Turtle Cheesecake

I have officially burnt out my family on pumpkin recipes. I was on a quest for the perfect fall recipe for Bunko and I made a bunch of flops that will not make this blog. So…I went back to my tried and true cheesecake recipe. This is the first cheesecake I ever made back in college. I didn’t realize what a good recipe it was until I tried other cheesecake recipes. If you are going for the WOW factor, here is your recipe. People are always so amazed that I actually made it and it’s not store bought.

Turtle Cheesecake

Ingredients

  • 1 3/4 cups chocolate graham cracker crumbs
  • 1/3 cup butter or margarine, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3 tablespoons lime juice
  • 1 tablespoon vanilla extract
  • 3/4 cup milk chocolate chips (you can use semi-sweet morsels if you want it less sweet)
  • 2 tablespoons Chocolate Flavor NESTLE® NESQUIK™ Syrup
  • 2 tablespoons caramel syrup or ice cream topping
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup semi-sweet chocolate mini morsels

Instructions

  1. Preheat oven to 300 degrees F. Grease 9-inch springform pan.
  2. COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.
  3. BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.
  4. Remove 1 cup of filling and set aside. Melt chocolate chips about 1 minute, (just until melted) and mix completely into the 1-cup reserved filling.
  5. Pour 1/2 of the white filling into crust, then the chocolate filling, then the last 1/2 of the white. Take knife and gently swirl.
  6. BAKE for 60-75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle Nesquik™ and caramel syrup over cheesecake. Sprinkle with pecans and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

Notes

Source: adapted from Allrecipes

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Comments

  1. I want to make this! I am sure it is fat free?….

  2. Wow… just wow!! Oh and “gimme gimme gimme!” Looks outstanding :)

  3. When you say 3 (8 ounce) packages. Does it mean, 3 8 ounce packages or 3 packages which is 8 ounce of cream cheese? Thank you in advance! This looks super delicious! :9

  4. Three packages of 8 ounce cream cheese! Sorry if it was confusing. -christy

  5. So I love your recipes! You are so talented! This was my first cheesecake I have ever made and it was……PERFECT, AMAZING AND SPECTACULAR! Thank you soooo much! I am going to post it on my blog! I am beyond excited at how simple this was and that turned out great first try! Love it!! My husband loved it tons too! He is a big cheesecake fan!

  6. Can you use any kind of pan or do you need a certain kind?

    • I’ve made cheesecake in a cake pan. It works, but I wouldn’t recommend it. The springform pan really makes it so much easier to get out of the pan. It’s definitely worth the investment to get one, even if you don’t use it often. If you plan to do a lot of cooking – especially if you ever want to try a souffle, you should also find at least one souffle pan. They can be hard to find, but definitely worth the search.

  7. @niesekay,
    You need a 9 inch springform pan so that it’s easier to remove and cut.

  8. Would it be ok to use crushed oreos instead of the chocolate graham crackers?

  9. southerngirl2012 says:

    What is the reasoning behind using sweetened condensed milk vs. sugar? Just curious as i have always made cheesecake with sugar and never with SCM before.

    Thanks! :)

  10. I made this twice last year and it really is amazing!! I’ve never had a better cheesecake!! I’m thinking I will make it again this week! :)

  11. Meredith Raber says:

    Made this except I used regular graham crackers and lemon juice instead of lime. I cooked it for exactly 1 hr 15 minutes and the bottom crust burnt on about half the cake. The rest of the cake was perfect. Luckily the flavor didn’t transfer to the rest of the cake and it was creamy and moist and really really good. Next time I’m only cooking for 60 minutes.