NO BAKE CARAMEL APPLE CHEESECAKE RECIPES

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NO-BAKE TURTLE CHEESECAKE RECIPE - PILLSBURY.COM



No-Bake Turtle Cheesecake Recipe - Pillsbury.com image

Keep cool while you make a crowd-size cheesecake. No baking required!

Provided by Pillsbury Kitchens

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 16

Number Of Ingredients 13

1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans
2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired

Steps:

  • 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.

Nutrition Facts : Calories 350 , CarbohydrateContent 28 g, CholesterolContent 60 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 13 g, ServingSize 1/16 of Recipe, SodiumContent 310 mg, SugarContent 21 g

NO-BAKE TURTLE CHEESECAKE RECIPE - PILLSBURY.COM



No-Bake Turtle Cheesecake Recipe - Pillsbury.com image

Keep cool while you make a crowd-size cheesecake. No baking required!

Provided by Pillsbury Kitchens

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 16

Number Of Ingredients 13

1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans
2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired

Steps:

  • 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.

Nutrition Facts : Calories 350 , CarbohydrateContent 28 g, CholesterolContent 60 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 13 g, ServingSize 1/16 of Recipe, SodiumContent 310 mg, SugarContent 21 g

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