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Ultimate Turtle Cheesecake

Prep time 30 mins
Cook time 2 hrs, 30 mins
Yield 16 servings
Creamy cheesecake. Oreo Cookie crust. Chocolate-caramel drizzle. A dash of pecans. Be sure to save yourself a piece, because this is gonna go fast.

Ingredients

  • 24 OREO Cookies, finely crushed (about 2 cups)
  • 6 tablespoons butter or margarine, melted
  • 1 pkg. (14 oz.) KRAFT Caramels
  • 1/2 cup milk
  • 1 cup chopped PLANTERS Pecans
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 3 eggs
  • 2 ounces BAKER'S Semi-Sweet Chocolate

Nutrition Information

  • calories 480
  • fat 31 g
  • satfat 15 g
  • cholesterol 105 mg
  • sodium 370 mg
  • carbohydrate 45
  • fiber 1 g
  • sugars 37 g
  • protein 7 g
  • calcium 10 %
  • iron 6 %

How to Make It

  1. HEAT oven to 325°F.

  2.  

  3. MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

  4.  

  5. MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

  6.  

  7. 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.

  8.  

  9. 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.

  10.  

  11. MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

  12.  

  13. KRAFT kitchens tips

  14. SIZE-WISE

  15. Enjoy a serving of this decadent treat on special occasions.

  16. HOW TO PIPE CHOCOLATE

  17. Place a square of BAKER'S Semi-Sweet Chocolate in freezer-weight resealable plastic bag; seal bag. Microwave on HIGH 30 sec. Squeeze bag to melt chocolate. Fold down top tightly and cut small piece (about 1/8 inch) off one of the bottom corners of bag. Holding top of bag firmly, drizzle chocolate through opening in desired patterns on cheesecake. NOTEReduce oven temperature to 300°F if using a dark nonstick springform pan.