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Turtle Cheesecake

"Our guests love this rich, delicious make-ahead dessert," field editor Jo Groth of Plainfield, Iowa relates.
  • Total Time
    Prep: 35 min. + cooling Bake: 55 min. + chilling
  • Makes
    14-16 servings

Ingredients

  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 1/2 cup butter, 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 large eggs, lightly beaten
  • 1 cup semisweet chocolate chips, melted and lightly cooled
  • Whipped cream, optional

Directions

  • In a bowl, combine wafer crumbs and butter; blend well. Press into the bottom and 2 in. up the sides of a 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
  • In a saucepan or microwave melt caramels with milk; stir until smooth. Cool for 5 minutes. Pour into crust; top with 1-1/2 cups of pecans.
  • In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs; beat on low speed just until combined. Add chocolate; mix just until blended. Carefully spread over pecans. Return to baking sheet.
  • Bake at 350° for 55-65 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. Garnish with remaining pecans and whipped cream if desired. Refrigerate leftovers.
Nutrition Facts
1 piece: 492 calories, 31g fat (12g saturated fat), 90mg cholesterol, 232mg sodium, 53g carbohydrate (42g sugars, 3g fiber), 7g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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