Ultimate Turtle Cheesecake
Prep
15-30 mins
Total
6 HRS 20 MIN
Servings
16 Servings
Creamy cheesecake. Chocolate sandwich cookie crust. Chocolate-caramel drizzle. A dash of pecans. Be sure to save yourself a piece, because this is gonna go fast.
Ingredients
24
vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2-1/2 cups)
3
tbsp
butter or margarine, melted
1
pkg
6
tbsp
milk
1
cup
chopped pecans
3
pkg
(8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup
sugar
1
tbsp
vanilla
3
eggs
2
oz
KRAFT CARAMELS
America's Classic Individually Wrapped Candy Caramels
BAKER'S
Semi-Sweet Chocolate Premium Baking Bar with 56% Cacao
Instructions
Step 1
Heat oven to 325°F.
Step 2
Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
Step 3
Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring every 30 sec. Stir in nuts. Pour half the caramel mixture into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
Step 4
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
Step 5
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Step 6
Microwave reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.
