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Chocolate Turtle Cheesecake

Chocolate Turtle Cheesecake recipe
photo by:kraft
Love chocolate turtle cake? Love cheesecake? We thought so. (Who doesn't?) This one's for you—and 15 lucky friends and family members.
time
prep:
15 min
total:
5 hr 50 min
servings
total:
16 servings
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posted:
8/27/2013
Made the recipe as written, except for the pecan topping. I roasted pecans in butter in the oven for 10 minutes, then stirred and salted them and roasted them an additional 10 minutes before cooling and adding to the top of the cheesecake. My reason for only a 3 is that there simply is not enough caramel to make me think "Turtle" in this recipe. I would suggest drizzling caramel sauce over individual servings perhaps.
posted:
2/17/2012
It has become my signature cheesecake recipe. It takes awhile and is a little putzy w/ the three layers but it is what cheesecke is meant to be.
posted:
12/5/2011
Crust was too thin and stuck to the bottom of the pan, when the caramels melted - difficult to slice. Was not impressed with the dessert. Color was similar to picture but the crust did not look like the picture.
posted:
12/4/2009
I made this cheesecake for Thanksgivng and it was a huge hit! I used a springfoam pan, doubled the crust recipe, and it came out exactly like the picture. Here's a tip: when cooking cheesecake, it's important to let it cook undisturbed and in a humid oven. Try adding a pan of water to the oven during the preheat time and let it stay in the oven the whole tim the cheesecake is baking. Also, keep the temperature constant (i.e. don't open the oven to check on it). Set a timer for the middle of the recommended cook time and you'll get perfect cheesecake every time!!!
posted:
6/21/2009
Good Flavor, not as dark as in the picture, I used melted chocolate chips instead of the chocolate squares (I just didnt have them) the crust got stuck to thte bottom so it was very hard to cut it, looked messy. Good think is that everyone LOVED IT! flavor was great. I will for sure make it again but I will double the crust recipe. :)
posted:
6/6/2009
I absolutely loved this cheesecake! It came out exactly like the picture! Even though it does need to cool COMPLETELY before refrigerating,that was the only thing they forgot to mention.
posted:
4/24/2009
Wow, either there was a typo with the amount of cream cheese (4 pkg. (8 oz. each)) or Kraft is pushing cream cheese sales!!! greenmom3 had it correct that there is a thin crust compared with the filling and not enough chocolate for 4 pkg to give it a definitive chocolate flavor. I'm going to decrease the cream cheese and just use 3 pkg of 8 oz. crm cheese and maybe 12 squares of chocolate instead of 7. Also, make sure that you grease or spray the pan first because even though the Nilla crumbs are mixed with butter, the caramel seeped through the crust and made it very difficult to lift the dessert from the pan! The butter amount is inadequate to mix with the crumbs. I think Kraft was trying to keep the total calories low! I used Neufatchel cheese instead of Phili cream cheese to same 9 gm of fat PER SERVING and used 1 cup plain low-fat yogurt (no sugar added) to further decrease the fat content and add nutrition! It was good, other than inadequate in chocolate flavor!
posted:
4/15/2009
I made this dessert for Easter for my husband who loves turtle cheesecake. My experiences is the same as many others. The color is definitely the same as the picture. The crust was a little thin for as much of the cheesecake filling that I ended up having. It might be better to double the crust ingredients, double the caramel, and either add more chocolate or omit the chocolate in the filling and just make a chocolate layer on top with the nuts in it.
posted:
4/13/2009
Absolutely delicious! I was a bit concerned when the color didn't turn out quite right, but it still tasted wonderful. I had a large crack in my cheesecake, so instead of just drizzling the chocolate I used about 1/2 cup of melted chocolate chips to spread over the cheesecake and cover the crack. To keep condensation off, I layed a paper towel over the cheesecake when I put it in the fridge to chill.
posted:
4/12/2009
Fantastic! I brought this dessert to Easter dinner and it received rave reviews, even from my brother-in-law who doesn't eat dessert. I used reduced fat cream cheese, fat free sour cream, and egg beaters. I agree that the cheesecake needs to be cooled before putting in fridge to reduce condensation. I sprayed the pan with cooking spray--first piece was hard to get out, but the rest were fine.
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