Chocolate Induced Coma: The Recipe

I wanted to make a Chocolate Pie for Thanksgiving. But I couldn’t find a recipe I liked. So my mother-in-law had this amazing cheesecake cookbook, and I found this:

Chocolate Turtle Cheesecake

So I made it.

And YES it was as every bit as delicious as it sounds.

I didn’t make it in the traditional spring-form pan, but in a premade chocolate wafer crust cuz I’m lazy. Or maybe it’s just super convenient to transport pies in the plastic covered tin.

I made it again last week. But I got cocky and didn’t follow the instructions. Whoops.

It’s still pretty good though. Chocolate, cream cheese, caramel, pecans. How can you go wrong?

Here’s the recipe:

Chocolate Turtle Cheesecake

2 packs cream cheese
1/2 cup sugar
2 eggs
1 5 oz can evaporated milk
1 tsp vanilla
1 1/2 cups milk chocolate chips
Caramel sauce
Pecans

Start with the crust of your choice, whether it be basic graham cracker in a spring-form or a pre-made Oreo crust. Pour in some of the caramel sauce, to cover the bottom. Then chop up your pecans and add them to the sauce, a lot or a little. I think a lot is better.

I didn’t chop my pecans in these pictures but it’s much better that way.

Mix the softened cream cheese with a electric mixer, add sugar, blend. Add vanilla, blend. Add evaporated milk, blend. Melt the chocolate chips in the microwave, and then add to the mixture. Guess what? You blend. Add one egg at a time, mixing after each. You should have a very well blended filling. Add it to your caramel/pecans.

Smooth it out really nice and even.

Bake at 350 for 40 minutes. This one definitely exploded. I actually loved the way it looked. And no one saw the cracks once I put whipped cream on it!