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Chocolate Turtles® Cheesecake I

"A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired."
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Ingredients

5 h 30 m servings 433 cals
Original recipe yields 16 servings (1 - 9 inch springform pan)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
  2. In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
  3. In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
  4. Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.

Footnotes

  • TURTLES® is a registered trademark of DeMet's Candy Company.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 433 calories; 25.8 g fat; 47.2 g carbohydrates; 6.5 g protein; 62 mg cholesterol; 231 mg sodium. Full nutrition

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Reviews

Read all reviews 262
  1. 334 Ratings

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Most helpful positive review

I make a LOT of cheesecake and this was the best yet! My recommendations: Use more butter to keep the crust together, bake the crust for 10 minutes at 350 and then let cool before adding the r...

Most helpful critical review

Lots of potential. Ratio of carmel to cheesecake is not quite right. Double the cheesecake filling and save 1/3 of the carmel to dribble on top later if disired. My family liked it best witho...

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I make a LOT of cheesecake and this was the best yet! My recommendations: Use more butter to keep the crust together, bake the crust for 10 minutes at 350 and then let cool before adding the r...

Oh my goodness -- what a cheesecake!! I used an Oreo cookie crust (increased the butter to 6 TBL), baked it for 10 minutes at 350 and refrigerated it overnight before adding the caramel and pec...

This is by far my favorite dessert - cheesecake, chocolate, and pecans!!! Easy to make, though it does take time. Well worth it! I read all of the reviews before attempting. I DID chill the ...

I am an avid cheesecake fanatic and have made boat-loads of cheesecakes in my day. I have to say, this is one of the best (I know everyone always includes that little cliche when writing a revi...

Excellent. Be sure to shape the crust up the side of the pan in order for the caramel layer not to stick.

Lots of potential. Ratio of carmel to cheesecake is not quite right. Double the cheesecake filling and save 1/3 of the carmel to dribble on top later if disired. My family liked it best witho...

If you find a cheesecake that tastes better than this, let me know. I'll call Guiness! I noticed that, when reading other reviews, there were some comments about the amount of caramel. I think i...

My sister-in-law brought this to a dinner party I was hosting. It was terrific. Everyone loved it.

Delicious! I brought this cheesecake into work and I got TONS of compliments. For the single guys out there, making this cheesecake is a sure way to impress. It's amazing how many people beco...