Reviewed: Dec. 18, 2008

Made this several times over the past few years, for parties, holidays, birthdays, etc. Always a hit. It's very rich. I use Oreo premade crust. Then after pouring the caramel in the bottom, I coat it with mini chocolate chips and chopped pecans. I put another layer of chocolate chips and pecans on top during baking. Then, before serving or taking to wherever I am going, I put a caramel drizzle all over the top. Too easy and gives it a professional look!

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ARMYWIFE396

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Richmond Hill, Georgia, USA

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Reviewed: Nov. 27, 2008

This cake did not turn out so well for me. I followed the recipe exactly as it was written. The cake was so gooey that I could hardly cut it with a knife. The caramel hardened and fell off of the filling when you try to eat it with a fork. This sounded like a good recipe but, I think I needs a few minor changes. Add flour to the batter to make the cheesecake less gooey, use a different form of caramel, make the cake part thicker, and use more pecans.

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Misty

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Reviewed: Nov. 22, 2008

I made this for someone's birthday at work and it came out EXCELLENT!!! I love cooking and making desserts but this was the BEST cheesecake I've ever made. I followed someone's suggestions and made it the following way: I used crushed oreos for the crust - chocolate cheesecake - this was a no brainer of a change. (baking the crust for 10min at 375 or so) I saved a little bit of the caramel stuff to decorate the top. I increased the ingreadients for the filling by 50% and cooked it for 60 minutes at 250 instead of 30 and then left it in the oven (with the oven off)for a half an hour or so after that. Oh yes... after pouring the caramel layer on the crust I put it in the freezer for 15 to 20 min so the filling wouldn't mix in with the caramel. Helpful note: I made sure I put the cheesecake on a cookie sheet while baking. Turned out to be a really good thing as the oil from the butter in the crust and the caramels seeps out the bottom of the cheesecake pan. The presentation of this was incredible it looked just like something you would pick up in a gourmet pastry shop! (Now how did that happen???) The presentation of this way incredible and the taste was even better. It is the best cheesecake I've ever tasted!

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Karen

Cooking Level: Expert

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Reviewed: Aug. 31, 2008

As if this wasn't already bad enough - I used my own favorite cheesecake recipe and then made (per someone's suggestion) Carmels (recipe from allrecipes) which took longer than anything else but OH the wonderful smell in the house! For the crust I couldn't find what I wanted and don't like oreos so I bought 2 Chocolate pre-made crusts. Turned out to be a little over 2 cups but I used KerryGold butter (divine) and it stuck together great! THEN, with leftover carmel sauce (makes a ton) I buttered a dish, sprinkled pecans and ghiradelli chopped chocolate and poured the rest of the carmel sauce over the top. When everything is said and done I'll cut cute little turtle shapes (I hope) and adorn the top of the cake. Side note: I buttered the bottom of the springform pan, THEN added parchment paper to cover and THEN buttered that in hopes that it's not a fiaso prying the cake from the pan. I have a feeling (since I used my own cake recipe) that it's going to be a bit messy as it's nearing the top of the pan and it's only been 10 minutes. lol I'm giving it a 5 because of how it smells and looks but I can't partake for another 3 weeks so in the freezer it will go.

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RESONNANT

Cooking Level: Expert

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Reviewed: Aug. 13, 2008

Tastes great! After it was done in the oven I turned the oven off and left it in for three hours before moving it into the fridge and the top didn't crack. It turned out great. I would highly suggest leaving it overnight. It tasted so much better the next day.

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Danielle

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Reviewed: Jul. 26, 2008

Made this as my husband's birthday cake! Everyone raved about it. Without telling anyone the name of the cheesecake, my 5 year old nephew said it tasted just like Turtles!

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ATHENEDRAGONFLY

Cooking Level: Expert

Home Town: Peterborough, Ontario, Canada

Living In: Pembroke, Ontario, Canada

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Reviewed: Jun. 29, 2008

delish!! sent it to the fire station with my husband to see if it was up to the firemen's high standards (they are quite the critics, and not afraid to tell you if something is mediocre!) it got rave reviews and they told me I can make it for them anytime. Made as directed but i swirled the caramel and chocolate on top of the cookie crust and topped it with chocolate turtle candies. YUMM

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NurseApril

Cooking Level: Beginning

Home Town: Ypsilanti, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Jun. 12, 2008

I agree with some of the others: it's good, really but needs some changes. The caramel sauce was way too runny; the pan needed something or you would have the cake sticking to the bottom and hard to remove. The nuts got soggy beacause of the runny sauce and the cheese part tended to go down through the caramel.

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: May 17, 2008

This recipe tastes just like a Fannie Mae Turtle!

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GABRIELSE

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Reviewed: May 7, 2008

I was sooo looking forward to this cheesecake, unfortunaltely I was a little disapointed. First of all, it was not amazing. The filling tasted good, but not out of the ordinary. The caramel was way too liquidy, and as per the recipe, it doesn't say to boil until thickened, it just says until well melted. It stuck to my pan so bad, I had to soak the pan overnight to get the caramel off!I wish it had said something about greasing the pan beforehand! Even the pecans went lumpy because of how liquid the caramel was. It is very time comsuming to make, and I don't think it was that much worth the effort. I love making cheesecake, and I was looking for one recipe that was a change from my usual new york style that I make, which is usually a great hit! Unfortunalely, this was not nearly a hit at the family gathering. Sorry, but I don't think I'll be making again :( thanks for sharing though!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Apr. 27, 2008

In order to give this more stars it needed a few changes for my taste. The caramel made it difficult to slice when chilled and made it way too rich, I like rich but this was too much. I made 1 1/2 times the batter and only made half of it chocolate adding a little less chocolate than called for. If I make again I would drop some dollops of caramel in the first layer of cheesecake batter and do some swirls with the carmel and pecans. Then I would put the chocolate flavored cheesecake batter on top. I see potential but as is it was not a "hit" at Easter because everyone said it was too rich. I bake the crust and chilled after the caramel layer was added.

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MARRIEDTOAGREEK

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2008

This was very good--my son requested it for his birthday. After it was refrigerated it was hard to get the sides of the pan to remove because the caramel had stuck to it. I put the pan, still wrapped in foil, in hot water and was able to dislodge it. Anyway, the crust is delish, but the filling was not quite as smooth and dense as I prefer, but very good without a doubt. thanks for the recipe.

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Mar. 5, 2008

This was delicious! I followed the recipe exactly and everyone in our house loved it. I will definately make this again.

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Amy

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Reviewed: Feb. 17, 2008

This was just "ok" for me. I prefer my cheesecake with a thicker cheesecake. This seemed more candy/crust than cheesecake. Other reviews had said to do 1 1/2 x the cheesecake filling - which I would try if I made this again. I did add more of the turtle topping portion as a garnish since alone, the baked part of the cheesecake didn't look that appealing. The appearance was fantastic when drizzled with chocolate, caramel and pecans on top.

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SCHERRY21

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Reviewed: Feb. 16, 2008

this cake was too sweet for me (I rarely eat sweets), but it got raves reviews from co-workers & friends. I added a melted chocolate chip layer on top & drizzled some melted caramels, then sprinkled some pecans - very pretty! make sure there's lots of milk or strong black coffee around!

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love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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Reviewed: Feb. 9, 2008

i used a ready made pie crust to make the recipe even easier

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YASMEENSAK

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Reviewed: Jan. 20, 2008

OMG! This got the best reviews of almost anything I've ever made. And that's saying something!! I was putting it out on a holiday buffet dessert table. And I'd forgotten to spray the cheesecake pan and it was totally stuck and not coming loose - no how, no way. So I just put the whole thing on the table with a gigantic spoon for serving. And it still won hands down over all the other tasty desserts available. This is one that will definitely be made again!

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kathyl

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Reviewed: Dec. 21, 2007

The results were delicious, but I think there was something missing, perhaps it was the crust. Instead of the caramel sauce in the recipe, I made my own caramel (no trans anything and no high fructose stuff) which has a richer flavor. I also toasted the pecans on a baking sheet before baking the crust. Other than that, I followed the suggestions of others by using 1.5x the filling (great height!), using more butter in the crust (great flavor and hold) and baking it with the staggered temperatures (no cracks). I will make this again.

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Cerine Demure

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 11, 2007

This was a good cheesecake but it needs some tweaking. I didn't like the consistency of the cheesecake, it was cake-like instead of creamy like cheesecake should be. If I make this again I would change the cheese portion to be creamier like a New York cheesecake and I would use chocolate cookie crumbs for the crust. Be sure to cool the caramel very well before you pour the cheesecake on top of it.

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