ULTIMATE TURTLE CHEESECAKE
Creamy cheesecake. Chocolate sandwich cookie crust. Chocolate-caramel drizzle. A dash of pecans. Be sure to save yourself a piece, because this is gonna go fast.
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
- Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring every 30 sec. Stir in nuts. Pour half the caramel mixture into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
- Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Microwave reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
TURTLE OOEY GOEY CAKE
Oh my, what a cake! The name really says it all... one ooey gooey bite and you can't stop! Simply delicious.
Provided by Wendy Weber
Categories Cakes
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. The Base: Blend the cake mix, 1 egg and the stick of melted margarine in a bowl to form a thick dough. Place the dough into a 9x13 inch pan and press it evenly onto the bottom. Set that aside.
- 2. The Filling: Pre-heat your oven to 325F. In a large mixing bowl, beat the cream cheese until free of lumps then add the room temperature butter and cream them together. Add the eggs and vanilla, then add the powdered sugar, one cup at a time. Pour the mixture over the base and spread evenly. Sprinkle the pecans on top of the cream cheese mixture. Place in the center rack of the oven and bake for 45 minutes to 1 hour. The top should be golden brown.
- 3. Cooling: Sit the cake pan on a cooling rack for about 30 minutes. Drizzle the top of the cake generously with your favorite caramel sauce. This cake may be served warm or cold. Please refrigerate any unused portions. Microwaving the leftovers is OK.
CREAM CHEESE TURTLE CAKE
From "Loca Luna" restaurant in Little Rock, Arkansas. Taken from Bon Apetit. This looks decadently ooey and gooey and rich!
Provided by yooper
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- For Cake: Preheat oven to 350.
- Butter and flour 13x9x2-inch metal cake pan.
- Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan.
- Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl.
- Using electic mixer, beat at low speed until mixture is moistened, about 30 seconds.
- Beat at medium speed 2 minutes.
- Pour batter into pan.
- Melt buttter in medium saucepan over medium-low heat.
- Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese.
- Whisk until smooth, about 1 miute.
- Pour cream cheese mixture in large ribbons atop cake batter in pan.
- Using knife, swirl mixture into batter (do not overmix).
- Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist).
- Cool cake in pan on rack.
- Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
- For Icing: Mix sugar and cocoa in medium bowl.
- Bring milk and buter to simmer in heavy medium saucepan.
- Reduce heat to medium-low; add powdered sugar mixture and whisk until melted.
- Add chocolate chips and whisk until smooth.
- Mix in vailla.
- Drizzle warm icing over cake.
- Let stand until set, about 2 hours.
- Drizzle caramel topping over.
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.
TURTLE CHEESECAKE
" A finalist in the 2001 Nestle Toll House Share the Very Best recipe contest, this dessert was submitted by Audra Burtch of Chandler, Arizona. This family favorite is a marbled cheesecake topped with a decadent combination of pecans, chocolate morsels and caramel and chocolate syrups. "
Provided by Steve P.
Categories Cheesecake
Time 2h
Yield 1 nine inch spingform cake, 14 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT oven to 300 degrees F.
- Grease 9-inch springform pan.
- COMBINE crumbs and butter in medium bowl.
- Press onto bottom and 1 inch up side of prepared pan.
- BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth.
- Add sugar, eggs, lime juice and vanilla extract; beat until combined.
- Microwave morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir.
- Morsels may retain some of their shape.
- If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Stir 2 cups of cheesecake batter into melted morsels; mix well.
- Alternately spoon batters into crust, beginning and ending with yellow batter.
- BAKE for 1 hour 10 to 15 minutes or until edge is set and center moves slightly.
- Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake.
- Cool completely.
- Drizzle Nesquik and caramel syrup over cheesecake.
- Sprinkle with pecans and mini morsels.
- Refrigerate for several hours or overnight.
- Remove side of pan.
Nutrition Facts : Calories 487.5, Fat 33.9, SaturatedFat 18.1, Cholesterol 114.7, Sodium 268, Carbohydrate 42.6, Fiber 1.7, Sugar 36.9, Protein 7.9
CHEESECAKE FACTORY TURTLE CHEESECAKE RECIPE - (3.9/5)
Provided by DeBruynC1
Number Of Ingredients 17
Steps:
- 1. Crust: Mix together graham crackers, sugar and melted butter. Bake in 9-inch spring form pan for 10 minutes. Cool 2. Crust Layer: Place caramels and milk in microwave, melt on medium power. Pour over cooled crust, and sprinkle on the 1/2 cup chopped pecans. 3. Filling Directions: Mix cream cheese, sugar and vanilla until smooth; scraping side of bowl to ensure creaminess. Add eggs one at a time, mixing after each addition. Pour this mixture over the caramel layer on top of the crust. Bake at 325F until center is set (approximately 30-40 minutes). 4. Topping Directions: Arrange pecans around outside edge of cheesecake, drizzle top with melted caramel and hot fudge.
OREO ULTIMATE TURTLES® CHEESECAKE
When we say 'ultimate,' we mean it. This delectable cheesecake boasts an OREO Cookie crust topped with a nutty layer of caramel and a classic cheesecake filling. Drizzles of melted chocolate and caramel-pecan sauce finish it off in style.
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 6h10m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F.
- Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
- Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.
CREAM CHEESE TURTLE CAKE
Categories Cake Mixer Chocolate Dessert Bake Kid-Friendly Cream Cheese Almond Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 to 16 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.
- Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix).
- Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
- For icing:
- Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.
- Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over. (Can be made 1 day ahead. Cover; store at room temperature.)
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- 2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
- 3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat. 4.
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