Turtle Cheesecake
This Turtle Cheesecake recipe is made with a graham cracker crust and plenty of caramel, chocolate and pecans! #sponsored It’s rich, creamy and sure to be a hit! Recipe:
Sponsored by Challenge Butter.
Caramel~Pecans & the best New York Style Vegan Cheesecake EVER!
#vegan #cheesecake #turtle #caramel
I'm obsessed with cheesecakes and turtle desserts! Check out this perfect combination of double chocolate cheesecake with caramel and pecans!
CLICK HERE FOR THE RECIPE
CHECK ME OUT ON PATREON
SUPPORT ME ON PAYPAL
Check out my new book available on Amazon!
CLICK HERE FOR MY AMAZON STORE FRONT
Subscribe to my channel so you don't miss a single recipe!
JOIN ME ON FACEBOOK
FOLLOW ME ON INSTAGRAM
PIN ME ON PINTEREST
WHY I AM VEGAN- MY STORY -
WHAT'S WRONG WITH DAIRY?
WHAT'S WRONG WITH EGGS?
VEGAN IS THE ONLY WAY 2016 DOCUMENTARY
WHY I AM VEGAN/ TOP REASONS TO GO VEGAN
WHY I AM VEGAN / FOR THE ENVIRONMENT
WHY I AM VEGAN / FOR THE ANIMALS
Music Credit
Music Credit CARPE DIEM by Kevin MacLeod
Licensed under Creative Commons: By Attribution 3.0
No Baked Turtle Cheesecake
How to Make Pecan Pie Cheesecake | Recipe | Delish
Ever wanted to take your pecan pie to the next level? This mindblowingly delicious Pecan Pie Cheesecake is the one dessert you NEED on your Thanksgiving dinner table.
Get the full recipe here:
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray, for pan
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of kosher salt
FOR THE PECAN PIE TOPPING
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 c. heavy cream
1 3/4 c. whole pecans
DIRECTIONS
1. Preheat oven to 325º and spray an 8” or 9 springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into pan.
3. Pour filling over crust. Wrap pan in aluminum foil and place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
4. Make pecan pie topping: In a nonstick skillet over medium-low heat, melt butter and brown sugar until bubbly. Stir in cinnamon, heavy cream, and pecans until coated, then let cool.
5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
SUBSCRIBE to delish:
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
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!
No Bake Turtle Cheesecake | The Recipe Rebel
This NO BAKE Turtle Cheesecake is made with a chocolate cookie crust, salted caramel pecan layer, luscious cheesecake layer and a thin layer of chocolate ganache. Top it with whipped cream, caramel and pecans for a decadent treat!
Ingredients
Crust
2 1/2 cups chocolate cookie crumbs like Oreo or similar
1/2 cup butter melted
Caramel:
30 wrapped chewy caramel candies (I use Kraft) - 250g
1 cup heavy cream
1/8-1/4 teaspoon salt (depending on how salty you like your caramel)
1 cup chopped pecans
Cheesecake:
24 oz cream cheese, room temperature 3 packages, 750g
1 1/2 cups powdered icing sugar
1 teaspoon vanilla
1/2 cup heavy whipping cream
Ganache:
1/3 cup chopped dark chocolate or chips 50g
1/3 cup milk or cream
Optional: caramel sauce, whipped cream and pecans for garnish
Instructions
Line a 9 Springform pan with parchment paper, pinching it in between the bottom and the outer ring. This isn't necessary but will allow for easy removal.
Crust
Combine cookie crumbs and butter. Press into the bottom of the prepared pan evenly.
Caramel
In a medium pan, combine caramels and cream. Cook over medium heat, stirring frequently, until completely smooth and melted.
Stir in pecans and pour into crust. Refrigerate for 30-60 minutes until firm/dry to the touch.
Cheesecake
With an electric mixer, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth and combined.
Add cream, and beat on low until incorporated, then high until thickened and fluffy (should nearly hold stiff peaks when you pull the beaters out of the bowl)
Spread over cooled caramel in pan. Refrigerate for 1-2 hours or until nearly set.
Ganache
Combine chocolate and cream in a small pan. Cook over low heat, stirring constantly, until melted and smooth.
Spread over cheesecake layer evenly.
Refrigerate a minimum of 6 hours, or overnight for best results. Serve with garnishes as desired.
PRINTABLE RECIPE & NUTRITION INFORMATION: