PHILLY Chocolate Turtles® Cheesecake

PHILLY Chocolate Turtles® Cheesecake

12

"This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust."
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Ingredients

5 h 10 m servings 433 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
  2. Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
  3. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.

Footnotes

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

Reviews

12
  1. 13 Ratings

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Most helpful positive review

I prepared this exactly as written. It was very easy to prepare and it came out decadent and delicious! I especially love the caramel pecan crust. I'd never had anything like that before. Th...

Most helpful critical review

This recipe tastes great, but it's a hassle to make. The carmel was stuck to the pan so i hard time getting it out of my springform pan. The crust didn't stay together. It made an awful presenat...

I prepared this exactly as written. It was very easy to prepare and it came out decadent and delicious! I especially love the caramel pecan crust. I'd never had anything like that before. Th...

AMAZING! Did some tweeks by instead mixing the plain batter, then mixing half the chocolate amount into half the plain batter, and then mixing 16 melted caramel squares into the other half of t...

I made mine with a vanilla wafer base, by crushing 1 1/2 cups of vanilla wafers and mixing it with 1/4 cup of melted butter. I pressed that into a 9x3 springform pan. Once I poured my caramel ...

I made this at Christmas and everybody loved it. It's so rich and creamy you only need a very small slice. Definately a hit!

Amazing! Make sure you don't let the caramel go to close to the edges otherwise it will stick. But overall, so tasty and so easy to make!

This recipe tastes great, but it's a hassle to make. The carmel was stuck to the pan so i hard time getting it out of my springform pan. The crust didn't stay together. It made an awful presenat...

The pecan and caramel crust was very good, but the chocolate cheesecake was dry and like eating chocolate paste. I will never make this again.

followed recipe exact. Caramel a little hard to cut through, next time will use a drizzle method. very rich, extended family members asked for recipe.

It was a good cheesecake overall, but the crust was so sticky and extremely hard to cut through. Will not ever use carmels again in the crust. Filling was very rich and sinful!