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Turtle Cheesecake has all the great taste of the chocolate bar only in a cheesecake. This is a recipe to put in the family cookbook.

Turtle Cheesecake Recipe



2 cups finely crushed chocolate sandwich cookies ( I use OREO )

6 tablespoons melted butter


Pre-heat your oven to 325F if you are using a 9 inch silver spring-form pan. Or pre-heat your oven to 300F if you are using a dark non-stick spring-form pan.

Mix the finely crushed chocolate sandwich cookies, with the melted butter until fully blended.

Place the crumb mixture into the bottom of your spring-form pan. Press the crumb evenly to line the bottom and sides of the spring-form pan to form the crust.

Place the spring-form pan in the pre-heated oven for 10 minutes.

Remove the spring-form pan from the oven and allow to cool while you prepare the filling.



3 - 8 ounce packages of cream cheese at room temperature

3/4 cup of sugar

3 eggs

1 cup chopped pecans

1 – 14 ounce package caramels

1/2 cup milk

2 squares baker’s semi-sweet chocolate


Melt the caramels with the milk in the microwave on high for 3 minutes. Stir the caramels after every minute of cooking time. When the caramels are melted, stir in the chopped pecans. Place half of the caramel nut mixture in the crust to cover the entire bottom of the crust. Refrigerate the other half of the caramel nut mixture until needed.

In a large size mixing bowl beat the room temperature cream cheese on medium speed until it is creamy smooth.

Continue beat the cream cheese and slowly add the sugar and vanilla. Beat until very well blended.

On low speed add the eggs one at a time and beat just until blended. Do not over-beat.

Spoon the filling over the caramel nut mixture in the spring-form pan.

Place the spring-form pan into the pre-heated oven and bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until the center is almost set.

Remove the baking pan from the oven and run a spatula or knife around the spring-form pan to loosen the cheesecake.

Place the spring-form pan onto a wire rack to cool completely.

Place in the refrigerator for at least 4 hours or overnight to set.

When you are ready to serve your cheesecake remove the spring-form pan from the refrigerator and lift the outer ring from the spring-form pan.

Warm the reserved caramel nut mixture in the microwave for one minute on high.

Cover the top of the cheesecake with the warm caramel nut mixture.

Melt the baker’s chocolate over warm water and drizzle on top of the caramel mixture.

Cut into desired and serve.

Turtle Cheesecake freezes very well. Freeze individually or in slabs. Wrap well in plastic wrap and place in the freezer. To thaw remove the cheesecake from the freezer and allow to sit at room temperature for 15 minutes.

This cheesecake is a turtle lover’s dream.


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