Chocolate, Caramel and Pecan Cheesecake

Chocolate, Caramel and Pecan Cheesecake


233 people made this

About this recipe: This cheesecake is also known as turtle cheesecake. It's decadant, delicious and will satisfy anyone with a sweet tooth. A vanilla biscuit base is filled with a pecan, caramel and chocolate cheesecake filling.

Kevin Ryan

Serves: 12 

  • 360g vanilla biscuit crumbs
  • 85g unsalted butter
  • 400g dairy toffees, unwrapped
  • 150ml evaporated milk
  • 110g chopped pecans
  • 675g cream cheese
  • 100g caster sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 85g plain chocolate chips

Prep:30min  ›  Cook:1hr10min  ›  Extra time:8hr chilling  ›  Ready in:9hr40min 

  1. Preheat oven to 180 C / Gas 4. Butter one 23cm springform tin.
  2. Toast the pecans at 180 C / Gas 4 for 6 minutes. Remove pecans and set aside. Leave oven at 180 C / Gas 4. In a small saucepan, melt the unsalted butter.
  3. Combine vanilla biscuit crumbs with the melted butter then press into the bottom of the prepared springform tin. Place the tin onto a baking tray and bake for 10 minutes at 180 C / Gas 4. Remove and allow to cool.
  4. In a double boiler, melt the toffees in the evaporated milk. Stir until smooth. Pour this over the cooled biscuit base. Sprinkle the nuts over the top.
  5. In a bowl, combine the cream cheese, sugar and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
  6. Bake at 180 C / Gas 4 for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

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Reviews (1)


The best cheesecake I've ever made, and it's very popular with my friends and family! Making it again today for dinner with friends :D One tip - melt the chocolate between steps 3 and 4, this will allow it to cool a bit so that it doesn't go grainy when it is mixed with the cream cheese mixture. - 23 Aug 2014

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