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

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
4 hrs
total:
5 hrs 30 mins
Servings:
16
Yield:
1 - 9 inch springform pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Tips

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

Nutrition Facts

433 calories; protein 6.5g 13% DV; carbohydrates 47.2g 15% DV; fat 25.8g 40% DV; cholesterol 62.1mg 21% DV; sodium 230.6mg 9% DV. Full Nutrition

Reviews (265)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2005
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 remaining ingredients reserve 1/3 of the caramels to melt for a topping and I always add a tablespoon of flour to my cheesecakes to keep the cake dense and not gooey. Also toast extra pecans to use as a topping with the caramel. This baking method works great and the crust won't crack: Bake at 450 for 10 minutes turn oven down to 250 without opening the oven and bake for 30 minutes then turn oven off (still without opening the oven) and leave cake in another 30 minutes. And be sure to make and add 50% more filling to make a higher cake. Read More
(224)

Most helpful critical review

Rating: 3 stars
04/21/2006
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 without adding any chocolate and we like rich deserts. Added more butter to crust as some reviewers suggested and will not do it again. I did put the crust higher up on the pan to prevent the caramel from overcooking on the edge. I would recommend toasting the pecans. I had no problem cooking it according to the directs without a water bath. Read More
(30)
338 Ratings
  • 5 star values: 251
  • 4 star values: 57
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 5
Rating: 5 stars
06/16/2005
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 remaining ingredients reserve 1/3 of the caramels to melt for a topping and I always add a tablespoon of flour to my cheesecakes to keep the cake dense and not gooey. Also toast extra pecans to use as a topping with the caramel. This baking method works great and the crust won't crack: Bake at 450 for 10 minutes turn oven down to 250 without opening the oven and bake for 30 minutes then turn oven off (still without opening the oven) and leave cake in another 30 minutes. And be sure to make and add 50% more filling to make a higher cake. Read More
(224)
Rating: 5 stars
01/03/2006
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 pecans. As suggested by others, I brought the crust up about 1 inch on the sides of the springform pan and doubled the amount of cheesecake filling. I used a hot water bath (wrapped the pan in heavy-duty foil and placed it in an oven bag) and baked at 450 for 10 minutes, turned the oven down to 250 without opening the oven and baked for 30 minutes, then turned the oven off (still without opening the oven) and left the cake in another 60 minutes. The cheesecake was perfect--not a single crack! I refrigerated the cheesecake overnight, then made a ganache (1/4 cup heavy cream, brought just to a boil, stir in a couple of handfuls of chocolate chips until melted, cool slightly) which I poured over the top. I sprinkled chopped pecans over the ganache and drizzled caramel ice cream topping over that, then refrigerated until serving. VERY rich, but wonderfully decadent! Read More
(96)
Rating: 5 stars
12/23/2003
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 crust caramel and pecan layers before adding the cheesecake mixture; cooked it for 45 minutes; then left it in the oven (after turning it off) for an hour. It made all the difference - it came out perfect!!! I'll definitely make this again! Read More
(55)
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Rating: 5 stars
01/27/2004
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 review) cheesecakes I've ever made. I just had 2 adjustments that I made to the recipe: 1) I used a whole package of oreo cookies crushed up and added to melted butter as the crust and 2) definately use Kraft caramels and not some off brand such as Brach's caramels. I have made this twice since Christmas and can't make it fast or often enough for my family and friends. It truly is wonderful and you won't be disappointed. Read More
(43)
Rating: 5 stars
12/23/2003
Excellent. Be sure to shape the crust up the side of the pan in order for the caramel layer not to stick. Read More
(34)
Rating: 3 stars
04/20/2006
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 without adding any chocolate and we like rich deserts. Added more butter to crust as some reviewers suggested and will not do it again. I did put the crust higher up on the pan to prevent the caramel from overcooking on the edge. I would recommend toasting the pecans. I had no problem cooking it according to the directs without a water bath. Read More
(30)
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Rating: 5 stars
01/27/2004
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 if you let the crumb pecan and caramel layer cool for a half and hour in the refrigerator before adding the chocolate cheesecake batter you will have much better results. Other than that absolutely flawless! And yes adding a chocolate glaze will send to into orbit! Thank you!!! Read More
(27)
Rating: 5 stars
07/14/2003
My sister-in-law brought this to a dinner party I was hosting. It was terrific. Everyone loved it. Read More
(25)
Rating: 5 stars
08/21/2003
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 become your friend after tasting this cake. Definitely use a springform pan for best results. I used a nut chopper to crumble the Vanilla Wafers. EXCELLENT RECIPE! Read More
(19)