STREAMING NOW: Tia Mowry At Home

Chocolate Turtle Cheesecake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Kraft.”
READY IN:
5hrs 20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 12 cups vanilla wafers, crushed
  • 34 cup pecans, chopped, divided
  • 14 cup butter, melted
  • 32 caramel candies
  • 3 tablespoons milk
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 4 eggs
  • 8 (1 ounce) semi-sweet chocolate baking squares, divided

Directions

  1. Heat oven to 300*.
  2. Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of a 13x9-inch baking dish.
  3. Microwave caramels and milk in microwaveable bowl on medium 4 to 5 minute or until caramels are melted and mixture is well blended, stirring every 2 minute.
  4. Pour over crust; spread to within 1 inch of edge. Cool.
  5. Beat cream cheese and sugar in large bowl with mixer until blended.
  6. Add sour cream; mix well.
  7. Add eggs; 1 at a time, mixing on low speed after each; just until blended.
  8. Melt 7 chocolate squares.
  9. Stir into cream cheese batter; pour over caramel layer.
  10. Bake 45 to 50 minutes or until center is almost set. Refrigerate 4 hours.
  11. Sprinkle with remaining nuts just befor serving. Melt remaining chocolate square; drizzle over cheesecake.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: