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Chocolate Turtle Cheesecake

 Chocolate Turtle Cheesecake
"I always get compliments when I make this rich dessert," says Erin Byrd of Springfield, Missouri. With layers of vanilla and fudge cream cheese plus a drizzle of caramel, this luscious cheesecake will win praise for you, too!
2 ServingsPrep: 20 min. Bake: 20 min. + chilling


  • 1/3 cup crushed vanilla wafers (about 10 wafers)
  • 4 teaspoons butter, melted
  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons beaten egg
  • 2 tablespoons hot fudge ice cream topping, warmed
  • 1 tablespoon caramel ice cream topping, warmed


  • In a small bowl, combine wafer crumbs and butter. Press onto the
  • bottom and 1/2 in. up the sides of a greased 4-in. springform pan.
  • In a small bowl, beat the cream cheese, sugar and vanilla until
  • smooth. Add egg; beat on low speed just until combined. Spread half
  • of mixture into crust. Stir fudge topping into remaining batter;
  • gently spread over cream cheese layer. Place pan on a baking sheet.
  • Bake at 350° for 20-25 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around the
  • edge of pan to loosen; cool 1 hour longer.
  • Refrigerate overnight. Remove sides of pan. Drizzle caramel topping
  • over cheesecake.
  • Yield: 2 servings.

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Chocolate Turtle Cheesecake (continued)

Nutritional Facts: 1/2 cheesecake equals 510 calories, 33 g fat (19 g saturated fat), 150 mg cholesterol, 362 mg sodium, 47 g carbohydrate, 1 g fiber, 8 g protein.