Caramel Turtle Cheesecake

Serves: 8 

Cooking Time: 24 min.


  • 1 low-fat graham cracker crust
  • ¼ cup butter
  • 1 cup coconut
  • ½ cup chopped pecans
  • 2 low fat cream cheese, 8 oz. each, room temperature
  • 2 eggs, room temperature
  • ½ cup Splenda® brown sugar
  • 1 teaspoon vanilla
  • Caramel ice cream topping, sugar-free
  • Optional little chocolate covered caramel candies


  1. In an 8 inch cake pan (not included with oven) put butter, coconut and pecans and add to high rack in oven. Bake for 4 minutes on 400ºF, stirring often and watching closely not to burn coconut. Remove and cool.
  2. In food processor, add cream cheese, eggs, brown sugar, vanilla and process till smooth, scraping sides. Pour half of mixture into graham cracker shell and top with half coconut-pecan mixture and drizzle with caramel topping; top with remaining cream cheese mixture.
  3. Bake on low rack at 325ºF for 20 minutes. Take out and top with remaining coconut-pecan mixture and drizzle with caramel topping. May add halved chocolate covered caramel candies for garnish. Refrigerate.