Chocolate Turtle Cheesecake

12 Reviews Add a Pic
Erika Barker
Recipe by  Erika Barker

“This is a great family favorite. Great for any holiday or family dinner. Serves 12.”

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Adjust Servings

Original recipe yields 1 -9-inch pie



  1. Place caramels and evaporated milk in a saucepan. Heat over low heat, stir continually until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.
  2. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more.
  3. Pour pudding mix over caramel layer, covering completely. Chill, loosely covered, until set (it usually takes about 15 minutes).
  4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

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Reviews (12)

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Not really a cheesecake, I was hoping for one. If you cut one slice, the rest of the pie fills up the space.



this did not turn out well for me. The cream cheese/chocolate filling had barely any chocolate taste, and mostly an unsweetened cream cheese flavor. And letting it set for only 15 minutes (I actually let it set about 30), and then drizzling the chocolate syrup over the top was a big mistake. Two hours later when I went to get it out of the fridge it appeared that the hot fudge sauce had caused the filling to sort of 'break down' and it was very liquidy and not appetizing. The chocolate crust with the caramel on top was the only good part.



Instead of carmels, I used 3 small containers of carmel apple dip ($0.99 each) and it worked great.

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Amount Per Serving (8 total)

  • Calories
  • 566 cal
  • 28%
  • Fat
  • 32.4 g
  • 50%
  • Carbs
  • 63.9 g
  • 21%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 590 mg
  • 24%

Based on a 2,000 calorie diet



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Turtle Cheesecake


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Chocolate Turtle Cheesecake II