When we say "ultimate," we mean it. This delectable turtle cheesecake boasts an Oreo cookie crust topped with a nutty layer of caramel and a classic cheesecake filling. Drizzles of melted chocolate and caramel-pecan sauce finish it off in style.
Ingredients
- 24 Oreos Cookies , finely crushed
- 6 tablespoons butter or margarine , melted
- 1 package caramels , 14 ounce
- 0.5 cups milk
- 1 cup chopped pecans
- 3 packages cream cheese , 8 ounce
- 0.75 cups sugar
- 1 tablespoon vanilla extract
- 3 eggs
- 2 ounces semi-sweet baking chocolate , melted
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
-
2
Mix crushed Oreos and butter together until well combined; press onto the bottom and 2 inches up the sides of a 9-inch springform pan.
-
3
Microwave caramels and milk in a microwave-safe bowl on high until caramels are completely melted and mixture is well blended, about 3 minutes, stirring after each minute. Stir in nuts. Pour 1/2 of the mixture into the crust and refrigerate for 10 minutes. Refrigerate the remaining mixture separately.
-
4
Beat cream cheese, sugar, and vanilla with an electric mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into crust over caramel layer.
-
5
Bake in the preheated oven until the center is almost set, 65 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours.
-
6
Microwave reserved caramel mixture for 1 minute, then stir. Pour over cheesecake, then drizzle melted chocolate over top.
Nutrition Facts
Per serving
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