Ultimate Turtle Cheesecake

Serving Size: 16
Prep Time:
Total Time:


  • 24 OREO cookies, finely crushed (about 2 cups)
  • 3 eggs
  • 1 Tbsp vanilla
  • 0.75 cup sugar
  • 24 Ounce PHILADELPHIA Cream Cheese, softened
  • 1 cup chopped PLANTERS pecan
  • 0.5 cup milk
  • 14 Ounce KRAFT Caramels
  • 6 Tbsp butter or margarine, melted
  • 2 Ounce BAKER'S semi-sweet chocolate


  1. HEAT oven to 325°F.
  2. MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  3. MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
  4. BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
  5. BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  6. MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.


Kraft Kitchens tips:

Enjoy a serving of this decadent treat on special occasions.

Place a square of BAKER'S Semi-Sweet Chocolate in freezer-weight resealable plastic bag; seal bag. Microwave on HIGH 30 sec. Squeeze bag to melt chocolate. Fold down top tightly and cut small piece (about 1/8 inch) off one of the bottom corners of bag. Holding top of bag firmly, drizzle chocolate through opening in desired patterns on cheesecake.

Reduce oven temperature to 300°F if using a dark nonstick springform pan.