Title: Chocolate Turtle Cheese Cake--Microwave
Categories: Cake
Yield: 12 Servings
| 4 | tb | Margarine |
| 14 | oz | Caramel candies (36 Brachs) |
| 1 | c | Pecan pieces |
| 1 | c | Chocolate chips, divided |
| 1 | ts | Vanilla |
| 2 | tb | Milk |
| 1 1/4 | c | Graham cracker crumbs |
| 1/2 | c | Evaporated milk |
| 16 | oz | Cream cheese |
| 1/2 | c | Sugar |
| 2 | x | Eggs |
| 12 | x | Pecan halves |
Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave
on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan
Put caramels in a 1 quart casserole with evaporated milk. Microwave on
HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into
it. Refrigerate. Put cream cheese in a large glass mixing bowl with 1/2 cup
chocolate chips.
Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and chips
are melted. Add sugar and vanilla; blend with an electric mixer. Add egg
and blend. Pour on top of caramel layer in cake pan. Rotating twice
during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center
still juggles slightly. Cool and refrigerate. Combine remaining chips and
2 tablespoons milk in a 2 cup glass measure.
Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth
and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled
cheesecake can be baked in a 350 degree pre-heated conventional oven for 40
minutes.