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Cream Cheese Turtle Cake

Cream Cheese Turtle Cake


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Ingredients

Cake

  • 1 cup sliced almonds, lightly toasted
  • 1 cup chopped pecans, lightly toasted
  • 1 18.25-ounce box German chocolate cake mix
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1 8-ounce package cream cheese, cut into pieces, room temperature

Icing

  • 1 3/4 cups powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/2 cup purchased caramel-flavored topping or dulce de leche topping

Recipe Preparation

Cake

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.

  • Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix).

  • Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.

Icing

  • Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.

  • Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.

Recipe by Loca Luna Little Rock AR,Reviews Section

Recipe Summary

  • Unsweetened cocoa
  • 1 (18.25-oz.) package devil's food cake mix
  • 1 (3.9-oz.) package chocolate instant pudding mix
  • 3 large eggs
  • 1 ¼ cups milk
  • ¾ cup canola oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon chocolate extract
  • 1 teaspoon instant coffee granules
  • 1 (6-oz.) package semisweet chocolate morsels
  • 1 cup chopped pecans
  • 1 (16-oz.) container ready-to-spread cream cheese frosting
  • ½ cup canned dulce de leche
  • 2 (7-oz.) packages turtle candies
  • 1 (16-oz.) can ready-to-spread chocolate fudge frosting
  • 1 (12-oz.) jar dulce de leche ice cream topping
  • ¼ cup pecan halves, toasted

Preheat oven to 350°. Grease 2 (8-inch) round cake pans, and dust with cocoa. Set aside.

Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.

Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.

Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.

Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.


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Preheat oven to 350?F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.

Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps) stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix).

Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.

Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.

Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over. DO AHEAD Can be made 1 day ahead. Cover store at room temperature.


Mini Turtle Cheesecakes

Irresistible little cheesecake bites with a turtle vibe! Great for the freezer just pull one out when you need a sweet fix!

whole chocolate graham crackers, broken into pieces

packages (8-ounce) cream cheese, softened

jarred salted caramel sauce

semi-sweet chocolate, chopped

  1. Preheat the oven to 350 degrees.
  2. For the crust: Line a 24-cup muffin tin with cupcake liners. Pulse the graham crackers and sugar in a food processor until fine crumbs form. Add the butter, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up. Set crusts aside.
  3. For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
  4. Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
  5. For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
  6. Place about 1 tablespoon ganache on top of each cheesecake. Add 1 pecan half and mini chocolate chips to each one. Drizzle with the remaining caramel sauce. Chill in the fridge or freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
  7. Allow to thaw at room temperature for 30 minutes before serving.

I love cheesecake, but sometimes I can&rsquot be bothered to make a big, honking full-sized one. I don&rsquot know what the mental block is, but if I have the idea &ldquoHey! I think I&rsquoll make a cheesecake!&rdquo I immediately get really tired and want to get back in bed. I think it&rsquos partly to do with the fact that a full-sized cheesecake is a living, breathing thing, and while I can usually avoid winding up with a big crack down the middle, sometimes a cheesecake does what it wants to do. In addition, a full-sized cheesecake takes so long to chill properly, and by the time you can actually cut a slice and enjoy it, you have now aged 27 years.

As I said, I just want to get back in bed.

So mini cheesecakes are where I live! They&rsquore simpler, provide more immediate gratification (relatively speaking) and you can freeze them and just pull out what you need when you need it.

And they don&rsquot make me tired. Sold!

First, make the chocolate cookie crust. Add chocolate graham crackers to a food processor. (Or you can use Oreos!)

Keep pulsing while you drizzle in melted butter.

This makes the crumbs nice and moist.

Line a couple of muffin pans with paper cups, then add crumbs to each one. You need about 2 tablespoons of crumbs in each cup.

Use your fingers or the bottom of a 1/4 cup measure to pack them tightly in the cups.

Now just set these aside no need to bake &rsquoem!

Next up: Make the cream cheese filling! That&rsquos softened cream cheese&hellip


Lemon Raspberry Cheesecake

Bring serious wow factor to your dessert table with a lovely lemon raspberry cheesecake. Featuring a crunchy graham cracker base to complement its creamy filling and the sharp tang of lemon to balance out the tart fresh raspberries, this baked cheesecake is a delicious exercise in dessert harmony.


Making this no bake keto turtle cheesecake recipe is easy with the hardest thing waiting for it to firm up in the fridge before you can cut yourself a slice. As with most no bake cheesecakes you should wait about 4 hours of it chilling in the fridge but ideally it should be left to firm overnight.

Notes on the ingredients are:

  • Brown Sweetener - I used the new low carb brown sweetener from Besti. It's a combination of monk fruit and allulose and perfect for a healthy brown sugar substitute.
  • KetoCaramel Sauce - I use my sugar free caramel saucewhich is just brown low carb sweetener, butter and cream.
  • Sour Cream - Some cheesecakes are not complete without sour cream. However, you could leave this out and increase the amount of whipping cream by a quarter of a cup.
  • Chocolate - For the chocolate sauce, try to use either Lilly's sugar free chocolate chips or chocolate with at least 70% cocoa solids.

Directions

Heat oven to 350 degrees F.

With pastry brush, or paper towel, coat mini muffin cups with melted margarine. Divide the graham cracker crumbs evenly among the muffin cups. Gently shake pans until bottoms and sides of cups are coated with graham cracker crumbs. Set aside.

Beat cream cheese with electric mixer until smooth. Add sugar, cocoa, and vanilla. Mix well. Beat in eggs until well blended. Spoon batter into muffin cups, dividing evenly.

Bake 12 to 15 minutes or until filling is barely set. Cool 15 minutes in pan.

Run small knife around edge of each cup to loosen. Lift out cheesecakes. Top each cheesecake with pecan half. Cool 30 minutes on wire rack. Cover and chill.

To Serve: Microwave caramel topping on HIGH for 10 seconds until spoonable. Drizzle 1/2 teaspoon over center of each cheesecake.


Ingredients and Equipment

The crust of this dessert is made with flour, pecan pieces, brown sugar, unsalted butter, and ground cinnamon.

On top of the crust sits an amazing caramel pecan layer made from store-bought caramel and chopped pecans.

That&rsquos topped with two layers of cheesecake. You&rsquoll need cream cheese, sugar, whole milk, large eggs, sour cream, vanilla extract, and flour to make both layers. You&rsquoll also need semi-sweet chocolate chips to melt into the top layer.

When it&rsquos all done, you make the dessert even more decadent by topping it with caramel sauce, chopped pecans, and chocolate sauce or ganache.

Like most cheesecakes, you will need a spring form pan to make this recipe.


Turtle Cheesecake Topping:

  1. In a mixing bowl add softened cream cheese and eggs and blend.
  2. Add in sour cream and blend.
  3. Add swerve sifting in slowly as you blend together.
  4. Add lemon juice and almond extract and finish blending until smooth.
  5. Pour mixture into a 9” Springform pan. Pour batter to 2/3 full in height.
  6. Bake 350 degrees uncovered for 45-60 min and check. Cheesecake should be rising and lightly browned. Bake for another 20-25 minutes watching closely. The outside parameter should be firm yet the center somewhat soft.
  7. Once done pull out let cool then place in refrigerator to chill and continue to firm before serving.
  8. When serving drizzle dark chocolate on top of the cake and add ½ cup to ¾ cup chopped walnuts and pecan mixture to top and finish with a reduced sugar caramel sauce drizzle.

Turtle Cake

In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 – 12 minutes.
In the meantime, mix cake according to directions, adding vanilla. Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker’s Joy). Bake about 10 – 12 minutes at 350 degrees.
When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake. Sprinkle with chocolate chips and nuts. Pour remaining batter over sauce. Bake about 20 – 30 minutes more, until done.

Icing:
1 stick butter
3 1/2 Tablespoons cocoa
1 box confectioners sugar
1/3 cup milk
Dash of salt
1 cup chopped nuts (optional)
Bring butter, milk, cocoa and salt to a boil over medium heat. Add sifted confectioners sugar (I never sift mine). Pour over cake while both are hot. Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you’d like.)


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