Turtles® Cheesecake

Turtles® Cheesecake

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"Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?"
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servings 671 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 671 kcal
  • 34%
  • Fat:
  • 44.1 g
  • 68%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

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.


  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.


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


  1. 239 Ratings

Most helpful positive review

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 overwhelm...

Most helpful critical review

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....

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Least positive

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 overwhelm...

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...

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...

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...

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...

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 i...

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, ...

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 evapor...

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.

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