CREAM CHEESE COOKIE CUPS
Need a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. -Rachel Blackston, Mauk, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes. , Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.
Nutrition Facts : Calories 193 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 92mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
CREAM CHEESE TURTLE CUPS
Sometimes the best thing about a cookie is the memories made. My daughter and I love to make and eat these "turtles." -Lesa Renner, Kingsport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Add flour; beat until blended. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups., Bake 6-8 minutes or until edges are light golden brown. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 8-10 minutes longer or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely., In a small bowl, beat cream cheese until fluffy; gradually beat in caramel topping. Fold in chopped pecans. Spoon 2 teaspoons filling into each cup. Drizzle with fudge topping; top with pecan halves. Refrigerate until serving. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and decorate as directed.
Nutrition Facts : Calories 114 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 75mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CREAM CHEESE TURTLE CAKE
From "Loca Luna" restaurant in Little Rock, Arkansas. Taken from Bon Apetit. This looks decadently ooey and gooey and rich!
Provided by yooper
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- For Cake: Preheat oven to 350.
- Butter and flour 13x9x2-inch metal cake pan.
- Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan.
- Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl.
- Using electic mixer, beat at low speed until mixture is moistened, about 30 seconds.
- Beat at medium speed 2 minutes.
- Pour batter into pan.
- Melt buttter in medium saucepan over medium-low heat.
- Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese.
- Whisk until smooth, about 1 miute.
- Pour cream cheese mixture in large ribbons atop cake batter in pan.
- Using knife, swirl mixture into batter (do not overmix).
- Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist).
- Cool cake in pan on rack.
- Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
- For Icing: Mix sugar and cocoa in medium bowl.
- Bring milk and buter to simmer in heavy medium saucepan.
- Reduce heat to medium-low; add powdered sugar mixture and whisk until melted.
- Add chocolate chips and whisk until smooth.
- Mix in vailla.
- Drizzle warm icing over cake.
- Let stand until set, about 2 hours.
- Drizzle caramel topping over.
TURTLE PIE
Steps:
- Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk, and peanuts. Beat the mixture until smooth. Fold in half of the whipped cream into the peanut butter/cheese mixture. Set aside the remaining whipped cream in the refrigerator. Spoon the filling into the prepared pie shell. Refrigerate the pie for 1 hour or until the pie is set. Place a piece of pie in the center of a plate. Garnish the pie with the remaining whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs.
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
CREAM CHEESE TURTLE CAKE
Categories Cake Mixer Chocolate Dessert Bake Kid-Friendly Cream Cheese Almond Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 to 16 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.
- Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix).
- Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
- For icing:
- Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.
- Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over. (Can be made 1 day ahead. Cover; store at room temperature.)
TURTLE CHEESECAKE
" 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
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
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