar
- 1 tablespoon vanilla
- 3 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pecans, toasted
- 1 11-oz bag caramel candy, unwrapped
- 1 cup semi-sweet chocolate chips
- 6 tablespoons milk, divided
- Preheat oven to 300 degrees.
- Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
- Bake crust for 20 minutes; while crust bakes, prepare filling.
- Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
- Beat in eggs, one at a time.
- After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
- Pour filling over chocolate chips and return to oven; bake for 50 minutes.
- Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
- When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
- Toast pecans in oven for 10 minutes at 350 degrees.
- Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
- Microwave in 30 second intervals until caramels have melted and sauce is smooth.
- Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
- Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
- Stir until smooth and drizzle over caramel-pecan topping.
- Allow chocolate to set before serving.
- In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
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