Turtle Cheesecake Turtle Cheesecake Bars Recipes

TURTLE CHEESECAKE - QUICK AND EASY

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.

LAYERED TURTLE CHEESECAKE

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.

TURTLE CHEESECAKE BARS

Steps:

• Preheat oven to 350°F and line a 9x13-inch baking dish with parchment paper.

TURTLES® CHEESECAKE

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.

TURTLE CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, stir together crushed cereal and melted butter until cereal is moistened. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Set aside.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until combined. Add eggs, vanilla and salt; beat until smooth. Pour over crust in baking dish; spread with rubber spatula.
• Bake 40 to 50 minutes or until center rises and does not jiggle when touched. Remove from oven; cool completely, about 1 hour. Refrigerate at least 1 hour before serving.
• To serve, cut dessert into 4 rows by 3 rows. Place servings on dessert plates; garnish each with a drizzle of caramel sauce, some glazed pecans and dark chocolate chips. Store in refrigerator.

TURTLE CHEESECAKE BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In medium bowl, beat cream cheese, sugar and salt with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in caramel sauce. On low speed, beat in 1 egg until blended. Set aside.
• Make brownie batter as directed on box for cakelike brownies. Spread in pan. Spoon cheesecake filling by generous tablespoonfuls evenly onto batter. Cut through mixture several times with knife for marbled design.
• Bake 33 to 37 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with Toppings. Cool 30 minutes. Refrigerate uncovered 2 hours. Remove from refrigerator 15 minutes before serving. Cut into 6 rows by 4 rows. Cover and refrigerate remaining brownies.

TURTLE CHEESECAKE BARS

Steps:

• Preheat the oven to 325F/163C and line a 9-inch square pan with foil and grease it heavily, including up the sides.
• In a large mixing bowl mix together the graham cracker crumbs, brown sugar, and chopped pecans. Add the melted butter and mix until all crumbs are moistened and it resembles a wet sand texture. Once combined press into the prepared pan, use the bottom of a cup to help tightly pack the crust.
• Bake crust for 5-10 minutes, until lightly golden then let cool while you make the filling.
• In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld electric mixer beat the cream cheese for two minutes on low speed. Add the sugar and mix for another minute, make sure to scrape the sides of the bowl so all is incorporated evenly. Add the sour cream, caramel sauce, and vanilla, mix for another 30 seconds or so then add the eggs, one at a time, but do not over mix after they are added. Gently fold in the mini chocolate chips.
• Pour on top of the prepared crust. Place the cheesecake pan on a deep baking tray to create a water bath. Place the tray on the oven rack then add hot water to the pan to create a steam bath. Bake for 25-30 minutes or until the center stops jiggling a lot. You can use a digital internal thermometer to check the cheesecake has reached an internal temperature of 140F/145F.
• Open the oven door and let the bars cool inside for 30 minutes. Then set the pan on a wire rack and let cool for 30 minutes at room temperature. Finally, cover the bars in plastic wrap, then place in the fridge to chill for 4 hours or overnight.
• In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, and let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Drizzle the ganache over the chilled cheesecake, then drizzle caramel sauce on top and finally sprinkle the chopped pecans on top. Store the leftovers in an air-tight container in the refrigerator for up to 5 days.

LISA'S TURTLE CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees.
• Line 13 x 9 pan with foil, with ends extending over sides of the pan.
• Set 1/2 cup of pecans aside.
• Finely chop remaining pecans.
• Mix wafer crumbs, chopped pecans and butter. Press firmly into the bottom of the pan. Refrigerate until ready to use.
• Beat cream cheese and sugar in a large bowl until well blended. Add sour cream, flour and vanilla; mix well. Add eggs one at a time on low speed until just blended. Pour over crust.
• Bake 45 minutes or until center is almost set. Cool completely.
• Place caramels in the microwave on high for 1 minute or until completely melted when stirred. Pour over cheesecake.
• Top with reserved pecans.
• Melt chocolate as directed on package, and drizzle over cheesecake.
• Refrigerate atleast 4 hours.
• Use foil handles to remove cheesecake from the pan.
• Cut into pieces to serve.
• Store leftovers in a tightly covered container in the refrigerator.

MINI TURTLE CHEESECAKES RECIPE

Steps:

• Heat oven to 350 degrees.
• Combine crushed Oreos and melted butter, and press mixture in the bottom of each liner.
• In another bowl mix together cream cheese, eggs, sugar, vanilla, and lemon juice until light and fluffy. Spoon the cream cheese mixture into each liner, filling it almost to the top.
• Bake for 15 minutes.
• Let cool completely, and then refrigerate for at least an hour. Top each with pecan halves, and drizzle with fudge and caramel toppings.

CHOCOLATE TURTLES® CHEESECAKE I

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.