This Turtle Cheesecake is so creamy and topped caramel, nuts, and chocolate chips.
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.
- 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
- Preheat oven to 300 degrees F. Grease 9-inch springform pan.
- COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.
- BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.
- 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.
- 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.
- 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.
Source: adapted from Allrecipes