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Chocolate Turtle Cheesecake the Second
Chocolate Turtle Cheesecake the Second

Chocolate Turtle Cheesecake the Second

5 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1-1/2 cups crushed Nilla wafers (about 50)
3/4 cup Planters Chopped Pecans, divided
1/4 cup (1/2 stick) butter, melted
32 Kraft Caramels
3 Tbsp milk
4 pkg (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 cup Breakstone's or Knudsen Sour Cream
4 eggs
1 pkg (8 squares) Baker's Semi-Sweet Chocolate, divided
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Let's Make It
1
Heat oven to 300 degrees Fahrenheit. Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13 by 9 inch baking dish.
2
Microwave caramels and milk on medium (50%) 4 to 5 minutes or until caramels are melted and mixture is well blended, stirring every 2 minutes. Pour over crust; spread to within 1 inch of edge. Cool.
3
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
4
Bake 45 to 50 minutes or until center is almost set. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square;drizzle over cheesecake.
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