Ultimate Turtle Cheesecake Recipes

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OREO ULTIMATE TURTLES® CHEESECAKE



OREO Ultimate Turtles® Cheesecake image

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

24 OREO Cookies, finely crushed
6 tablespoons butter or margarine, melted
1 (14 ounce) package caramels
½ cup milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
1 tablespoon vanilla extract
3 eggs
2 ounces semi-sweet baking chocolate

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.

TURTLES® CHEESECAKE



Turtles® Cheesecake image

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

2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ teaspoons vanilla extract
2 eggs
½ cup semisweet chocolate chips

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

ULTIMATE TURTLE CHEESECAKE



Ultimate Turtle Cheesecake image

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

24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2-1/2 cups)
3 Tbsp. butter or margarine, melted
1 pkg. (11 oz.) KRAFT Caramels
6 Tbsp. milk
1 cup chopped pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
3 eggs
2 oz. BAKER'S Semi-Sweet Chocolate

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

TURTLE CHEESECAKE



Turtle Cheesecake image

" 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

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or 1/3 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup or 2 tablespoons ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup nestle toll house miniature semisweet chocolate chips

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

THE ULTIMATE TURTLE CHEESECAKE



The Ultimate Turtle Cheesecake image

I took the basic cheesecake recipe & added some yummy extras. I love turtles and cheesecake so I decided to try to make a turtle cheesecake. It is awesome!! The recipe calls for a bag of caramels melted with milk but some of the time I just use a bottle of caramel ice cream topping and use it. You can also make your own caramel & use it! :)

Provided by alimel_01

Categories     Dessert

Time 1h20m

Yield 1 cheesecake, 8-10 serving(s)

Number Of Ingredients 10

2 cups crumbled Oreo cookies
6 tablespoons butter
1 (14 ounce) bag caramels
1/2 cup milk
1 cup pecan pieces
3 (8 ounce) packages softened cream cheese
3/4 cup sugar
1 tablespoon vanilla
3 eggs
2 squares semisweet baking chocolate

Steps:

  • Preheat oven to 350.
  • Mix cookie crumbles & butter together & then press firmly into a 9 inch springform pan.
  • Put caramels and milk in a small microwavable bowl.
  • Microwave on high for 3 minutes or until caramels are melted completely.
  • Stir the pecans into the caramel sauce.
  • Pour 1/2 of the caramel mixture onto the crust & refrigerate for 10 minutes.
  • Cover & refrigerate the other 1/2 of caramel mixture for later.
  • Beat the cream cheese, sugar, & vanilla with a mixture until well blended.
  • Add the egss, one at a time, mixing on low until well blended.
  • Pour over caramel layer in crust.
  • Bake 1 hour 5 minutes or until center is almost set over a pan of water.
  • When finished baking, refrigerate for 4 hours or overnight.
  • When ready to serve, microwave remaining caramel mixture for 1 minute.
  • Pour caramel sauce over cheesecake.
  • Melt chocolate as directed by package direction.
  • Drizzle chocolate over cheesecake.
  • Store in refrigerator!

Nutrition Facts : Calories 1035.7, Fat 65.4, SaturatedFat 29.2, Cholesterol 201.4, Sodium 742.4, Carbohydrate 102.8, Fiber 3, Sugar 75.3, Protein 15.9

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