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Turtle Cheesecake Bars

13 Sep

Turtle Cheesecake
Crust


  • 3 cups finely chopped pecans
  • 1 stick unsalted butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon salt


Cheesecake Filling

  • 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


Toppings

  • 1 cup coarsely chopped pecans, toasted
  • 1 11-oz bag caramel candy, unwrapped
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons milk, divided



Directions:

  • Preheat oven to 300 degrees.
  • Line a 13×9 pan with parchment paper, so that parchment extends over long side of pan.
  • In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared 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.

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