Serves: 12
1. Heat oven to 350°. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of pie plate, 9 X 1 1/4 inches.
2. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.
3. Add hot fudge topping to remaining cream cheese mixture in bowl beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures slightly with tip of knife.
4. Bake 40 to 50 minutes or until center is set. (Do not insert knife into cheesecake because the hole may cause cheesecake to crack as it cools.) Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.
*Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Serving: Calories 440 (Calories from Fat 235) Fat 26g (Saturated 13g) Cholesterol 90mg Sodium 340mg Carbohydrate 46g (Dietary Fiber 1g) Protein 6g % DAILY VALUE: Vitamin A 16% Vitamin C 0% Calcium 6% Iron 8% DIET EXCHANGES: Not Recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Turtle Cheesecake recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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