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Turtle Cheesecake

SUBMITTED BY: Kevin Ryan PHOTO BY: Jamie

"Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?"
RECIPE RATING:
The reviewer gave this recipe 77 stars. This recipe average a 4.7 star rating.
Read Reviews (63)
Original recipe yield 1 -9 inch round cheesecake

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 cups vanilla wafer crumbs
  • 6 tablespoons unsalted butter
  • 14 ounces individually wrapped caramels, unwrapped
  • 1 (5 ounce) can evaporated milk
  • 1 cup chopped pecans
  • 3 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup semisweet chocolate chips

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2007 by ALLICAT2U
A great cheesecake... with some modifications to suit the taste of my friends. First, I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2002 by momof2lovebugs
Thank you for this recipe! Nobody ever believes that I made this myself, they assume I bought... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2004 by SHEENAD
Incredible! I made this for Thanksgiving, and my stepfather wouldn't let it leave the house. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2006 by Amy W
This cheesecake was awesome with one simple change. Instead of melting the chocolate chips and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2005 by RVISSER1
The idea of the caramel and pecans was great, but I used a graham cracker crust and Chantal's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2003 by LISASNOW
What a fantastic recipe! I'd give this recipe more stars if I could! I took this to a holiday... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2003 by AZRAEL
Great recipe!!! I changed the vanilla wafers to Oreo crumbs, and I used Hershey's Milk... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2002 by MEGGON
This was a delicious cheesecake. I wanted to make my own birthday cake so I chose this one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Diva Chef
This cheesecake is to die for! The flavors blend beautifully and the texture is smooth. I've... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by shawn