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Chocolate Turtle Cheesecake

A showstopper on any holiday party table, this chocolate turtle cheesecake comes together beautifully with Flora Buttery.
  • Cooking time1 hour
  • Preparation time15 minutes
  • 18 portions
recipe image Chocolate Turtle Cheesecake


  • 2 cups ground Up chocolate wafer cookies
  • 6 tbsp (90 ml) Flora buttery spread, melted
  • 400 grams soft caramels
  • 150 ml evaporated milk
  • 1 cup chopped pecans, toasted
  • 500 grams cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup semi-sweet chocolate chips, melted

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 350° F (180° C). Grease a 9-inch (23-cm) springform pan.
  2. Combine wafer crumbs and melted Flora. Press into bottom and up sides of springform pan. Bake 10 minutes.
  3. Melt caramels with evaporated milk in a heavy saucepan over low heat, stirring constantly, until smooth. Pour over crust and sprinkle with pecans.
  4. Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer at medium speed until smooth and blended. Add eggs, one at a time, mixing well after each addition. Pour over pecan layer, dollop with melted chocolate and then swirl to marble.
  5. Bake 50 minutes or until firm on top.
  6. Loosen cheesecake from rim of pan. Cool cheesecake completely on wire rack, then remove rim. Chill at least 8 hours or overnight.
  7. Garnish with whipped cream, chopped nuts, or maraschino cherries, if desired.