Turtle Cheesecake Cereal Nachos Recipes

CHEESY TACO CEREAL NACHOS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper. In large bowl, mix melted butter and taco seasoning mix. Add cereal; toss to coat. Spread mixture in single layer in pan. Bake 3 minutes.
• Sprinkle evenly with cheese. Bake 3 to 4 minutes or until cheese is melted.
• Top with lettuce, tomato, cilantro and ripe olives. Drizzle with salsa and sour cream. Serve immediately.

LAYERED TURTLE CHEESECAKE

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.

ULTIMATE TURTLE CHEESECAKE

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.

2-DAY TURTLE CHEESECAKE RECIPE BY TASTY

Steps:

• Make the chocolate cookie rounds: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, mix together the cocoa powder, flour, and sugar.
• Add the butter and mash with a fork into the dry ingredients until the mixture resembles coarse sand. Add the egg and vanilla and stir until a soft dough comes together. Add the salt and stir to incorporate.
• Turn the dough out onto a lightly floured surface and knead until it comes together in a soft ball, adding more flour as needed.
• Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
• On a surface dusted with powdered sugar, roll out the dough with a rolling pin to a ⅛-inch (3 mm) thick round. Cut the dough into about 8 3-inch rounds. Transfer to the prepared baking sheet.
• Bake the rounds for 15 minutes, or until dry looking and firm. Let cool for 10 minutes.
• Make the chocolate crust: Wrap the bottom of an 8-inch (20 cm) springform pan with foil.
• Transfer the cooled cookie rounds to a food processor and pulse until broken down into coarse crumbs.
• Add the powdered sugar and pulse to incorporate. Add the melted butter and pulse until the mixture resembles coarse sand.
• Transfer the crumbs to the prepared pan and press evenly against the bottom. Chill the crust in the refrigerator until ready to fill.
• Make the dark caramel sauce: Add the sugar to a medium saucepan over medium heat. Cook, stirring constantly, until the sugar melts into a thick, amber-colored liquid, 3-5 minutes. Do not let the sugar burn.
• Add the butter and whisk until completely melted.
• Reduce the heat to medium-low and slowly add the heavy cream. Let the mixture boil for 1 minute, then add vanilla and stir to incorporate. Transfer the caramel to a heatproof bowl and let cool to room temperature.
• Make the filling: Preheat the oven to 325°F (163°C).
• In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the sour cream and beat to combine, scraping down the sides of the bowl as needed. Add the sugar and beat to incorporate. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and white chocolate and beat to combine.
• Add the melted chocolate to a medium bowl. Add ½ cup (145 G) of the caramel sauce to a separate medium bowl, reserving the remaining caramel sauce for serving. Add 2 cups (550 G) of the cheesecake filling to each bowl and stir with a rubber spatula until well combined.
• Pour the chocolate layer into the center of the prepared pan and smooth into an even layer. Slowly pour the caramel layer over the chocolate layer and smooth the top. Slowly pour the white chocolate layer over the caramel layer and smooth the top.
• Set the springform pan in a large roasting pan. Carefully pour in boiling water, taking care not to splash into the cheesecake, until it reaches about 1 inch (2 ½ cm) up the sides of the springform pan.
• Carefully transfer the roasting pan to the oven and bake the cheesecake for about 2 hours, or until set.
• Remove the cheesecake from the oven. Carefully lift the springform pan from the water bath. Transfer to the refrigerator to chill overnight.
• Make the candied pecans: Line a baking sheet with parchment paper.
• In a medium pan over medium-high heat, combine the water, sugar, and corn syrup. Cook for 3-5 minutes, until glossy. Add the pecans and cook, stirring constantly, until glazed, 2-3 minutes.
• Pour the pecans onto the prepared pan and separate so they don't clump together. Let cool completely.
• To assemble, unwrap the foil from the springform pan and release the springform.
• Warm the reserved caramel sauce.
• Drizzle the melted chocolate on top of the cheesecake in a zigzag pattern. Sprinkle the candied pecans on top. Drizzle the caramel sauce over the pecans in the opposite direction of the chocolate.
• Slice and serve.
• Enjoy!

TURTLE CHEESECAKE SQUARES

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.

JELL-O NO BAKE MINI TURTLE CHEESECAKES

Steps:

• Melt 2 oz. chocolate as directed on package; set aside to cool. Meanwhile, mix Crust Mix, sugar and margarine with fork until well blended. Place REYNOLDS (2-1/2-inch) Holly Baking Cups in medium muffin pan; spoon crumbs evenly into baking cups. Press firmly onto bottom of each cup.
• Beat 1-1/2 cups of the milk and the Filling Mix with electric mixer on low speed just until moistened. Beat on medium speed 3 min. (Filling will be thick.) Remove 1/4 cup of the filling; place in small bowl. Add melted chocolate; stir with wire whisk until well blended. Add to remaining plain filling; stir gently until well blended. Spoon evenly into prepared cups. Top each with 2 of the pecan halves; set aside.
• Microwave caramels and remaining 2 tsp. milk in small microwaveable bowl on HIGH 1 min.; stir until caramels are completely melted. Set aside. Place remaining 2 oz. chocolate in another small microwaveable bowl. Microwave until melted, following directions on package. Drizzle melted caramels and chocolate evenly over cheesecakes. Refrigerate at least 1 hour or until ready to serve. Store leftover cheesecakes in refrigerator.