When we say 'ultimate,' we mean it. This delectable cheesecake boasts an OREO Cookie crust topped with a nutty layer of caramel and a classic cheesecake filling. Drizzles of melted chocolate and caramel-pecan sauce finish it off in style.

Oreo

Recipe Summary

prep:
30 mins
cook:
1 hr 5 mins
additional:
4 hrs 35 mins
total:
6 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 325 degrees F.

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  • Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

  • Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.

  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

  • Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

  • Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.

Tips

Note: Reduce oven temperature to 300 degrees F if using a dark nonstick springform pan.

Nutrition Information Per Serving: 480 calories, 31g total fat, 15g saturated fat, 110mg cholesterol, 370mg sodium, 45g carbohydrate, 2g dietary fiber, 37g sugars, 7g protein.

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

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2012
Soooo Good. Used Oreo pie crust from the store but kept to the directions and the best cheese cake I have ever had..... Will do again. Thanks Read More
(39)

Most helpful critical review

Rating: 1 stars
04/07/2015
I could not find wrapped caramels but one review said they used caramel topping so I used that. I wrapped the pan in foil and cooked it in a water bath like I always do. Right now the crust is oozing apart and while it seems to taste good looks terrible. Read More
(4)
90 Ratings
  • 5 star values: 69
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/23/2012
Soooo Good. Used Oreo pie crust from the store but kept to the directions and the best cheese cake I have ever had..... Will do again. Thanks Read More
(39)
Rating: 5 stars
11/17/2012
REMEMBER!!! Put a cookie sheet under the spingform pan. I forgot to do this and the carmel dripped out onto the bottom of the stove. It smelt like it was burning. Otherwise It was great. I used carmel dip that you would use for apples and it worked fine plus I used melted kisses for the chocolate part and that worked fine too. I will make this again:) Read More
(31)
Rating: 5 stars
01/21/2013
This is the best cheesecake EVER! I love cheesecake and since I got pregnant it's all I ever crave. This is by far the best recipe I've ever used. It turned out perfectly and even though it's horrible I ate pretty much the entire thing in a week. With the exception of two slices. Lol. Read More
(23)
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Rating: 5 stars
12/21/2012
I found this recipe on the Philadelphia Cream Cheese website. I have made this cheesecake oh 12 times for various reasons and it is ALWAYS a hit! Hint: The caramel mixture always drips out of the spring form pan so a cookie sheet underneath is a must otherwise your oven will smoke and your smoke alarm will go off and it's all a big mess. Also I always let the cream cheese soften along with the eggs to room temperature before I make this. From crushing oreos to peeling caramels and chopping pecans to letting it sit overnight is a bit of a hassle but it is well worth the work I promise. Read More
(12)
Rating: 5 stars
06/13/2014
Everyone loved this cheesecake! I used the exact ingredients listed and made only a few minor changes in technique for this recipe. I needed two cheesecakes in a hurry so I baked a 8" and a 9" at the same time. I lined my pans with parchment paper so I could easily move the finished cheesecakes from the pans to bakery boxes. I wrapped the bottom of my pans with foil to avoid spills. I used a modified water bath reduced the cook time to 50 minutes and left the cheesecakes in the oven with the door closed until they cooled. I received numerous compliments like "better than Cheesecake Factory" and "the best cheesecake I have ever eaten". This recipe is a keeper - I will probably make it again this weekend! Read More
(7)
Rating: 5 stars
02/18/2014
Rich and delicious. I was concerned it didn't call for a water bath but my cheesecake did not crack. Next time I will use less butter as I believe that is what makes the crust hard and it had melted into the foil I had lined on the outside. Will also reduce the baking time and temperature as it was fairly brown on top. Althought it didn't affect the consistency. Read More
(7)
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Rating: 5 stars
12/29/2012
I loved this recipe. Will use over and over again. Next time I think I will omit the caramel layer on the crust. Everything else I will keep to the recipe. Read More
(6)
Rating: 5 stars
06/30/2014
i made this for Mother's Day and it was such a hit I've made it several times since. I have not altered the recipe one bit but I do note that the crust requires some upper body strength to cut through when cutting the cake into slices. The recommendation to line a cookie sheet with foil and place the spring form pan on that for baking was a great idea. This was a very heavy cheesecake and I worried about transporting it and decided to leave the bottom of the spring form pan attached and it transported without incident. A word of caution: this cake takes me much more than 30 min. prep. time. Read More
(4)
Rating: 1 stars
04/07/2015
I could not find wrapped caramels but one review said they used caramel topping so I used that. I wrapped the pan in foil and cooked it in a water bath like I always do. Right now the crust is oozing apart and while it seems to taste good looks terrible. Read More
(4)