Turtle Cheesecake and Pecan Logs
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This cheesecake makes use of turtle candies, which are basically sweet pecans dipped in chocolate. It also has a graham cracker crust and cream cheese filling. It also has a caramel topping that is delicious.
Here are the ingredients you'll need: Filling: - granulated sugar (1 cup) - lightly beaten eggs (3) - cream cheese (24 ounces, room temp) - sour cream (8 ounces) - vanilla extract (2 teaspoons) - salt (quarter teaspoon) |
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Topping:
- brown sugar (1 cup)
- unsalted butter (quarter cup)
- heavy whipping cream (2 tablespoons)
- chopped pecans (quarter cup)
- halved pecans (1.5 cups)
- chocolate chips (quarter cup, mini)
Crust:
- brown sugar (2 tablespoons)
- melted unsalted butter (half cup)
- graham cracker crumbs (1 cup)
- chopped pecans (quarter cup)
You'll start by working on the crust, mixing the crust ingredients together in a bowl (you want the brown sugar and graham cracker crumbs to become mixed in and moistened by the butter. Add this crust mixture to the bottom of a springform pan (9 inch) that you've buttered or greased beforehand. Put it in the fridge so it can firm up and preheat the oven to 375 degrees. By the way, cover the bottom and sides of the pan with tinfoil to prevent leaks.
Get a large bowl and mix together the granulated sugar, sour cream, cream cheese, eggs, and salt. Beat together so that everything mixes well. This is your filling, which you'll now pour into the pan over the crust. You're going to bake now for about an hour. What you're looking for is for the cake to puff a bit. If you shake it, it should jiggle a bit. Take out and let it cool. Cover with plastic wrap and put in the fridge overnight or at least for several hours.
In a medium saucepan, add a quarter cup of butter, a cup of brown sugar, and cream (from the topping ingredients). Put over high heat and let it come to a boil. Stir here and there and let the sugar dissolve. Take off the heat and cool a bit but don't let it cool completely. Pour this over the chilled cheesecake, then sprinkle the mini chocolate chips and nuts over the top. Line the circumference with the pecan halves.
Now you can put in the fridge til you are ready to serve!
If you're looking for something pecan related that's just a little different, here is a recipe for pecan nougat rolls. To make it you'll need:
- powdered sugar (3.5 cups)
- marshmallow cream (2 cups)
- toasted pecans (2 cups, chopped)
- vanilla extract (2 teaspoons)
- cream (2 teaspoons)
- soft caramels (1 pound)
Start by mixing together the powdered sugar, marshmallow cream, and vanilla extract in a large bowl. Start by stirring. When it gets to thick for stirring, knead it until the sugar is completely integrated in and it has the texture of putty.
Split this into eight pieces and roll into logs. Take a baking sheet, line it with foil, and put the logs on top. Freeze for about an hour.
Take a microwave safe bowl and add the cream and unwrapped soft caramels. Microwave for a minute then stir. If the caramels aren't melted enough, microwave a little longer. You want to stir the caramels in with the cream so that it's a nice uniform mixture.
Put the pecans in a bowl. Take a log out and use a fork to dip it into the caramel. Then move it on to the bowl of pecans and dip into the pecans. Put the log back on the baking pan then repeat for the other logs. Put back in the freezer for a half an hour, and enjoy!
- brown sugar (1 cup)
- unsalted butter (quarter cup)
- heavy whipping cream (2 tablespoons)
- chopped pecans (quarter cup)
- halved pecans (1.5 cups)
- chocolate chips (quarter cup, mini)
Crust:
- brown sugar (2 tablespoons)
- melted unsalted butter (half cup)
- graham cracker crumbs (1 cup)
- chopped pecans (quarter cup)
You'll start by working on the crust, mixing the crust ingredients together in a bowl (you want the brown sugar and graham cracker crumbs to become mixed in and moistened by the butter. Add this crust mixture to the bottom of a springform pan (9 inch) that you've buttered or greased beforehand. Put it in the fridge so it can firm up and preheat the oven to 375 degrees. By the way, cover the bottom and sides of the pan with tinfoil to prevent leaks.
Get a large bowl and mix together the granulated sugar, sour cream, cream cheese, eggs, and salt. Beat together so that everything mixes well. This is your filling, which you'll now pour into the pan over the crust. You're going to bake now for about an hour. What you're looking for is for the cake to puff a bit. If you shake it, it should jiggle a bit. Take out and let it cool. Cover with plastic wrap and put in the fridge overnight or at least for several hours.
In a medium saucepan, add a quarter cup of butter, a cup of brown sugar, and cream (from the topping ingredients). Put over high heat and let it come to a boil. Stir here and there and let the sugar dissolve. Take off the heat and cool a bit but don't let it cool completely. Pour this over the chilled cheesecake, then sprinkle the mini chocolate chips and nuts over the top. Line the circumference with the pecan halves.
Now you can put in the fridge til you are ready to serve!
If you're looking for something pecan related that's just a little different, here is a recipe for pecan nougat rolls. To make it you'll need:
- powdered sugar (3.5 cups)
- marshmallow cream (2 cups)
- toasted pecans (2 cups, chopped)
- vanilla extract (2 teaspoons)
- cream (2 teaspoons)
- soft caramels (1 pound)
Start by mixing together the powdered sugar, marshmallow cream, and vanilla extract in a large bowl. Start by stirring. When it gets to thick for stirring, knead it until the sugar is completely integrated in and it has the texture of putty.
Split this into eight pieces and roll into logs. Take a baking sheet, line it with foil, and put the logs on top. Freeze for about an hour.
Take a microwave safe bowl and add the cream and unwrapped soft caramels. Microwave for a minute then stir. If the caramels aren't melted enough, microwave a little longer. You want to stir the caramels in with the cream so that it's a nice uniform mixture.
Put the pecans in a bowl. Take a log out and use a fork to dip it into the caramel. Then move it on to the bowl of pecans and dip into the pecans. Put the log back on the baking pan then repeat for the other logs. Put back in the freezer for a half an hour, and enjoy!