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Turtle Cheesecake
Dense, New York style cheesecake with caramel, chocolate, and pecans is easier than it looks.
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
16
servings
Calories
Author
Marye Audet-White
Ingredients
Crust
1
package oreos
, crushed
¼
cup
unsalted butter
, melted
Filling
32
ounces
cream
cheese
, room temp
2
cups
sugar
6
eggs
1
tbs
strong bourbon vanilla
16
ounces
sour
cream
1
bag caramels
, unwrapped and chopped, divided use
12
oz
milk chocolate chips
, divided use
½
lb
pecans
, chopped, divided use
Topping
Remaining milk chocolate chips
¼
cup
heavy
cream
½
lb
pecans
, chopped
Remaining caramels
, unwrapped and chopped
Instructions
Preheat the oven to 375F
Crust
Mix oreos and butter and press into a 9 inch springform
Wrap the bottom and sides of the springform with aluminum foil to seal out water
Filling
Beat
the
cream
cheese on low speed until blended
Add sugar and continue to
beat
on low
Add the eggs one at a time
Remove from mixer and
fold in
sour
cream
and the vanilla
Add half the chopped caramels, half the chocolate chips, and half the pecans to the pan over the crust
Pour the filling over it carefully
Bake for 45 minutes
Leave oven door closed and turn off heat.
Allow to stand for one hour and don't open the door!
Remove from oven and
bain marie
and allow to come to room temperature
Chill for 8 hours
Remove cake from fridge
Topping
Melt the remaining caramels reserving a few for garnish, cover the top of the cake in caramel
Sprinkle 1 cup chocolate chips, reserved caramel pieces and pecans, and gently press into the melted caramel
Bring ¼ cup
cream
to a
simmer
.
Whisk in remaining chocolate chips until smooth.
Drizzle
over the top of the cake
Chill until ready to serve