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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a cook

posted:5/22/2003

This was an excellent cheesecake and easy to prepare. It was gone in a flash! Very Good!

a cook

posted:5/18/2003

I made this recipe the second time and it came out much better than the first. I substituted two ingredients- used mac nuts instead of pecans and a whole bottle of caramel ice cream topping in place of the bag of caramel candies..it was much quicker and tasted the same! Everyone enjoyed it so much that there was no left-over to bring home. A definite crowd-pleaser!

a cook

posted:5/12/2003

THE BEST!! Tasted like like one at the 'Cheese cake factory'. I cooked dinner and my husband stole my thunder with this dessert!! A++++ We are in charge of the cheesecake for all parties now:-)

a cook

posted:5/3/2003

a cook

posted:3/26/2003

Birgit0725

posted:3/1/2003

This is definitely the ultimate cheesecake -- awesome! The combination of chococate and caramels is wonderful! I will make this again and again!

a cook

posted:2/25/2003

I exchanged the wrapped caramels for a good quality caramel ice cream sauce. The shortbread crust made the dessert. I have also made it with walnuts instead of pecans. It turned out wonderful. I found the recipe quite time consuming. 15 minutes doesn't cut it. However, the raves that I got from work were well worth the effort.

a cook

posted:2/7/2003

I loved this recipe, and I've made two adjustments to it by adding 2 oz. of amaretto liquour and using a graham cracker crust. Both ways are excellent!

a cook

posted:12/9/2002

I made this for a friend and now she wants me to make her 2 more!! It is very good and you can't go wrong!

ButterflyAngel