Rating: 4.5 stars
25 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a fabulous cheesecake with an chocolate cookie crust and a pecan, caramel and fudge topping. It presents beautifully!

Recipe Summary

cook:
30 mins
total:
8 hrs 50 mins
prep:
8 hrs 20 mins
Servings:
8
Yield:
1 9 inch round
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). In small bowl, combine crushed cookies and melted butter. Press into bottom and sides of 9 inch pie pan. Place in freezer.

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  • In large bowl, beat cream cheese with electric mixer until creamy. Add sugar, sour cream, eggs and vanilla and beat until smooth. Pour cream cheese mixture over cookie crust. Bake 30 to 35 minutes, or until center is almost set. Loosen cheesecake from sides of pan, cover loosely and chill in refrigerator 8 hours or overnight.

  • To serve, drizzle with caramel and fudge sauces and top with pecan halves.

Tips

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

Nutrition Facts

600 calories; protein 9.1g; carbohydrates 58.9g; fat 38.1g; cholesterol 119.1mg; sodium 476.5mg. Full Nutrition
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