OREO ULTIMATE TURTLES® CHEESECAKE
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
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.
TURTLE CHEESECAKE - QUICK AND EASY
I bought a frozen assortment pack of cheesecake bites that included a turtle cheesecake that I just love!! So I made this recipe to replicate the one from Lawlers, but in a whole cheesecake. Prep time does not include cooling and refrigeration time.
Provided by diner524
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 684.4, Fat 49.1, SaturatedFat 16.6, Cholesterol 112.1, Sodium 453.3, Carbohydrate 57.2, Fiber 2.9, Sugar 41.7, Protein 10
ULTIMATE TURTLE CHEESECAKE
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
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.
NO-BAKE CARAMEL TURTLE CHEESECAKE RECIPE - (4.1/5)
Provided by rmulleni
Number Of Ingredients 21
Steps:
- Grease a 9-inch springform pan. Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer's instructions on box or recipe you are using. While brownie is baking, prepare caramel sauce. In a small pot, heat sugar with water on medium-high heat whisking and swirling the pot until sugar is all dissolved. Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color (the darker the color, the bolder the caramel flavor. Do not whisk! Only swirl the pot using the handle. You do not want to disturb the caramelization process too much or it will seize up and you will need to start over. Once it's the color you desire, slowly and carefully pour in the cream. The mixture will bubble up violently for a few seconds and once it settles down, whisk until smooth. Remove from heat and whisk in butter, vanilla and salt. Set caramel to the side to allow it to cool completely and thicken up slightly. Once brownie is done, remove outer ring of pan and allow brownie to cool completely also. In a large bowl, combine cream cheese and both sugars until smooth. Stir in the 3/4 cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Place the outer ring to the springform pan back on. Top the baked brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for 3 to 4 hours. Before serving, garnish cheesecake with (leftover) caramel sauce, hot fudge sauce and chopped pecans. This No-Bake Caramel Turtle Cheesecake will stay creamy and fresh for up to 6 days stored in an airtight container in the refrigerator.
TURTLES® CHEESECAKE
Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?
Provided by Kevin Ryan
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 670.7 calories, Carbohydrate 63.3 g, Cholesterol 113.5 mg, Fat 44.1 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 20.8 g, Sodium 363.2 mg, Sugar 35.3 g
JELL-O NO BAKE MINI TURTLE CHEESECAKES
The fact that these turtle cheesecakes are no-bake confections isn't the best thing about them. (The chocolate, pecans and caramel are.) But it's a bonus.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 12 servings, 1 mini cheesecake each.
Number Of Ingredients 8
Steps:
- Melt 2 oz. chocolate as directed on package; set aside to cool. Meanwhile, mix Crust Mix, sugar and margarine with fork until well blended. Place REYNOLDS (2-1/2-inch) Holly Baking Cups in medium muffin pan; spoon crumbs evenly into baking cups. Press firmly onto bottom of each cup.
- Beat 1-1/2 cups of the milk and the Filling Mix with electric mixer on low speed just until moistened. Beat on medium speed 3 min. (Filling will be thick.) Remove 1/4 cup of the filling; place in small bowl. Add melted chocolate; stir with wire whisk until well blended. Add to remaining plain filling; stir gently until well blended. Spoon evenly into prepared cups. Top each with 2 of the pecan halves; set aside.
- Microwave caramels and remaining 2 tsp. milk in small microwaveable bowl on HIGH 1 min.; stir until caramels are completely melted. Set aside. Place remaining 2 oz. chocolate in another small microwaveable bowl. Microwave until melted, following directions on package. Drizzle melted caramels and chocolate evenly over cheesecakes. Refrigerate at least 1 hour or until ready to serve. Store leftover cheesecakes in refrigerator.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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- In a food processor, add your oreos and melted butter. No need to scrape the filling out, the filling of the oreo helps bind the crust so keep it! Pulse food processor until a fine crumb mixture forms. Press into the bottom of a nonstick 9" springform pan. I make the edges a little thicker and higher to form a bit of a crust going up. Place in freezer for 15 minutes.
- While the crust is cooling, make the filling. In the bowl of a stand mixer with the paddle attachment, add the softened cream cheese, white sugar, brown sugar, vanilla, 1/2 cup caramel sauce. Mix until smooth and creamy. Then mix in the whip cream until just combined.
- Pour the filling into the springform pan and smooth with a spatula. Top with chopped pecans, more caramel sauce and fudge sauce. Cover with foil and place in the freezer for 4-5 hours until firm.
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- In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.
- In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.
- Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.
- To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.
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