Best 7 Turtle Cheesecake Squares Recipes

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Indulge in a culinary journey to create a delectable dessert sensation: Turtle Cheesecake Squares! Combining the richness of chocolate and the creamy smoothness of cheesecake, these bite-sized treats are sure to tantalize taste buds and leave you craving more. Embark on a baking adventure as we guide you through the steps of crafting this captivating culinary delight, featuring layers of graham cracker crust, velvety cheesecake filling, and a decadent chocolate ganache topping.

Check out the recipes below so you can choose the best recipe for yourself!

TURTLE CHEESECAKE BARS



Turtle Cheesecake Bars image

Turtle Cheesecake Bars are creamy dessert bars with a graham cracker crust and cheesecake filling, topped with caramel, candied pecans, and hot fudge.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Time 3h30m

Number Of Ingredients 10

2 cups (14-16 sheets, 168 g) honey graham crackers, (finely crushed)
6 tablespoons unsalted butter, (melted)
4 packages (8 ounces each) cream cheese, (softened)
1¼ cups (250 g) superfine granulated sugar
½ cup sour cream, (room temperature)
2 teaspoons vanilla extract
5 large eggs, (room temperature)
½ cup caramel sauce
½ cup chopped pecans, ( candied or plain)
½ cup hot fudge

Steps:

  • Preheat oven to 350°F and line a 9x13-inch baking dish with parchment paper.

Nutrition Facts : Calories 304 kcal, ServingSize 1 serving

TURTLES® CHEESECAKE



Turtles® Cheesecake image

Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?

Provided by Kevin Ryan

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Yield 12

Number Of Ingredients 10

2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ teaspoons vanilla extract
2 eggs
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
  • Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
  • Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
  • In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
  • In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

Nutrition Facts : Calories 670.7 calories, Carbohydrate 63.3 g, Cholesterol 113.5 mg, Fat 44.1 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 20.8 g, Sodium 363.2 mg, Sugar 35.3 g

CHEESECAKE SQUARES



Cheesecake Squares image

I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 10

2 packages (8 ounces each) cream cheese, softened
1 cup ricotta cheese
1-1/2 cups sugar
4 large eggs
1/4 cup butter, melted and cooled
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
2 cups sour cream
Seasonal fresh fruit, optional

Steps:

  • In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

Nutrition Facts :

TURTLE CHEESECAKE BROWNIES



Turtle Cheesecake Brownies image

This brownie and caramel cheesecake swirl topped with Rolos™ and pecans is a guaranteed WOW!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 24

Number Of Ingredients 9

1 package (8 oz) cream cheese, softened
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup caramel sauce
1 egg
1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
20 Hershey's Rolo® chocolates, unwrapped, quartered (about 3/4 cup)
1/2 cup coarsely chopped toasted pecans

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.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 160 mg, Sugar 19 g, TransFat 0 g

TURTLE BARS



Turtle Bars image

This recipe of my mother's is a 'must make' for the holidays," reveals field editor Faye Hintz of Springfield, Missouri. "I always have good intentions of taking some to Christmas parties, but my family finishes them too soon!"

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 8 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1 cup packed brown sugar
2 cups all-purpose flour
1 cup pecan halves
TOPPING
2/3 cup butter, cubed
1/2 cup packed brown sugar
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.

Nutrition Facts : Calories 58 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

LISA'S TURTLE CHEESECAKE BARS



Lisa's Turtle Cheesecake Bars image

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

Provided by Cook4_6

Categories     Cheesecake

Time 5h45m

Yield 32 serving(s)

Number Of Ingredients 12

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, Fat 16.5, SaturatedFat 8.7, Cholesterol 65.1, Sodium 125.3, Carbohydrate 14.3, Fiber 0.3, Sugar 11.5, Protein 3.9

"TURTLE" SQUARES



Make and share this "Turtle" Squares recipe from Food.com.

Provided by _Pixie_

Categories     Bar Cookie

Time 30m

Yield 36 serving(s)

Number Of Ingredients 7

2 cups flour
1 cup brown sugar, packed
1/2 cup butter, melted
1 1/4 cups pecans, chopped
2/3 cup butter
1/2 cup brown sugar, packed
1 1/2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 13 X 9 baking pan evenly with non-stick cooking spray.
  • Beat 1 cup brown sugar with 1/2 cup melted butter with an electric mixer on medium for 2-3 minutes.
  • Add the flour mixture and mix until smooth.
  • Press the flour mixture evenly and firmly into the prepared baking pan.
  • Sprinkle the pecans evenly oven the flour mixture in the pan.
  • Mix the 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over a medium heat.
  • Stir constantly while boiling for about 1 minute.
  • Spread the boiling mixture evenly over the pecans.
  • Bake for about 20 minutes.
  • Cool.
  • Melt the chocolate chips in the microwave, stirring ever 30 seconds or so until almost smooth (you can do this in a double boiler on the stove if you prefer).
  • Remove the chocolate chips, stir thoroughly to smooth and spread evenly over the top of the squares.
  • Chill for 15 minutes until the chocolate sets and then remove from fridge.
  • When squares have returned to room temperature (so chocolate won't crack) cut into 36 squares.

Tips:

  • Use a good quality chocolate: The quality of the chocolate you use will directly affect the taste of your cheesecake squares. Look for a chocolate with a high cocoa content (at least 70%) and a rich, dark flavor.
  • Don't overbeat the cream cheese: Overbeating the cream cheese can make the cheesecake squares dense and crumbly. Be sure to beat the cream cheese until it is smooth and creamy, but do not overbeat it.
  • Use a water bath: Baking the cheesecake squares in a water bath helps to prevent them from cracking and overcooking. To create a water bath, place the cheesecake pan inside a larger pan filled with hot water.
  • Chill the cheesecake squares before serving: Chilling the cheesecake squares for at least 4 hours, or overnight, allows the flavors to meld and the cheesecake to set properly.

Conclusion:

Turtle cheesecake squares are a delicious and decadent dessert that is perfect for any occasion. With a creamy cheesecake filling, a rich chocolate ganache, and a crunchy pecan topping, these cheesecake squares are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert to make, give turtle cheesecake squares a try!

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