No Baker Turtle Cheesecake

Chocolate-covered caramel candies are used in this cheesecake with a no-bake filling. A graham crust is filled with caramel and chocolate toppings, a cream cheese filling, and topped with whipped topping.

Ingredients:

• 7 3pk. pkgs. turtle candy
• 1 egg
• 2 tbsp. water
• 1 Graham cracker crust
• Caramel sundae topping
• Chocolate syrup
• 2 8-oz. pkg.cream cheese
• (softened)
• 1 cup sugar
• 1 tbsp. vanilla
• 1 12-oz. frozen whipped dessert topping, thawed

Directions:

Preheat oven to 375 degrees. While oven is preheating, chop 4 pkgs. turtle candy; set aside. Beat egg and water together in small cup or bowl. Using a pastry brush, brush sides and bottom of graham cracker crust with egg wash. Place crust in oven. Bake until you begin to smell the sweetness from crust or until slightly browned. Drizzle caramel and chocolate syrups in bottom of crust, just enough to coat bottom of crust. Set crust aside to cool. In bowl, on medium speed beat cream cheese and sugar together until sugar is well blended with cheese. Add vanilla. Beat 30 sec. Add 2 to 3 cups whipped topping; beat until light and fluffy. Fold in chopped turtle candy. Pour filling into crust. Add a heavy drizzle caramel and chocolate syrups in criss-cross pattern over cream cheese filling. Top filling with remaining whipped topping, spreading evenly. Place remaining whole turtle candies around and in the center of cake. Add another slight drizzle of caramel and chocolate syrups. Refrigerate for 2-3 hours or until set. Remove cake from refrigerator and serve. Add a slight drizzle of caramel and chocolate syrups.

Number of Servings: 8 servings

Notes from the Cook: When adding the whipped topping in the filling, you can add as much or as little as you want just as long as your batter is light and fluffy.