Black-Bottom Turtle Cheesecake

From Phil Murphy

 

My old friend, Phil, has been at it again. His wife, Emily, came to the states several weeks before he was able to follow, so he’s been in the kitchen. This time, enhancing an already rich, creamy cheesecake of his own creation. He says the Eagle Brand makes all the difference. He’s taken his Black-bottom Cheesecake (Phil says “This is what earned me the name of "Mr. Cheesecake" here in Riyadh”) and turned it into Black-Bottom Turtle Cheesecake. It just gets better and better. But, if you would rather not make the “Turtle” variety, just omit the pecans, chocolate frosting and caramel.

 

Note : I also added a little something extra. I toasted the pecans and increased the amount from 1/2-cup to 1 cup because I sprinkled 1/2-cup pecans over the chocolate chips and then the other 1/2-cup over the chocolate frosting.

 

     18        Oreo Cookies, finely crushed (a food processor works best)

     1/4       cup melted Butter or Margarine

     3          8-ounce packages Cream Cheese (softened to room temperature)

     1          can Eagle Brand Sweetened Condensed Milk

     3          Eggs

     1          teaspoon Vanilla Extract

     1          cup Mini-Chocolate Chips

     1          cup chopped Pecans

     1          can ready-made Chocolate Frosting

     1/2       cup Caramel Ice Cream Topping

 

Preheat oven to 300 degrees.

 

Combine cookie crumbs and butter (or margarine); pack evenly and firmly onto the bottom of a 9-inch spring-form pan. Sprinkle the chocolate chips evenly over cookie crumbs in the spring-form pan. Set the pan aside.

 

In a large mixing bowl, mix the cream cheese until fluffy. Add the Eagle Brand and beat until creamy. Add eggs, beating well after each addition. Stir in vanilla. (Or, just throw it all in the food processor and mix – but don’t over-mix). Gently pour the mixture into spring-form pan.

 

Bake for one hour. Cool to room temperature for at least 30 minutes. Chill in the refrigerator for at least two hours.

 

Remove from the refrigerator. Evenly spread chocolate frosting over the top of the chilled cake. You won’t need all the frosting, just enough to cover. Pour a thin ribbon of caramel topping in large circles all over the top of the frosting. Sprinkle ½-cup pecans evenly over the top of the cake. Return the cake to the refrigerator and chill.

 

Can either remove cake from pan before frosting or wait until it’s time to serve.

 

Cut the cake into 12 pieces (it’s very rich) and serve chilled.

 

PHIL NOTES: To cut the cheesecake without crumbling the frosting, heat the knife in warm water – between each cut or use a long piece of dental floss to cut the cake – drawing the string out of the cake after each slice. If you use dental floss, you’ll probably still have to use a knife to cut through the cookie crumb crust.

 

Published Jan 9, 2001

Copyright ©2001 The Ponca City News