How to Make Chocolate Turtle Cheesecake Recipe

I learned how to make chocolate turtle cheesecake recipe quite a few years ago. I don’t remember who passed this recipe on to me nor do I have any idea who originally came up with the turtle cheesecake recipe. What I am sure of is that it had to do with the delicious “turtles candy”. It is similar to the pecan cheesecake.


Most of you probably grew up having these candies and just take them for granted. I remember the first time I was introduced to the turtles candy. It was at Christmastime and I was working at NCR. These candies were being sold in huge boxes and everyone was passing them out to us at work. I thought those were the best candies I had ever tasted! At that time I never thought about how to make chocolate turtle cheesecake recipes.

how to make chocolate turtle cheesecake recipeHow to Make Chocolate Turtle Cheesecake Recipe

Now to think we have those combined with cheesecake. How delicious! For me knowing how to make chocolate turtle cheesecake recipe I know it must have the same ingredients as the candy. This means it must have pecans, caramel in some form and chocolate but it also includes a creamy cheesecake filling. Although cheesecake dates back to ancient Rome I will tell you they never had anything as delicious as a chocolate turtle cheesecake recipe. I am sure this recipe is truly American with the use of cream cheese in most of the recipes rather than ricotta cheese; possibly the creation of Philadelphia brand cream cheese or Cheesecake Factory. Whoever it was that conjured up this luscious dessert, I am grateful to.

HOW TO MAKE CHOCOLATE TURTLE CHEESECAKE RECIPE

This is my favorite chocolate turtle cheesecake recipe.

  • 2 Cups vanilla wafer crumbs
  • 6 Tablespoons melted butter
  • 1 Bag (14 ounces) caramels
  • 1 Can (5 ounces) evaporated milk
  • 1 Cup chopped toasted pecans
  • 2 Packages (8 ounces) softened cream cheese
  • ½ Cup sugar
  • 1 Teaspoon vanilla
  • 2 Eggs
  • ½ Cup semi chocolate chips, melted

Preheat oven to 350F degrees.

Combine the crumbs and melted butter; press in the bottom of a 9 inch spring form pan.

Bake for 10 minutes and cool.

Unwrap caramels and combine with the milk in a heavy saucepan over low heat, stirring frequently until smooth.

Pour caramel mixture over the crust; top with the pecans.

Combine the cream cheese, sugar and vanilla in a mixing bowl and mix on medium speed until well blended.

Add eggs one at a time mixing well after each addition.

Blend in the melted chocolate, mix well and pour over the pecans.

Bake for 40 minutes.

Loosen cake from rim of pan by running a knife around the edge; cool before removing rim completely.

Chill until cold before serving.

chocolate turtle cheesecake recipeChocolate Turtle Cheesecake Recipe

PRALINE CAKE RECIPE

Like the chocolate turtle cheesecake recipe, the following praline cheesecake recipe is also delicious. Because of the brown sugar, rum and pecans in this recipe, it also reminds me of the turtle cheesecake recipes.


Although this is called a praline cake recipe, it has all the ingredients for a turtle cheesecake recipe; chocolate, pecans and the brown sugar adds the caramel flavor.

  • 1 Cup graham cracker crumbs
  • 1/3 Cup chopped pecans
  • 6 Tablespoons melted butter
  • ¼ Cup granulated sugar
  • 2 Packages (8 ounces each) PLUS 6 ounces soft cream cheese
  • 1 Cup packed dark brown sugar
  • 2 Tablespoons flour
  • 3 Large eggs
  • 1 Teaspoon vanilla
  • 1/2 1 Teaspoon dark rum
  • 1/3 Cup chopped pecans
  • 1/3 Cup mini chocolate chips

Preheat oven to 350F degrees.

Combine the crumbs, pecans, granulated sugar and melted butter; press in a 9 inch spring form pan.

Bake crust 10 minutes and cool before filling.

Combine in a large mixing bowl and beat until smooth the cream cheese, brown sugar and flour.

Add eggs one at a time beating after each addition.

Blend in the vanilla, rum and pecans.

Pour the mixture in the crust and bake for 60 minutes.

Turn oven off, sprinkle top with chocolate chips, open oven door and allow cake to set in oven to cool to room temperature.

Refrigerate until cold before serving.

TURTLE PIE RECIPE (a cream cheese pie recipe)

  • 1 Graham cracker crust
  • ¾ Cup caramel ice cream topping
  • Pecan halves
  • 8 Ounces softened cream cheese
  • 2 Tablespoons sugar
  • 1 ¾ Cups milk
  • 1 Container (14 ounces) Whipped topping
  • 1 Small package instant chocolate pudding mix
  • Chocolate chips for garnish

Spread caramel topping over bottom of graham cracker crust; line with pecan halves.

Beat cream cheese, sugar and 1 tablespoon of the milk until smooth.

Stir in cheese mixture 1 cup of the whipped topping; spread in the crust.

In a bowl beat the pudding mix and remaining milk for 2 minutes.

Pour pudding mixture over cream cheese mixture and chill.

To serve garnish with whipped topping and chocolate chips.

PECAN CARAMEL CHEESECAKE RECIPE

  • 2 Cups finely chopped pecans
  • 1 ¼ Cups sugar divided
  • ¼ Cup melted butter
  • 26 Caramels
  • 2 Tablespoons sweetened condensed milk
  • 4 Packages (8 ounces each) softened cream cheese
  • 3 Eggs
  • 1 Tablespoon vanilla

Wrap a large sheet of foil around the bottom of 9 inch spring form pan.

Preheat oven to 350F degrees.

Combine pecans, 1/4 cup of sugar and melted butter mixing until moistened; press in bottom of pan.

Mix caramels and condensed milk in top of double boiler.

Heat over simmering water until caramels are melted.

Drizzle caramel sauce over pecan crust.

In a large mixing bowl beat cream cheese with 1 cup sugar until creamy.

Add eggs one at a time beating well after each addition; stir in vanilla.

Pour batter into prepared pan.

Place the cheesecake pan in a larger pan with enough hot water to come up the sides of pan about 1 inch.

Cover cheesecake pan with foil and bake until top of cheesecake appears dry and the center no longer moves; about 1 ½ hours.

Remove cheesecake from water and let cool 2 to 3 hours.

Remove foil from around the pan; cover cheesecake and refrigerate overnight.

Loosen edges with a knife before releasing the sides of pan.

To turn into chocolate turtle cheesecake recipe top with a chocolate glaze or melted chocolate. `

CARAMEL PECAN FUDGE CHEESECAKE

  • 1 Package fudge brownie mix (9 inch square pan size)
  • 1 Package (14 ounces) caramels (Papers removed)
  • ¼ Cup canned evaporated milk
  • 1 ¼ Cups coarsely chopped pecans
  • 2 Packages (8 ounces each) softened cream cheese
  • ½ Cup sugar
  • 2 Beaten eggs
  • 2 Ounces unsweetened chocolate (Melted and cooled)

Preheat oven to 350F degrees; grease 9 inch spring form pan.

Prepare brownie mix according to package directions

Spread batter into prepared pan; place on baking sheet on oven shelf.

Bake 20 minutes; cool on rack 10 minutes.

Combine caramels with milk in microwave dish; melt in microwave.

Pour caramel mixture over the brownie crust; sprinkle with pecans.

In a large mixing bowl beat the cream cheese and sugar until creamy.

Add the eggs beating on low just until combined; stir in melted chocolate.

Pour cheese mixture over the pecans; place back on baking sheet in the oven.

Bake 35 to 40 minutes until center appears set; cool on rack 10 minutes.

Run knife around edge to loosen cake from sides; cool 1 hour longer.

Refrigerate cheesecake overnight; remove sides to serve.

CARAMEL PECAN CHEESECAKE RECIPE

Crust

  • 2 Cups crushed vanilla wafers
  • 6 Tablespoons melted butter

Filling

  • 24 Caramels (Remove paper wrappers)
  • ¼ Cup evaporated milk
  • 1 Cup toasted chopped pecans
  • 2 Packages (8 ounces each) softened cream cheese
  • ½ cup sugar
  • 1 Teaspoon vanilla
  • 2 Eggs
  • 6 Ounces semi sweet chocolate (Melted and cooled)
  • Cool Whip Topping 

Preheat oven to 350F degrees.

Combine crumbs and butter in 9 inch spring form pan.

Press in bottom and 1 ½ inches up sides of pan; bake 10 minutes.

Combine caramels and milk in microwave dish.

Heat microwave on high 1 ½  minutes;  stir and microwave 1 minute longer.

NOTE: Caramels should be melted and smooth.

Pour caramel into crust; top with pecans.

In large mixing bowl beat cream cheese, sugar and vanilla until blended.

Beat in eggs; mix in melted chocolate and pour over the pecans.

Bake 40 minutes until firm; cool on wire rack then refrigerate overnight.

Run knife around edge to release cake from pan; remove sides of pan.

Serves 12.