Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Turtle Cheesecake

PrintPrint Recipe
  • Difficulty: Intermediate
  • Yield: 16 (2-inch) squares
  • Prep Time: 0:20
  • Bake Time: 32 to 38 minutes
  • Chill Time: 4 hours or overnight

Ingredients

  • 5 tablespoons butter, divided
  • 1-1/4 cups chocolate graham cracker crumbs
  • 1 package (9 ounces) Werther's Original Baking Caramels, divided
  • 1/4 cup Karo® Light Corn Syrup
  • 2 package s (8 ounces each) cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/4 cup semi-sweet chocolate chips
  • 1 teaspoon corn oil
  • 1 tablespoon cream OR milk
  • 1/4 cup finely chopped pecans

Directions

  1. Preheat oven to 350°F.
  2. Melt 3 tablespoons butter; combine with graham crackers crumbs. Press evenly into bottom of 8 x 8-inch baking pan. Set aside.
  3. Reserve 10 caramels. Microwave remaining caramels, corn syrup and 2 tablespoons butter in a microwave-safe bowl for 1 to 2 minutes, stirring frequently until melted. Remove and let cool 5 minutes.
  4. Beat cream cheese and vanilla in a large bowl with an electric mixer until creamy. Add eggs one at a time until well blended. Gradually beat in melted caramel mixture. The caramel will cool and streak throughout.
  5. Pour filling over crust. Bake for 32 to 38 minutes until just set. Remove from oven and let cool on rack 10 minutes. Chill for at least 4 hours or overnight.
  6. Melt chocolate chips and oil in a microwave-safe bowl for 30 seconds or until melted. Drizzle over cheesecake.
  7. Microwave reserved caramels and cream in a microwave-safe bowl for 1 minute; stir. Continue to microwave in 15 second increments until sauce is creamy. Drizzle over cheesecake and sprinkle with pecans.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Black Forest Brownie Cake

Carrot Cupcakes with Cream Cheese Frosting

Caramel Cupcakes
print image

Turtle Cheesecake

  • Difficulty: Intermediate
  • Yield: 16 (2-inch) squares
  • Prep Time:  20 minutes
  • Bake Time: 32 to 38 minutes
  • Chill Time: 4 hours or overnight

Ingredients

  • 5 tablespoons butter divided
  • 1-1/4 cups chocolate graham cracker crumbs
  • 1 package (9 ounces) Werther's Original Baking Caramels divided
  • 1/4 cup Karo® Light Corn Syrup
  • 2 package s (8 ounces each) cream cheese softened
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/4 cup semi-sweet chocolate chips
  • 1 teaspoon corn oil
  • 1 tablespoon cream OR milk
  • 1/4 cup finely chopped pecans

Directions

  • Preheat oven to 350°F.
  • Melt 3 tablespoons butter; combine with graham crackers crumbs. Press evenly into bottom of 8 x 8-inch baking pan. Set aside.
  • Reserve 10 caramels. Microwave remaining caramels, corn syrup and 2 tablespoons butter in a microwave-safe bowl for 1 to 2 minutes, stirring frequently until melted. Remove and let cool 5 minutes.
  • Beat cream cheese and vanilla in a large bowl with an electric mixer until creamy. Add eggs one at a time until well blended. Gradually beat in melted caramel mixture. The caramel will cool and streak throughout.
  • Pour filling over crust. Bake for 32 to 38 minutes until just set. Remove from oven and let cool on rack 10 minutes. Chill for at least 4 hours or overnight.
  • Melt chocolate chips and oil in a microwave-safe bowl for 30 seconds or until melted. Drizzle over cheesecake.
  • Microwave reserved caramels and cream in a microwave-safe bowl for 1 minute; stir. Continue to microwave in 15 second increments until sauce is creamy. Drizzle over cheesecake and sprinkle with pecans.