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 BARS
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.
CHOCOLATE TURTLES® CHEESECAKE I
A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired.
Provided by Stephanie
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 5h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
- In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
- In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
- Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.
Nutrition Facts : Calories 432.6 calories, Carbohydrate 47.2 g, Cholesterol 62.1 mg, Fat 25.8 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 10.8 g, Sodium 230.6 mg, Sugar 26.5 g
TURTLE CHEESECAKE / TURTLE CHEESECAKE BARS
This recipe can be made as a cheesecake, or bars. I made bars tonight. Enjoy! Photos are mine
Provided by Cassie *
Categories Other Sauces
Time 1h5m
Number Of Ingredients 13
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.
LISA'S TURTLE CHEESECAKE BARS
This recipe was entered into one of our corporate cook-offs. Courtesy of Lisa Maynard. cooking time reflects baking and refrigerated time.
Provided by Cook4_6
Categories Cheesecake
Time 5h45m
Yield 32 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 216.7, Fat 16.5, SaturatedFat 8.7, Cholesterol 65.1, Sodium 125.3, Carbohydrate 14.3, Fiber 0.3, Sugar 11.5, Protein 3.9
TURTLE BARS
This recipe of my mother's is a 'must make' for the holidays," reveals field editor Faye Hintz of Springfield, Missouri. "I always have good intentions of taking some to Christmas parties, but my family finishes them too soon!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.
Nutrition Facts : Calories 58 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
TURTLE CHEESECAKE
Enjoy this irresistibly rich and creamy turtle cheesecake topped with caramel and nuts - perfect dessert for your next party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix cookie crumbs and butter. Press firmly against bottom and side of 9-inch glass pie plate.
- In large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.
- Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures slightly with tip of knife.
- Bake 40 to 50 minutes or until center is set. (Do not insert knife into cheesecake because the hole may cause cheesecake to crack as it cools.) Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 29 g, TransFat 1 g
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