Recipe By Philadelphia
Rating
Published Oct 22nd
Prep 15m Cook 55m Additional 4h Ready In 5h 10m
Servings 16 servings Calories 433

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

Recipe Ingredients

  • 1 ¼ cups finely chopped toasted pecans
  • 2 tablespoons non-hydrogenated margarine, melted
  • 2 tablespoons sugar
  • 32 piece (blank)s KRAFT Caramels, chopped
  • 3 tablespoons milk
  • 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • ¾ cup white sugar
  • 3 large eggs eggs
  • 1 (8 ounce) package BAKERS Semi-Sweet Chocolate, melted, cooled slightly
  • ½ cup pecan halves, toasted

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 433
  • Carbohydrate 36.8 g
  • Cholesterol 89 mg
  • Fat 31 g
  • Fiber 2.2 g
  • Protein 7.3 g
  • Saturated Fat 11.8 g
  • Sodium 262.8 mg
  • Sugar 29.5 g

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Chef's Notes

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

Reviews

  1. 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 the plain batter then we just marbled the two in the pan. OMG so delish! Made it more of a true 'Turtle' - Read more ...
  2. 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.
  3. 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 mixture over the base I sprinkled the top caramel layer with 1/2 cup chopped pecans. I prepared - Read more ...
  4. 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!
  5. 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!
  6. 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!
  7. 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.
  8. 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 presenation.
  9. 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. The cheesecake is definitely a semi-sweet flavor. For those who would prefer more of a milk chocolate flavor try using fewer bakers - Read more ...
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