ULTIMATE TURTLE CHEESECAKE
This is a recipe I put together for the upscale restaurant I work for. It was a huge hit! Everyone loved it! Filled with pecans,carmel,and chocolate what is there not to love!
Provided by Renee R.
Categories Other Desserts
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°F. Take a 9'' spring form pan and spray with non stick pan spray.
- 2. CRUST: Crush graham crackers and mix with 1/4 cup of sugar in a bowl. Add melted butter and mix until everything is evenly moist. Pour into bottom of spring form pan and press out to an even bottom crust.
- 3. BATTER: With a mixer combine cream cheese and sugar with a paddle attachment and beat on medium speed until creamy. Scrape down sides as needed.
- 4. Add vanilla extract and one egg. mix until egg is combined into batter. Scrape down sides. Continue to add one egg at a time mixing and scrapping in between each addition. (If you add them all at once your batter can break/a.k.a be all lumpy and not combined)
- 5. Once all the eggs are incorporated add flour and mix until combined.
- 6. Pour half of the batter into the spring form pan spreading it out evenly over the crust.
- 7. Take 1 cup of your pecan pieces and sprinkle them on top of batter. Then take your carmel topping and drizzle (pour) on top of pecans, I would say around 1/4-1/2 of the jar evenly across the surface. Then drizzle around 1 cup of your melted chocolate on top of that.
- 8. Pour the rest of the cheesecake batter on top and spread out evenly. Put into the oven and bake 45min-1 hour in the oven. It should jiggle a little but when you touch the center be firm (try not to let brown or look dry then it is over cooked.)
- 9. Take out of oven and set to cool. (After cool to touch wrap and let chill in refrigerator over night for best cutting results.) Un mold from spring form pan onto plate or cardboard cake round.
- 10. DECORATE: Take remaining carmel and spread/drizzle on top of cheesecake. Sprinkle the rest of your pecan pieces on top of that then drizzle the remainder of chocolate over everything. Cut cheesecake before chocolate sets or else the chocolate may crack and take away from appearance.
- 11. Once cut set in refrigerator to let chocolate set up (about 10 minutes).Take out and enjoy!
SPRING HILL RANCH'S CHOCOLATE TURTLE CHEESECAKE
Chocolate, caramel, and pecans, all wrapped around a cheesecake? I think I've died and gone to heaven! Oh, and while it is cooling on the rack, all the calories simply fall out of it! (Right!) When you include the cool-off and refrigerating time, the total time to prepare one of these is about 7-8 hours. I usually make them a day...
Provided by Wiley P
Categories Other Desserts
Time 1h55m
Number Of Ingredients 10
Steps:
- 1. Adjust an oven rack to the center position and preheat the oven to 325°. Put a couple quarts of water on to boil for the bain marie. Cover the bottom of a 9" spring-form pan with two layers of heavy duty aluminum foil to create a water-tight seal. Butter the inside bottom and sides of the spring-form pan.
- 2. In a food processor or blender, break up the chocolate sandwich cookies, complete with their filling, into pieces. Process them in pulses until they are about the consistency of wet sand. Transfer the crumbs to a medium mixing bowl and combine them with the melted butter until they are thoroughly mixed. Press the mixture evenly into your prepared pan, covering the bottom and about 2" up the sides.
- 3. In a small microwaveable mixing bowl, microwave the caramels and milk on HIGH in 1 minute increments, stirring after each minute, until the caramels are completely melted, about 3 minutes. Stir in the pecans. Pour half the mixture into the crust. Refrigerate the pan for 10 minutes. Refrigerate the remaining caramel mixture for later use.
- 4. Using a hand- or stand mixer, beat the cream cheese, sugar, and vanilla until they are well blended. One at a time, add the eggs, mixing on low speed after each just until it is blended. Pour this mixture over the caramel layer in the crust.
- 5. Place the spring-form pan into a roasting pan and add boiling water up to half the height of the spring-form pan. Slide the pan into the preheated oven and bake it until the center is almost set, but with the center still a little jiggly, about 1 hour 5 minutes to 1 hour 10 minutes. Remove the cheesecake (still in the bain marie) and run a sharp knife around the rim of the pan to loosen the edge of the cheesecake. It will shrink slightly while cooling and if you have not loosened the edge, the top may crack. Allow the cheesecake to cool for 1 hour in the water bath and another 1 hour on a cooling rack before removing the pan's rim. Refrigerate the cheesecake for at least 4 hours.
- 6. Microwave the reserved caramel mixture for 1 minute and give it a stir. Pour it over the cheesecake. Melt the chocolate as directed on the package and drizzle it over the cheesecake.
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.
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
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
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
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
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 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
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 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
SPRING HILL RANCH'S CHILE DOUBLE CHOCOLATE COOKIES
Like chocolate chip cookies? Like double chocolate cookies better? Well, this cookie takes it even a step further. I like serving them to guests along with homemade vanilla ice cream. They will generally take a bite of ice cream and then a bite of cookie. then, just about the time they are taking the next bite of ice cream, they...
Provided by Wiley P
Categories Cookies
Time 30m
Number Of Ingredients 12
Steps:
- 1. Adjust an oven rack to the center position and preheat the oven to 350°. Line a cookie sheet (or 2 half-sheets) with parchment paper.
- 2. In the bowl of a stand mixer, using a paddle blade, cream the butter, white sugar and brown sugar until they are light and fluffy. One at a time, add the eggs, mixing after each addition to make sure they are well combined. Mix in the vanilla.
- 3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, salt, cinnamon and chili powder. I use a whisk to make sure they are well mixed.
- 4. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over-beat. Using a wooden spoon, stir in the chocolate chips.
- 5. Using a #50 scoop (1 1/3 Tablespoons), or slightly rounded Tablespoons, drop the dough on your prepared sheet 2" apart. Bake the cookies until they are nicely cracked but still appear a little raw inside, about 10-12 minutes. Let them cool for 5 minutes before removing them to a rack to cool completely.
2-DAY TURTLE CHEESECAKE RECIPE BY TASTY
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
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!
TURTLE SWIRL CHEESECAKE
Provided by Michele Morosin
Categories Cake Food Processor Mixer Chocolate Dessert Bake Kid-Friendly Cream Cheese Pecan Bon Appétit Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 12
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.
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.
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
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
More about "spring hill ranchs chocolate turtle cheesecake food"
CHOCOLATE TURTLE CHEESECAKE | THE STAR
From thestar.com
Estimated Reading Time 3 mins
DECADENT CHEESECAKE RECIPE WITH TURTLES | NESTLé CANADA
From madewithnestle.ca
Estimated Reading Time 1 min
TURTLE CHEESECAKE - DELICIOUS KRAFT RECIPES
From deliciouskraftrecipes.com
THE BEST TURTLE CHEESECAKE - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
Reviews 2Estimated Reading Time 7 minsCategory DessertTotal Time 2 hrs 50 mins
- In a large saucepan on medium heat, place sugar in pan. Heat sugar until all sugar is melted, whisking continuously. Sugar will at first have huge clumps, but will melt down. Once all sugar is melted stop whisking and let sit until it becomes a more amber color and has a slight nutty smell. This goes super fast so watch carefully and remove from heat immediately.
- Preheat oven to 325F. Spray a 9-inch spring form pan with a flour non stick spray. Place a 9-inch parchment circle on the bottom and spray again.
- Using a mixer on medium speed, beat cream cheese until light and fluffy. Add in brown sugar and beat again. Scrape sides of the bowl. Add in vanilla, sour cream, and heavy cream. Mix until smooth. Add in eggs one at a time. Scrape the sides half way through adding the eggs.
- In a small bowl pour in chocolate chips and set aside. Heat heavy cream in a sauce pan until it starts to steam, but not yet boiling. Pour over chocolate chips and let sit for 1 minute and 30 seconds. Stir thoroughly until glossy and smooth.
TURTLE CHEESECAKE - LOVEFOODIES
From lovefoodies.com
Cuisine AmericanTotal Time 1 hr 40 minsCategory DessertsCalories 909 per serving
- Prepare a 8 - 9 inch springform by greasing the inside and wrapping foil on the outside to prevent water entering through during cooking. Set aside.
- Using a rolling pin and place the cookies in a zip bag and bash them until breadcrumbs, or use a food processor.
TURTLE CHEESECAKE - RECIPE - COOKS.COM
From cooks.com
4.8/5 (5)
CHOCOLATE TURTLE CHEESECAKE - SHUGARY SWEETS
From shugarysweets.com
5/5 (1)Total Time 1 hr 55 minsCategory DessertsCalories 205 per serving
CHOCOLATE TURTLE CHEESECAKE POPS - MOM LOVES BAKING
From momlovesbaking.com
5/5 (1)Total Time 2 hrsCategory DessertCalories 752 per serving
CULINARY IN THE DESERT: CHOCOLATE TURTLE CHEESECAKE...
From desertculinary.blogspot.com
Estimated Reading Time 3 mins
CHOCOLATE TURTLE CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 16Total Time 15 mins
TURTLE CHEESECAKE - CUPCAKE PROJECT
From cupcakeproject.com
4.6/5 (24)Total Time 25 hrs 30 minsCategory DessertCalories 602 per serving
CHOCOLATE TURTLE CHEESECAKE | NOW YOU'RE COOKING!
From nowyourecookingrecipes.com
Servings 12Total Time 1 hr 30 minsCategory Dessert
SPRING HILL RANCHS NEW MEXICO RED CHILE SAUCE FOOD
From wikifoodhub.com
WHAT IS TURTLE CHEESECAKE? - WISEGEEK
From wisegeek.net
YOU'RE GOING TO LOVE THIS TURTLE CHEESECAKE! - BAREFEET IN ...
From barefeetinthekitchen.com
APPLE CRUMBLE RECIPE MARY BERRY
From tfrecipes.com
SPRING HILL RANCHS ENFRIJOLADAS BEST RECIPES
From cookingtoday.net
SPRING HILL RANCH'S LEMON CHEESECAKE | RECIPE | HOMEMADE ...
From pinterest.ca
CHOCOLATE TURTLE CHEESECAKE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
TURTLE CHEESECAKE - COOK'N IS FUN - FOOD RECIPES, DESSERT ...
From piarecipes.com
BLUEBERRY COBBLER WITH PILLSBURY BISCUITS RECIPES
From tfrecipes.com
CHOCOLATE TURTLE CHEESECAKE | RECIPE | DESSERT DRINKS ...
From pinterest.com
SPRING HILL RANCH'S CHOCOLATE CHILE CAKE | RECIPE ...
From pinterest.co.uk
SPRING HILL RANCHS PEANUT BUTTER JELLY ICE CREAM RECIPES
From tfrecipes.com
SPRING HILL RANCH'S LEMON CHEESECAKE #CHEESECAKE # ...
From pinterest.ca
CHOCOLATE TURTLE CHEESECAKE | THE STAR
From thestar.com
CHOCOLATE TURTLE CHEESECAKE 3 | JUST A PINCH RECIPES
From justapinch.com
CHOCOLATE TURTLE CHEESECAKE | RECIPES WIKI | FANDOM
From recipes.fandom.com
SPRING HILL RANCHS CREAMED SHRIMP FOOD- WIKIFOODHUB
From wikifoodhub.com
TURTLE CHEESECAKE WITH CARAMEL, CHOCOLATE AND PECANS ...
From pinterest.ca
HOW TO MAKE CHOCOLATE TURTLE CHEESECAKE RECIPE
From painlesscooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love