Turtle Pumpkin Cheesecake Food

TURTLE PUMPKIN CHEESECAKE

Steps:

• 1. * To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
• 2. Preheat oven to 350 degrees. Line 9inch springform pan with foil to prevent dripping. Spray bottom and sides of pan; set aside.
• 3. Combine chocolate crumbs, sugar, and melted butter. Mix well. Firmly press mixture into bottom and about an inch up on the sides of springform pan. Bake 10mins. Remove from oven and cool slightly.
• 4. Cream together cream cheese and sugars, add the flour, and sour cream. * If you're making a swirl cheesecake, add the eggs next, ONE AT A TIME. Then reserve 2 1/2-3 cups of batter. Stir in the pumpkin and and pumpkin spice in remaining batter. * If you're not making a swirl cheesecake, beat in the pumpkin and pumpkin spice. Next, add eggs, ONE AT A TIME.
• 5. Sprinkle 1/8 cup of pecans on bottom of cooled crust. Drizzle with caramel topping.
• 6. FOR THE SWIRL: Spoon in batters alternatively and swirl with a knife. NO SWIRL: Pour batter into crust Bake at 300 degrees for 1 hour and 15 minutes. When time is up, turn oven up to 325 degrees and bake another 30min. *I do not recoment taking the cheesecake out of the oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven - atleast 3 hours. Chill in fridge over night
• 7. Top with remaining toasted pecans and drizzle with caramel and chocolate sauce. ***Be sure to use your cheesecake baking tips with every cheesecake you bake. It helps!***

TURTLE PUMPKIN CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8 to 10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.
• Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
• Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
• Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.
• To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator.

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.

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.

PUMPKIN TURTLE CHEESECAKE

Steps:

• Pour chocolate chips and butter into a small saucepan and stir over low heat until melted. This can also be done in the microwave in a microwave safe container.
• Remove from heat and stir in graham cracker crumbs. Stir until blended. Press mixture into bottom of cheesecake (springform) pan.
• Pour caramel sauce, reserving a few tablespoons, on top of the crust. Sprinkle with pecans. Chill until set.
• Blend cream cheese, sugar, and vanilla in a mixture or using a hand blender on medium speed until well blended. Scrap sides of bowl as needed.
• Add eggs, pumpkin and spices and mix until blended.
• Pour cream cheese mixture over crust.
• Bake at 325F in a water bath for 40 minutes or until center is almost set. Cool to room temperature.
• Refrigerate 3 hours or overnight. Drizzle with remaining caramel. You may also sprinkle with chocolate chips and pecans.
• Serve plain or with whip cream.

TURTLE PUMPKIN CHEESECAKE

Steps:

• Note: To toast pecans, sprinkle in ungreased heavy skillet.
• Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
• For cheesecake, heat oven to 300 degrees F.
• Wrap foil around outside bottom and side of 9-inch springform pan to prevent drips.
• Spray bottom and 1 inch up side of pan with cooking spray.
• In small bowl, mix cookie crumbs and melted butter.
• Press crumb mixture on bottom and 1 inch up side of pan.
• Bake crust 8-10 minutes or until set.
• Cool at room temperature 5 minutes.
• Refrigerate about 5 minutes or until completely cooled.
• Meanwhile, in another small bowl, mix flour, pumpkin pie spice, and pumpkin; set aside.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
• Gradually beat in brown sugar, granulated sugar and eggs, one at a time, just until blended.
• Gradually beat in pumpkin mixture until smooth.
• Pour filling over crust.
• Bake 1 hour, 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved.
• Run knife around edge of pan to loosen cheesecake.
• Turn oven off, open oven door at least 4 inches.
• Let cheesecake remain in oven 30 minutes.
• Cool in pan on cooling rack 30 minutes.
• Refrigerate at least 6 hours or overnight before serving.
• Just before serving, sprinkle pecans over top of cheesecake.
• In small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute, 30 seconds, stirring every 15 seconds, until melted.
• Drizzle chocolate over pecans.
• To serve, run knife around edge of pan to loosen cheesecake, carefully remove side of pan.
• Drizzle caramel topping over each serving.
• Store covered in refrigerator.

PUMPKIN TURTLE CHEESECAKE

Steps:

• Heat oven to 300 degrees. Grease 9-inch springform pan with cooking.
• spray. In small bowl, mix graham crackers with sugar and butter. Press.
• crumb mixture in bottom and 1 inch up side of pan. Bake 8-10 minutes Let.
• cool 5 minutes.
• In large bowl, beat cream cheese on medium just until smooth and creamy.
• (do not overbeat) On low, gradually beat in sugar. Beat in eggs, 1 at a time,.
• just until blended.
• Stir in pumpkin, and pumpkin pie spice into cream cheese.
• mixture using a wire whisk until smooth. Spoon into pan.
• Bake for 1 hour and 30 mins or until edges are set but center still.
• jiggles slightly when moved.
• Turn off oven, open oven door at least 4 inches. Leave cheesecake inches.
• oven 30 mins longer. Remove from oven and place on cooling rack.
• Without releasing side of pan, run a knife around the edge of pan to.
• loosen cheesecake. Cool at least 30 mins, then cover loosely and.
• refrigerate for at least 6 hours, or overnight.
• Just before serving, run knife around edge of pan and carefully remove.
• side of pan. Put on serving plate.
• Sprinkle toasted pecans over top of cheesecake. Heat hot fudge.
• topping slightly in microwave. Drizzle over cheesecake. Drizzle.
• caramel topping over the top and serve!
• Toppings are added to your taste. you can add as little or as much as you like. Amounts for topping are approximate.
• *To toast pecans, sprinkle into ungreased skillet. Cook over medium heat 5-7 mins, stirring often, just until pecans begin to brown. Do not over cook.
• Toasting the pecans may seem like a waste of time to some, but I find they really bring out the flavor of the pecans. I wouldnt skip this step. :).