LAYERED TURTLE CHEESECAKE
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
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.
TURTLE CHEESECAKE
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
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
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
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.
SIMPLE TURTLE CHEESECAKE
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
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.
TURTLE CHEESECAKE
Make and share this Turtle Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 725.5, Fat 48.5, SaturatedFat 22, Cholesterol 135.2, Sodium 383.6, Carbohydrate 65.6, Fiber 2.8, Sugar 37.1, Protein 10.8
TURTLE CHEESECAKE
Enjoy this irresistibly rich and creamy turtle cheesecake topped with caramel and nuts - perfect dessert for your next party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix cookie crumbs and butter. Press firmly against bottom and side of 9-inch glass pie plate.
- In large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.
- Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures slightly with tip of knife.
- Bake 40 to 50 minutes or until center is set. (Do not insert knife into cheesecake because the hole may cause cheesecake to crack as it cools.) Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 29 g, TransFat 1 g
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4/5 (53)Category DessertServings 16Total Time 3 hrs 20 mins
- In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.
- In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.
- Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.
- To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.
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