Skip to main content New<> this month
Get the Allrecipes magazine

PHILLY Chocolate Turtles® Cheesecake

Rated as 4 out of 5 Stars
97

"This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust."
Added to shopping list. Go to shopping list.

Ingredients

5 h 10 m servings 433
Original recipe yields 16 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.

Footnotes

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

Nutrition Facts


Per Serving: 433 calories; 31 36.8 7.3 89 263 Full nutrition

Explore more

Reviews

Read all reviews 13
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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. Th...

Most helpful critical review

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 presenat...

Most helpful
Most positive
Least positive
Newest

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. Th...

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 t...

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 ...

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!

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!

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 presenat...

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.

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.

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!