Turtle Cheesecake Brownies Food

BROWNIE TURTLE CHEESECAKE

Steps:

• 1. Preheat oven to 350. Mix Brownie mix according to directions. Spray a large spring form pan with bakers joy. Pour and and bake for 15 min.
• 2. Mix all the cheesecake ingredients with a beater until smooth.
• 3. After the brownie mix bakes for 15..the edges will be done but not the center. Carefully and slowly pour cheescake mixture over the brownie mix.spreading the the edges as best you can.
• 4. In a microwave safe bowl melt caramel and milk together. It took mine about 4 min..stirring every minute or so.
• 5. Pour 3/4 of the caramel over the cheesecake..reserve 1/4 for the end...swirl the caramel into the cheesecake with a butter knife. Bake for 50 min
• 6. When still hot top with Pecans, the rest of the Caramel, and Chocolate syrup drizzled. Alow to cool for about 15 min..run a knife around the edges of the pan and loosen edges. I served room temp and stored leftovers in frig.

TURTLE CHEESECAKE BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In medium bowl, beat cream cheese, sugar and salt with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in caramel sauce. On low speed, beat in 1 egg until blended. Set aside.
• Make brownie batter as directed on box for cakelike brownies. Spread in pan. Spoon cheesecake filling by generous tablespoonfuls evenly onto batter. Cut through mixture several times with knife for marbled design.
• Bake 33 to 37 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with Toppings. Cool 30 minutes. Refrigerate uncovered 2 hours. Remove from refrigerator 15 minutes before serving. Cut into 6 rows by 4 rows. Cover and refrigerate remaining brownies.

BROWNIE TURTLE CHEESECAKE

Steps:

• Preheat oven to 350.
• Prepare the brownie mix according to package instructions using the oil, water, and egg. (Use whatever proportions your brownie mix calls for, that's just what mine called for!).
• Pour into a greased 9" springform pan and bake for 20 minutes.
• Allow to cool 10 minutes.
• Meanwhile, melt the caramels and combine with the evaporated milk.
• Pour this mixture over the brownie crust and sprinkle with the pecans.
• Combine cream cheese and sugar, mixing well.
• Add eggs, mixing by hand or on low speed until combined.
• Stir in melted chocolate.
• Pour into pan over pecans and bake 35-40 minutes or until center is set.
• Cool 10 minutes on a wire rack, then run knife along edge to loosen but do not remove sides of pan.
• Allow to cool completely, then chill overnight in fridge.
• Remove from pan just before serving.

TURTLE CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350°; place oven rack in lower third of oven; spray the bottom only of a 13 x 9 inch pan with cooking spray.
• In a bowl, mix the brownie mix, oil, water, and 2 eggs with a wooden spoon until must blended and all dry ingredients are moistened; spread batter evenly into prepared pan.
• In another bowl, beat the cream cheese with an electric mixer on medium until smooth.
• Beat in vanilla and remaining egg until thoroughly blended.
• Spoon cream cheese mixture over brownie mixture in pan (need not cover completely); dollop with spoonfuls of caramel topping.
• Cut through mixture with knife several times for marbled design; sprinkle with pecans.
• Bake 32-35 minutes or until toothpick comes out clean or almost clean; do not overbake.
• Transfer to a wire rack and cool completely; cut into squares; store in refrigerator.

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.

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.

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.