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Delicious Chocolate Turtle Cheesecake

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“This is another recipe from Kraft but is different than the other Kraft Chocolate Turtle Cheesecake recipe listed. I'm not one for sweets, but who doesn't like Turtles? The cooking time includes the refrigerating time. Enjoy!”
READY IN:
5hrs 35mins
SERVES:
16
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

  • 1 14 cups pecans, toasted and finely chopped
  • 2 tablespoons butter, melted (Kraft listed margarine, but I'm a butter girl)
  • 2 tablespoons sugar
  • 32 Kraft caramels, chopped
  • 3 tablespoons milk
  • 3 (8 ounce) packages low-fat cream cheese, softened
  • 34 cup sugar
  • 3 eggs
  • 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted, cooled slightly (8 squares)
  • 12 cup pecan halves, toasted

Directions

  1. Heat oven to 350°F Cover bottom of 9" springform pan with parchment paper. Combine chopped pecans, butter and 2 tablespoons sugar; press into bottom of pan. Microwave caramels and milk in microwaveable bowl on medium for 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every minute. Spread over crust to within 1 inch of edge; cool.
  2. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until just blended. Stir in chocolate; pour over caramel layer.
  3. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with pecan halves around top of cake before serving.

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