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PHILLY Chocolate Turtles Cheesecake
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
310 minutes
Decadent cheesecake with layers of caramel and chocolate in a toasted pecan crust.
Ingredients:
  • 1.25 cups finely chopped toasted pecans
  • 2 tablespoons non-hydrogenated margarine, melted
  • 2 tablespoons sugar
  • 32 KRAFT Caramels, chopped
  • 3 tablespoons milk
  • 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 3 eggs
  • 1 (8 ounce) package BAKERS Semi-Sweet Chocolate, melted, cooled slightly
  • 0.5 cup pecan halves, toasted
Instructions:
  • Preheat oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Mix chopped pecans, margarine, and 2 tablespoons of sugar, then press the mixture onto the bottom of the pan. In a microwaveable bowl, heat caramels and milk on MEDIUM for 4 to 5 minutes, stirring every 2 minutes until the mixture is smooth. Spread the caramel over the crust, leaving a 1-inch border, and allow it to cool.
  • Mix cream cheese and the remaining sugar until well combined using a mixer. Gradually add eggs, one at a time, mixing on low speed until just incorporated. Fold in chocolate and pour over the caramel layer.
  • Bake for 45 to 50 minutes until the center is almost set. Use a knife or metal spatula to gently loosen the cake from the pan rim, then allow it to cool before removing the rim. Refrigerate for 4 hours. Just before serving, sprinkle with pecan halves.

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