PHILLY Chocolate Turtle Cheesecake

PHILLY Chocolate Turtle Cheesecake

12 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    5 h 10 m
Recipe by  Philadelphia Cream Cheese

“This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust.”

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Adjust Servings

Original recipe yields 16 servings



  1. Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
  2. Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
  3. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.

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Reviews (12)

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I prepared this exactly as written. It was very easy to prepare and it came out decadent and delicious! I especially love the caramel pecan crust. I'd never had anything like that before. The cheesecake is definitely a semi-sweet flavor. For those who would prefer more of a milk chocolate flavor, try using fewer bakers chocolate squares, or melt a milk chocolate to mix in the cheesecake. I thought that many would be too much, but it tastes great to me and wasn't at all grainy.



AMAZING! Did some tweeks by instead mixing the plain batter, then mixing half the chocolate amount into half the plain batter, and then mixing 16 melted caramel squares into the other half of the plain batter, then we just marbled the two in the pan. OMG so delish! Made it more of a true 'Turtle' cheesecake with the addition of the caramel cheesecake. Yum!



I made mine with a vanilla wafer base, by crushing 1 1/2 cups of vanilla wafers and mixing it with 1/4 cup of melted butter. I pressed that into a 9x3 springform pan. Once I poured my caramel mixture over the base I sprinkled the top caramel layer with 1/2 cup chopped pecans. I prepared everything else as directed and baked with a casserole dish on the bottom rack, filled with water, to prevent the top of my cheesecake from cracking. Once baked and cooled and the rim had been removed, I drizzled on some store bought caramel sauce and hot fudge sauce, in a decorative fashion, the sprinkled on another 1/2 cup of crushed pecans. It was a HUGE HUGE hit!

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Amount Per Serving (16 total)

  • Calories
  • 433 cal
  • 22%
  • Fat
  • 31 g
  • 48%
  • Carbs
  • 36.8 g
  • 12%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 263 mg
  • 11%

Based on a 2,000 calorie diet



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PHILLY Bavarian Apple Torte


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PHILLY Cheesecake Brownies