Turtle Cheesecake

No Bake Turtle Cheesecake Recipe



Turtle Cheesecake NO BAKE

Homemade crust is prepared from chocolate wafer crumbs, sugar, melted butter, and chopped pecans.

Crust is topped with filling prepared from cream cheese, whole milk, brown sugar, vanilla extract, and pudding mix. Filling topped with chocolate fudge ice cream topping and pecans. Cheesecake is refrigerated to set filling. Individual servings are garnished with caramel topping and whipped cream.

Ingredients –
Crust:
1-1/4 cups Chocolate Wafer Crumbs
2 tablespoons Sugar
1/4 cup Butter, melted
1/4 cup chopped Pecans

Filling:
2 (8 ounces) package Cream Cheese, softened
1-1/2 cups Whole Milk
1/4 cup firmly packed Dark Brown Sugar
2 teaspoons Vanilla
1 (3.4 ounces) package 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

Preparation:
Crust:
1. Add chocolate wafer crumbs, sugar, melted butter, and chopped pecans to medium mixing bowl.

2. Stir to combine.

3. Press crumb mixture evenly into bottom of 9-inch spring-form pan.

Filling:
1. Add softened cream cheese to medium bowl and beat with hand mixer until fluffy.

2. Gradually add whole milk and continue beating until all milk is incorporated and mixture is smooth.

3. Stir in brown sugar and vanilla extract. Stir in pudding mix and beat with electric mixer 2 minutes.

4. Pour filling mixture over crust in spring-form pan and spread evenly.

5. Drizzle fudge topping over filling. Swirl into filling with tip of knife.

6. Arrange pecan halves over filling.

7. Refrigerate at least 3 hours or until firm.

8. Drizzle individual servings with caramel topping and top with whipped cream.

No Bake Turtle Cheesecake Recipe
Author: 
Recipe type: Desert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Homemade crust is prepared from chocolate wafer crumbs, sugar, melted butter, and chopped pecans. Crust is topped with filling prepared from cream cheese, whole milk, brown sugar, vanilla extract, and pudding mix. Filling topped with chocolate fudge ice cream topping and pecans. Cheesecake is refrigerated to set filling. Individual servings are garnished with caramel topping and whipped cream.
Ingredients
  • Crust
  • 1-1/4 cups Chocolate Wafer Crumbs
  • 2 tablespoons Sugar
  • ¼ cup Butter, melted
  • ¼ cup chopped Pecans
  • Filling
  • 2 (8 ounces) package Cream Cheese, softened
  • 1-1/2 cups Whole Milk
  • ¼ cup firmly packed Dark Brown Sugar
  • 2 teaspoons Vanilla
  • 1 (3.4 ounces) package Instant Vanilla Pudding and Pie Filling Mix
  • ¼ cup Chocolate Fudge Ice Cream Topping (not hot fudge)
  • ½ cup Pecan Halves
  • ⅓ cup Caramel Ice Cream Topping
  • Whipped Cream, if desired
Instructions
  1. Add chocolate wafer crumbs, sugar, melted butter, and chopped pecans to medium mixing bowl.
  2. Stir to combine.
  3. Press crumb mixture evenly into bottom of 9-inch spring-form pan.
  4. Filling:
  5. Add softened cream cheese to medium bowl and beat with hand mixer until fluffy.
  6. Gradually add whole milk and continue beating until all milk is incorporated and mixture is smooth.
  7. Stir in brown sugar and vanilla extract. Stir in pudding mix and beat with electric mixer 2 minutes.
  8. Pour filling mixture over crust in spring-form pan and spread evenly.
  9. Drizzle fudge topping over filling. Swirl into filling with tip of knife.
  10. Arrange pecan halves over filling.
  11. Refrigerate at least 3 hours or until firm.
  12. Drizzle individual servings with caramel topping and top with whipped cream.
Nutrition Information
Serving size: 1 Slice

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