CHOCOLATE TURTLE CHEESECAKE
I always get compliments when I whip up this rich little cheesecake. With layers of caramel, chocolate and vanilla, it's an instant classic. -Erin Byrd, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a greased 4-in. springform pan., In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread half of mixture into crust. Stir fudge topping into remaining batter; gently spread over cream cheese layer. Place pan on a baking sheet., Bake at 350° until center is almost set, 20-25 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Drizzle caramel topping over cheesecake.
Nutrition Facts : Calories 554 calories, Fat 34g fat (18g saturated fat), Cholesterol 137mg cholesterol, Sodium 462mg sodium, Carbohydrate 58g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.
2-DAY TURTLE CHEESECAKE RECIPE BY TASTY
Here's what you need: dark cocoa powder, all purpose flour, sugar, unsalted butter, medium egg, vanilla extract, kosher salt, powdered sugar, powdered sugar, unsalted butter, sugar, unsalted butter, heavy cream, vanilla extract, cream cheese, sour cream, sugar, medium eggs, vanilla extract, white chocolate, milk chocolate chips, boiling water, pecan, sugar, water, corn syrup, milk chocolate
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 27
Steps:
- Make the chocolate cookie rounds: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the cocoa powder, flour, and sugar.
- Add the butter and mash with a fork into the dry ingredients until the mixture resembles coarse sand. Add the egg and vanilla and stir until a soft dough comes together. Add the salt and stir to incorporate.
- Turn the dough out onto a lightly floured surface and knead until it comes together in a soft ball, adding more flour as needed.
- Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
- On a surface dusted with powdered sugar, roll out the dough with a rolling pin to a ⅛-inch (3 mm) thick round. Cut the dough into about 8 3-inch rounds. Transfer to the prepared baking sheet.
- Bake the rounds for 15 minutes, or until dry looking and firm. Let cool for 10 minutes.
- Make the chocolate crust: Wrap the bottom of an 8-inch (20 cm) springform pan with foil.
- Transfer the cooled cookie rounds to a food processor and pulse until broken down into coarse crumbs.
- Add the powdered sugar and pulse to incorporate. Add the melted butter and pulse until the mixture resembles coarse sand.
- Transfer the crumbs to the prepared pan and press evenly against the bottom. Chill the crust in the refrigerator until ready to fill.
- Make the dark caramel sauce: Add the sugar to a medium saucepan over medium heat. Cook, stirring constantly, until the sugar melts into a thick, amber-colored liquid, 3-5 minutes. Do not let the sugar burn.
- Add the butter and whisk until completely melted.
- Reduce the heat to medium-low and slowly add the heavy cream. Let the mixture boil for 1 minute, then add vanilla and stir to incorporate. Transfer the caramel to a heatproof bowl and let cool to room temperature.
- Make the filling: Preheat the oven to 325°F (163°C).
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the sour cream and beat to combine, scraping down the sides of the bowl as needed. Add the sugar and beat to incorporate. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and white chocolate and beat to combine.
- Add the melted chocolate to a medium bowl. Add ½ cup (145 G) of the caramel sauce to a separate medium bowl, reserving the remaining caramel sauce for serving. Add 2 cups (550 G) of the cheesecake filling to each bowl and stir with a rubber spatula until well combined.
- Pour the chocolate layer into the center of the prepared pan and smooth into an even layer. Slowly pour the caramel layer over the chocolate layer and smooth the top. Slowly pour the white chocolate layer over the caramel layer and smooth the top.
- Set the springform pan in a large roasting pan. Carefully pour in boiling water, taking care not to splash into the cheesecake, until it reaches about 1 inch (2 ½ cm) up the sides of the springform pan.
- Carefully transfer the roasting pan to the oven and bake the cheesecake for about 2 hours, or until set.
- Remove the cheesecake from the oven. Carefully lift the springform pan from the water bath. Transfer to the refrigerator to chill overnight.
- Make the candied pecans: Line a baking sheet with parchment paper.
- In a medium pan over medium-high heat, combine the water, sugar, and corn syrup. Cook for 3-5 minutes, until glossy. Add the pecans and cook, stirring constantly, until glazed, 2-3 minutes.
- Pour the pecans onto the prepared pan and separate so they don't clump together. Let cool completely.
- To assemble, unwrap the foil from the springform pan and release the springform.
- Warm the reserved caramel sauce.
- Drizzle the melted chocolate on top of the cheesecake in a zigzag pattern. Sprinkle the candied pecans on top. Drizzle the caramel sauce over the pecans in the opposite direction of the chocolate.
- Slice and serve.
- Enjoy!
PHILLY CHOCOLATE TURTLES® CHEESECAKE
This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h10m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
- Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
- Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.
Nutrition Facts : Calories 433 calories, Carbohydrate 36.8 g, Cholesterol 89 mg, Fat 31 g, Fiber 2.2 g, Protein 7.3 g, SaturatedFat 11.8 g, Sodium 262.8 mg, Sugar 29.5 g
LAYERED TURTLE CHEESECAKE
After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.
Nutrition Facts : Calories 664 calories, Fat 46g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 330mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 11g protein.
CHOCOLATE CHEESECAKE II
Chocolate-y goodness in a cheesecake is what you get from this recipe using cocoa and chcoolate chips with the cream cheese standard.
Provided by Diane Young
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
- In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
- To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
- In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
- To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.
Nutrition Facts : Calories 539.5 calories, Carbohydrate 47.6 g, Cholesterol 132.1 mg, Fat 37.9 g, Fiber 2.7 g, Protein 8.5 g, SaturatedFat 22.5 g, Sodium 298.7 mg, Sugar 36.6 g
CHOCOLATE TURTLE CHEESECAKE
An elderly client of my husband used to travel to Toronto at least once a year and he always brought my daughters a bag of chocolate turtles as a present. After he passed away I adopted this recipe to remember him by. My girls call this Marvin's Cheesecake.
Provided by Mirj2338
Categories Cheesecake
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan.
- Bake at 350 degrees F for 10 minutes.
- In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.
- Pour over crust.
- Top with pecans.
- Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in chocolate, pour over pecans.
- Bake at 350 degrees F for 40 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
Nutrition Facts : Calories 482.3, Fat 29.2, SaturatedFat 10.3, Cholesterol 58.8, Sodium 307.6, Carbohydrate 52, Fiber 1.5, Sugar 26.6, Protein 6.3
CHOCOLATE TURTLE CHEESECAKE
Love chocolate turtle cake? Love cheesecake? We thought so. (Who doesn't?) This one's for you-and 15 lucky friends and family members.
Provided by My Food and Family
Categories Dairy
Time 5h50m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
- Beat cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 oz. chocolate. Stir into cream cheese batter; pour over caramel layer.
- Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate; drizzle over cheesecake.
Nutrition Facts : Calories 540, Fat 38 g, SaturatedFat 20 g, TransFat 1.5 g, Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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