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Chocolate Turtle Cheesecake II

Chocolate Turtle Cheesecake II

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
LOUANNL

LOUANNL

A no-bake cheesecake made with caramel candy, chocolate and pecans, this tastes just like the turtle candy! Hot tip: An easy way to drizzle fudge topping is to put it in a sealable plastic bag, snip off a corner and pipe away!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.
  2. In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.
  3. Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lin
19

Lin

8/7/2003

I got this EXACT recipe in the mail, and I was searching this site to find a better one when I came across this. Thought I should leave a warning for future users... The bottom layer is great (if not a little hard), but the top layer is runny. It melted despite being in the fridge. I think it needs more cream cheese. We had to freeze it just for it to stick together. NOT recommended. Find another recipe!

JOVIANGEL
13

JOVIANGEL

1/5/2004

THIS SOUNDED LIKE A GREAT RECIPE. I HAD A GRADUATION PARTY TO GO TO AND I MADE THE PIE THE NIGHT BEFORE - EVERYTHING WENT FINE UNTIL THE NEXT DAY - THE CARAMEL MIXTURE GOT WATERY AND SEEPED UP THE SIDES OF THE PIE - IT LOOKED AWFUL AND I HAD TO MAKE ANOTHER DISH FOR THE PARTY. I THREW THE PIE AWAY BECAUSE IT WAS RUINED (ALL WATERY AND SOGGY) I RECHECKED THE RECIPE TO BE SURE I HAD NOT MESSED UP. I THINK I WILL EXPERIMENT WITH THIS ONE BECAUSE IT SOUNDS LIKE A GREAT RECIPE BUT BEWARE IF YOU ARE MAKING THIS FOR A SPECIAL OCCASION.

CG
8

CG

11/22/2010

The first couple of times I made this I followed the directions exactly and put the pudding layer on the still warm caramel layer. I figured it might be the heat that was making the top section runny. I made two adjustments that has solved the watery pie problem. In preparing the chocolate mixture I blend everything but the sour cream. I fold in the sour cream after the rest is blended. Afterwards what I did was put the pie crust with just the caramel layer in the fridge on it's own, and put the cream cheese chocolate pudding layer in the fridge in a separate container to set. Once they had ample time to cool and set I put them together. It works well and tastes amazing.

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