Ultimate Turtle Cheesecake

photo by:kraft

Creamy cheesecake. Oreo Cookie crust. Chocolate-caramel drizzle. A dash of pecans. Be sure to save yourself a piece, because this is gonna go fast.

time

prep:

30 min

total:

6 hr 10 min

servings

total:

16 servings

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What You Need

OREO Cookies, finely crushed (about 2 cups)

Tbsp. butter or margarine, melted

pkg. (14 oz.) KRAFT Caramels

1/2

cup milk

cup chopped PLANTERS Pecans

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup sugar

Tbsp. vanilla

eggs

oz. BAKER'S Semi-Sweet Chocolate

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 325°F.

MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this decadent treat on special occasions.

How to Pipe Chocolate

Place a square of BAKER'S Semi-Sweet Chocolate in freezer-weight resealable plastic bag; seal bag. Microwave on HIGH 30 sec. Squeeze bag to melt chocolate. Fold down top tightly and cut small piece (about 1/8 inch) off one of the bottom corners of bag. Holding top of bag firmly, drizzle chocolate through opening in desired patterns on cheesecake.

Note

Reduce oven temperature to 300°F if using a dark nonstick springform pan.

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sonjon01

posted:12/11/2012

I have made this cheesecake several times. This recipe does take a little time but is delicious and looks like you bought it from a bakery. My son requested this as his birthday cake. My family loves it!

a cook

posted:12/10/2012

I just made this for a family get-together. It looked so professionally done that everyone thought that I had bought it at a bakery! Very easy to make -- just follow the recipe as written.

crystalrp

posted:11/24/2012

I used chocolate graham crackers for the crust, using a bit more than called for to be sure to have enough to go up the sides. I subbed caramel ice cream topping for the caramel candy/milk mixture. I also put a pan of water into the oven as the cheesecake baked to keep the top from cracking. It was easy, it was delicious, and it was very well received at my family's Thanksgiving table. This was the first cheesecake I ever made, but it surely will not be the last!

mhenry35

posted:11/23/2012

It's a good recipe, I substitute Almond Extract instead of Vanilla. Personal preference of mine and everybody goes crazy over it. Butter is another problem, it leaks out of my pan on to the bottom of the oven and starts smoking. I've seen other members suggest cutting the butter in half and I totally agree. Last time I just put a cookie sheet under the pan to catch the drips. Finally, I stopped putting in the layer of caramel at the bottom. I use dark chocolate for the top and top within an hour of serving so the chocolate and caramel don't get hard before the cake gets cut.

amydegenhart

posted:11/13/2012

Best Cheesecake ever! I have been making it for years and everyone loves it!

tooold4this

posted:8/26/2012

I have made this recipe at least 4 times and I get the same response. Can I have this recipe or I love this cheesecake. The best compliment I recieved was, how much would you charge me to make this. Of course my response was I'm not a professional baker. Just trust Kraft recipes and you will be a hit with your freinds and family. Thank you Kraft you make it so easy for me to put a smile on many faces.

Kevin76052

posted:7/10/2012

I've made this at least 10 times. Have not found anyone who does not like it.

ducia1

posted:7/1/2012

YUM! Besides the taste - which is fabulous - one of the best things is that it looks professionally made. After reading the reviews about the difficulty with the crust - I used chocolate graham crackers instead of oreos. It worked great.

adcollie

posted:6/2/2012

WARNING! Learned the hard way. If you use Oreo cookies with the filling, which I did for the first time since it was 'bye-bye boxed Oreo crumbs,' you have to cut the butter in half (to 3T)! If you don't you will get a gooey mess before and hard, chewy crust after. Even the new recipes posted on the cream cheese boxes call for half the butter now along with the crushed cookies. Good grief - what a headache! My last two cents...stay away from double stuff!

LuluLaggy