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.
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Nomi Raja
[email protected]This cheesecake is so rich and decadent. It's perfect for a special occasion.
GurU MamU
[email protected]I'm not sure what I did wrong, but my cheesecake turned out really dry. I think I might have overbaked it.
Chioma Lois
[email protected]This cheesecake is the best I've ever had! The flavors are perfect and the texture is so smooth and creamy. I highly recommend it.
Rj Mahmud
[email protected]Meh.
Shomir biswas
[email protected]Not bad.
baba balochi124
[email protected]This cheesecake was a disaster! The crust was too thick and the cheesecake was too dense. I ended up throwing it away.
Amemeka Rubben Kwame
[email protected]This cheesecake is amazing! The caramel sauce is so rich and creamy, and the chocolate and pecans add the perfect amount of sweetness and crunch. I'll definitely be making this again and again.
Darling Rose
[email protected]I love this recipe! It's so easy to make and always turns out perfect. I've made it for parties, potlucks, and even just for my family. It's always a hit.
Mahad cabdulahi Anas
[email protected]The cheesecake was delicious, but I had a hard time getting the caramel sauce to set. I ended up having to put it in the refrigerator for a few hours before it was thick enough to spread.
Haseena Jan
[email protected]This cheesecake was a bit denser than I expected, but it was still very good. I think I'll try using a different type of cream cheese next time.
Arianna Swift
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly! It was creamy, smooth, and the caramel sauce was to die for.
Smokey Gunja
[email protected]This cheesecake was easy to make and turned out great! I used a store-bought graham cracker crust to save time, and it still tasted amazing.
Sheikh Basharat
[email protected]I'm not a huge fan of cheesecake, but this one was really good! The caramel and chocolate flavors were perfectly balanced, and the crust was nice and graham-crackery.
Md Asif Babu
[email protected]The cheesecake was delicious, but I found it to be a bit too sweet for my taste. Next time, I'll try using less sugar in the caramel sauce.
Gontse Mokeona
[email protected]This cheesecake was a hit at my family gathering! Everyone loved the combination of the caramel, chocolate, and pecans. I'll definitely be making it again.