Turtle Cheesecake

Turtle Cheesecake

MAKES: 1 - 9 inch Round Cheesecake
PAIR WITH: Port, Riesling, Gerwurztraminer

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


  1. Preheat oven to 350 degrees F. Butter a 9 inch springform pan.

  2. Toast pecans at 350 degrees F about 5 minutes. Remove pecans and set aside. Leave oven at 350.

  3. In a small saucepan, melt the butter.

  4. Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F. Remove and allow to cool.

  5. In a double boiler, or a bowl set over lightly simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.

  6. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.

  7. Bake at 350 degrees F  for 40 minutes or until barely set. Chill over night in the refrigerator before serving.