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
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.
SPRING HILL RANCH'S CHOCOLATE TURTLE CHEESECAKE
Chocolate, caramel, and pecans, all wrapped around a cheesecake? I think I've died and gone to heaven! Oh, and while it is cooling on the rack, all the calories simply fall out of it! (Right!) When you include the cool-off and refrigerating time, the total time to prepare one of these is about 7-8 hours. I usually make them a day...
Provided by Wiley P
Categories Other Desserts
Time 1h55m
Number Of Ingredients 10
Steps:
- 1. Adjust an oven rack to the center position and preheat the oven to 325°. Put a couple quarts of water on to boil for the bain marie. Cover the bottom of a 9" spring-form pan with two layers of heavy duty aluminum foil to create a water-tight seal. Butter the inside bottom and sides of the spring-form pan.
- 2. In a food processor or blender, break up the chocolate sandwich cookies, complete with their filling, into pieces. Process them in pulses until they are about the consistency of wet sand. Transfer the crumbs to a medium mixing bowl and combine them with the melted butter until they are thoroughly mixed. Press the mixture evenly into your prepared pan, covering the bottom and about 2" up the sides.
- 3. In a small microwaveable mixing bowl, microwave the caramels and milk on HIGH in 1 minute increments, stirring after each minute, until the caramels are completely melted, about 3 minutes. Stir in the pecans. Pour half the mixture into the crust. Refrigerate the pan for 10 minutes. Refrigerate the remaining caramel mixture for later use.
- 4. Using a hand- or stand mixer, beat the cream cheese, sugar, and vanilla until they are well blended. One at a time, add the eggs, mixing on low speed after each just until it is blended. Pour this mixture over the caramel layer in the crust.
- 5. Place the spring-form pan into a roasting pan and add boiling water up to half the height of the spring-form pan. Slide the pan into the preheated oven and bake it until the center is almost set, but with the center still a little jiggly, about 1 hour 5 minutes to 1 hour 10 minutes. Remove the cheesecake (still in the bain marie) and run a sharp knife around the rim of the pan to loosen the edge of the cheesecake. It will shrink slightly while cooling and if you have not loosened the edge, the top may crack. Allow the cheesecake to cool for 1 hour in the water bath and another 1 hour on a cooling rack before removing the pan's rim. Refrigerate the cheesecake for at least 4 hours.
- 6. Microwave the reserved caramel mixture for 1 minute and give it a stir. Pour it over the cheesecake. Melt the chocolate as directed on the package and drizzle it over the cheesecake.
TURTLE CHEESECAKE - QUICK AND EASY
I bought a frozen assortment pack of cheesecake bites that included a turtle cheesecake that I just love!! So I made this recipe to replicate the one from Lawlers, but in a whole cheesecake. Prep time does not include cooling and refrigeration time.
Provided by diner524
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Beat cream cheese, sugar and vanilla on medium speed until well blended.
- Add eggs; mix just until blended and pour into Oreo pie crust.
- Bake for 35-40 minutes until center is about set.
- Cool for 45-60 minutes.
- While cooling, microwave caramels and milk for 3 minutes on high or until melted. Pour caramel over cooled cheesecake.
- Sprinkle chocolate chips and pecans on cake.
- Refrigerate for at least two hours.
Nutrition Facts : Calories 684.4, Fat 49.1, SaturatedFat 16.6, Cholesterol 112.1, Sodium 453.3, Carbohydrate 57.2, Fiber 2.9, Sugar 41.7, Protein 10
TURTLE CHEESECAKE
" A finalist in the 2001 Nestle Toll House Share the Very Best recipe contest, this dessert was submitted by Audra Burtch of Chandler, Arizona. This family favorite is a marbled cheesecake topped with a decadent combination of pecans, chocolate morsels and caramel and chocolate syrups. "
Provided by Steve P.
Categories Cheesecake
Time 2h
Yield 1 nine inch spingform cake, 14 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 487.5, Fat 33.9, SaturatedFat 18.1, Cholesterol 114.7, Sodium 268, Carbohydrate 42.6, Fiber 1.7, Sugar 36.9, Protein 7.9
PHILLY CHOCOLATE TURTLES® CHEESECAKE
This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h10m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 433 calories, Carbohydrate 36.8 g, Cholesterol 89 mg, Fat 31 g, Fiber 2.2 g, Protein 7.3 g, SaturatedFat 11.8 g, Sodium 262.8 mg, Sugar 29.5 g
CHOCOLATE TURTLE CHEESECAKE
An elderly client of my husband used to travel to Toronto at least once a year and he always brought my daughters a bag of chocolate turtles as a present. After he passed away I adopted this recipe to remember him by. My girls call this Marvin's Cheesecake.
Provided by Mirj2338
Categories Cheesecake
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 482.3, Fat 29.2, SaturatedFat 10.3, Cholesterol 58.8, Sodium 307.6, Carbohydrate 52, Fiber 1.5, Sugar 26.6, Protein 6.3
SPRING HILL RANCH'S CHOCOLATE CHILE CAKE
This is a VERY Southwestern dessert combining the flavors of chocolate, coffee, cinnamon, and chile. It is gluten-free, but believe me, the calories have not been removed! Once you taste it, though, you will understand why we love it so much. I got the initial recipe from Chef Daisy Martinez, who had a short-run show on TV about...
Provided by Wiley P
Categories Chocolate
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. NOTE: 10 hours of cool-down and chill time are NOT included in the above preparation time
- 2. Adjust an oven rack in the middle position and preheat the oven to 375°. Prepare a 9-inch spring form pan by cutting a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. You will be using a bain marie (water bath) in the baking, so put your water on to a boil. To assure no water seeps into your pan, tear off an 18-inch length of heavy duty aluminum foil, center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan.
- 3. In a medium saucepan over low heat, bring the espresso, brown sugar and the cinnamon sticks to a simmer. Simmer the mixture until the syrup has thickened a little and has become very fragrant, about 20 minutes. A cube or two at a time, stir in the butter, adding more as it melts. Stir in the cayenne pepper. Set aside.
- 4. Place the semi-sweet and the unsweetened chocolates in a large mixing bowl. Pour in the hot coffee mixture and whisk until the chocolate is completely melted. Whisk in the beaten eggs until they are completely blended and the mixture is smooth.
- 5. Scrape the batter into your prepared spring-form pan. Set the pan in a large, deep, oven-proof skillet or roasting pan and set it on the oven rack. Pour in enough boiling water to come halfway up the sides of the pan. The cake will bake from the edges inward. If you take a peek at it after about 40 minutes, the outer 1/2-2/3 will appear cooked while the rest will still be soft. Bake it until the center is set and barely wiggles when you shake the pan gently, 50 to 70 minutes.
- 6. Carefully remove the cake from the water bath and place it on a cooling rack to cool it to room temperature, about 2 hours. Remove the foil and chill the cake in the pan in the refrigerator for at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release the sides. Place a platter on top of the cake and flip it over. Remove the bottom of the pan, and peel off the parchment. Keep the cake in your refrigerator until about half an hour before serving. Store any that might escape being eaten in the refrigerator.
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