no bake turtle cheesecake

8/27/15


On my last day of work we hosted a staff bbq and i was in charge of dessert. one of my coworkers suggested turtle cheesecake and i found this recipe off of pinterest and was excited to give it a try. this was my first time making a no bake cheesecake so i was a little nervous about how it would turn out, but my coworkers loved it so i would say it was a success! with that being said there were a couple of spots i went wrong: 

- i totally overbaked the brownie crust {so note to people making this: keep a close eye on the crust while in the oven}

- and i forgot to thaw the cool whip so i tried microwaving it and i don't think that did me any favours either ;)

despite it not turning out exactly as i thought it would, i would definitely make this recipe again, especially considering how easy it is! 

i've copied the recipe down below from the original site i found it on {visit it here}. hope you enjoy! 


No-Bake Brownie Bottom Turtle Cheesecake
Yield: 1 9" cheesecake
Ingredients:
Brownie Layer
1 box brownie mix + ingredients on the box (I love Ghiardelli Triple Fudge!) or homemade
Caramel Sauce
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
3 tbs unsalted butter
1 tsp vanilla
pinch salt
Caramel Cheesecake
16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup caramel sauce
1/2 tsp cinnamon
pinch nutmeg
4 oz cool whip
Toppings:
chopped pecans
caramel sauce
hot fudge sauce
Instructions:
Grease a 9" springform pan. Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer's instructions on box or recipe you are using.
While brownie is baking, prepare caramel sauce. In a small pot, heat sugar with water on medium-high heat whisking and swirling the pot until sugar is all dissolved. Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color (the darker the color, the bolder the caramel flavor. Do not whisk! Only swirl the pot using the handle. You do not want to disturb the caramelization process too much or it will seize up and you will need to start over. Once it's the color you desire, slowly and carefully pour in the cream. The mixture will bubble up violently for a few seconds and once it settles down, whisk until smooth. Remove from heat and whisk in butter, vanilla and salt. Set caramel to the side to allow it to cool completely and thicken up slightly. Once brownie is done, remove outer ring of pan and allow brownie to cool completely also.
In a large bowl, combine cream cheese and both sugars until smooth. Stir in the 3/4 cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Place the outer ring to the springform pan back on. Top the baked brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for 3-4 hours.
Before serving, garnish cheesecake with (leftover) caramel sauce, hot fudge sauce and chopped pecans.
This No-Bake Caramel Turtle Cheesecake will stay creamy and fresh for up to 6 days stored in an airtight container in the refrigerator.

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