Ultimate Turtle Cheesecake - Kraft Recipes Top
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Ultimate Turtle Cheesecake

Prep Time
30
min.
Total Time
6
hr.
20
min.
Servings

16 servings

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.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
  • Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring every 30 sec. Stir in nuts. Pour half the caramel mixture 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.

Size Wise

Enjoy a serving of this special treat on special occasions.

Note

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

Protect Your Oven

To help keep your oven clean, wrap sheet of foil around bottom and up side of empty springform pan before filling and using to bake cheesecake as directed. This will prevent any butter from leaking between the bottom and rim of pan if they don't fit together tightly.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 450
Total fat 29g
Saturated fat 14g
Cholesterol 85mg
Sodium 320mg
Carbohydrate 41g
Sugars 32g
Protein 6g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 8 %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 4 out of 5 by from It's a good recipe, I substitute Almond Extract instead of Vanilla. 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.
Date published: 2012-11-23
Rated 4 out of 5 by from I just made this last night and the chessecake was good, but for some reason my crust was hard? 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. >>>
Date published: 2011-12-04
Rated 4 out of 5 by from to "Cloefelts" I came across this recipe and was just browsing reviews when I saw your question... to "Cloefelts" I came across this recipe and was just browsing reviews when I saw your question about the crack in your cheesecake? My mother and I have battled this out for years...lol...we both have our own way, she puts a pan of water in the oven under her cheesecake because she says it dries and thats why it cracks...i let my cream cheese get to room temperature before mixing, i think it's because when the cream cheese is cold just out of the fridge it tends to not blend as well and the consistency doesn't come out right, it's been years and we're both always right...lol..just can't figure out why?
Date published: 2011-05-09
Rated 5 out of 5 by from This is what I always bring to Christmas potlucks because I never have to worry about bringing home... This is what I always bring to Christmas potlucks because I never have to worry about bringing home leftovers. It's a family tradition (like fudge) that I only make it at Christmas time too. The only thing I haven't figured out is how to not get my cheesecake to crack on top. I wonder if it's because I live in a high altitude area? Also, I've kind of shortened the prep time to make this by using caramel and chocolate syrups; that way I don't have to worry about melting anything, using too much milk, etc.
Date published: 2010-12-22
Rated 5 out of 5 by from I used chocolate graham crackers for the crust, using a bit more than called for to be sure to have... 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!
Date published: 2012-11-24
Rated 5 out of 5 by from WARNING! 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!
Date published: 2012-05-12
Rated 5 out of 5 by from This recipe was excellent! This recipe was excellent! I couldn't find the boxed Oreo crumbs or chocolate graham cracker crumbs, so I just bought two tin pie plates with the Oreo crumbs in them. (Hint: for two of the tin pie plates, cook at 325 degrees for 40 minutes - perfect!). I took both pies to a Super Bowl party, where everyone swore I must have bought them pre-made! Drizzling the chocolate gives them a professional "finished" look. I'll definitely make this again.
Date published: 2006-02-07
Rated 1 out of 5 by from Don't make this stupid recipe Everything was fine up to the Kraft caramels,the recipes calls for 11 ounces and the packageKraft sells is 9.6 ounces. That's rediculous that you will have to buy 2 packages for an extra 1.5 ounces . Microwaving the caramels and then stir in nuts it solidifies so quick you can't pour it on the crust, I tried spreading it out and wreaked the crust so had to do it again minus the caramel over it. If you microwave again it burns the nuts. when baking the butter does leak out of pan so now I have a burnt butter mess in my oven. "Thanks Kraft kitchen cooks for a terrible recipe". I hope the crust isn't burnt due to using the actual cookies and I won't be using your caramels to finish the top I will be making my own. I would like my $10.00 back for buying your kraft products.
Date published: 2017-07-17
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