Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.

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  • Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.

  • Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.

  • In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.

  • In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.

  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

Tips

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

Nutrition Facts

671 calories; 44.1 g total fat; 114 mg cholesterol; 363 mg sodium. 63.3 g carbohydrates; 10.1 g protein; Full Nutrition

Reviews (203)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/21/2007
A great cheesecake... with some modifications to suit the taste of my friends. First I made this crust out of oreos - I think it fits better. I think the chocolate cheesecake would be overwhelming so I mixed the chocolate with a little bit of the cheescake batter and swirled it throughout the plain batter. I did the same thing with some of the caramel so when we cut into the cheesecake you could see the chocolate and caramel ribbons without overpowering the cheesecake. I did put in the layer of caramel and pecans and it was excellent! I always bake my cheesecakes in a springform pan fit inside one of those silicone cake pans then place the cheesecake in a roasting pan and put water halfway up the side of the cheesecake pan. This has always worked well for me - I get the benefits of a waterbath without the leaking that foil can do. Before I boxed it up to take to work I used some Smuckers hot fudge topping to cover the top of the cake in a very thin layer then placed pecan halves around. Finally I drizzled what was left of the caramel sauce on top of this cake. It looked beatuiful! I am known for my cheesecakes and my coworkers were quite impressed. Try this one - you won't be disappointed@ Read More
(330)

Most helpful critical review

Rating: 1 stars
02/03/2012
The cake had a strange consistency and combined with the caramel layer it was far too sweet. Cloying even. I was embarrassed to serve it and when I did my guests didn't find it up to par either. I won't be making this again. Read More
(6)
274 Ratings
  • 5 star values: 205
  • 4 star values: 54
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
02/21/2007
A great cheesecake... with some modifications to suit the taste of my friends. First I made this crust out of oreos - I think it fits better. I think the chocolate cheesecake would be overwhelming so I mixed the chocolate with a little bit of the cheescake batter and swirled it throughout the plain batter. I did the same thing with some of the caramel so when we cut into the cheesecake you could see the chocolate and caramel ribbons without overpowering the cheesecake. I did put in the layer of caramel and pecans and it was excellent! I always bake my cheesecakes in a springform pan fit inside one of those silicone cake pans then place the cheesecake in a roasting pan and put water halfway up the side of the cheesecake pan. This has always worked well for me - I get the benefits of a waterbath without the leaking that foil can do. Before I boxed it up to take to work I used some Smuckers hot fudge topping to cover the top of the cake in a very thin layer then placed pecan halves around. Finally I drizzled what was left of the caramel sauce on top of this cake. It looked beatuiful! I am known for my cheesecakes and my coworkers were quite impressed. Try this one - you won't be disappointed@ Read More
(330)
Rating: 4 stars
02/21/2007
A great cheesecake... with some modifications to suit the taste of my friends. First I made this crust out of oreos - I think it fits better. I think the chocolate cheesecake would be overwhelming so I mixed the chocolate with a little bit of the cheescake batter and swirled it throughout the plain batter. I did the same thing with some of the caramel so when we cut into the cheesecake you could see the chocolate and caramel ribbons without overpowering the cheesecake. I did put in the layer of caramel and pecans and it was excellent! I always bake my cheesecakes in a springform pan fit inside one of those silicone cake pans then place the cheesecake in a roasting pan and put water halfway up the side of the cheesecake pan. This has always worked well for me - I get the benefits of a waterbath without the leaking that foil can do. Before I boxed it up to take to work I used some Smuckers hot fudge topping to cover the top of the cake in a very thin layer then placed pecan halves around. Finally I drizzled what was left of the caramel sauce on top of this cake. It looked beatuiful! I am known for my cheesecakes and my coworkers were quite impressed. Try this one - you won't be disappointed@ Read More
(330)
Rating: 5 stars
05/12/2006
This cheesecake was awesome with one simple change. Instead of melting the chocolate chips and adding to the batter, I added 1 cup of mini semi-sweet morsels to the batter. This made it a little less chocolatey and even prettier. After baking the cheesecake I also drizzled some caramel ice cream topping over the top and then sprinkled a few more mini chocolate chips and chopped pecans. Looked professionally made!! Read More
(249)
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Rating: 5 stars
12/30/2002
Thank you for this recipe! Nobody ever believes that I made this myself, they assume I bought it. I've actually never used the vanilla wafers, I like to use the Oreo cookie crumbs that come in a box. And I found that melting the caramels and milk in a glass bowl in the microwave is easier and takes less time. Read More
(145)
Rating: 5 stars
12/28/2010
This is great! Here are some good hints to make it better: Use oreo cookie crumbs instead of vanilla wafers. Build up the sides of the crust and only pour the caramel close to the edge but not all the way to the edge. When I poured it to the edge it made a large build up of caramel that was very hard. Also allow the caramel to cool before pouring the cheese mixture on top of it. When making the cheese mixture allow the cream cheese to come to room temp before mixing. That will make it a richer and smoother filling. Enjoy! Read More
(91)
Rating: 5 stars
12/11/2003
Great recipe!!! I changed the vanilla wafers to Oreo crumbs and I used Hershey's Milk Chocolate Chips instead of the semisweet. It turned out to be amazingly authentic to the original "Turtle". I also susbtituted T.Marzetti's Caramel Dip instead of unwrapping all those caramels and melting them. Read More
(82)
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Rating: 5 stars
12/21/2004
Incredible! I made this for Thanksgiving and my stepfather wouldn't let it leave the house. They were practically fighting over it. I have made it several times since then and if you cook it longer at a lower temperature it becomes even creamier! Read More
(75)
Rating: 5 stars
01/25/2011
This recipe is awesome! I made two cakes because I had a daughter and a friend with birthdays. My friend requested a Turtle Cheesecake. I followed reviews and used oreo cookies for the crust added mini choc chips to the batter and softened the cream cheese to room temp before mixing. I baked in a water bath so the caramel wouldn't get hard; turned off oven at end of baking time and let cool in oven about 3 hours before chilling. Cheesecakes came out perfect! To garnish I melted milk choc chips in microwave dipped my fingertips in and flung the chocolate across cakes in opposite directions then I placed pecans around the edge. I posted a photo because it looked so pretty. My friend and family raved about how good it was! I will definitely make again. Read More
(59)
Rating: 5 stars
04/26/2010
Spray the bottom of the pan with cooking spray put parchment paper on top of that then spray the paper. Otherwise it sticks horribly to the bottom. Also just nuke the caramels with evaporated milk. Same for chocolate chips. Much easier faster & less messy. Finally definitely use a pre-made oreo cookie crust!! (Forget the graham cracker crust.) Read More
(41)
Rating: 4 stars
03/23/2005
The idea of the caramel and pecans was great but I used a graham cracker crust and Chantal's New York Cheesecake for the actual cheesecake part then topped with pecans and chocolate sauce. Read More
(31)
Rating: 1 stars
02/03/2012
The cake had a strange consistency and combined with the caramel layer it was far too sweet. Cloying even. I was embarrassed to serve it and when I did my guests didn't find it up to par either. I won't be making this again. Read More
(6)