turtle cheesecake…

Rarely do I feel impressed with myself, but I was super proud of this cheesecake. I made this for Thanksgiving because my little bro, Jared, does not dig anything pumpkin or pecan, but he loves some cheesecake. This recipe was a first for me, but the thought of a turtle cheesecake sounded delicious to me. I turned to the Internet to find a recipe and settled on one from recipezaar. My favorite part of this cheesecake was the vanilla wafer crust and the layer of caramel and pecans that was poured onto the crust. This cheesecake was amazing…but next time I make it, I think I will leave the chocolate out of the cheesecake batter because I prefer plain cheesecake to the chocolate variety. I drizzled some caramel and melted chocolate on top and threw on some chopped pecans. If you love cheesecake, make this one…it will make your holiday season a little more delicious!
Check out the caramel layer above the crust!!!
Turtle Cheesecake Adapted from RecipeZaar

2 cups vanilla wafer crumbs
1/2 cup butter or margarine, melted
1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
2 cups chopped pecans, toasted and divided
4 (8 ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 eggs
1 cup semisweet chocolate morsels, melted and slightly cooled
whipped cream(optional)

1. Combine crumbs and butter; blend well.
2. Press into the bottom and 2 inches up the sides of a 10-inch springform pan.
3. Bake at 350 degrees for 8-10 minutes or until set; cool.
4. In a saucepan over low heat, melt caramels in milk, stirring until smooth. Cool 5 minutes.
5. Pour into crust; top with 1 1/2 cups of pecans.
6. Freeze for 15 minutes so ensure layer does not mix in with cream cheese layer.
7. In a mixing bowl, beat cream cheese until smooth.Add sugar and vanilla; mix well.
Add eggs, one at a time, beating well after each addition. Add chocolate; mix just until blended.
8. Carefully spread over pecans.
9. Bake at 350 degrees for 55-65 minutes or until filling is almost set.
10. Cool to room temperature. Chill overnight.
11. Garnish with drizzled chocolate, caramel, remaining pecans and whipped cream if desired.

19 Responses to “turtle cheesecake…”

  1. ~Mrs. Guru~ — November 29, 2008 at 9:19 pm

    I am so super jealous right now!! I love, love, love cheesecake!!!


  2. Jim — November 29, 2008 at 9:33 pm

    You should be proud – that is a professional looking cheesecake. And I agree; as much as I love chocolate, some things just need to be plain (well, maybe with some chocolate on top!)


  3. n.o.e — November 29, 2008 at 9:35 pm

    Oops, that last comment was me. I didn’t realize my husband had signed into his account on my computer.


  4. Leslie — November 29, 2008 at 10:08 pm

    oohhh ahhhh! Give yourself a HUGE pat on the back! This looks delish!


  5. Shaheen @ Ambrosia — November 29, 2008 at 10:47 pm

    The cheesecake looks so grand. I want a slice right now!


  6. Jodie — November 29, 2008 at 10:58 pm

    Yes, I’ll have some please.


  7. Erin — November 29, 2008 at 11:05 pm

    This looks delicious! It’s so pretty too :)


  8. Ingrid — November 30, 2008 at 10:04 am

    Beautiful job! I don’t think it gets better than that!


  9. Nina Timm — November 30, 2008 at 11:07 am

    You should be proud indeed! This cheesecake has some intense flavors. I agree on the chocolate versus vanilla cheesecake, I think the chocolate leaves a bit of a bitter aftertaste!
    Ps I am an ex teacher too. Gr. 1 and 2


  10. Rachelle — November 30, 2008 at 1:51 pm

    That is one beautiful cheesecake! Wonderful job.


  11. Cathy — November 30, 2008 at 10:20 pm

    Well, I am always impressed by your creations, and this one looks really fabulous! I would pick that over pumpkin and pecan pie in a heartbeat! You have one lucky brother!


  12. Megan — December 1, 2008 at 5:42 pm

    my dear, you are too much. this is amazing-kudos to you!!


  13. Michelle — December 3, 2008 at 7:24 am

    This looks so yummy! I wish I can just eat the picture!


  14. SaraW — January 21, 2009 at 11:48 am

    I am going to make this recipe this weekend and i was wondering a few things. Did you use the whole package of carmels in the mixture between the crust and cheesecake mixture or do you save some for the top? and is the chocolate cheesecake mixture made with the melted morsels or a cocoa powder not listed and are you using the whole cup of morsels in the cheesecake batter or reserving some for the top of the cheesecake? the divided peacans are they divided so that you use some for the layer between the crust and the filling and use some for the top? somethings were not clear and i just dont wanna mess up


  15. Brandi — February 1, 2009 at 2:52 pm

    Hello! Ok..so I just finished making this recipe and had a question. Did your chocolate mix into the creamcheese mixture completely? My chocolate was kind of lumpy…any ideas?


  16. hello-emma — August 3, 2009 at 1:36 pm

    Wow! I will make that cheesecake for sure! Looks really good! (well, everything you make looks absolutely delicious^^)


  17. Ciara — July 19, 2012 at 9:17 pm

    Almost done making this its in the oven right now im not 100% sure if “chill”
    means refrigerate or freeze if i dont get an answer im gonna refrigerate
    because i feel like thats what your most likely talking about .


  18. Christina — November 24, 2015 at 9:49 am

    Did you use a a water bath when baking this? Or did you just pop it in the oven? I make your lemon cheesecake all the time and use the water bath method you recommend for it and want sure if I should use that same method with this one. Thanks!


    • Jamie — January 13, 2016 at 8:45 am

      Hi, Christina! No water bath is needed for this recipe. I’m glad you enjoy the lemon cheesecake! Take care.

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