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
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
PHILADELPHIA NEW YORK CHOCOLATE CHEESECAKE
Melt chocolate in the batter of our PHILADELPHIA New York Chocolate Cheesecake! This New York Chocolate Cheesecake turns a classic into a decadent dessert.
Provided by My Food and Family
Categories Recipes
Time 5h25m
Yield Makes 16 servings, one slice each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 500, Fat 36 g, SaturatedFat 22 g, TransFat 1.5 g, Cholesterol 130 mg, Sodium 380 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 8 g
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.
ULTIMATE TURTLE CHEESECAKE
Creamy cheesecake. Chocolate sandwich cookie crust. Chocolate-caramel drizzle. A dash of pecans. Be sure to save yourself a piece, because this is gonna go fast.
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
- Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring every 30 sec. Stir in nuts. Pour half the caramel mixture into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
- Beat cream cheese, sugar and vanilla in large bowl 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 min. to 1 hour 10 min. 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 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
- Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
- Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
- Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 37.3 g, Cholesterol 117.4 mg, Fat 28.5 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 14.5 g, Sodium 373.8 mg, Sugar 26.7 g
CHOCOLATE TURTLE CHEESECAKE
Love chocolate turtle cake? Love cheesecake? We thought so. (Who doesn't?) This one's for you-and 15 lucky friends and family members.
Provided by My Food and Family
Categories Dairy
Time 5h50m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
- Beat cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 oz. chocolate. Stir into cream cheese batter; pour over caramel layer.
- Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate; drizzle over cheesecake.
Nutrition Facts : Calories 540, Fat 38 g, SaturatedFat 20 g, TransFat 1.5 g, Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
OREO ULTIMATE TURTLES® CHEESECAKE
When we say 'ultimate,' we mean it. This delectable cheesecake boasts an OREO Cookie crust topped with a nutty layer of caramel and a classic cheesecake filling. Drizzles of melted chocolate and caramel-pecan sauce finish it off in style.
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 6h10m
Yield 16
Number Of Ingredients 10
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.
PHILLY DOUBLE-CHOCOLATE CHEESECAKE
Found this in Oprah.com. Posting to save/share. I don't normally care for cheesecake but the picture in the magazine looked so delicious I'm going to try it. I know, it's a little ambitious for my first cheese cake but it has very easy instructions so hopefully it'll turn out. The time does not include the four hour refrigeration time.
Provided by marisk
Categories Dessert
Time 1h25m
Yield 1 Cheesecake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Mix cookie crumbs and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
- Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate. Mix well. Add eggs, 1 at a time; mixing on low speed after each until just blened. Pour over crust. [Note: only mix until combined and no longer}.
- Bake 55 to 60 minutes or until center is almost set.
- Immediately run knife around rim of pan to loosen cake. Cool before removing rim.
- Refrigerate 4 hours. Top with berries and sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 534.2, Fat 37.2, SaturatedFat 19.4, Cholesterol 112.8, Sodium 408.9, Carbohydrate 48.2, Fiber 3.6, Sugar 31.1, Protein 9.1
CHOCOLATE TURTLE CHEESECAKE
I always get compliments when I whip up this rich little cheesecake. With layers of caramel, chocolate and vanilla, it's an instant classic. -Erin Byrd, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 554 calories, Fat 34g fat (18g saturated fat), Cholesterol 137mg cholesterol, Sodium 462mg sodium, Carbohydrate 58g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.
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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!
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