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Chocolate Turtle Cheesecake I

Chocolate Turtle Cheesecake I

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    5 h 30 m
Stephanie

Stephanie

A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
  2. In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
  3. In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
  4. Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.
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Reviews

BERILYNN
202

BERILYNN

6/16/2005

I make a LOT of cheesecake and this was the best yet! My recommendations: Use more butter to keep the crust together, bake the crust for 10 minutes at 350 and then let cool before adding the remaining ingredients, reserve 1/3 of the caramels to melt for a topping, and I always add a tablespoon of flour to my cheesecakes to keep the cake dense and not gooey. Also, toast extra pecans to use as a topping with the caramel. This baking method works great and the crust won't crack: Bake at 450 for 10 minutes, turn oven down to 250 without opening the oven and bake for 30 minutes, then turn oven off (still without opening the oven) and leave cake in another 30 minutes. And be sure to make and add 50% more filling to make a higher cake.

TOOKEC
86

TOOKEC

1/3/2006

Oh my goodness -- what a cheesecake!! I used an Oreo cookie crust (increased the butter to 6 TBL), baked it for 10 minutes at 350 and refrigerated it overnight before adding the caramel and pecans. As suggested by others, I brought the crust up about 1 inch on the sides of the springform pan and doubled the amount of cheesecake filling. I used a hot water bath (wrapped the pan in heavy-duty foil and placed it in an oven bag) and baked at 450 for 10 minutes, turned the oven down to 250 without opening the oven and baked for 30 minutes, then turned the oven off (still without opening the oven) and left the cake in another 60 minutes. The cheesecake was perfect--not a single crack! I refrigerated the cheesecake overnight, then made a ganache (1/4 cup heavy cream, brought just to a boil, stir in a couple of handfuls of chocolate chips until melted, cool slightly) which I poured over the top. I sprinkled chopped pecans over the ganache and drizzled caramel ice cream topping over that, then refrigerated until serving. VERY rich, but wonderfully decadent!

NICOLED24
48

NICOLED24

12/23/2003

This is by far my favorite dessert - cheesecake, chocolate, and pecans!!! Easy to make, though it does take time. Well worth it! I read all of the reviews before attempting. I DID chill the crust, caramel, and pecan layers before adding the cheesecake mixture; cooked it for 45 minutes; then left it in the oven (after turning it off) for an hour. It made all the difference - it came out perfect!!! I'll definitely make this again!

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