Turtle Cheesecake

  • Currently 4/5
An incredibly delicious treat for cheesecake lovers.  With an oreo cookie crumb crust, and a layer of caramel, this is sure to please those with a sweet tooth!
2 cups Oreo Chocolate Cookie Crumbs
1 cup finely chopped Planters Pecans, divided in half
6 Tbsp butter or margarine, melted
1 bag (14 oz) Kraft Caramels
1/2 cup milk
3 pkgs. (8 oz each) Philadelphia Cream Cheese, softened
3/4 cup sugar
1 Tbsp vanilla
3 eggs
2 Squares Bakers Semi-Sweet Baking Chocolate
1. Mix crumbs, 1/2 cup of the pecans & butter; press onto bottom and 2 in. up side of 9-inch springform pan.
2. Place caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Pour 1/2 of the caramel mixture into crust. Refrigerate 10 minutes. Cover and reserve remaining caramel mixture in refrigerator for later use.
3. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Pour over caramel mixture in crust.
4. Bake at 300° for 65-70 minutes (I baked for about 75 min) or until center is almost set.  Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan.  Refrigerate 4 hours or overnight.
5. Microwave reserved caramel mixture for 15 sec. just before serving cheesecake; drizzle over cheesecake. Sprinkle with remaining 1/2 cup pecans. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator. Makes 16 servings.
Dish   DessertCooking Method   Baked
Prep Time   1 hourCooking Time   1 1/2 hours

Nicki Scheck

Member since Mar 2008

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