Ultimate Turtle Cheesecake Recipe - Allrecipes.com
Ultimate Turtle Cheesecake Recipe
  • READY IN 5+ hrs

Ultimate Turtle Cheesecake

Recipe by  

"Creamy cheesecake topped with caramel, chocolate, and pecans makes this a rich and indulgent treat."

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Original recipe makes 16 servings Change Servings

Directions

  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of 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. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture 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 layer in crust.
  4. Bake 1 hour 5 minutes to 1 hour 10 minutes 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 on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 5 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2010

I DARE you to resist this cheesecake! This was my first cheesecake and it turned out very well. My girlfriend said it was the best cheesecake she ever had (but she may be a little biased). My only substitution was a graham cracker crust instead of oreo crumbs. I have a few tips that a learned from different sources that may save you from a little aggravation... 1. Butter the inside of your springform pan for easy removal. 2. Don't pour the caramel mixture to the very edge of the crust or it may stick to the side of the pan. 3. Wrap the pan in heavy aluminum foil and bake in a water bath. 4. Let the finished cake cool in a warm oven for an hour before refrigerating. Good luck and enjoy! Then run a few miles to work it off...

 
Most Helpful Critical Review
Feb 16, 2010

The flavors of this cheesecake were good but the crust was a huge gooey mess. There was no definition between the crust and the caramel/pecan layer, the two just combined to mush. Adding up the cost of this cake (about $15) I was very disappointed . They ONLY reason I'm giving it 3 stars is because it still tasted good.

 

34 Ratings

Feb 08, 2010

I made this for my niece for her 11th birthday. This stuff is sinful! I toast my pecans at 350 for 6 mintues - toasted pecans just taste a bit better. I always bake my crust after pressing it into the springform pan (350 for 10 minutes) then let it cool completely before putting the cheesecake mixute inside. I used Chantal's New York Cheesecake for the inside of this. It's actually not too far off (another brick of cream cheese, more sugar, another egg, 1/4 cup of flour, some milk, and sour cream). That cheesecake is much creamier. I also followed the tips for adding filling so I swirled half the caramel and chocolate into it then reserved the other half for decorating. I always do a water bath and highly recommend it. After all that time, money and effort you don't want to screw up a cheesecake. Just foil the outside of your springform pan put it into a roasting pan and fill it with hot water. Bake the cheesecake for one hour at 350. Turn the oven off and leave it alone for three hours. Take it out and then let it set in the fridge overnight then decorate. It's worth the wait.

 
Jun 03, 2009

Fantastic recipe (and so easy)! After reading previous reviews of it being very sweet, I added 1/4 cup less sugar (since there is already plenty of sweetness in the choc and caramel that is added). I also substituted the melted choc and caramel cubes with hot fudge and caramel ice cream topping - and instead of putting it on top, I swirled it through the batter once in the pan and baked it the cheesecake. I then put crushed pecans on the top when it was done baking and pushed them on lightly when it was warm so when the cake cooled they didn't all roll off. It came out absolutely perfect, and I will definitely be making this cheesecake again!

 
Dec 03, 2009

Great easy recipe. I did skip the caramel and milk and used Smucker's jarred caramel.

 
Jul 10, 2009

OMG, the best i have ever made, and i make ALOT of cheese cakes. very rich, creamy, sexy, just the best. it almost tastes like a cold snickers bar... YUM

 
Apr 21, 2009

This is an excellent recipe. I will use this filling as my basic cheesecake from now on. I loved the "turtle" part of it but will try it with different toppings!

 
Dec 29, 2009

F-A-B-A-L-O-U-S! Could NOT RESIST this cheesecake!! I made this for my wife and myself this Christmas. We absolutely love turtle cheesecakes, but never made one ourselves. After reading the rave reviews, I decided to give this recipe a try. The recipe is very easy to follow— However, I did slightly tweak the recipe.. Instead of Oreos for the crust, I used a store-bought graham cracker crust; instead of individual caramels, I used Hershey’s caramel topping; instead of baking chocolate squares, I used semi-sweet chocolate chips. Also, after I poured the batter into the pan, I took some caramel and melted chocolate and swirled it in the batter to give the cheesecake that pretty marbled effect. Basically, I took the advice from the other reviews and applied it to my own creation. It turned out wonderful—simply irresistible! Best cheesecake that I have ever made in my life :-D

 

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