Turtle Cheesecake

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  • Difficulty: Intermediate
  • Yield: 16 (2-inch) squares
  • Prep Time:  20 minutes
  • Bake Time: 32 to 38 minutes
  • Chill Time: 4 hours or overnight

Ingredients

  • 5 tablespoons butter divided
  • 1-1/4 cups chocolate graham cracker crumbs
  • 1 package (9 ounces) Werther's Original Baking Caramels divided
  • 1/4 cup Karo® Light Corn Syrup
  • 2 package s (8 ounces each) cream cheese softened
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/4 cup semi-sweet chocolate chips
  • 1 teaspoon corn oil
  • 1 tablespoon cream OR milk
  • 1/4 cup finely chopped pecans

Directions

  • Preheat oven to 350°F.
  • Melt 3 tablespoons butter; combine with graham crackers crumbs. Press evenly into bottom of 8 x 8-inch baking pan. Set aside.
  • Reserve 10 caramels. Microwave remaining caramels, corn syrup and 2 tablespoons butter in a microwave-safe bowl for 1 to 2 minutes, stirring frequently until melted. Remove and let cool 5 minutes.
  • Beat cream cheese and vanilla in a large bowl with an electric mixer until creamy. Add eggs one at a time until well blended. Gradually beat in melted caramel mixture. The caramel will cool and streak throughout.
  • Pour filling over crust. Bake for 32 to 38 minutes until just set. Remove from oven and let cool on rack 10 minutes. Chill for at least 4 hours or overnight.
  • Melt chocolate chips and oil in a microwave-safe bowl for 30 seconds or until melted. Drizzle over cheesecake.
  • Microwave reserved caramels and cream in a microwave-safe bowl for 1 minute; stir. Continue to microwave in 15 second increments until sauce is creamy. Drizzle over cheesecake and sprinkle with pecans.

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Corn Syrup

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Turtle Cheesecake

  • Difficulty: Intermediate
  • Yield: 16 (2-inch) squares
  • Prep Time:  20 minutes
  • Bake Time: 32 to 38 minutes
  • Chill Time: 4 hours or overnight

Ingredients

  • 5 tablespoons butter divided
  • 1-1/4 cups chocolate graham cracker crumbs
  • 1 package (9 ounces) Werther's Original Baking Caramels divided
  • 1/4 cup Karo® Light Corn Syrup
  • 2 package s (8 ounces each) cream cheese softened
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/4 cup semi-sweet chocolate chips
  • 1 teaspoon corn oil
  • 1 tablespoon cream OR milk
  • 1/4 cup finely chopped pecans

Directions

  • Preheat oven to 350°F.
  • Melt 3 tablespoons butter; combine with graham crackers crumbs. Press evenly into bottom of 8 x 8-inch baking pan. Set aside.
  • Reserve 10 caramels. Microwave remaining caramels, corn syrup and 2 tablespoons butter in a microwave-safe bowl for 1 to 2 minutes, stirring frequently until melted. Remove and let cool 5 minutes.
  • Beat cream cheese and vanilla in a large bowl with an electric mixer until creamy. Add eggs one at a time until well blended. Gradually beat in melted caramel mixture. The caramel will cool and streak throughout.
  • Pour filling over crust. Bake for 32 to 38 minutes until just set. Remove from oven and let cool on rack 10 minutes. Chill for at least 4 hours or overnight.
  • Melt chocolate chips and oil in a microwave-safe bowl for 30 seconds or until melted. Drizzle over cheesecake.
  • Microwave reserved caramels and cream in a microwave-safe bowl for 1 minute; stir. Continue to microwave in 15 second increments until sauce is creamy. Drizzle over cheesecake and sprinkle with pecans.