Philly Chocolate Turtle Cheesecake Recipe Recipe For Zucchini

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PHILLY CHOCOLATE TURTLES® CHEESECAKE



PHILLY Chocolate Turtles® Cheesecake image

This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 5h10m

Yield 16

Number Of Ingredients 10

1 ¼ cups finely chopped toasted pecans
2 tablespoons non-hydrogenated margarine, melted
2 tablespoons sugar
32 piece (blank)s KRAFT Caramels, chopped
3 tablespoons milk
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup white sugar
3 large eggs eggs
1 (8 ounce) package BAKERS Semi-Sweet Chocolate, melted, cooled slightly
½ cup pecan halves, toasted

Steps:

  • Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
  • Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
  • Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.

Nutrition Facts : Calories 433 calories, Carbohydrate 36.8 g, Cholesterol 89 mg, Fat 31 g, Fiber 2.2 g, Protein 7.3 g, SaturatedFat 11.8 g, Sodium 262.8 mg, Sugar 29.5 g

CHOCOLATE TURTLES® CHEESECAKE I



Chocolate Turtles® Cheesecake I image

A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired.

Provided by Stephanie

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 5h30m

Yield 16

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
  • In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
  • In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
  • Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.

Nutrition Facts : Calories 432.6 calories, Carbohydrate 47.2 g, Cholesterol 62.1 mg, Fat 25.8 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 10.8 g, Sodium 230.6 mg, Sugar 26.5 g

CHOCOLATE TURTLE CHEESECAKE



Chocolate Turtle Cheesecake image

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

1/3 cup crushed vanilla wafers (about 10 wafers)
4 teaspoons butter, melted
4 ounces cream cheese, softened
2 tablespoons sugar
1/2 teaspoon vanilla extract
2 tablespoons beaten egg, room temperature
2 tablespoons hot fudge ice cream topping, warmed
3 tablespoons hot caramel ice cream topping

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.

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