Best Turtle Cheesecake Recipes

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.

BLUE OWL RESTAURANT AND BAKERY TURTLE PECAN CHEESECAKE

Steps:

• For crust: Combine graham cracker crumbs and melted butter; press mixture on the bottom and sides of a buttered 10-inch springform pan (2 inches deep). Bake in preheated 350 degree F oven 10 to 15 minutes, then set aside to cool.
• For filling: In heavy saucepan, melt the caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecans into caramel mixture and set aside to use later as a garnish.) Pour caramel mixture over cooled crust; top with toasted pecans.
• Combine cream cheese and sugar, mixing on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
• Bake in a 350 degree F oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
• For chocolate topping: Melt chocolate morsels on medium heat in microwave. Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixture is smooth.
• Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.
• Keep refrigerated.
• NOTE: If you don't want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.
• To toast pecans: Put 1 tablespoon butter or margarine in a 9-inch pie plate. Microwave until melted. Stir in 1 cup pecans, tossing to coat. Microwave on HIGH 2 to 2 1/2 minutes. Let stand 5 minutes.

CHOCOLATE TURTLE CHEESECAKE

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.

CHOCOLATE TURTLE CHEESECAKE

Steps:

• Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan.
• Bake at 350 degrees F for 10 minutes.
• In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.
• Pour over crust.
• Top with pecans.
• Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in chocolate, pour over pecans.
• Bake at 350 degrees F for 40 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.

ULTIMATE TURTLE CHEESECAKE

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.

TURTLE CHEESECAKE BARS

Steps:

• 1. Preheat oven to 300 degrees. Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes; while crust bakes, prepare filling. Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips. Pour filling over chocolate chips and return to oven; bake for 50 minutes. Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight. When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings: Toast pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk. Microwave in 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over caramel-pecan topping. Allow chocolate to set before serving.

EASY TURTLE CHEESECAKE FUDGE RECIPE - (4.5/5)

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

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.

TURTLE CHEESECAKE

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.

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.

TURTLE SWIRL CHEESECAKE

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.

TURTLE PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, flour and spice. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., Just before serving, melt chocolate and butter in a microwave; stir until smooth. Top cheesecake with pecans, chocolate mixture, caramel syrup and if desired, whipped cream.

TURTLE PUMPKIN CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8 to 10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.
• Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
• Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
• Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.
• To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator.

TURTLE CHEESECAKE

Steps:

• Heat oven to 350°F. In medium bowl, mix cookie crumbs and butter. Press firmly against bottom and side of 9-inch glass pie plate.
• In large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.
• Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures slightly with tip of knife.
• Bake 40 to 50 minutes or until center is set. (Do not insert knife into cheesecake because the hole may cause cheesecake to crack as it cools.) Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.

2-DAY TURTLE CHEESECAKE RECIPE BY TASTY

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!

TURTLE CHOCOLATE SWIRL CHEESECAKE

Steps:

• Prepare a 9-inch round springform pan.
• Set oven to 350 degrees (second-bottom oven rack).
• To make the crust: finely grind the wafers in a food processor, then blend in butter.
• Press the crumbs onto the bottom and about 1-inch up the sides, then wrap foil around the bottom and sides of the pan.
• For the filling: with an electric mixer, beat the cream cheese in a large bowl until fluffy.
• Gradually add in the sugar and beat until smooth.
• Beat in eggs and vanilla.
• In a small heavy saucepan bring the cream to a simmer; reduce heat to low and add in the chocolate; stir until mixture is melted and smooth, then remove from heat.
• Pour HALF of the cream cheese mixture into the crust.
• Spoon HALF of the chocolate mixture over the cream cheese by tablespoons, spacing evenly.
• Using the tip of a knife swirl the chocolate mixture into the filling.
• Spoon the remaining cream cheese mixture over.
• Spoon the remaining chocolate mixture over by tablespoons, then swirl into the filling.
• Bake until sides are set and center moves slighty when the pan is shaken (about 1 hour and 5-10 minutes, it might take longer to bake) the cake may crack on top.
• Cool in the pan on a rack then place in the refrigerator overnight.
• The following day: using a small knife, cut around pan sides to loosen the cake.
• Release pan sides, then drizzle about 1/4 cup (or more) caramel sauce over the top of the cake.
• Evenly space the whole toasted pecans on top of the cheesecake (or if using chopped, just sprinkle on top).
• Slice the drizzle more sauce on each slice.

CHOCOLATE TURTLE CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
• Beat cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 oz. chocolate. Stir into cream cheese batter; pour over caramel layer.
• Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate; drizzle over cheesecake.

TURTLE PUMPKIN CHEESECAKE

Steps:

• Note: To toast pecans, sprinkle in ungreased heavy skillet.
• Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
• For cheesecake, heat oven to 300 degrees F.
• Wrap foil around outside bottom and side of 9-inch springform pan to prevent drips.
• Spray bottom and 1 inch up side of pan with cooking spray.
• In small bowl, mix cookie crumbs and melted butter.
• Press crumb mixture on bottom and 1 inch up side of pan.
• Bake crust 8-10 minutes or until set.
• Cool at room temperature 5 minutes.
• Refrigerate about 5 minutes or until completely cooled.
• Meanwhile, in another small bowl, mix flour, pumpkin pie spice, and pumpkin; set aside.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
• Gradually beat in brown sugar, granulated sugar and eggs, one at a time, just until blended.
• Gradually beat in pumpkin mixture until smooth.
• Pour filling over crust.
• Bake 1 hour, 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved.
• Run knife around edge of pan to loosen cheesecake.
• Turn oven off, open oven door at least 4 inches.
• Let cheesecake remain in oven 30 minutes.
• Cool in pan on cooling rack 30 minutes.
• Refrigerate at least 6 hours or overnight before serving.
• Just before serving, sprinkle pecans over top of cheesecake.
• In small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute, 30 seconds, stirring every 15 seconds, until melted.
• Drizzle chocolate over pecans.
• To serve, run knife around edge of pan to loosen cheesecake, carefully remove side of pan.
• Drizzle caramel topping over each serving.
• Store covered 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.

PUMPKIN TURTLE CHEESECAKE

Steps:

• Pour chocolate chips and butter into a small saucepan and stir over low heat until melted. This can also be done in the microwave in a microwave safe container.
• Remove from heat and stir in graham cracker crumbs. Stir until blended. Press mixture into bottom of cheesecake (springform) pan.
• Pour caramel sauce, reserving a few tablespoons, on top of the crust. Sprinkle with pecans. Chill until set.
• Blend cream cheese, sugar, and vanilla in a mixture or using a hand blender on medium speed until well blended. Scrap sides of bowl as needed.
• Add eggs, pumpkin and spices and mix until blended.
• Pour cream cheese mixture over crust.
• Bake at 325F in a water bath for 40 minutes or until center is almost set. Cool to room temperature.
• Refrigerate 3 hours or overnight. Drizzle with remaining caramel. You may also sprinkle with chocolate chips and pecans.
• Serve plain or with whip cream.