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Turtle Upside-down Cake

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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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Turtle Cheesecake

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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



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