If you are confused why this is an {Almost} Turtle Cheesecake I will clear that up for you right now. It has all the components of a Turtle Cheesecake: the chocolate, the caramel, but it’s missing the nuts, so it’s ALMOST a Turtle Cheesecake. Get it?! Okay…

 

I actually made this for my brother’s birthday. He requested the cheesecake & I always love the chance to make a perfect cheesecake (no cracks on top–my perfect cheesecake technique is in the directions or step-by-step photos can be found HERE.)  And because my brother doesn’t like nuts, I omitted them, but if you like nuts, just add them to the top of this cheesecake.

 

I must say I have never made a baked cheesecake with sweetened condensed milk, but the batter was super delicious! Who doesn’t like to eat sweetened condensed milk straight from the can, or freshly made? OR tasting any batter for that matter? I am a bowl licker for sure… Anyway, I think this cooked a little faster having used the sweetened condensed milk, but regardless, this is a deliciously decadent cheesecake that you will love!

 

  

{Almost} Turtle Cheesecake

Yield 16 Servings

Ingredients

  • 1 3/4 cups chocolate graham crackers (about 14 crackers or 1 1/2 sleeves of chocolate grahams)
  • 1/3 cup butter, about 14 crackers or 1 1/2 sleeves of chocolate grahams
  • 3 (8oz) packages cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3 Tbsp lime juice
  • 1 Tbsp vanilla extract
  • 1 1/2 cups (9oz) semi-sweet chocolate morsels/chips
  • 2 Tbsp chocolate syrup or ice cream topping
  • 2 Tbsp caramel syrup or ice cream topping
  • 1/4 cup MINI semi-sweet chocolate morsels/chips
  • Optional: 1/2 cup coarsely chopped pecans (This makes a Turtle Cheesecake, omit for an Almost Turtle Cheesecake.)

Instructions

  1. Preheat oven to 300*F. Grease a 9-inch springform pan. Cover the bottom & up the sides of the pan with foil.
  2. Combine chocolate crumbs & butter in a medium bowl. Press onto the bottom & 1-inch up the sides of the prepared springform pan. Bake for 10 minutes. Remove from oven.
  3. Beat cream cheese & sweetened condensed milk in a large mixer bowl until smooth. Add sugar, eggs, lime juice, & vanilla extract; beat until combined.
  4. Microwave 1½ cups morsels in a medium, uncovered microwave-safe bowl on HIGH (100% power) for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave an additional 10- to 15-second intervals, stirring just until morsels are melted.
  5. Stir 2 cups of cheesecake batter into melted morsels; mix well (this will be REALLY thick.) Alternately spoon batters into crust beginning & ending with yellow batter.
  6. Place foil wrapped springform pan in the center of a large-rimmed baking sheet. Place into oven. Fill the baking sheet full of water, surrounding the cheesecake. Close oven & bake for 70 to 75 minutes or until the edge is set. Keep the door closed. Turn off the oven & allow to rest for 2-3 hours with the oven door still closed.
  7. Remove cheesecake from oven & allow to finish cooling at room temperature. Once cool, run a warm knife around the edge of the cheesecake. Drizzle chocolate & caramel syrups over the top & sprinkle with mini morsels (& nuts if desired.)
  8. Refrigerate several hours or overnight. Remove sides of pan, slice using a hot knife, running the knife under hot water in-between passes.

Recipe Notes

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Recipe lightly altered from Nestlé Toll House
 
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