This was Ryan's Birthday cake he wanted. So delicious. Ryan thinks this is good enough for restaurants!! It was very easy!!!! Here is the recipe, or you can just go to the Nestle website and search for it.
I changed it a little. Our little town grocery store didn't have all the ingredients so I used chocolate cookie crumbs for the crust and I topped the cake with chocolate shavings (instead of the mini morsels). Which, by the way, was very easy to do. I just used a Hershey chocolate bar and shaved it with a carrot peeler. Be careful: Sharp objects and fingers don't mix!!! I didn't have any trouble but I just thought I would put that warning out there.
It was so good!!! Definitely making it again! You should try it too!!! I will post pics of mine a little later.
Turtle Cheesecake Estimated Times: Preparation - 40 min Cooking - 1 hrs 10 min Cooling Time - 3 hrs refrigerating Yields - 14 servings
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 (8 oz. each) cream cheese, softened
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups (9 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
2 tablespoons Chocolate Flavor Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cupNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Directions:PREHEAT oven to 300° F. Grease 9-inch springform pan.
FOR CRUST:COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.
FOR FILLING:BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.
BAKE for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle chocolate syrup and caramel syrup over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.
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