Best 20 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.

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.

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.

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.

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 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 / TURTLE CHEESECAKE BARS

Steps:

• 1. Preheat oven to 300 degree F. Mix cracker crumbs, sugar, nuts and margarine. Press into 9-inch spring form or cake pan. Set aside.
• 2. Blend cream cheese until creamy. Mix in sweetened condensed milk and lemon juice; then add eggs and mix. Pour over crust.
• 3. Sprinkle the chocolate chips over the cream cheese layer and allow them to sink.
• 4. Bake for 50-55 minutes.
• 5. Remove and drizzle caramel topping over the top and sprinkle with chopped nuts. Bake for additional five minutes.
• 6. Remove, cool, and refrigerate.

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

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.

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.

TURTLE CHEESECAKE

Steps:

• Heat oven to 325°. Toast pecans on cookie sheet for 10 to 12 minutes; remove from oven. Raise oven heat to 375°F. Coat a 9" springform pan with cooking spray. Combine cookies and butter in a bowl with your hands, then press into pan. Bake 10 minutes; remove from oven. In a food processor, puree cream cheeses, eggs, and egg whites. Add milk and cocoa and process until smooth and all one color. Add chocolate chips and pulse by switching the machine on and off a few times. Pour into pan and bake 40 minutes, until just set. Remove from oven. Cool in fridge for 30 minutes. Remove from pan and top with caramel and pecans.

TURTLE PUMPKIN CHEESECAKE

Steps:

• 1. * 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.
• 2. Preheat oven to 350 degrees. Line 9inch springform pan with foil to prevent dripping. Spray bottom and sides of pan; set aside.
• 3. Combine chocolate crumbs, sugar, and melted butter. Mix well. Firmly press mixture into bottom and about an inch up on the sides of springform pan. Bake 10mins. Remove from oven and cool slightly.
• 4. Cream together cream cheese and sugars, add the flour, and sour cream. * If you're making a swirl cheesecake, add the eggs next, ONE AT A TIME. Then reserve 2 1/2-3 cups of batter. Stir in the pumpkin and and pumpkin spice in remaining batter. * If you're not making a swirl cheesecake, beat in the pumpkin and pumpkin spice. Next, add eggs, ONE AT A TIME.
• 5. Sprinkle 1/8 cup of pecans on bottom of cooled crust. Drizzle with caramel topping.
• 6. FOR THE SWIRL: Spoon in batters alternatively and swirl with a knife. NO SWIRL: Pour batter into crust Bake at 300 degrees for 1 hour and 15 minutes. When time is up, turn oven up to 325 degrees and bake another 30min. *I do not recoment taking the cheesecake out of the oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven - atleast 3 hours. Chill in fridge over night
• 7. Top with remaining toasted pecans and drizzle with caramel and chocolate sauce. ***Be sure to use your cheesecake baking tips with every cheesecake you bake. It helps!***

FUDGE TRUFFLE TURTLE CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees F. The link for the topping is https://www.justapinch.com/recipes/dessert/chocolate/fudge-truffle-turtle-cheesecake-topping.html?p=1
• 2. Mix vanilla wafer crumbs,powdered sugar, cocoa, & melted butter together in a small bowl. Pour into bottom of a 9 inch springform pan. Press firmly to distribute evenely over bottom of pan. Set aside till needed.
• 3. Melt chocolate chips in microwave in a microwave safe dish on high for 1 1/2 to 2 minutes or until melted and smooth when stirring.
• 4. Empty cream cheese into a large mixer bowl and beat until fluffy. Gradually beat in seeetened condensed milk till smooth.
• 5. Add melted chocolate,eggs, liqueur, and vanilla. beat well until thourgly mixed.
• 6. Pour mixture into prepared crust. Bake 1 hour and 5 minutes or until center is set.
• 7. Remove from oven to wire rack.Loosen cake from side of pan. Leave side of pan in place. COOL COMPLETELY. Then remove side of pan. Make Fudge Truffle Turtle Cheesecake topping, SEE LISTED RECIPE.
• 8. Note: Make sure Cream cheese is at room temperature, if not unwrap place in a small bowl and microwave for 30 seconds.

TURTLE CHEESECAKE

Steps:

• Preheat oven to 350*F Bake pecans in oven for 6 minutes, set aside. In a food processor or blender, blend up Oreo's with cream filling until a powder. In a bowl combine Oreos and butter. Press this along the bottom and sides of your cheesecake pan. Place crust on a cookie sheet and bake for 10 minutes. Remove and set aside. In a double boiler or heat proof bowl over a pot of simmering water, add unwrapped caramels and evaporated milk. Stir regularly until caramels are melted and mixture is creamy. Pour Caramel mixture on top of the Oreo crust. Save approximately 3 Tablespoons for the drizzle on top. Sprinkle pecans on top of caramel. In a bowl combine cream cheese, sugar and vanilla. Mix well, scraping sides of bowl as needed. Add in eggs and mix well. Melt Chocolate Chips in a double boiler (reserve 3 Tablespoons for drizzle on top). Slowly swirl chocolate into cream cheese mixture. Do not over swirl or it will turn into chocolate cheesecake. Pour cream cheese mixture on top of caramel pecan layer. Bake on a cookie sheet for 40 minutes or until just barely set. Remove from oven and allow to chill in refrigerator overnight until fully set. Just before serving, drizzle with saved caramel and chocolate. Devour!

NO-BAKE CARAMEL TURTLE CHEESECAKE RECIPE - (4.1/5)

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.

TURTLE CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, stir together crushed cereal and melted butter until cereal is moistened. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Set aside.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until combined. Add eggs, vanilla and salt; beat until smooth. Pour over crust in baking dish; spread with rubber spatula.
• Bake 40 to 50 minutes or until center rises and does not jiggle when touched. Remove from oven; cool completely, about 1 hour. Refrigerate at least 1 hour before serving.
• To serve, cut dessert into 4 rows by 3 rows. Place servings on dessert plates; garnish each with a drizzle of caramel sauce, some glazed pecans and dark chocolate chips. Store in refrigerator.

TURTLE CHEESECAKE

Steps:

• Combine crumbs and butter; blend well.
• Press into the bottom and 2 inches up the sides of a 10-inch springform pan.
• Bake at 350 degrees for 8-10 minutes or until set; cool.
• In a saucepan over low heat, melt caramels in milk, stirring until smooth.
• Cool 5 minutes.
• Pour into crust; top with 1 1/2 cups of pecans.
• In a mixing bowl, beat cream cheese until smooth.
• Add sugar and vanilla; mix well.
• Add eggs, one at a time, beating well after each addition.
• Add chocolate; mix just until blended.
• Carefully spread over pecans.
• Bake at 350 degrees for 55-65 minutes or until filling is almost set.
• Cool to room temperature.
• Chill overnight.
• Ganish with remaining pecans and whipped cream if desired.