TURTLE CHEESECAKE
This Turtle Cheesecake Recipe is made with a graham cracker crust and plenty of caramel, chocolate and pecans! It's rich, creamy and sure to be a hit!
Provided by Lindsay
Categories Dessert
Time 3h55m
Number Of Ingredients 19
Steps:
- To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
- 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.
- Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined. 5.
- Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth. 6.
- Set about 1 cup of caramel sauce aside for topping. Add the flour and pecan chips to the remaining caramel and set that aside. 7.
- To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 8. C
- mbine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 9. B
- ke the crust for 10 minutes, then set aside to cool. 10.
- over the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. 11.
- educe oven temperature to 300°F (148°C). 12. Po
- r the caramel sauce with the pecans and flour into the bottom of the crust and spread into an even layer. 13. To
- make the cheesecake filling, put the chocolate chips in a small bowl. 14. He
- t the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 15. Po
- r the chocolate into an even layer over the caramel sauce in the crust. 16. In
- a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 17. Ad
- the sour cream and vanilla extract and mix on low speed until well combined. 18. Ad
- the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 19. Po
- r the cheesecake batter into the crust, over the chocolate. 20. Pl
- ce the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 21. Ba
- e for 1 hour 35 minutes. The center should be set, but still jiggly. 22. Tu
- n off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 23. Cr
- ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 24. Re
- ove the cheesecake from the oven and remove the water bath and wrapping. 25. Po
- r about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds. 26. Re
- rigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish. 27. Pl
- ce the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth. 28. Dr
- zzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with a few more pecan chips. Refrigerate cheesecake until ready to serve.
Nutrition Facts : ServingSize 1 Slice, Calories 659 calories, Sugar 55.8 g, Sodium 396.5 mg, Fat 37.6 g, SaturatedFat 19.4 g, TransFat 0.3 g, Carbohydrate 73.5 g, Fiber 2.5 g, Protein 10 g, Cholesterol 119.4 mg
TURTLES® CHEESECAKE
Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?
Provided by Kevin Ryan
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 670.7 calories, Carbohydrate 63.3 g, Cholesterol 113.5 mg, Fat 44.1 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 20.8 g, Sodium 363.2 mg, Sugar 35.3 g
LAYERED TURTLE CHEESECAKE
Make and share this Layered Turtle Cheesecake recipe from Food.com.
Provided by IAcupcake
Categories Cheesecake
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Wrap a double thickness of foil around a greased 9-inch springform pan.
- Combine flour, brown sugar, and pecans; cut in butter till crumbly. Press into bottom of pan. Place pan on baking sheet, bake at 325 degrees for 12-15 minutes or till set. Cool on wire rack.
- Beat cream cheese and sugars till smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs, beat on low speed just till combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
- Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in large baking pan, add 1 inch of hot water to larger pan.
- Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until center is just set and top appears dull. Remove pan from waterbath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- For ganache, place chips in a small bowl. In a small pan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring constantly. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired.
Nutrition Facts : Calories 665.1, Fat 45.8, SaturatedFat 23.6, Cholesterol 174.1, Sodium 359.1, Carbohydrate 56.1, Fiber 1.6, Sugar 38.6, Protein 10.1
TURTLE CHEESECAKE
Time 1h10m
Number Of Ingredients 10
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!
SIMPLE TURTLE CHEESECAKE
For an almost instant dessert, I spread homemade ganache and caramel sauce over pre-made cheesecake. It makes the holidays feel slightly less hectic. -Laura McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place cheesecake on a serving plate. Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set., In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve warm with cheesecake or, if desired, cool completely and drizzle over cheesecake.
Nutrition Facts : Calories 585 calories, Fat 40g fat (20g saturated fat), Cholesterol 94mg cholesterol, Sodium 276mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.
ULTIMATE TURTLE CHEESECAKE
Make and share this Ultimate Turtle Cheesecake recipe from Food.com.
Provided by Mary in LA.
Categories Cheesecake
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix crumbs,1/2 cup of the pecans and butter;press onto bottom and up sides in an 9 inch springform pan.
- Place caramels and milk in small bowl.
- On high for 3 minutes in microwave, or until caramels are completely melted.
- Pour 1/2 of the caramel mixture unto crust.
- Refrigerate for 10 minutes.
- Cover and reserve remaining caramel mixture in refrigerator for later use.
- Beat cream cheese, sugar and vanilla (with electric mixer on medium speed until well blended.) Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Pour over caramel mixture in crust.
- Bake at 300 for 65-70 minutes or until center is almost set.
- Run knife around side of pan to loosen cake, cool before removing side of pan.
- Refrigerate 4 hours or overnight.
- Heat reserved caramel mixture just before serving cheesecake; drizzle over cheesecake.
- Sprinkle with remaining 1/2 cup pecans.
- Melt chocolate as directed on package; drizzle over cheesecake.
- Any left over put in refrigerator.
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TURTLE CHEESECAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.5/5 (37)Total Time 1 hr 25 minsCategory DessertCalories 373 per serving
- Preheat oven to 325 degrees. Crush the oreo cookies in a large freezer-weight ziploc bag. (You can use a rolling pin or mallet to crush them. Alternatively, you can quickly pulse them in a food processor.) Combine the crumbs with the melted butter and press the mixture into the bottom of an 8-10" springform pan. Pour 1/2 cup of the caramel sauce over this crust and spread it out lightly with a spatula. Refrigerate the caramel-coated crust for 10 minutes.
- Beat the cream cheese, sugar, and vanilla until smooth. Add the eggs, one at a time, mixing on low speed just until each one is blended. Pour this mixture over the refrigerated crust. Place the spring-form pan on a large baking sheet prior to placing it in the oven. (If you line the baking sheet with foil first, clean up will be a breeze.) Some of the caramel in the crust will drip through the pan onto your oven if you forget the baking sheet.
- Bake 65 - 70 minutes, until the center is almost set. Run a knife around the edges of the pan while it is still warm. Let cool at room temperature and then refrigerate 4 hours or overnight before removing the sides of the pan.
- Once the sides of the pan have been removed, sprinkle the pecans across the top of the cheesecake and then drizzle with the remaining caramel and the melted chocolate. Store remaining cheesecake in the refrigerator. Enjoy!
TURTLE CHEESECAKE {CHOCOLATE, PECANS, + CARAMEL} | LIL' LUNA
From lilluna.com
5/5 (18)Total Time 5 hrs 40 minsCategory DessertCalories 896 per serving
- Wrap a greased 9-inch springform pan in two layers of foil all around the outside of the pan. This foil will help keep the water from the water bath (in a few steps) from leaking into the pan. Set aside.
- Combine flour, brown sugar and pecans in a small bowl and cut into butter until crumbly. Press onto the bottom of the springform pan. Place on a baking sheet and bake at 325 for 12-14 minutes. Cool on a wire rack.
- Beat cream cheese and sugars in a large bowl until smooth. Beat in ¼ cup flour, cream and vanilla. Add eggs and beat on low until just blended. Remove 1 cup of the batter to a small bowl and stir in melted chocolate. Spread over the crust.
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