TURTLE CHEESECAKE BARS
You're going to love these turtle cheesecake bars. Rich caramel cheesecake is filled with chocolate chips baked to perfection then drizzled with chocolate ganache, caramel sauce, and roasted pecans. Learn how to make these turtle cheesecake bars with step by step photos and instructions.
Provided by Elizabeth Waterson I Confessions of a Baking Queen
Categories Dessert
Time 6h
Number Of Ingredients 15
Steps:
- Preheat the oven to 325F/163C and line a 9-inch square pan with foil and grease it heavily, including up the sides.
- In a large mixing bowl mix together the graham cracker crumbs, brown sugar, and chopped pecans. Add the melted butter and mix until all crumbs are moistened and it resembles a wet sand texture. Once combined press into the prepared pan, use the bottom of a cup to help tightly pack the crust.
- Bake crust for 5-10 minutes, until lightly golden then let cool while you make the filling.
- In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld electric mixer beat the cream cheese for two minutes on low speed. Add the sugar and mix for another minute, make sure to scrape the sides of the bowl so all is incorporated evenly. Add the sour cream, caramel sauce, and vanilla, mix for another 30 seconds or so then add the eggs, one at a time, but do not over mix after they are added. Gently fold in the mini chocolate chips.
- Pour on top of the prepared crust. Place the cheesecake pan on a deep baking tray to create a water bath. Place the tray on the oven rack then add hot water to the pan to create a steam bath. Bake for 25-30 minutes or until the center stops jiggling a lot. You can use a digital internal thermometer to check the cheesecake has reached an internal temperature of 140F/145F.
- Open the oven door and let the bars cool inside for 30 minutes. Then set the pan on a wire rack and let cool for 30 minutes at room temperature. Finally, cover the bars in plastic wrap, then place in the fridge to chill for 4 hours or overnight.
- In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, and let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Drizzle the ganache over the chilled cheesecake, then drizzle caramel sauce on top and finally sprinkle the chopped pecans on top. Store the leftovers in an air-tight container in the refrigerator for up to 5 days.
TURTLE BARS
This recipe of my mother's is a 'must make' for the holidays," reveals field editor Faye Hintz of Springfield, Missouri. "I always have good intentions of taking some to Christmas parties, but my family finishes them too soon!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.
Nutrition Facts : Calories 58 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 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
TURTLE CHEESECAKE BARS
Steps:
- 1. Preheat oven to 300 degrees. Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes; while crust bakes, prepare filling. Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips. Pour filling over chocolate chips and return to oven; bake for 50 minutes. Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight. When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings: Toast pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk. Microwave in 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over caramel-pecan topping. Allow chocolate to set before serving.
LISA'S TURTLE CHEESECAKE BARS
This recipe was entered into one of our corporate cook-offs. Courtesy of Lisa Maynard. cooking time reflects baking and refrigerated time.
Provided by Cook4_6
Categories Cheesecake
Time 5h45m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Line 13 x 9 pan with foil, with ends extending over sides of the pan.
- Set 1/2 cup of pecans aside.
- Finely chop remaining pecans.
- Mix wafer crumbs, chopped pecans and butter. Press firmly into the bottom of the pan. Refrigerate until ready to use.
- Beat cream cheese and sugar in a large bowl until well blended. Add sour cream, flour and vanilla; mix well. Add eggs one at a time on low speed until just blended. Pour over crust.
- Bake 45 minutes or until center is almost set. Cool completely.
- Place caramels in the microwave on high for 1 minute or until completely melted when stirred. Pour over cheesecake.
- Top with reserved pecans.
- Melt chocolate as directed on package, and drizzle over cheesecake.
- Refrigerate atleast 4 hours.
- Use foil handles to remove cheesecake from the pan.
- Cut into pieces to serve.
- Store leftovers in a tightly covered container in the refrigerator.
Nutrition Facts : Calories 216.7, Fat 16.5, SaturatedFat 8.7, Cholesterol 65.1, Sodium 125.3, Carbohydrate 14.3, Fiber 0.3, Sugar 11.5, Protein 3.9
TURTLE CHEESECAKE SQUARES
Crushed Coco Puffs Brownie crunch cereal serves as the crust for our cheesecake drizzled in caramel sauce and topped with glazed pecans and dark chocolate chips.
Provided by Sarah Caron
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, stir together crushed cereal and melted butter until cereal is moistened. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Set aside.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until combined. Add eggs, vanilla and salt; beat until smooth. Pour over crust in baking dish; spread with rubber spatula.
- Bake 40 to 50 minutes or until center rises and does not jiggle when touched. Remove from oven; cool completely, about 1 hour. Refrigerate at least 1 hour before serving.
- To serve, cut dessert into 4 rows by 3 rows. Place servings on dessert plates; garnish each with a drizzle of caramel sauce, some glazed pecans and dark chocolate chips. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
TURTLE CHEESECAKE / TURTLE CHEESECAKE BARS
This recipe can be made as a cheesecake, or bars. I made bars tonight. Enjoy! Photos are mine
Provided by Cassie *
Categories Other Sauces
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 300 degree F. Mix cracker crumbs, sugar, nuts and margarine. Press into 9-inch spring form or cake pan. Set aside.
- 2. Blend cream cheese until creamy. Mix in sweetened condensed milk and lemon juice; then add eggs and mix. Pour over crust.
- 3. Sprinkle the chocolate chips over the cream cheese layer and allow them to sink.
- 4. Bake for 50-55 minutes.
- 5. Remove and drizzle caramel topping over the top and sprinkle with chopped nuts. Bake for additional five minutes.
- 6. Remove, cool, and refrigerate.
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.
TURTLE CHEESECAKE BROWNIES
This brownie and caramel cheesecake swirl topped with Rolos™ and pecans is a guaranteed WOW!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In medium bowl, beat cream cheese, sugar and salt with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in caramel sauce. On low speed, beat in 1 egg until blended. Set aside.
- Make brownie batter as directed on box for cakelike brownies. Spread in pan. Spoon cheesecake filling by generous tablespoonfuls evenly onto batter. Cut through mixture several times with knife for marbled design.
- Bake 33 to 37 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with Toppings. Cool 30 minutes. Refrigerate uncovered 2 hours. Remove from refrigerator 15 minutes before serving. Cut into 6 rows by 4 rows. Cover and refrigerate remaining brownies.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 160 mg, Sugar 19 g, TransFat 0 g
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LOW CARB SUGAR-FREE PECAN TURTLE CHEESECAKE BARS
From lowcarbmaven.com
5/5 (13)Total Time 30 minsCategory DessertCalories 439 per serving
- Prepare the Homemade Low Carb Caramel Sauce and Low Carb Hot Fudge Sauce. They can be made several days before. Alternately, purchase sugar-free caramel sauce and sugar free hot fudge sauce from the store.
- Grind the Sukrin Gold in a coffee grinder and add it to a medium bowl. Grind the pecans in a coffee grinder or in a small food processor and add them to the medium bowl with the sweetener. Add the rest of the dry ingredients and whisk together thoroughly. Melt the butter and mix it into the dry ingredients. The mixture should hold together when squeezed gently in your hand. If not, add 1-2 tablespoons more melted butter.
- Wipe out the bowl and add the softened cream cheese. Mix gently with a hand mixer to loosen-up the cream cheese. Add the vanilla and stevia glycerite and mix until completely incorporated. Sift the Sukrin Melis into the cheese mixture and beat until light and fluffy.
- Heat the caramel and hot fudge sauces in the microwave until warm and of a pour-able consistency, stir. Remove the cheesecake from the refrigerator and run a thin, sharp knife around the inside edge of the pan. Grab the parchment paper overhanging the sides and lift the Pecan Turtle Cheesecake out of the pan. This takes a little care and patience. Cut into 16 bars. Drizzle the caramel and hot fudge over each bar before serving.
TURTLE CHEESECAKE COOKIE BARS - TASTE AND TELL
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Reviews 2Category DessertServings 24Total Time 6 hrs
- Preheat the oven to 350ºF. Line a 13×9-inch baking dish with aluminum foil and spray with nonstick cooking spray.
- Make the cookie dough: beat the butter, shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs and the vanilla and beat until creamy.
- In another bowl, stir the cornstarch, baking soda, salt, flour and cocoa together. Start adding the dry ingredients to the wet ingredients slowly and beat until a soft dough forms.
- Press half of the cookie dough into the bottom of the prepared pan. Reserve the remaining dough.
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