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Turtle Cheesecake

Turtle Cheesecake by @browneyedbaker :: www.browneyedbaker.com

Last Friday was my mom’s birthday… a great big belated happy birthday to my mom!! She spent the latter part of the afternoon and evening running around with me to do last-minute errands before our party on Saturday. I’ll be making her very favorite dinner (sausage, pepper & mushroom risotto with chocolate chip scones for dessert) soon, but since Friday was spent doing party prep, she only requested some Five Guys takeout for dinner. I couldn’t let her birthday come and go without giving her something special to eat, so I surprised her with this cheesecake. Turtles are by far her favorite candy, and I’ve been wanting to make her a turtle-inspired cheesecake for quite some time. It took me awhile to decide how I wanted to build such a cheesecake, and I finally ran with it. This turned out even more fabulous than I imagined, and was a perfect celebratory cake.

Turtle Cheesecake by @browneyedbaker :: www.browneyedbaker.com

I took all of the elements of classic turtle candies and built it into one extremely dreamy cheesecake. I started with an Oreo cookie crust and topped it with a mixture of homemade caramel sauce and chopped pecans. I chilled the pan in the refrigerator while I prepared a fantastic basic cheesecake recipe. Once the cheesecake was baked and cooled, I topped it with a chocolate ganache, then finished it off with more caramel drizzles and chopped pecans.

Turtle Cheesecake by @browneyedbaker :: www.browneyedbaker.com

The result? One of the most fabulous cheesecakes to ever come out of my kitchen. My mom absolutely loved it, as did the rest of us. Caramel and nuts, sandwiched by chocolate and a luscious cheesecake layer… it’s all win. A perfect dessert for a mom that deserves only the best!

Turtle Cheesecake by @browneyedbaker :: www.browneyedbaker.com

One year ago: Quick & Easy Chicken Pot Pie
Two years ago: Honey Cake
Three years ago: Pumpkin Whoopie Pies with Maple-Cream Cheese Filling
Five years ago: Cream of Mushroom Soup
Six years ago: Cinnamon Rolls

Turtle Cheesecake

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 70 minutes

Total Time: 1 hour 40 minutes

A cheesecake fashioned after turtle candies; it has an Oreo
crust, a layer of caramel and pecans, a creamy cheesecake,
then topped with a chocolate ganache and drizzled with more
caramel sauce and sprinkled with additional pecans.

Ingredients:

For the Crust:
24 Oreo cookies, finely crushed into crumbs
6 tablespoons unsalted butter, melted
Pinch of salt

For the Caramel-Pecan Layer:
1½ cups caramel sauce (omit the salt for a sweeter version)
1 cup chopped pecans

For the Cheesecake:
32 ounces cream cheese, at room temperature
1¼ cups granulated sugar
4 eggs, at room temperature
¾ cup heavy cream
1 tablespoon vanilla extract

For the Chocolate Ganache:
¾ cup heavy cream
¼ cup light corn syrup
8 ounces semisweet chocolate, finely chopped
½ teaspoon vanilla extract

Directions:

1. Make the Crust: Preheat oven to 350 degrees F. Toss together the Oreo crumbs, melted butter and salt until all of the crumbs are moistened. Press into the bottom and two inches up the sides of a 9-inch springform pan. Place pan in the freezer for 10 minutes. Bake for 7 minutes, or until crust is firm. Remove from oven and cool completely.

2. Make the Caramel-Pecan Layer: In a small bowl, stir together the caramel sauce and pecans. Pour onto the cooled crust and gently spread into an even layer. Refrigerate while the cheesecake is prepared.

3. Make the Cheesecake: Beat together the cream cheese and sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Pour the batter on top of the caramel-pecan layer and bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little.

4. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, and place the pan on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).

5. Make the Chocolate Ganache: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes.

6. Pour the ganache over the top of the cheesecake, gently spreading it to the edges. Refrigerate for 15 minutes, or until set. Remove the sides of the pan, garnish with additional caramel sauce and chopped pecans, and serve. Leftover cheesecake can be stored, tightly covered, in the refrigerator for up to 5 days. It can also be frozen for up to 2 months.

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89 Responses to “Turtle Cheesecake”

  1. Hari Chandana on October 1, 2013 at 1:23 am

    Wowww… What a gorgeous cake.. looks absolutely tempting.. awesome clicks too.. thanks for sharing :)

    Reply

  2. Averie @ Averie Cooks on October 1, 2013 at 1:25 am

    I normally don’t love nuts in my desserts and candy but there is something about Turtles that I cannot say no to – love those things. I would thoroughly enjoy a big slice of this!

    Reply

  3. Mrs.NomNon on October 1, 2013 at 3:10 am

    belated happy birthday to your mon! :)
    this looks really yummy! will definitely try this! thanks for sharing! :)

    Reply

  4. Joshua Hampton (Cooking Classes San Diego) on October 1, 2013 at 4:08 am

    Belated Happy Birthday to your mom. I hope she had a grand time. I know I would if I had a cheesecake this stunning to celebrate with. It’s beautiful.

    Reply

  5. Katrina @ Warm Vanilla Sugar on October 1, 2013 at 7:27 am

    Mom definitely deserves best, and this cheesecake ROCKS! Yum!

    Reply

  6. Sarah Jane on October 1, 2013 at 7:30 am

    I love how thick that chocolate ganache layer is, so yum!

    Reply

  7. Tieghan on October 1, 2013 at 8:32 am

    Oh wow, all that caramel dripping down looks so darn good! Love this!

    Reply

  8. Alecia on October 1, 2013 at 8:54 am

    Wow! I am so making this! One question, do you bake the cheesecake in a water bath? Thanks for the awesome recipe!

    Reply

    • Michelle on October 3rd, 2013 at 2:46 pm

      Hi Alecia, Nope, no water bath.

      Reply

  9. Ashley @ Wishes and Dishes on October 1, 2013 at 9:33 am

    Most beautiful cheesecake I’ve ever seen!!

    Reply

  10. c h i a r a on October 1, 2013 at 9:35 am

    This is sex for mouth!!!
    OMG!!! the best cheesecake of ever!
    Chiara
    ♡EFFENSHION

    Reply

  11. Pamela @ Brooklyn Farm Girl on October 1, 2013 at 10:16 am

    Beautiful cheesecake, has me swooning! :)

    Reply

  12. Cate @ Chez CateyLou on October 1, 2013 at 10:35 am

    Happy birthday to your mom! I can’t really imagine a better gift – this looks amazing! Seriously. I can’t get over how perfect and delicious it looks!!

    Reply

  13. Belinda @themoonblushbaker on October 1, 2013 at 11:48 am

    Turtle? I have never heard of this before and I am sad to know that I have not made something like this sooner! I am drooling over this cheesecake and it is midnight here

    Reply

  14. Madison on October 1, 2013 at 11:54 am

    My mom’s favorite candy is turtles–and actually so is my grandmother’s. SOOO I may be making this for my mom too! :)

    Reply

  15. Erin @ Dinners, Dishes and Desserts on October 1, 2013 at 12:06 pm

    Happy Birthday to your mom. That is one gorgeous cheesecake! I love how thick it is, and the topping….yum!

    Reply

  16. Jaclyn on October 1, 2013 at 12:10 pm

    This looks amazing! I love turtle cake so I totally need to try this turtle cheesecake. Cheesecake is pretty much the best dessert ever. Love your photos!

    Reply

  17. Jessica @ A Kitchen Addiction on October 1, 2013 at 12:22 pm

    What a gorgeous cheesecake! Perfect for celebrating a birthday!

    Reply

  18. betterwithsugar on October 1, 2013 at 12:40 pm

    This looks so good! The thick chocolate ganache and the caramel drizzle is making me want a giant slice right now! But i’m at work so my bagel will have to do :( … I make a Turtles Cheesecake too but it’s a little different, i’m definitely going to put this one on my list of cheesecakes to try out. Looks delish! :)

    Reply

  19. Fran@fransfavs.com on October 1, 2013 at 12:53 pm

    My birthday’s coming up this month. I now know what I want to make for my birthday cake. When you make your own, you always get what you want!

    Reply

  20. Lynne on October 1, 2013 at 1:17 pm

    My mom loves turtles too. Must be a generational thing – the precursor to a candy bar with caramel and nuts.
    How was the party???

    Reply

    • Michelle on October 3rd, 2013 at 2:49 pm

      Hi Lynne, It was great, thank you for asking! :)

      Reply

  21. Claire on October 1, 2013 at 1:36 pm

    This looks incredible! We don’t get turtles in the UK so I’m not sure what they are but the oreo base, cheesecake, caramel, pecans and chocolate are winning me over in a big big way!!

    Reply

  22. Karen on October 1, 2013 at 1:51 pm

    Happy late birthday to your mom! She’s one lucky mom to get this cheesecake for her birthday. I love turtles also and hope you find other ways to incorporate the turtle fixin’s into the great treats you make. I have to try this cheesecake though, I think it would top everything for me. Thanks!

    Reply

  23. Bianca @ Confessions of a Chocoholic on October 1, 2013 at 2:34 pm

    My mom loves turtles, too, especially turtle cheesecake! I definitely want to make this for her!

    Reply

  24. Stephanie @ PlainChicken on October 1, 2013 at 2:37 pm

    sinful! I love it!

    Reply

  25. layal on October 1, 2013 at 2:44 pm

    looks amazing .. but no water bath ??

    Reply

  26. Laura @ Lauras Baking Talent on October 1, 2013 at 2:50 pm

    This cheesecake looks amazing! Your mom is lucky to get such a good birthday cake :)

    Reply

  27. miss messy on October 1, 2013 at 3:43 pm

    This looks fantastic! Love the dribbly caramel! :)

    Reply

  28. Vicki @ WITK on October 1, 2013 at 4:05 pm

    I always like cheesecake for my birthday. But now I want to eat this cheesecake for dinner.

    Reply

  29. Marsha Popejoy on October 1, 2013 at 4:28 pm

    Looks absolutely delicioso! Lucky mom.

    Reply

  30. Steph in Lex on October 1, 2013 at 6:16 pm

    OH. MY. GOD. You had me at “turtle cheesecake.” This will be coming out of my oven ASAP!

    Reply

    • Susan on October 1st, 2013 at 7:01 pm

      Lol! My sentiments exactly! :-D

      Reply

  31. Rose in Toronto, Canada on October 1, 2013 at 10:12 pm

    OMG….Michelle…you are killing me…
    My husband’s favorite dessert is cheesecake and favorite chocolate are turtles…I will definately be making this next week for Thanksgiving, we celebrate in October here in Canada. P.S. love your dogs, too cute.
    all the best….ciao

    Reply

  32. Elizabeth @ Confessions of a Baking Queen on October 1, 2013 at 11:33 pm

    My favorite flavors all together! Need at least half of this ;)

    Reply

  33. Linda C. on October 2, 2013 at 12:29 am

    So far I’ve just made the carmel (sooo good!). Tomorrow I’ll make the cheesecake. Do you think it will keep well if I make it a day ahead of when I’m serving it, or will the carmel make the crust soggy?

    Reply

    • Steph in Lex on October 2nd, 2013 at 6:24 pm

      I could eat homemade caramel sauce with a spoon. And have been known to do so…

      Reply

    • Michelle on October 3rd, 2013 at 2:52 pm

      Hi Linda, Making this a day ahead will be perfectly fine. Enjoy!

      Reply

      • Linda C. on October 4th, 2013 at 9:48 am

        This may seem like a dumb question, but do you use the whole Oreo or just the wafer part? I used the whole thing, but now I think I wasn’t supposed to because the crust leaked when it was baking (before I put the filling in). Other than that problem, it was so good!!! It got rave reviews at my book club. Two people took pictures of it! I’ve never had anyone do that, and another lady said it was the best dessert she’d ever had! Thanks for another great recipe!

        Reply

        • Michelle on October 4th, 2013 at 5:04 pm

          Hi Linda, I’m glad it was a hit! You should use the entire cookie, but be sure you crush them to fine crumbs and there aren’t any large chunks of cookies left. That should eliminate any holes in the crust.

          Reply

  34. Laura (Tutti Dolci) on October 2, 2013 at 1:37 am

    Gorgeous cheesecake, I love those layers!

    Reply

  35. Wassili on October 2, 2013 at 11:28 am

    I like it sooo much !

    Reply

  36. DRAMA on October 2, 2013 at 1:35 pm

    sooooooo sweet!!!!!!!

    Reply

  37. Alexe @ Keys to the Cucina on October 2, 2013 at 2:50 pm

    Wow this looks superb. My Mom makes her cheesecake with an oreo or chocolate cookie crust and it tastes so much better than a graham cracker one. Can’t wait to try this!

    Reply

  38. Kevin (Closet Cooking) on October 2, 2013 at 3:46 pm

    This cheesecake looks and sounds so amazingly good!

    Reply

  39. Rozin on October 3, 2013 at 3:21 pm

    That’s hilarious. My mom’s favourite candy is Turtles as well and I just made her a Turtles cheesecake! I’m a little of a snob, though, so I opted for a pecan-graham crust instead. Oreos don’t scream Turtles to me.

    Reply

  40. Jeff Cheesecake on October 5, 2013 at 3:15 am

    Hello. I just wanted to say thank you for your recipes. Ive been snooping through your site for a while now mimicking your recipes and they always turn out great. I made this turtle cheesecake off a whim today (CRAZY CHEESECAKE FAN) and wanted to say thanks. The only problemo I had was with the carmel sauce (made it for the first time). I think I over mixed because the sugar turned brown clumps before melting. Any suggestions? And by the way, why the hell did I learn how to make caramel sauce now? Holy hell its delicious! Thanks milady! :)

    Jeff

    Reply

  41. Laura Dembowski on October 5, 2013 at 3:44 pm

    Hope your mom had a wonderful birthday! This cake looks like an incredible way to celebrate!

    Reply

  42. Alley @ Alley's Recipe Book on October 5, 2013 at 11:51 pm

    I haven’t made cheesecake in a long time…. but I HAVE to try this recipe! Looks incredible!

    Reply

  43. carolinealford on October 6, 2013 at 2:25 pm

    I’m wanting to make this for a birthday on Friday could i make it today and freeze it? Is it okay to travel, the birthday celebration is 6 hours away.

    Reply

    • Michelle on October 6th, 2013 at 8:27 pm

      Yes, you could freeze it easily. If you need to travel 6 hours, I would recommend transporting the cake in some sort of cooler or thermal bag. You don’t want a cheesecake sitting at room temperature for that long.

      Reply

  44. Stacey on October 7, 2013 at 11:37 am

    What if you don’t have a springform pan? Is there something to use as a substitute?

    Reply

    • Michelle on October 10th, 2013 at 1:13 pm

      Hi Stacey, Unfortunately, there really is no substitute for a springform pan when you’re making cheesecake. I would definitely recommend investing in one!

      Reply

      • Eileen on October 20th, 2013 at 7:34 am

        I went to make this and realized my spring form pan was broken! So, I used a glass baking dish and they were bars rather than slices and turned out great. Maybe a possible solution? The only thing I missed was the extra crust that was missing from the middle bars, but they were still amazing. I also had to adjust the timing a bit to account for it being more shallow than it would have been in the spring form.

        Reply

  45. Corey on October 12, 2013 at 12:15 pm

    The ganache, why do you combine everything together? Traditionally a ganache is made by pouring the boiling cream over the chocolate and letting it melt it that way…it tends to be much smoother. Any particular reason you make it the way you do? I’m making this today, also for a birthday, but was going to make the ganache and top it tomorrow afternoon. Thanks!

    Reply

    • Michelle on October 12th, 2013 at 5:25 pm

      Hi Corey, I used that technique from a piece of another recipe and it turned out great, so I did it again.

      Reply

  46. Mia on October 14, 2013 at 7:43 pm

    Chocolate ganache is just chocolate and heavy cream. Why you Americans put this corn-syrup-thing everywhere???

    Reply

  47. Julie on October 15, 2013 at 6:24 pm

    OMG this is to die for,made it to bring to work and it was gone by noon.My coworkers said it was the best cheesecake ever and they would pay me to make it for them.The ganache covers any cracks on the cheesecake and the presentation was fabulous,love your salted Carmel sauce too.I am a new fan of your site and have spread the word! Also have made the snickers cake and again it was to die for my friends said it was the best cake ever!

    Reply

  48. Ale on November 1, 2013 at 1:55 am

    Hi! First of all I love your recipes! I’ve tried some of them and they have been delicious, so Thank you for sharing!
    I have a question, how do you move de cheesecake from the springform pan? Does it come off without cracking? Or do you put some kind of wax paper or something in between? I always have trouble taking it off the springform “plate” since it has that little edge.

    Reply

    • Michelle on November 1st, 2013 at 1:01 pm

      Hi Ale, I usually do not remove the cheesecake from the bottom plate unless I’m doing some type of layering, like the red velvet cheesecake. I just place the plate on a serving platter. My springform pan does not have a lip or edge to it, though.

      Reply

  49. Fran@fransfavs.com on November 6, 2013 at 5:12 pm

    Michelle, I promised myself that I would make this cheesecake for my (and my work buddy’s) birthday, and I did. There are almost not enough adjectives in the dictionary to describe how utterly, decadently good this cheesecake is. There were several “this is the best cheesecake I have ever eaten” comments, and I was asked if I would take orders for the holidays! Thanks as always for the fabulous recipe. I, of course, posted it:
    http://www.fransfavs.com/2013/11/turtle-cheesecake/#more-7035

    Reply

  50. Ala'a on November 7, 2013 at 9:43 am

    Hi Michelle :)
    I made this and it was amazingly yummy…the cheesecake part was AMAZING…! I had my friends over, and everyone simply LOVED it, except that my homemade caramel sauce was very hard that people had to leave it, along with the oreo crust that was under it…:S I followed your caramel recipe exactly…so could you please tell me what possibly have I done wrong that the caramel layer was hard? It was yummy though; had a toffee-like taste ;)

    THANKS A MILLION for such an amazing recipe…Your cheesecake recipes are unbelievable! <3

    Reply

    • Michelle on November 7th, 2013 at 12:59 pm

      I’m so sorry your sauce was hard! I can’t think of why that would have been – when you made it, was it nice and sauce-like? Did you freeze it or do anything else to it?

      Reply

      • Ala'a on November 18th, 2013 at 3:00 am

        Thank you Michelle :) When I made it, it was sauce-like, and I didn’t freeze it. Nevermind, I’ll try it next time and I hope it’ll work :) Thanks a lot <3

        Reply

  51. Erika on November 8, 2013 at 11:26 am

    I made this last night, but the cheesecake popped out of the pan and a few pieces around the outside fell off while it was in the oven. While it was cooling it did settle back down. I plan on covering the imperfections with the chocolate ganache that I will add today, I was just wondering if this is a normal action for a cheesecake. I followed your directions exactly.

    Reply

    • Michelle on November 11th, 2013 at 10:16 am

      Hi Erika, The cheesecake should fill up the pan but not pop out of it. I’m wondering if you used a smaller pan by any chance?

      Reply

  52. Mary on November 20, 2013 at 7:10 pm

    I am so excited to try this receipe. I am going to make it for Thanksgiving! The receipe looks great. My normal cheesecake is a White Chocolate Peppermint Cheesecake but I think something new is in order this year. Thanks for your post. Have a great holiday.

    Reply

  53. Margarita Volker on December 1, 2013 at 8:01 pm

    I made this for a Christmas Party this weekend and it was a real hit.
    Some people said it was the best cheesecake they ever tasted. I have to say It was so light and delious with deep flavors of the chocolate and carmel with the oreo crust. I loved it and so did my husband. I did not have time to make the carmel so I bought the carmel in the yard. It was a little to soft maybe next time I will dare myself to make your carmel. I am going to try the Apple CheeseCake recipe next. You are amazing!

    Reply

  54. mary on December 13, 2013 at 4:20 am

    is there something else I can use instead of heavy cream as it is not available where i live?

    Reply

    • Michelle on December 13th, 2013 at 10:58 am

      Hi Mary, You could try whole milk, but if you have anything available to you that’s thicker, use that.

      Reply

  55. mary on December 14, 2013 at 4:55 am

    can i use unsweetened chocolate in the ganache?

    Reply

    • Michelle on December 14th, 2013 at 3:13 pm

      Hi Mary, I would not recommend it. Since there is no sugar in the ganache, I think it would be way, WAY too bitter.

      Reply

  56. Tessa on December 17, 2013 at 9:46 pm

    I made this today for my dad’s graduation this coming weekend and had a few issues. First I ground up the oreos really fine, mixed it with the butter, froze it, then baked it, but the crust slumped. The I added the caramel and pecans after the crust cooled and put it in the fridge while I made the cheesecake filling. When I added the filling, a lot of the caramel was pushed up the sides instead of staying on the bottom. Finally when I started baking it, the fat from the butter and oreo filling started oozing out and burning, so I had to add a pan on the second rack. When it was done baking, some of the caramel oozed to the top and looked burnt, but it tastes fine. So I guess next time, use a second pan and freeze, don’t refrigerate the caramel on the crust? Do you have any other suggestions? Thanks!

    Reply

    • Michelle on December 18th, 2013 at 10:21 am

      Hi Tessa, If the caramel was chilled, it should not have moved up the sides when you poured the cheesecake in. The caramel sauce thickens considerably when it cools, so it should have been far beyond a liquid state.

      Reply

  57. Maya on December 18, 2013 at 5:51 pm

    Hi! I really want to make this cheesecake but in cupcake tins for Christmas so guests can easily handle them. I’m guessing the ingredients would stay the same but the baking time would be quite a bit less. Do you have a good estimate as to how long I should bake them for?

    Reply

    • Michelle on December 19th, 2013 at 12:00 am

      Hi Maya, I haven’t tried it, so I couldn’t say for sure, but I would probably start checking around 20 minutes to be sure you don’t overcook them. Enjoy!

      Reply

  58. Natalie @ Obsessive Cooking Disorder on December 24, 2013 at 10:56 am

    I made your cheesecake (I had to after my boyfriend saw this) and it was a huge hit! It’s a gorgeous dessert, and all my pics came out great. The ganache covered all the cracks nicely. Thanks for the great recipe!

    featured here: http://chefuy.blogspot.com/2013/12/turtle-cheesecake.html

    Reply

  59. Myra on December 27, 2013 at 7:45 pm

    Do we keep the cream in the Oreo cookies for the crust?

    Reply

    • Michelle on December 27th, 2013 at 11:08 pm

      Yes, use the whole cookie.

      Reply

  60. marcie on January 22, 2014 at 4:19 pm

    Hi Michelle,
    I told my mom about this recipe & she made it for us for xmas. It was fabulous! We had a few questions. She wasn’t sure about leaving the cream in the cookies, which I told her was the right thing to do. I see you have answered others with that question. Also, her butter leaked from the bottom of the pan when she baked the crust. Did you have that trouble also? If not, what did she do wrong?

    Reply

    • Michelle on January 23rd, 2014 at 11:55 am

      Hi Marcie, I’m so glad you liked it! Yes, definitely use the whole Oreo cookie. As for the butter leaking, that has happened to me a few times with different crusts (although not this one). You could use less butter if you prefer, or wrap the bottom of the pan in aluminum foil.

      Reply

  61. kristy1029 on March 15, 2014 at 2:14 pm

    so I always love the recipes here. But this one needs a warning. Not even 8 minutes in the oven and the caramel sauce started leaking from the spring form pan. I ow have caramel crust on the bottom of the oven. which is going to be a pain to clean off and there was smoke because of it. I would steer clear of the caramel sauce on the cookie layer and just leave it on the top coating layer. This was supposed to be for a friends birthday but now its a wash! Definitely not a very good recipe!

    Reply

    • kristy1029 on March 15th, 2014 at 4:18 pm

      so I just finished it after all the problems I was having. The middle after leaving it the oven for an hour and a half is still jiggly so Im not even sure if that is how it should be. I bake at least twice a week and never have a problem. This is the first time I have ever had a cheesecake problem. Im not sure if I should leave it in the oven a little longer or if I should leave it be and call it quits. I think this recipe has just frustrated me so much. From leaking caramel burnt on my oven to the jiggly middle that makes the cheesecake look undone. I am not sure if this recipe should be used. I am rating it a 4 out of 10 :( I really wanted it to be good and $46 later it didn’t turn out like I hoped it would. Im very disappointed.

      Reply

      • Michelle on March 17th, 2014 at 8:51 am

        Hi Kristy, I’m sorry that this recipe did not turn out for you. I had no caramel leaking into my oven; it sounds like you may have had some holes or bare spots in your crust. Otherwise, there’s no way the caramel should have seeped through the crust. The cheesecake should still be a bit jiggly when it comes out of the oven to ensure that it hasn’t been over baked. It will set and firm up as it chills in the refrigerator.

        Reply

  62. Gina Davis on June 19, 2014 at 2:41 am

    Ok i had to make this but i ended up with a problem and not sure what i did to cause it. my carmel pecan on the bottom floated through out the cheesecake what do you suggest that i could have done to cause this?

    Thanks
    Gina Marie

    Reply

    • Michelle on June 19th, 2014 at 12:07 pm

      Hi Gina, That’s so strange! I’m not sure how that would have happened, unless your caramel sauce was super, super thin. Even then, I don’t see how everything would float up.

      Reply

  63. Gina on June 19, 2014 at 8:46 am

    oh and a side note the cheesecake tasted………………….AMAZING!!! And trust me i know cheesecake it is my all time fave any style and any flav!!!!

    Reply

  64. Ceejay on June 19, 2014 at 4:20 pm

    I made this 2 days ago for my husband’s birthday (his favorite dessert is cheesecake and his favorite candy is turtles). It is delicious! I wish I could post a pic for y’all to see! I couldn’t find my springform pans and was not going back to the store. So I used 2 round cake pans. I made the crust and put some of the cheesecake batter in one pan and made a crustless cheesecake in the other pan. Once cooled as directed in the recipe, I turned the crustless cake on top of the other and followed the rest of the directions. It worked out well! When I make this again I will leave out the caramel pecan layer. It turned to brittle and made it extremely hard- nearly impossible to cut a slice all the way to the crust. It’s still delicious! Thanks for this wonderful recipe!

    Reply

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