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
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 TURTLES® CHEESECAKE II
A no-bake cheesecake made with caramel candy, chocolate and pecans, this tastes just like the turtle candy! Hot tip: An easy way to drizzle fudge topping is to put it in a sealable plastic bag, snip off a corner and pipe away!
Provided by LOUANNL
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.
- In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.
- Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 42.1 g, Cholesterol 25.3 mg, Fat 21.5 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 7.7 g, Sodium 401.5 mg, Sugar 27.4 g
CHOCOLATE TURTLES® CHEESECAKE
This is a fabulous cheesecake with an chocolate cookie crust and a pecan, caramel and fudge topping. It presents beautifully!
Provided by MISS AMY
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 8h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In small bowl, combine crushed cookies and melted butter. Press into bottom and sides of 9 inch pie pan. Place in freezer.
- In large bowl, beat cream cheese with electric mixer until creamy. Add sugar, sour cream, eggs and vanilla and beat until smooth. Pour cream cheese mixture over cookie crust. Bake 30 to 35 minutes, or until center is almost set. Loosen cheesecake from sides of pan, cover loosely and chill in refrigerator 8 hours or overnight.
- To serve, drizzle with caramel and fudge sauces and top with pecan halves.
Nutrition Facts : Calories 600 calories, Carbohydrate 58.9 g, Cholesterol 119.1 mg, Fat 38.1 g, Fiber 2.2 g, Protein 9.1 g, SaturatedFat 18.1 g, Sodium 476.5 mg, Sugar 30.1 g
MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h20m
Yield 24 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
- Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
- For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
- Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
- For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
- Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
- Allow to thaw at room temperature for 30 minutes before serving.
ULTIMATE TURTLE CHEESECAKE
Make and share this Ultimate Turtle Cheesecake recipe from Food.com.
Provided by Mary in LA.
Categories Cheesecake
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix crumbs,1/2 cup of the pecans and butter;press onto bottom and up sides in an 9 inch springform pan.
- Place caramels and milk in small bowl.
- On high for 3 minutes in microwave, or until caramels are completely melted.
- Pour 1/2 of the caramel mixture unto crust.
- Refrigerate for 10 minutes.
- Cover and reserve remaining caramel mixture in refrigerator for later use.
- Beat cream cheese, sugar and vanilla (with electric mixer on medium speed until well blended.) Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Pour over caramel mixture in crust.
- Bake at 300 for 65-70 minutes or until center is almost set.
- Run knife around side of pan to loosen cake, cool before removing side of pan.
- Refrigerate 4 hours or overnight.
- Heat reserved caramel mixture just before serving cheesecake; drizzle over cheesecake.
- Sprinkle with remaining 1/2 cup pecans.
- Melt chocolate as directed on package; drizzle over cheesecake.
- Any left over put in refrigerator.
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
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.
ULTIMATE TURTLE CHEESECAKE
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
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 CHOCOLATE SWIRL CHEESECAKE
If you love Turtles chocolates then let me tell you, you will have to try this cheesecake! No need to bake this cheesecake in a water bath, but wrap the outside of the pan with foil to prevent overbrowning on the sides. I used Smuckers butterscotch ice cream topping for this, but any brand of butterscotch or caramel topping/sauce will work for this. Although the recipe calls for chopped pecans, I use chopped walnuts for this in place of the pecans, mixed with some mini chocolate chips, and it was still extremely delicious!.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time P1DT1h10m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a 9-inch round springform pan.
- Set oven to 350 degrees (second-bottom oven rack).
- To make the crust: finely grind the wafers in a food processor, then blend in butter.
- Press the crumbs onto the bottom and about 1-inch up the sides, then wrap foil around the bottom and sides of the pan.
- For the filling: with an electric mixer, beat the cream cheese in a large bowl until fluffy.
- Gradually add in the sugar and beat until smooth.
- Beat in eggs and vanilla.
- In a small heavy saucepan bring the cream to a simmer; reduce heat to low and add in the chocolate; stir until mixture is melted and smooth, then remove from heat.
- Pour HALF of the cream cheese mixture into the crust.
- Spoon HALF of the chocolate mixture over the cream cheese by tablespoons, spacing evenly.
- Using the tip of a knife swirl the chocolate mixture into the filling.
- Spoon the remaining cream cheese mixture over.
- Spoon the remaining chocolate mixture over by tablespoons, then swirl into the filling.
- Bake until sides are set and center moves slighty when the pan is shaken (about 1 hour and 5-10 minutes, it might take longer to bake) the cake may crack on top.
- Cool in the pan on a rack then place in the refrigerator overnight.
- The following day: using a small knife, cut around pan sides to loosen the cake.
- Release pan sides, then drizzle about 1/4 cup (or more) caramel sauce over the top of the cake.
- Evenly space the whole toasted pecans on top of the cheesecake (or if using chopped, just sprinkle on top).
- Slice the drizzle more sauce on each slice.
Nutrition Facts : Calories 711.6, Fat 55.4, SaturatedFat 26.8, Cholesterol 192.2, Sodium 444.8, Carbohydrate 48.2, Fiber 3.9, Sugar 28.3, Protein 12.7
CHOCOLATE TURTLE CHEESECAKE
Love chocolate turtle cake? Love cheesecake? We thought so. (Who doesn't?) This one's for you-and 15 lucky friends and family members.
Provided by My Food and Family
Categories Dairy
Time 5h50m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
- Beat cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 oz. chocolate. Stir into cream cheese batter; pour over caramel layer.
- Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate; drizzle over cheesecake.
Nutrition Facts : Calories 540, Fat 38 g, SaturatedFat 20 g, TransFat 1.5 g, Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CHOCOLATE SURPRISE TURTLE CHEESECAKE
This cheesecake has a surprise layer of chocolate on top of the crust when it is cut. Mmmm, so yummy. I was trying to mimic Johnny Carino's Turtle Cheesecake, but I didn't quite get it right. This still tastes AWESOME, in my opinion, though. I wouldn't bother looking at the nutition info... :) *Note:* Prep time does not include cheesecake cooling or chilling time. Updated 5/12/09 to add: The melted chocolate layer on top of the crust can become quite solid after refrigeration (...not how I envisioned it!), making it difficult to cut. Fudge ice cream topping might be better AND stay ooey-gooey when the cheesecake is cold. If you try this out, let me know what you did and how it works out!
Provided by Greeny4444
Categories Cheesecake
Time 2h5m
Yield 1 10-inch cheesecake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine graham cracker crumbs, 1/2 cup of pecans, and butter; blend well. Press into the bottom and 1 inch up the sides of a 10-inch springform pan. Place the crust in the refrigerator while making the ganache.
- Combine the 1/2 cup heavy whipping cream and 2 Tablespoons butter in a microwave-safe measuring cup. Heat on HIGH for 30 seconds, or until the butter melts. Add the chocolate chips, and stir with a wire whisk until mixture is smooth (heating in 20-second increments on HIGH, if necessary).
- Pour, and spread, over the crust, within 1 inch from the edges of the pan. Place in the freezer until fudge is firm, about 30 minutes.
- In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition; do not over-mix. Carefully spread over the ganache filling.
- Bake, in a water bath, at 350 degrees for 1 hour and 5 minutes, or until filling is almost set. Let cheesecake sit in the turned-off oven for one hour with the door ajar.
- Remove from the oven, and cool, on a wire rack, to room temperature. Chill in the refrigerator overnight.
- The next day, in a saucepan over medium heat, melt the bag of unwrapped caramels with 1/3 cup of cream, continuously stirring until smooth. Take off the heat, and cool 5 minutes. Pour on top of cheesecake within 1 inch of the edge.
- Coat the sides and top edge with remaining pecans and melted chocolate drizzled around the edge. When ready to serve, cut the cheesecake with a hot knife. (Store the unused caramel in fridge as dipping sauce for fruit.).
Nutrition Facts : Calories 607.2, Fat 44.3, SaturatedFat 23.6, Cholesterol 149.2, Sodium 357.4, Carbohydrate 48.7, Fiber 2.3, Sugar 36.4, Protein 9.7
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- In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
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