When you think of Turtle Cheesecake you probably think “expensive” and from the Cheesecake Factory. It doesn’t have to be expensive, nor do you have to go out to get it. You can make your own at home. I created this Turtle Cheesecake recipe on my own simply because I liked Chocolate Crusts, and the caramel part near the crust. I also liked making my own caramel instead of using the ice cream topping ones, which seemed to be too much of a shortcut. I tried entering this recipe in a contest years ago, but didn’t win. It is a winner though with friends and family. Try it and see for yourself!
What You’ll Need:
- 1/2 C semi-sweet chocolate chips
- 1/3 C butter
- 1 1/2 C Quick Oats, raw
- 1/2 C flour
- 1/4 C light brown sugar, packed
- 14 oz. bag Kraft Caramels, unwrapped
- 1/3 C evaporated milk (not sweetened condensed)
- 1 1/2 C pecan pieces, toasted and divided
- 2 (8 oz.) packages cream cheese, softened
- 1/2 C Mini semi-sweet chocolate chips
- 2/3 C sugar
- 1 t. Pure Vanilla Extract
- 2 large eggs
Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with Butter flavored Crisco shortening.
For the CHOCOLATE CRUST: In a medium saucepan, melt 1/2 C regular semi-sweet chocolate chips and the butter over low heat, stirring often. Remove from heat and cool slightly. Stir in the oats, flour, and brown sugar. Mix well. Press chocolate mixture on the bottom and up one inch on side of springform pan. Bake for 10 minutes.
For the CARAMEL: In a small saucepan, melt the caramels and evaporated milk together over low heat. Stir often until mixture is smooth. Do not burn. Reserve 1/3 C of caramel in a small glass pitcher for the top of cheesecake. When crust is finished baking, pour the unreserved caramel over the crust evenly.
Sprinkle 3/4 C toasted pecans evenly over caramel. Save the rest of the pecans for the top.
For the CHOCOLATE CHIP CHEESECAKE part: In a large mixing bowl, beat with electric mixer the cream cheese, sugar, and vanilla until creamy. Add eggs one at a time. Beat well. Stir in the 1/2 C of MINI semi-sweet Chocolate Chips. Pour mixture carefully and evenly over the pecans. Bake for 40-50 minutes until set and a sharp knife inserted in the center comes out clean. Remove pan to cooling rack. Cool.
Run a sharp knife around the edge of cheesecake part to loosen from pan side. Chill for 6 hours in refrigerator. Remove rim carefully and using sharp knife, cut into 12 slices.
To SERVE: re-warm the remaining caramel in the microwave at 50% power and drizzle it all over the top of the cheesecake. Sprinkle remaining 3/4 C toasted pecans evenly over the caramel. Serve. Store leftovers covered in the refrigerator. Makes 12 servings.