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Chocolate Turtle Cheesecake

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“I found several recipes for chocolate turtle cheesecake here, but this one has a few different ingredients, so I'm posting it. It comes from Kraft Foods. NOTE: There is an additional 4 hours needed for refrigerating the cheesecake after it is cooked.”
READY IN:
1hr 5mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 12 cups crushed vanilla wafers (about 50)
  • 34 cup chopped pecans, divided
  • 14 cup butter, melted
  • 32 Kraft caramels
  • 3 tablespoons milk
  • 32 ounces cream cheese, softened (4 packages)
  • 1 cup sugar
  • 1 cup sour cream
  • 4 eggs
  • 8 ounces semisweet chocolate, divided (8 squares)

Directions

  1. Heat oven to 300°.
  2. Mix wafer crumbs, 1/2 cup nuts, and butter; press onto bottom of 13x9-inch baking dish. Microwave caramels and milk in microwaveable bowl 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 larage bowl 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 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
  4. Bake 45 to 50 minutes or until center is almost set. Cool, and refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.
  5. (Note: You can save 60 calories and 8 grams of fat per serving by preparing with neufchatel cream cheese and reducted fat or light sour cream.).

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