Turtle Cheesecake
November 23, 2009 by Marye Audet
Filed under Desserts
This was the companion cheesecake I made to the Rocky Road Cheesecake.
Again, I used an oreo crust. I think that if you are making a chocolate crust this is absolutely the best way to go! There was a layer of caramel and chocolate and nuts on the bottom and then a deep vanilla cheesecake, topped with caramel, chocolate, and pecans.
Was it good? Oh yeah it was. This is such an easy base for cheesecake. If you have read very many of my cheesecake recipes you will soon figure out that they are all the same foundation….. shhhh…don’t tell.
Always use a bain marie for the baking. It allows the cheese filling to bake slowly and evenly and you will end up with a much creamier product. Also, keep everything at room temperature, for the same reason.
Turtle Cheesecake
- 1 package oreos, crushed
- 1/4 cup unsalted butter, melted
- 1 bag caramels, unwrapped and chopped
- 12 oz milk chocolate chips
- 1/4 cup heavy cream
- 1/2 lb pecans, chopped
- 32 ounces cream cheese
- 2 cups sugar
- 6 eggs
- 1 tbs strong bourbon vanilla
- 16 ounces sour cream
- Preheat the oven to 375F
- Mix oreos and butter and press into a 9 inch springform
- Wrap the bottom and sides of the springform with aluminum foil to seal out water
- Beat the cream cheese on low speed until blended
- Add sugar and continue to beat on low
- Add the eggs one at a time
- Remove from mixer and fold in sour cream and the vanilla
- Add half the chopped caramels, half the chocolate chips, and half the pecans to the pan over the crust
- Pour the filling over it carefully
- Bake for 45 minutes
- Leave oven door closed and turn off heat. Allow to stand for one hour
- Remove from oven and bain marie and allow to come to room temperature
- Chill for 8 hours
- Remove cake from fridge
- Melt the remaining caramels, reserving a few for garnish, cover the top of the cake in caramel
- Sprinkle 1 cup chocolate chips, reserved caramel pieces and pecans, and gently press into the melted caramel
- Bring 1/4 cup cream to a simmer. Whisk in remaining chocolate chips until smooth.
- Drizzle over the top of the cake
- Chill until ready to serve
about 12-16 servings
images : marye audet
This is my daughters ultimate dessert!!!
Hi Marye – I love your blog. I made a cheesecake for the first time using this recipe. I wanted to ask you about the caramels. I used a bag of Brach’s caramels. The ones that went into the base of the pie turned out fairly soft, I think because of the long baking and because they were topped by the cheesecake filling. The ones that I melted and drizzled on top, however, were very brittle when they hardened. My roommate, my boyfriend and I were laughing because we almost lost teeth last night. Did I use the wrong kind of caramels here? Maybe I should have just used a store-bought caramel sauce, or I could have made my own, even? Do you have any recommendations? I appreciate all the recipes! Everything on your site looks so delicious!