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Turtle Upside-down Cake

Posted on May 16, 2011 by Ruthanne

Layers of chocolate cake, caramel, pecans and chocolate chips make this cake unique and DELICIOUS!!!

INGREDIENTS:

1 box of german chocolate cake mix
eggs, oil and water needed to make mix according to box
30 Kraft caramels (unwrapped)
8 oz. Philadelphia cream cheese
1c. chopped pecans
1c. semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees.
Coat sides and bottom of 9-Inch Springform Pan
with cooking spray and place a circle of parchment paper in the bottom.
Make cake mix as directed.
Scoop 1/2 of cake mix into bottom of pan and bake for 2o min.
While cake is baking, heat cream cheese in a saucepan over medium heat until smooth.
Add caramels and stir constantly until completely melted and smooth.
After 20 minutes, remove cake from oven. Pour nuts and chocolate chips over partially baked cake layer. Pour caramel over (this may sink slightly in the middle.)
Carefully scoop remaining cake mixture over the top, covering all of the caramel and bake for an additional 25-30 minutes (until center is firm and a cake tester comes out clean).
Remove from oven and run a knife around edges of pan.
Allow to set until cool.
Remove edges of pan and then turn over by setting serving plate on top of cake and flipping. Remove pan bottom and parchment paper.
Top with powdered sugar and caramel sauce if desired.
ENJOY!

My thoughts: I created this cake recipe thinking I could enter it into the RWOP contest (dessert week is coming!) It simply took too long to completely cook and set though (the contest has a one hour limit). I had to post it here for you all though because it was SO tasty! Enjoy!

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Posted in Cakes and tagged cake, caramel, chocolate, chocolate chips, Cream Cheese, dessert, pecans, spring form pan, turtle. Bookmark the permalink.

Turtle Cheesecake

Posted on April 21, 2011 by Ruthanne

This rich vanilla cheesecake is topped with a thick layer of soft caramel, smooth chocolate and pecans–YUM!

INGREDIENTS:

Cheesecake:

9 oz. chocolate wafer cookies (I use animal crackers)
1/4 c. margarine (melted)
2 (8oz.) packages of Philadelphia Cream Cheese (softened)
1/2c. sugar
3 eggs
2 c. white chocolate chips (melted)
1 c. heavy whipping cream
2 tbsp. margarine (melted)
3 tsp. vanilla

Caramel Topping:

32 Kraft caramels (unwrapped)
1/2c. margarine
1 can (14oz.) sweetened condensed milk

Chocolate Topping:

1/4c. heavy whipping cream
1/2c. semi-sweet chocolate chips

About 15 pecan halves.

DIRECTIONS:

Preheat oven to 325 degrees
Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9-Inch Springform Pan
Beat softened cream cheese with sugar until smooth.
Add eggs one at a time, beating in between each one.
Add remaining cheesecake ingredients, beating until smooth.
Pour into crust and allow to sit at room temp for 30 minutes.
Place on a cookie sheet and bake for 60 minutes,
Turn off oven, open oven door a little and allow to sit for another 30 minutes.
Remove from oven and run knife around edge of pan. Remove edge of pan.
Allow to come to room temperature (make toppings during this time)
CARAMEL: Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
CHOCOLATE: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
After 5 minutes, stir until smooth.
Pour caramel over top of cheesecake, smoothing to edges
Refrigerate about 10 minutes.
Pour chocolate over caramel and smooth into a center circle.
Place pecan halves around edges and drizzle with any extra caramel you have (if desired)
REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts:

I made this for my friends Spencer and Rachel this weekend. They are having a party to celebrate their baby’s 1st birthday! HAPPY BIRTHDAY ASILINN!!!!!

I haven’t made a cheesecake in awhile and I’ve missed it! This cheesecake recipe is my staple recipe– the toppings and crust may vary, but the cheesecake recipe stays the same– I haven’t found another that I like better… The caramel on this is THICK (you may want to half the recipe for it if you aren’t a huge caramel fan like I am). This might seem like it’s a difficult recipe because of all the steps, but it really isn’t hard– start early in the evening though because its a process! Hope you get a chance to try this! ENJOY! -r