Layered Turtle Cheesecake Recipes

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LAYERED TURTLE CHEESECAKE



Layered Turtle Cheesecake image

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

1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter, cubed
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional caramel ice cream topping, optional

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.

TURTLES® CHEESECAKE



Turtles® Cheesecake image

Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?

Provided by Kevin Ryan

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Yield 12

Number Of Ingredients 10

2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ teaspoons vanilla extract
2 eggs
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
  • Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
  • Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
  • In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
  • In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

Nutrition Facts : Calories 670.7 calories, Carbohydrate 63.3 g, Cholesterol 113.5 mg, Fat 44.1 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 20.8 g, Sodium 363.2 mg, Sugar 35.3 g

LAYERED TURTLE CHEESECAKE



Layered Turtle Cheesecake image

Make and share this Layered Turtle Cheesecake recipe from Food.com.

Provided by IAcupcake

Categories     Cheesecake

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 20

1 cup flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup flour
1 teaspoon flour
2 tablespoons heavy whipping cream
1 1/2 teaspoons vanilla
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
pecan halves, garnish
caramel ice cream topping, garnish

Steps:

  • Wrap a double thickness of foil around a greased 9-inch springform pan.
  • Combine flour, brown sugar, and pecans; cut in butter till crumbly. Press into bottom of pan. Place pan on baking sheet, bake at 325 degrees for 12-15 minutes or till set. Cool on wire rack.
  • Beat cream cheese and sugars till smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs, beat on low speed just till combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
  • Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in large baking pan, add 1 inch of hot water to larger pan.
  • Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until center is just set and top appears dull. Remove pan from waterbath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • For ganache, place chips in a small bowl. In a small pan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring constantly. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired.

Nutrition Facts : Calories 665.1, Fat 45.8, SaturatedFat 23.6, Cholesterol 174.1, Sodium 359.1, Carbohydrate 56.1, Fiber 1.6, Sugar 38.6, Protein 10.1

TURTLE CHEESECAKE



Turtle Cheesecake image

Time 1h10m

Number Of Ingredients 10

28 regular stuffed Oreos
7 Tablespoons melted butter
1 (14 ounce) bag individual wrapped caramels
1 (5 ounce) can of evaporated milk
1 cup chopped pecans
3 (8 ounce) packages of cream cheese
1/2 cup white sugar
1 1/2 teaspoon vanilla extract
2 eggs, room temperature
1/2 cup semi sweet chocolate chips

Steps:

  • Preheat oven to 350*F Bake pecans in oven for 6 minutes, set aside. In a food processor or blender, blend up Oreo's with cream filling until a powder. In a bowl combine Oreos and butter. Press this along the bottom and sides of your cheesecake pan. Place crust on a cookie sheet and bake for 10 minutes. Remove and set aside. In a double boiler or heat proof bowl over a pot of simmering water, add unwrapped caramels and evaporated milk. Stir regularly until caramels are melted and mixture is creamy. Pour Caramel mixture on top of the Oreo crust. Save approximately 3 Tablespoons for the drizzle on top. Sprinkle pecans on top of caramel. In a bowl combine cream cheese, sugar and vanilla. Mix well, scraping sides of bowl as needed. Add in eggs and mix well. Melt Chocolate Chips in a double boiler (reserve 3 Tablespoons for drizzle on top). Slowly swirl chocolate into cream cheese mixture. Do not over swirl or it will turn into chocolate cheesecake. Pour cream cheese mixture on top of caramel pecan layer. Bake on a cookie sheet for 40 minutes or until just barely set. Remove from oven and allow to chill in refrigerator overnight until fully set. Just before serving, drizzle with saved caramel and chocolate. Devour!

2-DAY TURTLE CHEESECAKE RECIPE BY TASTY



2-Day Turtle Cheesecake Recipe by Tasty image

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

½ cup dark cocoa powder
⅓ cup all purpose flour, plus more for dusting
⅓ cup sugar
4 tablespoons unsalted butter, cubed and chilled
1 medium egg
2 teaspoons vanilla extract
1 pinch kosher salt
powdered sugar, for rolling
½ cup powdered sugar
1 stick unsalted butter, melted
1 cup sugar
6 tablespoons unsalted butter, cubed
6 tablespoons heavy cream, room temperature
1 tablespoon vanilla extract
16 oz cream cheese, room temperature
12 oz sour cream, room temperature
1 ½ cups sugar
6 medium eggs, room temperature
2 tablespoons vanilla extract, or vanilla bean paste
16 oz white chocolate, melted and cooled to room temperature
6 oz milk chocolate chips, melted and cooled to room temperature
boiling water, for baking
2 ½ oz pecan
¼ cup sugar
2 tablespoons water
1 ½ teaspoons corn syrup
2 oz milk chocolate, melted

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!

PUMPKIN TURTLE CHEESECAKE



Pumpkin Turtle Cheesecake image

I've never made cheesecake before until I tried this recipe. I combined a recipe from Betty Crocker Thanksgiving cookbook with a recipe from Pillsbury Thanksgiving cookbook and just a few of my own tweaks. This has become a family favorite.

Provided by elviss mom

Categories     Cheesecake

Time 1h45m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 11

2 cups graham crackers, crushed
1/3 cup sugar
1/4 cup melted butter
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon pumpkin pie spice
1 cup chopped pecans, toasted*
1 cup caramel topping
1 cup hot fudge topping

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. :).

Nutrition Facts : Calories 542.3, Fat 31.3, SaturatedFat 14.6, Cholesterol 117, Sodium 450.1, Carbohydrate 61.3, Fiber 2.2, Sugar 35.4, Protein 7.7

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