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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Plums48

posted:2/21/2012

We also had this for Thanksgiving, it was delicious! It was gone in 20 minutes. I agree the crust was a bit hard, but I will try adding a little margarine to the caramel when I make it. If that don't work, we will still gobble it up.

a cook

posted:1/3/2012

I made this for a special get together with friends. It looked so beautiful they all thought it was store bought. However, it just didn't taste right. The cheesecake part tasted very funny, the caramel mixture at the bottom made it impossible to cut, and the caramel on top oozed everywhere. I wouldn't have minded if it had tasted good - I LOVE turtle - but I was so disappointed. Next time, I'll just make the vanilla bean cheesecake from Kraft instead.

Kelseyq89

posted:12/13/2011

made this for thanksgiving, my family loved it! Once it was cut it was gone within ten minutes!

kreed004

posted:12/6/2011

I just made this last night and the chessecake was good, but for some reason my crust was hard??? not sure where i went wrong next time i will use gramham cracker crust i did add couple more ingredents: Add 2 TBS flour, and 1/4 tsp salt to the cheesecake filling, and 1 1/2 cup sugar. This is the most important step when making any cheesecake. This is the water bath technique, helps with even cooking, resulting in a smooth cheesecake surface. In the lower rack place a roasting pan half full with warm water. On the top rack place the spring form pan on a cookie sheet for baking. <<< Response from Kraft Kitchens Expert, Wendy ~ If the crust is hard and difficult to cut, allow cheesecake to stand at room temperature 30 minutes prior to cutting to soften the caramel layer. >>>

dzm388

posted:12/4/2011

The only recipe from Kraft I have ever made which did not turn out great. Something went wrong with the crust. The foil I wrapped the springform pan with, and the pan I had it on, were both very oily after baking. The crust never set up right, it was gooey, and it did not cut well at all. For the TASTE I would give it 5 stars - my husband's family devoured it - but there are other recipes out there which look easier, I'll try them next time.

a cook

posted:11/29/2011

Very delicious; however I would use a chocolate wafer cookie next time for the crust. The oreos made the crust very hard to cut and eat. I believe it is the creme mixture in the oreo that after baking as directed made it very hard.

moniquenewman

posted:11/28/2011

I haven't made cheesecake in years...I forgot how easy it was. This recipe is delicious! I'm making another one today because the one I baked for Thanksgiving was gone in minutes and my kids were upset there were no leftovers!

hawaiiorchidlady

posted:11/26/2011

Very good, but I'd skip the layer of caramel on top of the crust and only put it on top of the baked cake. The bottom layer of caramel makes cheesecake very hard to cut.

ManiAbrego

posted:11/17/2011

what can we use if we dont have a springroll pan?

tmui

posted:11/15/2011

Did you guys have to take the cream filling out of the Oreos before breaking them? <<< Response from Kraft Kitchens Expert, Wendy ~ When making the delicious crust, use the entire cookie, including the creme filling. >>>