Turtle Cheesecake

Turtle Cheesecake

In this recipe:

based on 517 reviews
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70
40 min.
prep
290 min.
total
14 servings

A finalist in the Nestlé Toll House "Share the Very Best" recipe contest, this Turtle Cheesecake dessert was submitted by Audra Burtch of Chandler, Arizona. This family favorite is a marbled cheesecake topped with a decadent combination of pecans, chocolate morsels and caramel and chocolate syrups.

Ingredients

  • CRUST
  • 1 3/4 cups chocolate graham cracker crumbs
  • 1/3 cup butter or margarine, melted
  • FILLING
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3 tablespoons lime juice
  • 1 tablespoon vanilla extract
  • 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup
  • 2 tablespoons caramel syrup or ice cream topping
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
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PREHEAT oven to 300° F. Grease 9-inch springform pan.

FOR CRUST:

COMBINE
crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

FOR FILLING:
BEAT
cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.

MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

BAKE for 70 to 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 nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

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Incredible!

Made this tonight- it was incredible!! Everyone loved it. Very rich. Will definitely make again.

- Kelly B from Wisconsin

A.Powers

I work at a hospital and in my spare time I do alot of baking. This recipe is one of my Dr's favorites! I use this one as my bribe to get my kids in for appointments sooner! Works every time! It's delicious ..Thank you!

- Amber Powers from Iowa

sooooo good

I made this a few times last year and we LOVED IT. I saw some cheesecake at the store the other day and it reminded me of this recipe. I came in to specifically look for it again. I haven't found anyone who doesn't like this delicious treat!

- Jessica Terbeek from Charlottetown PE

Awesome Cheesecake!

This was my first ever homemade cheesecake and it turned out great! I have been asked to make it again and I may have to make several this time! Amazing Cheesecake!! :)

- Michelle Simonton from Dawsonville, Ga

THIS IS THE BEST CHEESE CAKES EVER!!!

MY FAMILY AND I LOVE THIS CHEESE CAKE!!!! I make it every year for Thanksgiving, and Christmas. Whenever the holidays are coming my family ALWAYS starts asking me "your gonna make the cheese cake right?" I change it up too, instead of the caramel, I use rasberry syrup. IT'S SO DELICIOUS!!!

- CANDACE RIVAS from SAN BERNARDINO, CA

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Nutrition Facts

Serving Size: 1/14 of Recipe

Servings Per Recipe: 14

  • Amount Per Serving
  • Calories: 570
  • Calories from Fat: 320
  • Total Fat: 36g (55% of DV)
  • Saturated Fat: 20g (99% of DV)
  • Cholesterol: 120mg (40% of DV)
  • Sodium: 300mg (12% of DV)
  • Carbohydrates: 53g (18% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 43g
  • Protein: 10g
  • Vitamin A: 20% of DV
  • Vitamin C: 2% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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