Texas Turtle Cheesecake Cupcakes Recipes

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TEXAS TURTLE CHEESECAKE CUPCAKES



Texas Turtle Cheesecake Cupcakes image

Make and share this Texas Turtle Cheesecake Cupcakes recipe from Food.com.

Provided by out of here

Categories     Cheesecake

Time 55m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 lb cream cheese
3 eggs
3/4 cup sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 (3 ounce) bar bittersweet chocolate (Lindt)
12 caramels
1/2 cup pecans

Steps:

  • Preheat the oven to 350°F.
  • Place the cheesecake ingredients in a food processor and blend for 3 minutes, until smooth.
  • Place 12 foil baking cups on a baking sheet, or use muffin tins.
  • Ladle the cheesecake batter into the cups.
  • Topping: Coarsely chop the chocolate, quarter the 12 caramels and chop the pecans; combine these together, and generously top each cheesecake cup with this mixture.
  • Be sure to keep the pieces of caramel toward the center, or the caramel will run out!
  • Bake in a preheated oven for 35 minutes.
  • Cool completely, then refrigerate.

Nutrition Facts : Calories 267.2, Fat 18.2, SaturatedFat 8.2, Cholesterol 88.9, Sodium 212.7, Carbohydrate 22.6, Fiber 0.4, Sugar 20.6, Protein 4.7

LAYERED TURTLE CHEESECAKE



Layered Turtle Cheesecake image

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

1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter, cubed
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional caramel ice cream topping, optional

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.

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