TURTLE CHEESECAKE BARS RECIPE RECIPES

LISA'S TURTLE CHEESECAKE BARS RECIPE - FOOD.COM

Lisa's Turtle Cheesecake Bars Recipe - Food.com image

This recipe was entered into one of our corporate cook-offs. Courtesy of Lisa Maynard. cooking time reflects baking and refrigerated time.

Total Time 5 hours 45 minutes

Prep Time 45 minutes

Cook Time 5 hours

Yield 32 serving(s)

Number Of Ingredients 12

Ingredients

1 cup pecan pieces, divided
1 1/2 cups vanilla wafers, 50 crushed
1/4 cup butter, melted
32 ounces cream cheese, softened
1 cup sugar
1 cup sour cream
3 tablespoons flour
1 tablespoon vanilla
4 eggs
24 Kraft caramels
1 tablespoon water
3 ounces semi sweet chocolate squares (Baker's box. Can sub 1 cup chocolate chips)

Steps:

Preheat oven to 325 degrees.
Line 13 x 9 pan with foil, with ends extending over sides of the pan.
Set 1/2 cup of pecans aside.
Finely chop remaining pecans.
Mix wafer crumbs, chopped pecans and butter. Press firmly into the bottom of the pan. Refrigerate until ready to use.
Beat cream cheese and sugar in a large bowl until well blended. Add sour cream, flour and vanilla; mix well. Add eggs one at a time on low speed until just blended. Pour over crust.
Bake 45 minutes or until center is almost set. Cool completely.
Place caramels in the microwave on high for 1 minute or until completely melted when stirred. Pour over cheesecake.
Top with reserved pecans.
Melt chocolate as directed on package, and drizzle over cheesecake.
Refrigerate atleast 4 hours.
Use foil handles to remove cheesecake from the pan.
Cut into pieces to serve.
Store leftovers in a tightly covered container in the refrigerator.

Nutrition Facts : Calories 216.7, FatContent 16.5, SaturatedFatContent 8.7, CholesterolContent 65.1, SodiumContent 125.3, CarbohydrateContent 14.3, FiberContent 0.3, SugarContent 11.5, ProteinContent 3.9

TURTLE CHEESECAKE BARS | JUST A PINCH RECIPES

Turtle Cheesecake Bars | Just A Pinch Recipes image

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Provided by Kathleen Riemer @darkinsanity

Categories Chocolate

Number Of Ingredients 17

Ingredients

- crust
- 3 cups finely chopped pecans
- 1 stick unsalted butter, melted
- 1/3 cup sugar
- 1/4 teaspoon salt
- cheesecake filling
- 24 oz cream cheese, softened
- 1/4 cup full-fat greek yogurt or sour cream
- 3/4 cup sugar
- 1 tablespoon vanilla
- 3 large eggs
- 1 cup semi-sweet chocolate chips
- toppings
- 1 cup coarsely chopped pecans, toasted
- 1 11-oz bag caramel candy, unwrapped
- 1 cup semi-sweet chocolate chips
- 6 tablespoons milk, divided

Steps:

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.

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