Layered Turtle Cheesecake Food

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.

LAYERED TURTLE CHEESECAKE

Steps:

• Wrap a double thickness of foil around a greased 9-inch springform pan.
• Combine flour, brown sugar, and pecans; cut in butter till crumbly. Press into bottom of pan. Place pan on baking sheet, bake at 325 degrees for 12-15 minutes or till set. Cool on wire rack.
• Beat cream cheese and sugars till smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs, beat on low speed just till combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
• Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in large baking pan, add 1 inch of hot water to larger pan.
• Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until center is just set and top appears dull. Remove pan from waterbath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• For ganache, place chips in a small bowl. In a small pan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring constantly. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired.

TURTLES® CHEESECAKE

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.

TURTLE CHEESECAKE

Steps:

• Preheat oven to 350*F Bake pecans in oven for 6 minutes, set aside. In a food processor or blender, blend up Oreo's with cream filling until a powder. In a bowl combine Oreos and butter. Press this along the bottom and sides of your cheesecake pan. Place crust on a cookie sheet and bake for 10 minutes. Remove and set aside. In a double boiler or heat proof bowl over a pot of simmering water, add unwrapped caramels and evaporated milk. Stir regularly until caramels are melted and mixture is creamy. Pour Caramel mixture on top of the Oreo crust. Save approximately 3 Tablespoons for the drizzle on top. Sprinkle pecans on top of caramel. In a bowl combine cream cheese, sugar and vanilla. Mix well, scraping sides of bowl as needed. Add in eggs and mix well. Melt Chocolate Chips in a double boiler (reserve 3 Tablespoons for drizzle on top). Slowly swirl chocolate into cream cheese mixture. Do not over swirl or it will turn into chocolate cheesecake. Pour cream cheese mixture on top of caramel pecan layer. Bake on a cookie sheet for 40 minutes or until just barely set. Remove from oven and allow to chill in refrigerator overnight until fully set. Just before serving, drizzle with saved caramel and chocolate. Devour!

TURTLE CHEESECAKE

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.

TURTLE SWIRL CHEESECAKE

Steps:

• For Crust:
• Preheat oven to 350°F. Finely grind cookies in processor. Blend in butter. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of springform pan with foil.
• For Filling:
• Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add sugar and beat until smooth. Beat in eggs 1 at a time. Mix in vanilla extract.
• Bring cream to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until mixture is melted and smooth. Remove from heat.
• Pour half of cream cheese mixture into crust. Spoon half of chocolate mixture over by tablespoons, spacing evenly. Using tip of knife, swirl chocolate mixture into filling. Spoon remaining cream cheese mixture over. Spoon remaining chocolate mixture over by tablespoons. Swirl into filling. Bake until sides are set and center moves slightly when pan is shaken, about 1 hour 5 minutes. (Cake may crack.) Cool in pan on rack. Chill overnight.
• Using small knife, cut around pan sides to loosen cake. Release pan sides. Drizzle 1/4 cup caramel sauce over top of cake. Garnish with whole pecans. Pass remaining sauce separately.