How To make Turtles Cheesecake!
1 1/2 c Pecans, chopped
2 tb Sugar
2 tb Unsalted Butter, melted
3 c Cream cheese, softened
3/4 c Brown Sugar,(packed)
1 tb Flour
2 ts Vanilla
3 Eggs
14 ea Turtles Candies, chopped
Whole Turtles for garnish
Combine pecans, sugar and butter; mix well. Press on to the bottom of a 9 inch ( 23 cm ) spring form pan. Bake in 325 F oven 12 min; set aside. Beat cream cheese until smooth. Beat in brown sugar, flour and vanilla until well blended. Add eggs one at a time, mixing well after each addition. Stir in chopped turtles. Pour on to pecan crust. Bake in 325 F oven 50 ~ 60 minutes, or until centre of cake is just set. Turn off oven and let cake stand in oven 30 minutes. Remove to a wire rack, cool to room temperature. Chill for at least 4 hours before service. Garnish with whole turtles. Makes 8-10 servings.
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Cheesecake Factory Copycat Caramel Pecan Turtle Cheesecake
Decadent chocolate cookie crumb crust, classic cheesecake swirled with chocolate and caramel cheesecake. Topped with caramel sauce, pecans and whipped ganache.
A copycat recipe of The Cheesecake Factory’s Caramel Pecan Turtle Cheesecake.
Get the printable recipe here:
Ingredients
Chocolate Cookie Crumb Crust
24 Chocolate Sandwich Cookies, like OREO
6 Tablespoons Butter, melted
Pinch Salt
Cheesecake
4 (8 ounce) Cream Cheese Blocks, room temperature
1 1/3 Cups Sugar
2 Teaspoons Vanilla Extract
4 Eggs, large
2/3 Cup Sour Cream
2/3 Cup heavy cream
1/3 Cup Caramel Ice Cream Topping
1/2 cup Chocolate Chips, melted
Toppings
Chopped Pecans, as desired
Caramel Ice Cream Topping, as desired
Chocolate Chips, melted
Whipped Chocolate Ganache
1 Cup Chocolate Chips
1/2 Cup Heavy Cream
Instructions
Chocolate Cookie Crumb Crust
Crush the cookies into fine crumbs by placing the cookies in a food processor or blender.
Mix the cookie crumbs with the melted butter and press onto the bottom and part way up the sides of a 10 inch spring form pan.
Bake at 350 degrees for 5-10 minutes. Allow to cool to room temperature.
Chessecake
1.Prepare the pan by laying out three large rectangles of foil. Place the spring form pan on top and fold the first piece around the pan. Repeat this with the other two pieces of foil so that the bottom and sides of the pan are completely covered.
2.Beat the cream cheese in a stand mixer with the paddle attachment for about 4 minutes until it is smooth and creamy. Add the sugar and beat for an additional 3-4 minutes.
3.Add the vanilla and mix. Add the eggs, one at a time, and beat for about 1 minute after each.
4.Mix in the sour cream, followed by the heavy cream. Make sure you scrape the sides and bottom of the bowl to get the cream cheese that the paddle attachment missed.
5. Pour 2/3 of the batter into the spring form pan. Divide the remaining 1/3 of the batter in half and place in two bowls. Mix the melted chocolate chips in with the batter in one bowl and the caramel sauce with the batter in the other bowl.
6. Drop the chocolate and caramel cheesecake batter by alternating spoonfuls into the pan. Swirl them in with a knife to create the marbled look.
7. Place the foil wrapped pan into a large roasting pan. Fill the pan with enough hot water to go half way up the spring form pan. Place the roasting pan in the oven and bake at 325 degrees for 90 minutes.
8. After 90 minutes, leave the cheesecake in the oven, but prop open the door about one inch. Let the cheesecake cool in the oven for about an hour.
9. Cooling the cheesecake this way, helps prevent cracking.
10. Remove the cheesecake from the oven and cover loosely with foil. Refrigerate for at least 4 hours but ideally over night.
Whipped Ganache
Place the chocolate chips and heavy cream in a microwave safe bowl. Heat at 50% power in 30 second increments, stirring after each, until the chocolate is melted.
Refrigerate the ganache until it is firm. Place the ganache in the bowl of a stand mixer and use the whisk attachment to whip it until it is fluffy. Place the ganache in a piping bag with a large star tip.
Toppings
Use the piping bag filled with the whipped ganache to pipe 12 swirls around the outside edge of the cheesecake, one for each slice.
Drizzle the caramel ice cream topping and melted chocolate chips over the top of the cheesecake. Sprinkle with chopped pecans and serve!
Turtle cheesecake????????????????
Turtle cheesecake - 5 cream cheese ,1 and 3/4 cup of sugar, 2 tablespoons all-purpose flour, 1 and a half teaspoon vanilla extract, 5 eggs, two yolks and one third cup of heavy whipping cream.
Topping- 1 Cup chocolate shaving 3/4 cup of caramel melted candy and 1/2 cup of pecans. Crust -2 cups of graham cracker crumbs ,1/2 cup of butter ,one third cup of chopped pecans and 4 tablespoons of brown sugar.
How to Make Chocolate Turtles Cheesecake | Dessert Recipes | Allrecipes.com
Caramel on top of a vanilla wafer crumb crust, a layer of pecans with decadent chocolate cream, all baked to perfection! Top with whipped cream! Get the recipe for Chocolate Turtles Cheesecake:
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Keto Caramel Pecan Turtle Cheesecake Recipe
This keto caramel pecan turtle cheesecake is the best turtle cheesecake you will ever enjoy. It's keto-friendly and so delicious. You must try it!
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Turtle Cheesecake
Prepare New York Cheesecake Recipe!!
Drizzle top of cooled cheesecake with chocolate and caramel ice cream toppings and top with chopped pecans or with mini turtles.
Serves many and freezes well....simply scrumptuous !!