Guest & Goodies
Contact Us


Prep Time: 2 Hours
Yields: 6-8 Servings

In this cheesecake, the “turtle” mixture of pecan and caramel is not only used as a topping for the cake, but also is baked between the crust and filling. Almonds or walnuts can be substituted, but Louisianians prefer pecans.

15 Oreo© cookies
6 tbsps melted butter
1 (14-ounce) bag caramel candy
1 (5-ounce) can evaporated milk
2 cups chopped pecans
1½ pounds cream cheese, softened
½ cup sour cream
4 large eggs
½ cup sugar
2 tbsps pure vanilla extract
½ cup semisweet chocolate chips

Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray and set aside. In a food processor, chop cookies to fine crumbs then toss with melted butter. Using your fingertips, press cookie crumbs evenly into pan to form crust then set aside. In a ceramic bowl, combine caramel and evaporated milk. Place mixture in microwave and cook on high at 2-minute intervals, stirring until smooth and creamy. Remove and allow caramel topping to cool 10 minutes or until slightly thickened. Pour half of caramel mixture over cookie crust and garnish with half of chopped pecans. In a large mixing bowl, blend cream cheese and sour cream with an electric mixer. Add eggs and sugar, continuing to blend until smooth. Stir in vanilla then pour batter into pan. Bake cake 45-60 minutes or until toothpick inserted into center comes out clean. Remove and allow cake to cool 30 minutes. Top cake with chocolate chips, remaining caramel and pecans. Let cake set in refrigerator overnight.


























Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295