Dessert

Chocolate Turtle Cheesecake

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prep time

15 min

total time

5 hr 20 min

makes

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kraft

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What You Need

1-1/4 cups finely chopped toasted pecans

2 Tbsp. non-hydrogenated margarine, melted

3/4 cup plus 2 Tbsp. sugar, divided

32 Kraft Caramels, chopped

3 Tbsp. milk

3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

3 eggs

1 pkg. (225 g) Baker's Semi-Sweet Chocolate, melted, cooled slightly

1/2 cup pecan halves, toasted

Make It

HEAT oven to 350°F. Cover bottom of 9-inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 Tbsp. sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 min. or until caramels are completely melted and mixture is well blended, stirring every 2 min. Spread over crust to within 1 inch of edge; cool.

BEAT cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.

BAKE 45 to 50 min. 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. Sprinkle with pecans halves just before serving.

kraft kitchens tips

Size-Wise

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

Make it Extra Special

Cook pecan halves with additional 3 Tbsp. sugar in small nonstick skillet on medium heat until sugar is completely melted and pecans are evenly coated, stirring constantly. Spread into single layer on sheet of parchment paper; cool completely. Sprinkle over cheesecake just before serving.

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rating

Love this cheesecake and so does everyone who tries it! The bottom does get sticky so parchment paper is neccessary, then I let it cool in the fridge completely before peeling it off and then I have no difficulties. Sooo yummy!
posted by TMSIAS | on 1/30/2010

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Really good but REALLY rich. I made it like a square instead of a pie and one square was more than enough for one serving.
posted by JessicaOke | on 9/18/2009

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Very tasty
posted by a cook | on 6/26/2009

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I made this for a co-workers birthday and it was delicious. I used parchment paper like the recipe stated and it stuck solid to the cake. I would make it again and this time try to set it on a hot towel before I serve it. If that doesn't work I won't make it again.
posted by louisegc | on 5/5/2009

rating

I didn't have parchment paper, so I used wax paper at the bottom. It stuck to it, and people ended up chewing wax paper. It was very tasty wax paper, and the dessert itself was fantastic, but unless I had parchment paper, I don't know if I would make it again.
posted by apower127 | on 4/15/2009

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Tasted great! We really enjoyed it!
posted by melany803 | on 4/15/2009

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It was a great hint to not let the caramel touch the edge of the pan. The cheesecake turned out wonderful, but I think everyone loved the crust the best!
posted by mpd2006 | on 1/3/2009

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Everyone raved about it. One suggestion- cool carmel slightly so it does not run to the edge.
posted by dolores54 | on 9/28/2008

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I modified this recipe to fit in a 9x13 pan. I just upped the cream cheese and eggs to 4 each. I also made a oreo crumb crust and then put the caramel on top of that as the other raters said that the caramel stuck otherwise. Was very yummy and got rave reviews at our girls weekend!
posted by jstrahl | on 4/22/2008

rating

WOW!!! Talk about amazing!! I made this for friends and it was a hit!! Not something I would do everyday (because of the calorie intake) but it's perfect for those special occasions! The best cake I ever tasted (and made) so far!
posted by juliecaissie | on 4/20/2008