Chocolate Turtle Cheesecake

Chocolate Turtle Cheesecake is creamy, crunchy and chewy. This is an absolute dream for caramel and chocolate lovers.


6 tblsp butter, melted
2 cups vanilla wafer crumbs

500g caramel lollies (i.e. Columbines)
3/4 cup evaporated milk
1 1/4 cups chopped pecans
500g cream cheese, softened
1/2 cup sugar
2 eggs
125g chocolate, melted


Preheat oven to 180 degrees celsius.

Combine butter and wafer crumbs together and press into the base of a 9 inch springform pan.

Bake for 5 minutes. Remove pan from oven and set aside to cool.

Place caramels and evaporated milk in a heavy based saucepan. Cook over medium/high heat, stirring occasionally, until caramels have melted. Remove pan from heat and pour filling into pie base. Sprinkle pecans over the top of caramel mixture. Set aside.

Using an electric mixer on medium speed, beat cream cheese and sugar until smooth.

Add eggs, one at a time, mixing well after each addition. Mix in melted chocolate. Pour over pecans and smooth out.

Bake for 40 minutes. Turn oven off and allow cheesecake to cool with oven door ajar.

Chill for 4 to 6 hours.

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