Ultimate Turtle Cheesecake Recipes

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TURTLE CHEESECAKE



Turtle Cheesecake image

" A finalist in the 2001 Nestle Toll House Share the Very Best recipe contest, this dessert was submitted by Audra Burtch of Chandler, Arizona. This family favorite is a marbled cheesecake topped with a decadent combination of pecans, chocolate morsels and caramel and chocolate syrups. "

Provided by Steve P.

Categories     Cheesecake

Time 2h

Yield 1 nine inch spingform cake, 14 serving(s)

Number Of Ingredients 13

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or 1/3 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup or 2 tablespoons ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup nestle toll house miniature semisweet chocolate chips

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.

Nutrition Facts : Calories 487.5, Fat 33.9, SaturatedFat 18.1, Cholesterol 114.7, Sodium 268, Carbohydrate 42.6, Fiber 1.7, Sugar 36.9, Protein 7.9

ULTIMATE TURTLE CHEESECAKE



Ultimate Turtle Cheesecake image

Creamy cheesecake. Chocolate sandwich cookie crust. Chocolate-caramel drizzle. A dash of pecans. Be sure to save yourself a piece, because this is gonna go fast.

Provided by My Food and Family

Categories     Recipes

Time 6h20m

Yield 16 servings

Number Of Ingredients 10

24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2-1/2 cups)
3 Tbsp. butter or margarine, melted
1 pkg. (11 oz.) KRAFT Caramels
6 Tbsp. milk
1 cup chopped pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
3 eggs
2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 325°F.
  • Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
  • Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring every 30 sec. Stir in nuts. Pour half the caramel mixture into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
  • Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Microwave reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

OREO ULTIMATE TURTLES® CHEESECAKE



OREO Ultimate Turtles® Cheesecake image

When we say 'ultimate,' we mean it. This delectable cheesecake boasts an OREO Cookie crust topped with a nutty layer of caramel and a classic cheesecake filling. Drizzles of melted chocolate and caramel-pecan sauce finish it off in style.

Provided by Oreo

Categories     Trusted Brands: Recipes and Tips     OREO®

Time 6h10m

Yield 16

Number Of Ingredients 10

24 OREO Cookies, finely crushed
6 tablespoons butter or margarine, melted
1 (14 ounce) package caramels
½ cup milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
1 tablespoon vanilla extract
3 eggs
2 ounces semi-sweet baking chocolate

Steps:

  • Heat oven to 325 degrees F.
  • Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  • Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
  • Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.

ULTIMATE TURTLE CHEESECAKE



Ultimate Turtle Cheesecake image

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

Provided by Mary in LA.

Categories     Cheesecake

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup pecans, finely chopped, divided or 1 cup nuts, of choice finely chopped, divided
2 cups oreo chocolate cookie crumbs
6 tablespoons butter, melted
1 (14 ounce) bag Kraft caramels
1/2 cup milk
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla
3 eggs
2 ounces semisweet baking chocolate (Baker's)

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.

THE ULTIMATE CHEESECAKE



The Ultimate Cheesecake image

Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.

Provided by Tyler Florence

Categories     dessert

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese, two 8-ounce blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • For the Crust:
  • In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • For the Filling:
  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  • In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

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.

ULTIMATE TURTLE CHEESECAKE



Ultimate Turtle Cheesecake image

Provided by My Food and Family

Categories     Recipes

Time 5h40m

Number Of Ingredients 10

2 cups Oreo Chocolate Cookie Crumbs
2 Tbsp butter or margarine, melted
1 bag (14 oz.) KRAFT Caramels
1/2 cup milk
3 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp vanilla
3 eggs
1/2 cup Planters Pecan pieces
2 squares Baker's Semi-Sweet Baking Chocolate

Steps:

  • Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  • Place caramels and milk in small microwave bowl. Microwave on High 3 minutes or until caramels are completely melted, stirring after each minute. Pour 1/2 of the caramel mixture into crust. Refrigerate 10 minutes. Set remaining caramel mixture aside for later use.
  • Beat cream cheese, sugar, and vanilla with electric mixer on medium until well blended. Add eggs, 1 at a time, mixing on low after each addition until blended. Pour over caramel mixture in crust.
  • If using a silver springform pan, bake at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. If using a dark non-stick springform pan, bake at 300°F for 1 hour 5 minutes or 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan.
  • Refrigerate 4 hours or overnight. Top with remaining caramel mixture and pecans just before serving. Melt chocolate on low in a sauce pan, drizzle over cheesecake.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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