Comida Kraft
Recipe Box

Chocolate Turtle Cheesecake

Prep Time
15
min.
Total Time
5
hr.
50
min.
Servings

16 servings

Love chocolate turtle cake? Love cheesecake? We thought so. (Who doesn't?) This one's for you—and 15 lucky friends and family members.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
  • Beat cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 oz. chocolate. Stir into cream cheese batter; pour over caramel layer.
  • Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate; drizzle over cheesecake.

Cooking Know-How

For easy slicing, run a knife under hot water to warm up, then wipe dry before using to cut cheesecake. For best results, clean the knife after each slice.

Healthy Living

Save 60 calories and 8 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 540
Total fat 38g
Saturated fat 20g
Cholesterol 150mg
Sodium 350mg
Carbohydrate 45g
Dietary fiber 2g
Sugars 37g
Protein 8g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this cheesecake for Thanksgivng and it was a huge hit! 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!!!
Date published: 2009-12-04
Rated 3 out of 5 by from I made this dessert for Easter for my husband who loves turtle cheesecake. 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.
Date published: 2009-04-15
Rated 3 out of 5 by from I made this cheesecake today and have not tasted it; however, I was disappointed the recipe did not... I made this cheesecake today and have not tasted it; however, I was disappointed the recipe did not indicate to COOL it before refriderating it for 4 hours. I set it out to cool for a while but not long enough. I covered the cheesecake and put it in the fridge. When I took it out, moisture had settled on the cake and turned the cake different colors of brown. Needless to say, I was disappointed with how it looks already and we have not eaten it.
Date published: 2009-04-12
Rated 3 out of 5 by from Made the recipe as written, except for the pecan topping. 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.
Date published: 2013-08-27
Rated 4 out of 5 by from Absolutely delicious! 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.
Date published: 2009-04-13
Rated 5 out of 5 by from Fantastic! 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.
Date published: 2009-04-13
Rated 2 out of 5 by from I was a little disappointed in the way this turned out. I was a little disappointed in the way this turned out. The crust stuck to the pan despite buttering it. Also, I agree with the previous rater who indicated it doesn't look anything like the picture and the chocolate did not distribute evenly. It does taste pretty good, but the presentation is not pretty if you try getting it out of the pan.
Date published: 2009-03-21
Rated 5 out of 5 by from I MADE THIS RECIPE BUT USED A 9 INCH SPRINGFORM PAN. I MADE THIS RECIPE BUT USED A 9 INCH SPRINGFORM PAN. I SPRAYED THE BOTTOM WITH PAM. I COOKED ONLY AN HOUR. I LET CREAM CHEESE SIT OUT TO ROOM TEMPERATURE AND IT MIXED BETTER WITH CHOCOLATE. I USED ONE STICK OF BUTTER WITH 2 CUPS OF NILLA WAFERS WITH CRUST. IT WAS EASY TO REMOVE AFTER IN FRIDGE AND SET ON A PLATE. IT TASTED AND LOOKED GREAT!
Date published: 2009-03-27
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