Turtle Swirl Cheesecake Recipes

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:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
• Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
• Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
• In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
• In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

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:

• 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:

• 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.

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.