Turtle Cheesecake Bars Food

ULTIMATE TURTLE CHEESECAKE

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 BARS

Steps:

• Preheat oven to 350°F and line a 9x13-inch baking dish with parchment paper.

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 CHEESECAKE - QUICK AND EASY

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.

LISA'S TURTLE CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees.
• Line 13 x 9 pan with foil, with ends extending over sides of the pan.
• Set 1/2 cup of pecans aside.
• Finely chop remaining pecans.
• Mix wafer crumbs, chopped pecans and butter. Press firmly into the bottom of the pan. Refrigerate until ready to use.
• Beat cream cheese and sugar in a large bowl until well blended. Add sour cream, flour and vanilla; mix well. Add eggs one at a time on low speed until just blended. Pour over crust.
• Bake 45 minutes or until center is almost set. Cool completely.
• Place caramels in the microwave on high for 1 minute or until completely melted when stirred. Pour over cheesecake.
• Top with reserved pecans.
• Melt chocolate as directed on package, and drizzle over cheesecake.
• Refrigerate atleast 4 hours.
• Use foil handles to remove cheesecake from the pan.
• Cut into pieces to serve.
• Store leftovers in a tightly covered container in the refrigerator.

TURTLE CHEESECAKE BARS

Steps:

• Preheat the oven to 325F/163C and line a 9-inch square pan with foil and grease it heavily, including up the sides.
• In a large mixing bowl mix together the graham cracker crumbs, brown sugar, and chopped pecans. Add the melted butter and mix until all crumbs are moistened and it resembles a wet sand texture. Once combined press into the prepared pan, use the bottom of a cup to help tightly pack the crust.
• Bake crust for 5-10 minutes, until lightly golden then let cool while you make the filling.
• In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld electric mixer beat the cream cheese for two minutes on low speed. Add the sugar and mix for another minute, make sure to scrape the sides of the bowl so all is incorporated evenly. Add the sour cream, caramel sauce, and vanilla, mix for another 30 seconds or so then add the eggs, one at a time, but do not over mix after they are added. Gently fold in the mini chocolate chips.
• Pour on top of the prepared crust. Place the cheesecake pan on a deep baking tray to create a water bath. Place the tray on the oven rack then add hot water to the pan to create a steam bath. Bake for 25-30 minutes or until the center stops jiggling a lot. You can use a digital internal thermometer to check the cheesecake has reached an internal temperature of 140F/145F.
• Open the oven door and let the bars cool inside for 30 minutes. Then set the pan on a wire rack and let cool for 30 minutes at room temperature. Finally, cover the bars in plastic wrap, then place in the fridge to chill for 4 hours or overnight.
• In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, and let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Drizzle the ganache over the chilled cheesecake, then drizzle caramel sauce on top and finally sprinkle the chopped pecans on top. Store the leftovers in an air-tight container in the refrigerator for up to 5 days.

ULTIMATE TURTLE COOKIE BARS

Steps:

• Preheat oven to 350°F.
• Using electric mixer, in a medium bowl, cream butter, brown and white sugars, then egg and vanilla.
• In another bowl, stir together, flour, baking soda and salt. Mix well.
• Add dry ingredients to wet ingredients and mix well until a soft dough forms.
• Stir in 3/4 cup of chocolate chips and 1/2 cup of coarsely chopped pecans. Mix until chocolate chips and chopped pecans are evenly distributed in cookie dough.
• Press cookie dough evenly into bottom of an ungreased, 8-inch square baking pan.
• Bake 28 to 33 minutes or until golden brown. Remove from oven.
• Meanwhile, in a 1-quart saucepan on stove top, heat 24 caramels and 1 Tbs milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
• Carefully spread melted caramels evenly over warm cookie bars and sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
• In small microwavable bowl, microwave 1/4 cup of semisweet chocolate chips and 1 tsp shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over cookie bars. Let stand about 30 minutes or until chocolate is set.
• For bars, cut into 4 rows by 4 rows.

TURTLE CHEESECAKE

Steps:

• Combine crumbs and butter; blend well.
• Press into the bottom and 2 inches up the sides of a 10-inch springform pan.
• Bake at 350 degrees for 8-10 minutes or until set; cool.
• In a saucepan over low heat, melt caramels in milk, stirring until smooth.
• Cool 5 minutes.
• Pour into crust; top with 1 1/2 cups of pecans.
• 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.
• Add chocolate; mix just until blended.
• Carefully spread over pecans.
• Bake at 350 degrees for 55-65 minutes or until filling is almost set.
• Cool to room temperature.
• Chill overnight.
• Ganish with remaining pecans and whipped cream if desired.

TURTLE BARS

Steps:

• In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.