This eye-catching chocolate turtle cake recipe is courtesy of Barstow’s Longview Farm. We can always count on our farm friends to deliver creative recipes that quickly become staples in our homes. Made with a tasty Oreo crust and lovely cream cheese filling, then drizzled with fudge sauce and caramel sauce and topped with pecans, this is one rich and moist chocolate cake recipe you’ll want to keep nearby. Once you’ve made it, share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
Preheat oven to 350°F and bring a kettle of water to a boil.
Generously coat a 9-inch springform pan with cooking spray. If desired, wrap the outside of the pan with foil to prevent leaks.
Mix crushed Oreos, melted Cabot Salted Butter and cinnamon in a medium bowl with a fork until evenly moist. Transfer the mixture to the spring-form pan and press evenly into the bottom with the back of your fingers. Set the spring-form pan in a baking pan that’s large enough to enable you to pour boiling water around the springform pan.
Beat softened Cabot Cream Cheese in a large bowl until creamy. Add light brown sugar, corn syrup and cornstarch and beat on low until evenly incorporated. Scrape sides and then add the eggs and vanilla, beating in on low just until combined.
Measure out 3½ cups of the filling and set aside.Pour the remaining filling over the crustin the spring-form pan.
To the 3 ½ cups of filling that was set aside, add 3 tablespoons brown sugar, 1 tablespoon blackstrap molasses, ¼ cup cocoa and ¾ cup toasted chopped pecans. Pour over filling and crust in pan. Swirl the fillings with a knife.
Set the baking pan on an oven rack and then place spring-form pan in center of the baking pan.
Pour the boiling water into the baking pan, about ½-inch up the sides. Carefully push the oven rack in and close the oven door.
Bake at 350°F for 15 minutes. Lower temperature to 225°F and continue baking for 1 hour. When done, allow cheesecake to cool for 1 hour in an “off” oven.
Drizzle sauces over cheesecake and sprinkle with pecans.
If you’re looking for a simpler cheesecake recipe that delivers fabulous flavor and a perfect creamy texture, try our Vanilla Bean Cheesecake. As a co-operative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this chocolate turtle cake recipe, so please rate and review it once you’ve tried it.
2 sleeves of Oreos, crushed
¼ cup Cabot Salted Butter, melted
1 teaspoon cinnamon
2¼ pounds Cabot Cream Cheese (4½ -8 ounce packages) softened
1 cup light brown sugar
¼ cup plus 1 tablespoon corn syrup
¼ cup plus 1 tablespoon corn starch
1 tablespoon vanilla
3 whole farm fresh eggs
1 egg yolk
3 tablespoons brown sugar
1 tablespoon blackstrap molasses
¼ cup cocoa
¾ cup toasted chopped pecans
Fudge and Caramel sauce
¼ cup whole pecans
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PREHEAT oven to 350°F.
BRING a kettle of water to a boil.
GENEROUSLY coat a 9-inch spring-form pan with cooking spray. You can wrap the outside of the pan with foil if desired to prevent leaks.
MIX crushed Oreos, butter, and cinnamon in a medium bowl with a fork until evenly moist. Transfer to the spring-form pan and press evenly into the bottom with the back of your fingers. Set the pan in a large enough baking pan that will allow you to pour boiling water around the spring-form pan.
BEAT softened cream cheese in a large bowl until creamy. Add light brown sugar, corn syrup, corn starch and beat on low until evenly incorporated. Scrape sides, add the eggs, vanilla and beat in on low just until combined.
MEASURE out 3½ cups of the filling and set aside. Pour the remaining filling over the crust in the spring-form pan.
ADD to the set aside 3½ cups filling 3 tablespoons brown sugar, 1 tablespoon blackstrap molasses, ¼ cup cocoa, ¾ cup toasted chopped pecans. Pour over filling and crust in pan. Swirl the fillings with a knife.
PULL the oven rack out. Set the baking pan on the oven rack. Place spring-form pan in center of pan.
POUR the boiling water into the baking pan about ½-inch up the sides. Carefully push the oven rack in and close the oven door.
BAKE at 350°F for 15 minutes, then lower temperature to 225° and continue baking for 1 hour. When done, allow cheesecake to cool for 1 hour in an “off” oven.
DRIZZLE sauces over cheesecake and top with whole pecans.
I haven't made the recipe yet, it looks amazing. It seems there is a step missing. The finished cake looks like it is drizzled with carmel and fudge, sprinkled with pecans, but there is no directions for this.
*Thanks for catching, recipe is edited.
There is a step missing – how are the two batches of filling assembled into the pan?
*Thank you for catching the omission. Edited now.