Easy Turtle Cheesecake Fudge Recipe 455 Food

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TURTLE CHEESECAKE



Turtle Cheesecake image

This Turtle Cheesecake Recipe is made with a graham cracker crust and plenty of caramel, chocolate and pecans! It's rich, creamy and sure to be a hit!

Provided by Lindsay

Categories     Dessert

Time 3h55m

Number Of Ingredients 19

2 cups (414g) sugar
1/2 cup (112g) salted Challenge butter, room temperature
1 cup (240ml) heavy whipping cream, room temperature
5 tbsp (41g) all-purpose flour, sifted
1/4 cup (28g) pecan chips
2 cups (268g) graham cracker crumbs
1/2 cup (112g) salted Challenge butter, melted
3 tbsp brown sugar
1/4 cup (28g) pecan chips
4 oz (2/3 cup | 116g) semi-sweet chocolate chips
6 tbsp (90ml) heavy whipping cream
24 oz (678g) Challenge cream cheese, room temperature
1 cup (144g) light brown sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream
1 1/2 tbsp vanilla extract
3 large eggs
2 oz (1/3 cup | 58g) semi-sweet chocolate chips
3 tbsp (45ml) heavy whipping cream

Steps:

  • To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
  • 2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
  • 3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don't let it go too long or get too dark or it'll burn. Remove the caramel from the heat. 4.
  • Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined. 5.
  • Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth. 6.
  • Set about 1 cup of caramel sauce aside for topping. Add the flour and pecan chips to the remaining caramel and set that aside. 7.
  • To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 8. C
  • mbine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 9. B
  • ke the crust for 10 minutes, then set aside to cool. 10.
  • over the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. 11.
  • educe oven temperature to 300°F (148°C). 12. Po
  • r the caramel sauce with the pecans and flour into the bottom of the crust and spread into an even layer. 13. To
  • make the cheesecake filling, put the chocolate chips in a small bowl. 14. He
  • t the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 15. Po
  • r the chocolate into an even layer over the caramel sauce in the crust. 16. In
  • a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 17. Ad
  • the sour cream and vanilla extract and mix on low speed until well combined. 18. Ad
  • the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 19. Po
  • r the cheesecake batter into the crust, over the chocolate. 20. Pl
  • ce the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 21. Ba
  • e for 1 hour 35 minutes. The center should be set, but still jiggly. 22. Tu
  • n off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 23. Cr
  • ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 24. Re
  • ove the cheesecake from the oven and remove the water bath and wrapping. 25. Po
  • r about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds. 26. Re
  • rigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish. 27. Pl
  • ce the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth. 28. Dr
  • zzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with a few more pecan chips. Refrigerate cheesecake until ready to serve.

Nutrition Facts : ServingSize 1 Slice, Calories 659 calories, Sugar 55.8 g, Sodium 396.5 mg, Fat 37.6 g, SaturatedFat 19.4 g, TransFat 0.3 g, Carbohydrate 73.5 g, Fiber 2.5 g, Protein 10 g, Cholesterol 119.4 mg

EASY TURTLE CHEESECAKE FUDGE RECIPE - (4.5/5)



Easy Turtle Cheesecake Fudge Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 9

3 cups white chocolate chips
1 1/2 tablespoons butter
Pinch of salt
1 cup sweetened condensed milk
1 1/2 cups marshmallow creme (fluff)
1 box (3.4 ounces) instant cheesecake pudding mix
1/4 cup caramel baking bits
4 teaspoon water
1/4 cup pecans, chopped

Steps:

  • Combine the chocolate chips, butter, salt, and condensed milk in a saucepan. Heat over medium-low heat until melted and smooth. Stir in the pudding mix and stir until combined. Add in the marshmallow fluff and stir until melted and smooth. Pour fudge mixture into a wax paper lined 8x8 pan. Refrigerate until set. Remove from refrigerator and cut into small squares. Combine the caramel and water in a small saucepan. Heat until melted. Cool slightly and drizzle over fudge squares. Sprinkle with pecan chips before the caramel hardens.

TURTLE CHEESECAKE - QUICK AND EASY



Turtle Cheesecake - Quick and Easy image

I bought a frozen assortment pack of cheesecake bites that included a turtle cheesecake that I just love!! So I made this recipe to replicate the one from Lawlers, but in a whole cheesecake. Prep time does not include cooling and refrigeration time.

Provided by diner524

Categories     Cheesecake

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 chocolate wafer pie crust, store bought (I bought Oreo)
16 ounces cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
6 ounces pecans, toasted and chopped
7 ounces caramel candies (half of a bag)
1/4 cup milk
1/3 cup mini chocolate chip

Steps:

  • Preheat oven to 325 degrees.
  • Beat cream cheese, sugar and vanilla on medium speed until well blended.
  • Add eggs; mix just until blended and pour into Oreo pie crust.
  • Bake for 35-40 minutes until center is about set.
  • Cool for 45-60 minutes.
  • While cooling, microwave caramels and milk for 3 minutes on high or until melted. Pour caramel over cooled cheesecake.
  • Sprinkle chocolate chips and pecans on cake.
  • Refrigerate for at least two hours.

Nutrition Facts : Calories 684.4, Fat 49.1, SaturatedFat 16.6, Cholesterol 112.1, Sodium 453.3, Carbohydrate 57.2, Fiber 2.9, Sugar 41.7, Protein 10

LAYERED TURTLE CHEESECAKE



Layered Turtle Cheesecake image

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

1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter, cubed
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional caramel ice cream topping, optional

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.

EASY TURTLE FUDGE



Easy Turtle Fudge image

Make and share this Easy Turtle Fudge recipe from Food.com.

Provided by QueenJellyBean

Categories     Candy

Time 30m

Yield 40 serving(s)

Number Of Ingredients 7

1 (12 ounce) package semi-sweet chocolate chips
2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, chopped
1 cup sweetened condensed milk
1/4 teaspoon salt
30 caramel candies, unwrapped
1 tablespoon water
40 pecan halves

Steps:

  • Grease an 11 x 7 pan; set aside.
  • Melt chips in medium saucepan over low heat, stirring constantly. Stir in bittersweet chocolate until melted. Stir in sweetened condensed milk and salt until smooth. Spread evenly in prepared pan; cover with foil. Refrigerate until firm.
  • Cut fudge into 40 squares. Transfer to baking sheet lined with waxed paper, placing squares 1/2 inch apart.
  • Place caramels and water in small saucepan. Heat over low heat until melted, stirring frequently. Drizzle top of fudge pieces with caramel mixture. Top each piece with 1 pecan half.
  • Store in airtight container in refrigerator.

Nutrition Facts : Calories 104, Fat 4.8, SaturatedFat 2.2, Cholesterol 3.1, Sodium 43.8, Carbohydrate 15.6, Fiber 0.6, Sugar 13.8, Protein 1.4

2-DAY TURTLE CHEESECAKE RECIPE BY TASTY



2-Day Turtle Cheesecake Recipe by Tasty image

Here's what you need: dark cocoa powder, all purpose flour, sugar, unsalted butter, medium egg, vanilla extract, kosher salt, powdered sugar, powdered sugar, unsalted butter, sugar, unsalted butter, heavy cream, vanilla extract, cream cheese, sour cream, sugar, medium eggs, vanilla extract, white chocolate, milk chocolate chips, boiling water, pecan, sugar, water, corn syrup, milk chocolate

Provided by Katie Aubin

Categories     Desserts

Yield 8 servings

Number Of Ingredients 27

½ cup dark cocoa powder
⅓ cup all purpose flour, plus more for dusting
⅓ cup sugar
4 tablespoons unsalted butter, cubed and chilled
1 medium egg
2 teaspoons vanilla extract
1 pinch kosher salt
powdered sugar, for rolling
½ cup powdered sugar
1 stick unsalted butter, melted
1 cup sugar
6 tablespoons unsalted butter, cubed
6 tablespoons heavy cream, room temperature
1 tablespoon vanilla extract
16 oz cream cheese, room temperature
12 oz sour cream, room temperature
1 ½ cups sugar
6 medium eggs, room temperature
2 tablespoons vanilla extract, or vanilla bean paste
16 oz white chocolate, melted and cooled to room temperature
6 oz milk chocolate chips, melted and cooled to room temperature
boiling water, for baking
2 ½ oz pecan
¼ cup sugar
2 tablespoons water
1 ½ teaspoons corn syrup
2 oz milk chocolate, melted

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!

SIMPLE TURTLE CHEESECAKE



Simple Turtle Cheesecake image

For an almost instant dessert, I spread homemade ganache and caramel sauce over pre-made cheesecake. It makes the holidays feel slightly less hectic. -Laura McDowell, Lake Villa, Illinois

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1 frozen New York-style cheesecake (30 ounces), thawed
1/2 cup semisweet chocolate chips
1/2 cup heavy whipping cream, divided
3 tablespoons chopped pecans, toasted
1/4 cup butter, cubed
1/2 cup plus 2 tablespoons packed brown sugar
1 tablespoon light corn syrup

Steps:

  • Place cheesecake on a serving plate. Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set., In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve warm with cheesecake or, if desired, cool completely and drizzle over cheesecake.

Nutrition Facts : Calories 585 calories, Fat 40g fat (20g saturated fat), Cholesterol 94mg cholesterol, Sodium 276mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.

CHEESECAKE FUDGE



Cheesecake Fudge image

Make and share this Cheesecake Fudge recipe from Food.com.

Provided by carolinafan

Categories     Candy

Time 20m

Yield 2 dozen

Number Of Ingredients 7

1/4 cup butter
2 1/2 cups sugar
1 (5 ounce) can evaporated milk
3 cups miniature marshmallows
2 (3 ounce) packages cream cheese, cubed and softened
1 (12 ounce) package white chocolate chips
2 teaspoons vanilla extract

Steps:

  • Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
  • Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
  • Bring to a full rolling boil on medium heat; stirring constantly.
  • Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
  • Remove from heat.
  • Stir in cream cheese and white chocolate chips until melted.
  • Add vanilla extract and mix well.
  • Pour into prepared pan.
  • Cool at room temperature.
  • Cut into squares.

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

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