Turtle Cheesecake Recipe

5 8 9
Turtle Cheesecake Recipe
Turtle Cheesecake Recipe photo by Taste of Home
Publisher Photo

Turtle Cheesecake Recipe

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5 8 9
Publisher Photo
"Our guests love this rich, delicious make-ahead dessert," field editor Jo Groth of Plainfield, Iowa relates.
MAKES:
14-16 servings
TOTAL TIME:
Prep: 35 min. + cooling Bake: 55 min. + chilling
MAKES:
14-16 servings
TOTAL TIME:
Prep: 35 min. + cooling Bake: 55 min. + chilling

Ingredients

  • 2 cups crushed vanilla wafers
  • 1/2 cup butter or margarine, melted
  • 1 package (14 ounces) caramels
  • 1 can (5 ounces) evaporated milk
  • 2 cups chopped pecans, toasted, divided
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup (6 ounces) semisweet chocolate chips, melted and slightly cooled
  • Whipped cream, optional

Directions

Combine crumbs and butter; blend well. Press into the bottom and 2 in. up the sides of a 10-in. springform pan. Bake at 350° for 8-10 minutes or until set; cool.
In a saucepan over low heat, melt caramels in milk, stirring until smooth. Cool 5 minutes. Pour into crust; top with 1-1/2 cups of pecans.
In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Add chocolate; mix just until blended. Carefully spread over pecans. Bake at 350° for 55-65 minutes or until filling is almost set. Cool to room temperature. Chill overnight. Garnish with remaining pecans and whipped cream if desired. Yield: 16 servings.
Originally published as Turtle Cheesecake in Taste of Home April/May 1995, p67

Nutritional Facts

1 piece: 492 calories, 31g fat (12g saturated fat), 90mg cholesterol, 232mg sodium, 53g carbohydrate (42g sugars, 3g fiber), 7g protein.

  • 2 cups crushed vanilla wafers
  • 1/2 cup butter or margarine, melted
  • 1 package (14 ounces) caramels
  • 1 can (5 ounces) evaporated milk
  • 2 cups chopped pecans, toasted, divided
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup (6 ounces) semisweet chocolate chips, melted and slightly cooled
  • Whipped cream, optional
  1. Combine crumbs and butter; blend well. Press into the bottom and 2 in. up the sides of a 10-in. springform pan. Bake at 350° for 8-10 minutes or until set; cool.
  2. In a saucepan over low heat, melt caramels in milk, stirring until smooth. Cool 5 minutes. Pour into crust; top with 1-1/2 cups of pecans.
  3. In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Add chocolate; mix just until blended. Carefully spread over pecans. Bake at 350° for 55-65 minutes or until filling is almost set. Cool to room temperature. Chill overnight. Garnish with remaining pecans and whipped cream if desired. Yield: 16 servings.
Originally published as Turtle Cheesecake in Taste of Home April/May 1995, p67

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Reviews forTurtle Cheesecake

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MY REVIEW
2124arizona User ID: 845443 269772
Reviewed Jul. 21, 2017

"We loved this cheesecake!! It turned out perfect! I wouldn't change a [email protected]"

MY REVIEW
rena 55 User ID: 1935799 225323
Reviewed Apr. 23, 2015

"What is not to love...caramel, chocolate and pecans all in a delicious cheesecake! Delicious!!"

MY REVIEW
intlanne User ID: 2920709 2369
Reviewed Feb. 2, 2012

"There's a lot of cheesecake in this cheesecake. It's a richer flavor but very good. I liked the crust and have made it for other cheesecakes I've made also. My only complaint is that the layer of caramel on top of the bottom crust made the slicing of pieces a bit more difficult because it was hard and sticky. Other than that it was delicious."

MY REVIEW
Debra1 User ID: 2506088 2164
Reviewed Nov. 9, 2011

"I made this for a rehersal dinner, it was soo good."

MY REVIEW
heartlandmom User ID: 4373495 5716
Reviewed Jul. 30, 2011

"I made recipe as written, but used all lower-fat Neufchatel cheese with no problems. I would suggest wrapping bottom of springform pan in foil as I had melted butter seep out, which then burns and smokes. Make sure to read recipe to the end--has to be chilled overnight for best result."

MY REVIEW
driv0656 User ID: 5488790 4842
Reviewed Mar. 20, 2011

"My family has been making this recipe for YEARS!!!! Every Thanksgiving and Christmas it is made, and visitors ALWAYS rave about it! Definitely one that MUST be tried!"

MY REVIEW
kbleha User ID: 4347191 4841
Reviewed Jul. 14, 2010

"RAVE reviews on this cheesecake. easy to make and fantastic flavor. No one in my house could stop at just one piece!"

MY REVIEW
Traysa1 User ID: 4611642 5714
Reviewed Dec. 19, 2009

"This was my first experience in making a cheesecake. Wow what a wonderful taste and great fun to make."

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