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@
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!!
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.
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!
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.
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!
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.
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.)
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.
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.
