Lisas Turtle Cheesecake Bars Recipes

Steps:

• 1. Preheat oven to 300 degrees. Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes; while crust bakes, prepare filling. Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips. Pour filling over chocolate chips and return to oven; bake for 50 minutes. Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight. When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings: Toast pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk. Microwave in 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over caramel-pecan topping. Allow chocolate to set before serving.

Steps:

• Preheat oven to 325 degrees.
• Line 13 x 9 pan with foil, with ends extending over sides of the pan.
• Set 1/2 cup of pecans aside.
• Finely chop remaining pecans.
• Mix wafer crumbs, chopped pecans and butter. Press firmly into the bottom of the pan. Refrigerate until ready to use.
• Beat cream cheese and sugar in a large bowl until well blended. Add sour cream, flour and vanilla; mix well. Add eggs one at a time on low speed until just blended. Pour over crust.
• Bake 45 minutes or until center is almost set. Cool completely.
• Place caramels in the microwave on high for 1 minute or until completely melted when stirred. Pour over cheesecake.
• Top with reserved pecans.
• Melt chocolate as directed on package, and drizzle over cheesecake.
• Refrigerate atleast 4 hours.
• Use foil handles to remove cheesecake from the pan.
• Cut into pieces to serve.
• Store leftovers in a tightly covered container in the refrigerator.

Steps:

• Combine crumbs and butter; blend well.
• Press into the bottom and 2 inches up the sides of a 10-inch springform pan.
• Bake at 350 degrees for 8-10 minutes or until set; cool.
• In a saucepan over low heat, melt caramels in milk, stirring until smooth.
• Cool 5 minutes.
• Pour into crust; top with 1 1/2 cups of pecans.
• In a mixing bowl, beat cream cheese until smooth.
• Add sugar and vanilla; mix well.
• Add eggs, one at a time, beating well after each addition.
• Add chocolate; mix just until blended.
• Carefully spread over pecans.
• Bake at 350 degrees for 55-65 minutes or until filling is almost set.
• Cool to room temperature.
• Chill overnight.
• Ganish with remaining pecans and whipped cream if desired.

Steps:

• 1. Preheat oven to 300 degree F. Mix cracker crumbs, sugar, nuts and margarine. Press into 9-inch spring form or cake pan. Set aside.
• 2. Blend cream cheese until creamy. Mix in sweetened condensed milk and lemon juice; then add eggs and mix. Pour over crust.
• 3. Sprinkle the chocolate chips over the cream cheese layer and allow them to sink.
• 4. Bake for 50-55 minutes.
• 5. Remove and drizzle caramel topping over the top and sprinkle with chopped nuts. Bake for additional five minutes.
• 6. Remove, cool, and refrigerate.