TURTLE CHEESECAKE - QUICK AND EASY
I bought a frozen assortment pack of cheesecake bites that included a turtle cheesecake that I just love!! So I made this recipe to replicate the one from Lawlers, but in a whole cheesecake. Prep time does not include cooling and refrigeration time.
Provided by diner524
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 684.4, Fat 49.1, SaturatedFat 16.6, Cholesterol 112.1, Sodium 453.3, Carbohydrate 57.2, Fiber 2.9, Sugar 41.7, Protein 10
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
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.
EASY TURTLE CHEESECAKE FUDGE RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 9
Steps:
- Combine the chocolate chips, butter, salt, and condensed milk in a saucepan. Heat over medium-low heat until melted and smooth. Stir in the pudding mix and stir until combined. Add in the marshmallow fluff and stir until melted and smooth. Pour fudge mixture into a wax paper lined 8x8 pan. Refrigerate until set. Remove from refrigerator and cut into small squares. Combine the caramel and water in a small saucepan. Heat until melted. Cool slightly and drizzle over fudge squares. Sprinkle with pecan chips before the caramel hardens.
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.
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!
CHEESECAKE FACTORY TURTLE CHEESECAKE RECIPE - (3.9/5)
Provided by DeBruynC1
Number Of Ingredients 17
Steps:
- 1. Crust: Mix together graham crackers, sugar and melted butter. Bake in 9-inch spring form pan for 10 minutes. Cool 2. Crust Layer: Place caramels and milk in microwave, melt on medium power. Pour over cooled crust, and sprinkle on the 1/2 cup chopped pecans. 3. Filling Directions: Mix cream cheese, sugar and vanilla until smooth; scraping side of bowl to ensure creaminess. Add eggs one at a time, mixing after each addition. Pour this mixture over the caramel layer on top of the crust. Bake at 325F until center is set (approximately 30-40 minutes). 4. Topping Directions: Arrange pecans around outside edge of cheesecake, drizzle top with melted caramel and hot fudge.
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.
EASY TURTLE FUDGE
Make and share this Easy Turtle Fudge recipe from Food.com.
Provided by QueenJellyBean
Categories Candy
Time 30m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Grease an 11 x 7 pan; set aside.
- Melt chips in medium saucepan over low heat, stirring constantly. Stir in bittersweet chocolate until melted. Stir in sweetened condensed milk and salt until smooth. Spread evenly in prepared pan; cover with foil. Refrigerate until firm.
- Cut fudge into 40 squares. Transfer to baking sheet lined with waxed paper, placing squares 1/2 inch apart.
- Place caramels and water in small saucepan. Heat over low heat until melted, stirring frequently. Drizzle top of fudge pieces with caramel mixture. Top each piece with 1 pecan half.
- Store in airtight container in refrigerator.
Nutrition Facts : Calories 104, Fat 4.8, SaturatedFat 2.2, Cholesterol 3.1, Sodium 43.8, Carbohydrate 15.6, Fiber 0.6, Sugar 13.8, Protein 1.4
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