Turtle Cheesecake

Turtle Cheesecake

169 Reviews 50 Pics
Kevin Ryan
Recipe by  Kevin Ryan

“Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 -9 inch round cheesecake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
  2. Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
  3. Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
  4. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
  5. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
  6. Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

Share It

Reviews (169)

Rate This Recipe
ALLICAT2U
289

ALLICAT2U

A great cheesecake... with some modifications to suit the taste of my friends. First, I made this crust out of oreos - I think it fits better. I think the chocolate cheesecake would be overwhelming, so I mixed the chocolate with a little bit of the cheescake batter and swirled it throughout the plain batter. I did the same thing with some of the caramel, so when we cut into the cheesecake, you could see the chocolate and caramel ribbons without overpowering the cheesecake. I did put in the layer of caramel and pecans, and it was excellent! I always bake my cheesecakes in a springform pan fit inside one of those silicone cake pans, then place the cheesecake in a roasting pan and put water halfway up the side of the cheesecake pan. This has always worked well for me - I get the benefits of a waterbath without the leaking that foil can do. Before I boxed it up to take to work, I used some Smuckers hot fudge topping to cover the top of the cake in a very thin layer, then placed pecan halves around. Finally, I drizzled what was left of the caramel sauce on top of this cake. It looked beatuiful! I am known for my cheesecakes, and my coworkers were quite impressed. Try this one - you won't be disappointed@

Amy W
223

Amy W

This cheesecake was awesome with one simple change. Instead of melting the chocolate chips and adding to the batter, I added 1 cup of mini semi-sweet morsels to the batter. This made it a little less chocolatey and even prettier. After baking the cheesecake I also drizzled some caramel ice cream topping over the top and then sprinkled a few more mini chocolate chips and chopped pecans. Looked professionally made!!

momof2lovebugs
120

momof2lovebugs

Thank you for this recipe! Nobody ever believes that I made this myself, they assume I bought it. I've actually never used the vanilla wafers, I like to use the Oreo cookie crumbs that come in a box. And I found that melting the caramels and milk in a glass bowl in the microwave is easier and takes less time.

More Reviews

Similar Recipes

Chocolate Turtle Cheesecake I
(252)

Chocolate Turtle Cheesecake I

Chocolate Caramel Cheesecake
(105)

Chocolate Caramel Cheesecake

Toffee Chunk Cheesecake
(88)

Toffee Chunk Cheesecake

Praline Cheesecake
(32)

Praline Cheesecake

OREO Ultimate Turtle Cheesecake
(21)

OREO Ultimate Turtle Cheesecake

Chocolate Turtle Cheesecake
(18)

Chocolate Turtle Cheesecake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 671 cal
  • 34%
  • Fat
  • 44.1 g
  • 68%
  • Carbs
  • 63.3 g
  • 20%
  • Protein
  • 10.1 g
  • 20%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Turtle Cheesecake I

>

next recipe:

Chocolate Turtle Cheesecake II