Turtle Cheesecake is one of the best cheesecake recipes ever. Chocolate Oreo cookie crust, a layer of caramel and pecans, a creamy cheese cake base and then topped with drizzled chocolate and caramel for the most amazing homemade cheesecake.
Turtle Cheesecake Recipe
A good dessert is the perfect way to end a tasty dinner and one of the best desserts that everyone loves is cheesecake. I couldn’t make a boring simple cheesecake though, because as tasty as they are I like to go fancy and make my desserts WOW people when they take a bit. This Turtle Cheesecake Recipe will wow your guests while being super easy to make!
This Turtle Cheesecake Recipe starts with a chocolate Oreo Cookie crust, that is then filled with a layer of caramel and pecans and topped with a creamy cheesecake layer. Once the cheesecake is cooled sweet caramel and semi-sweet chocolate for the perfect cheesecake. The drizzle of chocolate and caramel make this cheesecake look amazing, and it tastes even more amazing then it looks!
What is a turtle dessert?
Turtles are a rich and decadent candy that has caramel and pecans covered in chocolate and they look like turtles. The flavor combination is amazing and it is great for making other desserts that have the same caramel and chocolate flavor combination. I love the chocolate, caramel and pecan combination so much that I have created other turtle recipes that I am sure you are going to love, so be sure to check them out too!
Chocolate and Caramel Dessert Recipes
Turtle Cheesecake Recipe Ingredients
- Chocolate Oreo Cookies
- butter
- Caramels (The candy that is wrapped in plastic)
- milk
- Pecans
- Cream Cheese
- white sugar
- vanilla extract
- eggs
- Semi-Sweet Chocolate
How to Make Turtle Cheesecake Recipe
Preheat the oven to 325°F.
In a food processor add the Oreo cookies and use the pulse button until they are crumbed. Melt the butter in the microwave for 30-45 seconds in a microwavable bowl. Then add the melted butter to the Oreo cookie crumbs and mix well.
Spray a 9-inch spring-pan with nonstick cooking spray. Then press the Oreo cookie mixture into the bottom of the pan and 2 inches up the side to form the crust and set aside.
In a microwave safe bowl add the caramels and the milk heat on HIGH for 3 minutes or until caramels are completely melted, stirring after each minute. Stir in nuts and mix. Pour half of the caramel mixture into the crust. Place the crust into the refrigerator. Place the remainder of the caramel nut mixture to the side to use later.
In a large mixing bowl with a hand blender or in your stand mixer beat the cream cheese, sugar and vanilla with mixer until well blended. Once mixed fully, Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour the cream cheese mixture over the caramel layer in the crust.
Bake the cheesecake at 325°F for 1 hour and 5 minutes to 1 hour and 10 minutes, you want to bake until the center is almost set. Run a knife around the rim of the pan to loosen the cheesecake. Allow the cheesecake to cool before removing from the pan.
Place the cheesecake in the fridge for 4 hours.
Once the cheesecake has cooled for 4 hours, microwave the remaining caramel mixture for 1 minute and stir, then pour over the top of the cheesecake and spread with a rubber spatula to cover the top of the cheesecake. Melt the chocolate in the microwave and then drizzle over the top of the cheesecake. Allow chocolate and caramel to set before serving.
Easy Chocolate Recipes
- Chocolate Covered Oreos
- Thin Mint Chocolate Cake
- Andes Mint Cupcakes
- Peppermint Bark Brownies
- Mint Oreo Cupcakes
Turtle cheesecake
Ingredients
Instructions
- Preheat the oven to 325°F.
- In a food processor add the Oreo cookies and use the pulse button until they are crumbed. Melt the butter in the microwave for 30-45 seconds in a microwavable bowl. Then add the melted butter to the Oreo cookie crumbs and mix well.
- Spray a 9-inch spring-pan with nonstick cooking spray. Then press the Oreo cookie mixture into the bottom of the pan and 2 inches up the side to form the crust and set aside.
- In a microwave safe bowl add the caramels and the milk heat on HIGH for 3 minutes or until caramels are completely melted, stirring after each minute. Stir in nuts and mix. Pour half of the caramel mixture into the crust. Place the crust into the refrigerator. Place the remainder of the caramel nut mixture to the side to use later.
- In a large mixing bowl with a hand blender or in your stand mixer beat the cream cheese, sugar and vanilla with mixer until well blended. Once mixed fully, Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour the cream cheese mixture over the caramel layer in the crust.
- Bake the cheesecake at 325°F for 1 hour and 5 minutes to 1 hour and 10 minutes, you want to bake until the center is almost set. Run a knife around the rim of the pan to loosen the cheesecake. Allow the cheesecake to cool before removing from the pan.
- Place the cheesecake in the fridge for 4 hours.
- Once the cheesecake has cooled for 4 hours, microwave the remaining caramel mixture for 1 minute and stir, then pour over the top of the cheesecake and spread with a rubber spatula to cover the top of the cheesecake. Melt the chocolate in the microwave and then drizzle over the top of the cheesecake. Allow chocolate and caramel to set before serving.
Comments & Reviews
Serena says
For the oreo crust, did you scrape the inside filling out or leave the cookies as is?
Stephanie says
you can do either. i just leave the filling