I'm dying to make a cheesecake...haven't made one in almost year, when I used to make them all the time...lol. So here's what I'm thinking...sort of a twist on a turtle cheesecake...

Plain cheesecake with mini choc. chips, with a layer of caramel on top, then covered in choc. ganache & topped with candied pecans all around the top edge...sound yummy?? Or is it overload?

Sounds soooooo yummy! and I think I just gained 10 lbs thinking of how yummy!

deb

YES! it is overload so much in fact that when you are finished making it I expect you to bring it here A.S.A.P. to save yourself from its evil!...lmao..J/k ..sounds wonderful!

Is there such a thing as over load when it comes to desserts?

Noooo such thing as overload when it comes to sweets. My mother is always trying my desserts and saying "I like it but it's too rich" but I never notice anything left on her dessert plate! Lol!

That sounds awesome! I would not hesitate at all in trying something like that!

..that sound like a fantastic combination! Let us know how it goes.... I love making cheesecakes!!

KayDay - LOL In that case...I'll make two, drive up to you and we both can succumb to it's evilness!! I don't know if it would be very nice of me to let you go it alone... HA!

Thanks everybody! I like rich stuff too...I like to tell myself that really rich desserts keeps me from eating too much of it...at least at one time!! lol

Hopefully I can do it tonight or tomorrow...I'll let ya'll know how it turns out!

This is a really goo recipe that I have done many times. Maybe you can play around with it to get the same taste you want. I have left the nuts out of it because when I usually make it is for holidays and there is a fam member that is allegic to nuts.

Ultimate Turtle Cheesecake (from kraftfoods.com)

Prep Time: 30 min
Total Time: 5 hr 40 min
Makes: 16 servings

2 cups OREO Chocolate Cookie Crumbs
6 Tbsp. butter or margarine, melted
1 bag (14 oz.) KRAFT Caramels
1/2 cup milk
1 cup PLANTERS Pecan Pieces
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
3 eggs
2 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.

PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.

BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.

KRAFT KITCHENS TIPS

Size It Up
Enjoy a serving of this rich and indulgent treat on special occasions.

How To Pipe Chocolate
Piping chocolate takes only a flick of the wrist. Place a square of BAKER'S Semi-Sweet Baking Chocolate in a freezer-weight resealable plastic bag; seal bag. Microwave on HIGH 30 seconds. Squeeze bag to melt chocolate. Fold down the top tightly and snip a tiny (about 1/8-inch) piece off one of the bottom corners of the bag. Holding the top of the bag firmly, drizzle chocolate through opening in desired patterns on cheesecakes, brownies, cookies, cakes or other desserts.