Rating: 4 stars 4
15 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust.

Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
4 hrs
total:
5 hrs 10 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.

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  • Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.

  • Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.

Tips

TURTLES® is a registered trademark of DeMet's Candy Company.

Nutrition Facts

433 calories; protein 7.3g; carbohydrates 36.8g; fat 31g; cholesterol 89mg; sodium 262.8mg. Full Nutrition
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