NO-BAKE CARAMEL TURTLE CHEESECAKE RECIPE - (4.1/5)
Provided by rmulleni
Number Of Ingredients 21
Steps:
- Grease a 9-inch springform pan. Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer's instructions on box or recipe you are using. While brownie is baking, prepare caramel sauce. In a small pot, heat sugar with water on medium-high heat whisking and swirling the pot until sugar is all dissolved. Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color (the darker the color, the bolder the caramel flavor. Do not whisk! Only swirl the pot using the handle. You do not want to disturb the caramelization process too much or it will seize up and you will need to start over. Once it's the color you desire, slowly and carefully pour in the cream. The mixture will bubble up violently for a few seconds and once it settles down, whisk until smooth. Remove from heat and whisk in butter, vanilla and salt. Set caramel to the side to allow it to cool completely and thicken up slightly. Once brownie is done, remove outer ring of pan and allow brownie to cool completely also. In a large bowl, combine cream cheese and both sugars until smooth. Stir in the 3/4 cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Place the outer ring to the springform pan back on. Top the baked brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for 3 to 4 hours. Before serving, garnish cheesecake with (leftover) caramel sauce, hot fudge sauce and chopped pecans. This No-Bake Caramel Turtle Cheesecake will stay creamy and fresh for up to 6 days stored in an airtight container in the refrigerator.
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.
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
NO BAKE TURTLE CHEESECAKE
Number Of Ingredients 10
Steps:
- In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased springform pan.
- In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar & vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.
- Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves top of cheesecake. Drizzle with caramel topping.
- Refrigerate at least 3 hours or until firm.
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NO-BAKE TURTLE CHEESECAKE - HONEST DARLING
From honestdarling.com
Cuisine AmericanCategory DessertServings 8
- In a food processor, add your oreos and melted butter. No need to scrape the filling out, the filling of the oreo helps bind the crust so keep it! Pulse food processor until a fine crumb mixture forms. Press into the bottom of a nonstick 9" springform pan. I make the edges a little thicker and higher to form a bit of a crust going up. Place in freezer for 15 minutes.
- While the crust is cooling, make the filling. In the bowl of a stand mixer with the paddle attachment, add the softened cream cheese, white sugar, brown sugar, vanilla, 1/2 cup caramel sauce. Mix until smooth and creamy. Then mix in the whip cream until just combined.
- Pour the filling into the springform pan and smooth with a spatula. Top with chopped pecans, more caramel sauce and fudge sauce. Cover with foil and place in the freezer for 4-5 hours until firm.
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Ratings 11Calories 462 per servingCategory Dessert
- Line a 9" Springform pan with parchment paper, pinching it in between the bottom and the outer ring. This isn't necessary but will allow for easy removal.
- In a medium pan, combine caramels and cream. Cook over medium heat, stirring frequently, until completely smooth and melted.
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NO-BAKE TURTLE CHEESECAKE RECIPE - PILLSBURY.COM
From pillsbury.com
- In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.
- In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.
- Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.
- To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.
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