This Turtle Cheesecake is so creamy and topped caramel, nuts, and chocolate chips.

This Turtle Cheesecake is so creamy and topped caramel, nuts, and chocolate chips. the-girl-who-ate-everything.com

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 Turtle cheesecake recipe. This is the first cheesecake recipe 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.

The lime juice may seem a little strange but trust me it works!!

People are always so amazed that I actually made it and it’s not store bought.

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Turtle Cheesecake

This Turtle Cheesecake is so creamy and topped caramel, nuts, and chocolate chips.

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 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 to make your chocolate 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.

Recipe Notes

Source: adapted from Allrecipes

This Turtle Cheesecake is so creamy and topped caramel, nuts, and chocolate chips. the-girl-who-ate-everything.com