| 03.19.2018

Turtle cheesecake


Aleya Ericson | Crumbs

Aleya Ericson | Crumbs

Aleya Ericson | Crumbs

I love cheesecake and this recipe is my favorite. Cheesecake is a lot easier to make then people think and this recipe produced a delicious Thanksgiving dessert. Plus, this recipe saves a trip to the Cheesecake Factory.


  • 2 cups Oreo crumbs
  • 6 tablespoons unsalted butter, melted
  • 14 ounces individually wrapped caramels, unwrapped
  • 1 can (5 ounce) evaporated milk
  • 1 cup chopped pecans
  • 3 packages of 8 ounce cream cheese
  • 1/2 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup semisweet chocolate chips, melted


  1. Preheat oven to 350 degree F.
  2. Butter a 9-inch springform pan.
  3. Toast pecans in the oven for 6 minutes, remove and set aside. Leave oven at 350 degrees F.
  4. Combine Oreo crumbs with the melted butter, then press evenly into the bottom of the pan.
  5. Place the pan onto a cookie sheet and bake for 10 minutes. Let it cool.
  6. In a large bowl, melt the caramels in the evaporated milk in the microwave. Stir until smooth. Save some of the mixture to sprinkle over the finished cake.
  7. Pour caramel mixture over the cooled crust. Sprinkle some pecans over the top, though save some to sprinkle over the finished cake.
  8. In another bowl, combine cheese, sugar and vanilla and beat until smooth. Add eggs one at a time and beat until smooth. Pour 3/4 of the batter over the caramel layer.
  9. Add melted chocolate chips to the remaining cheese mixture. Swirl it over the caramel layer.
  10. Drizzle melted caramel mixture and sprinkle pecans over the cake.
  11. Bake for 40 minutes or until barely set. Chill overnight in the refrigerator.
  12. Drizzle melted chocolate over the cake before serving.

Aleya Ericson can be reached at crumbs@uidaho.edu.

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