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Recipe > Chocolate Turtle Cheesecake

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      • By: proverbs31

        Delicious. Took longer than 20 minutes though! Also made cupcake sized using muffin liners, made 24 and... Read More

      • By: jstrahl

        I modified this recipe to fit in a 9x13 pan. I just upped the cream cheese and eggs to 4 each. I also made a... Read More

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  • Other recipes from this episode:

Chocolate Turtle Cheesecake

Chocolate Turtle Cheesecake Print Share
  • Prep Time : 15 min
  • Cooking time : 5 hr 05 min
  • Makes : 12

What You Need!

  • 1-1/4 cups finely chopped toasted pecans
  • 2 Tbsp. non-hydrogenated margarine, melted
  • 3/4 cup plus 2 Tbsp. sugar, divided
  • 32 Kraft Caramels, chopped
  • 3 Tbsp. milk
  • 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
  • 3 eggs
  • 1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, melted, cooled slightly
  • 1/2 cup pecan halves, toasted

Make It!

  1. Heat oven to 350°F. Cover bottom of 9-inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 Tbsp. sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 min. or until caramels are completely melted and mixture is well blended, stirring every 2 min. Spread over crust to within 1 inch of edge; cool.
  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. Bake 45 to 50 min. 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 information

  • Calories 440
  • Total fat 32
  • Saturated fat 14
  • Cholesterol 95
  • Sodium 280
  • Carbohydrate 35
  • Dietary fibre 2
  • Sugars 31
  • Protein 8
  • Vitamin A 15
  • Vitamin C 2
  • Calcium 10
  • Iron 6
  • Makes 12
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