Turtle Chocolate Swirl Cheesecake Recipes

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.

Steps:

• Preheat oven to 350*F Bake pecans in oven for 6 minutes, set aside. In a food processor or blender, blend up Oreo's with cream filling until a powder. In a bowl combine Oreos and butter. Press this along the bottom and sides of your cheesecake pan. Place crust on a cookie sheet and bake for 10 minutes. Remove and set aside. In a double boiler or heat proof bowl over a pot of simmering water, add unwrapped caramels and evaporated milk. Stir regularly until caramels are melted and mixture is creamy. Pour Caramel mixture on top of the Oreo crust. Save approximately 3 Tablespoons for the drizzle on top. Sprinkle pecans on top of caramel. In a bowl combine cream cheese, sugar and vanilla. Mix well, scraping sides of bowl as needed. Add in eggs and mix well. Melt Chocolate Chips in a double boiler (reserve 3 Tablespoons for drizzle on top). Slowly swirl chocolate into cream cheese mixture. Do not over swirl or it will turn into chocolate cheesecake. Pour cream cheese mixture on top of caramel pecan layer. Bake on a cookie sheet for 40 minutes or until just barely set. Remove from oven and allow to chill in refrigerator overnight until fully set. Just before serving, drizzle with saved caramel and chocolate. Devour!

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.

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.

Steps:

• Prepare a 9-inch round springform pan.
• Set oven to 350 degrees (second-bottom oven rack).
• To make the crust: finely grind the wafers in a food processor, then blend in butter.
• Press the crumbs onto the bottom and about 1-inch up the sides, then wrap foil around the bottom and sides of the pan.
• For the filling: with an electric mixer, beat the cream cheese in a large bowl until fluffy.
• Gradually add in the sugar and beat until smooth.
• Beat in eggs and vanilla.
• In a small heavy saucepan bring the cream to a simmer; reduce heat to low and add in the chocolate; stir until mixture is melted and smooth, then remove from heat.
• Pour HALF of the cream cheese mixture into the crust.
• Spoon HALF of the chocolate mixture over the cream cheese by tablespoons, spacing evenly.
• Using the tip of a knife swirl the chocolate mixture into the filling.
• Spoon the remaining cream cheese mixture over.
• Spoon the remaining chocolate mixture over by tablespoons, then swirl into the filling.
• Bake until sides are set and center moves slighty when the pan is shaken (about 1 hour and 5-10 minutes, it might take longer to bake) the cake may crack on top.
• Cool in the pan on a rack then place in the refrigerator overnight.
• The following day: using a small knife, cut around pan sides to loosen the cake.
• Release pan sides, then drizzle about 1/4 cup (or more) caramel sauce over the top of the cake.
• Evenly space the whole toasted pecans on top of the cheesecake (or if using chopped, just sprinkle on top).
• Slice the drizzle more sauce on each slice.

Steps:

• For crust:
• Position rack in center of oven and preheat to 325°F. Lightly butter 9-inch springform pan. Finely grind cookies, nuts and sugar in processor. Add butter and process until well blended. Press crumb mixture into bottom and 1 inch up sides of pan.
• For filling:
• Melt chocolate chips in heavy small saucepan over very low heat, stirring constantly. Remove from heat. Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Add sour cream and remaining 3 ingredients and beat until just blended. Pour half of batter into medium bowl. Add melted chocolate to batter in medium bowl and mix well.
• Pour all but 2 tablespoons chocolate batter into prepared crust. Cover with plain batter. Using tip of knife, swirl batters together. Drizzle remaining 2 tablespoons chocolate batter over. Bake until tester inserted in center comes out clean, about 1 hour (cake may crack). Cool completely on rack. Cover with plastic and refrigerate overnight. (Can be prepared 2 days ahead.)
• For topping:
• Using electric mixer, beat cream cheese, sugar, sour cream, Frangelico and vanilla in medium bowl until smooth. Transfer to pastry bag fitted with medium star tip. Pipe decorative border around edge of cake. (Can be prepared 8 hours ahead. Chill.)

Steps:

• Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place cottage cheese in strainer; refrigerate, covered, 1 hour. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); wrap foil securely around pan. Coat inside of pan with cooking spray. Press crushed wafers onto bottom and 1 in. up sides. , Preheat oven to 350°. In a food processor, process drained cottage cheese until smooth. Add cream cheese, sugar and salt; process until blended. Transfer to a bowl; stir in vanilla, eggs and egg white. Remove 1 cup batter to a small bowl; stir in melted chocolate., Pour plain batter into crust. Drop chocolate batter by spoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of boiling water to larger pan., Bake until center is just set and top appears dull, about 40 minutes. Turn off oven; open door slightly. Cool cheesecake in oven 30 minutes., Remove springform pan from water bath; remove foil. Loosen sides of cheesecake with a knife; cool on a wire rack 30 minutes. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top with raspberries.

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.

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.

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.