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

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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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Reviews (14)

Most helpful positive review

Rating: 5 stars
12/01/2008
I prepared this exactly as written. It was very easy to prepare and it came out decadent and delicious! I especially love the caramel pecan crust. I'd never had anything like that before. The cheesecake is definitely a semi-sweet flavor. For those who would prefer more of a milk chocolate flavor try using fewer bakers chocolate squares or melt a milk chocolate to mix in the cheesecake. I thought that many would be too much but it tastes great to me and wasn't at all grainy. Read More
(27)

Most helpful critical review

Rating: 2 stars
12/08/2008
This recipe tastes great but it's a hassle to make. The carmel was stuck to the pan so i hard time getting it out of my springform pan. The crust didn't stay together. It made an awful presenation. Read More
(8)
15 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/01/2008
I prepared this exactly as written. It was very easy to prepare and it came out decadent and delicious! I especially love the caramel pecan crust. I'd never had anything like that before. The cheesecake is definitely a semi-sweet flavor. For those who would prefer more of a milk chocolate flavor try using fewer bakers chocolate squares or melt a milk chocolate to mix in the cheesecake. I thought that many would be too much but it tastes great to me and wasn't at all grainy. Read More
(27)
Rating: 5 stars
03/21/2011
AMAZING! Did some tweeks by instead mixing the plain batter then mixing half the chocolate amount into half the plain batter and then mixing 16 melted caramel squares into the other half of the plain batter then we just marbled the two in the pan. OMG so delish! Made it more of a true 'Turtle' cheesecake with the addition of the caramel cheesecake. Yum! Read More
(20)
Rating: 5 stars
06/17/2009
I made mine with a vanilla wafer base by crushing 1 1/2 cups of vanilla wafers and mixing it with 1/4 cup of melted butter. I pressed that into a 9x3 springform pan. Once I poured my caramel mixture over the base I sprinkled the top caramel layer with 1/2 cup chopped pecans. I prepared everything else as directed and baked with a casserole dish on the bottom rack filled with water to prevent the top of my cheesecake from cracking. Once baked and cooled and the rim had been removed I drizzled on some store bought caramel sauce and hot fudge sauce in a decorative fashion the sprinkled on another 1/2 cup of crushed pecans. It was a HUGE HUGE hit! Read More
(18)
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Rating: 5 stars
02/03/2009
I made this at Christmas and everybody loved it. It's so rich and creamy you only need a very small slice. Definately a hit! Read More
(10)
Rating: 5 stars
05/06/2009
Amazing! Make sure you don't let the caramel go to close to the edges otherwise it will stick. But overall so tasty and so easy to make! Read More
(9)
Rating: 2 stars
12/08/2008
This recipe tastes great but it's a hassle to make. The carmel was stuck to the pan so i hard time getting it out of my springform pan. The crust didn't stay together. It made an awful presenation. Read More
(8)
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Rating: 1 stars
12/26/2008
The pecan and caramel crust was very good but the chocolate cheesecake was dry and like eating chocolate paste. I will never make this again. Read More
(7)
Rating: 3 stars
01/02/2009
It was a good cheesecake overall but the crust was so sticky and extremely hard to cut through. Will not ever use carmels again in the crust. Filling was very rich and sinful! Read More
(6)
Rating: 4 stars
06/07/2010
followed recipe exact. Caramel a little hard to cut through next time will use a drizzle method. very rich extended family members asked for recipe. Read More
(6)