Prep 24 hrs
Cook 1 hr 10 mins
If you love Turtles chocolates then let me tell you, you will have to try this cheesecake! No need to bake this cheesecake in a water bath, but wrap the outside of the pan with foil to prevent overbrowning on the sides. I used Smuckers butterscotch ice cream topping for this, but any brand of butterscotch or caramel topping/sauce will work for this. Although the recipe calls for chopped pecans, I use chopped walnuts for this in place of the pecans, mixed with some mini chocolate chips, and it was still extremely delicious!.
- 1 (9 ounce) package chocolate wafer cookies
- 6 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, room temperature
- 1 1⁄4 cups sugar
- 5 large eggs
- 2 teaspoons vanilla
- 3 tablespoons whipping cream (unwhipped)
- 4 ounces semisweet chocolate
- 1⁄4-1⁄3 cup butterscotch sundae sauce (or use caramel)
- 2 cups toasted whole pecans, coarsley chopped (or you can leave whole, can use more if desired)
- Prepare a 9-inch round springform pan.
- Set oven to 350 degrees (second-bottom oven rack).
- To make the crust: finely grind the wafers in a food processor, then blend in butter.
- Press the crumbs onto the bottom and about 1-inch up the sides, then wrap foil around the bottom and sides of the pan.
- For the filling: with an electric mixer, beat the cream cheese in a large bowl until fluffy.
- Gradually add in the sugar and beat until smooth.
- Beat in eggs and vanilla.
- In a small heavy saucepan bring the cream to a simmer; reduce heat to low and add in the chocolate; stir until mixture is melted and smooth, then remove from heat.
- Pour HALF of the cream cheese mixture into the crust.
- Spoon HALF of the chocolate mixture over the cream cheese by tablespoons, spacing evenly.
- Using the tip of a knife swirl the chocolate mixture into the filling.
- Spoon the remaining cream cheese mixture over.
- Spoon the remaining chocolate mixture over by tablespoons, then swirl into the filling.
- Bake until sides are set and center moves slighty when the pan is shaken (about 1 hour and 5-10 minutes, it might take longer to bake) the cake may crack on top.
- Cool in the pan on a rack then place in the refrigerator overnight.
- The following day: using a small knife, cut around pan sides to loosen the cake.
- Release pan sides, then drizzle about 1/4 cup (or more) caramel sauce over the top of the cake.
- Evenly space the whole toasted pecans on top of the cheesecake (or if using chopped, just sprinkle on top).
- Slice the drizzle more sauce on each slice.