Turtle Cheesecakes

  1. Place cream cheese in large bowl of electric mixer fitted with paddle attachment.
  2. Beat on medium speed until creamy.
  3. Add sugar; beat until well blended.
  4. Add sour cream and vanilla; mix well.
  5. Add eggs, 1 at a time, mixing on low speed after each addition until blended.
  6. Stir in 2 cups of the OREO Pieces (or 1/2 cup of the OREO Pieces for trial recipe); set remaining OREO Pieces aside for later use.
  7. Pour 1-1/2 qt.
  8. of the batter into each of 4 half hotel pans (or into 1 half hotel pan for trial recipe).
  9. Set up water baths for the cheesecakes by pouring 1 qt.
  10. hot water into each of 4 full hotel pans (or 1 full hotel pan for trial recipe).
  11. Place 1 half hotel pan (filled with cheesecake batter) in water in each full size hotel pan.
  12. Bake in 325F-standard oven for 1 hour 10 min.
  13. or until centers are almost set.
  14. Cool completely.
  15. Refrigerate 4 hours or overnight.
  16. For each serving: Scoop balls of cheesecake, using a leveled #10 scoop for each ball.
  17. Roll in remaining OREO Pieces until evenly coated.
  18. Press 5 of the remaining pecan halves into each cheesecake ball to resemble the legs and tail on a turtle's shell.
  19. Insert 1 NUTTER BUTTER Cookie halfway into the front of each cheesecake ball for the head.
  20. Pour the chocolate syrup into a squeeze bottle or fine-tipped piping bag; use to dot the head with 2 small drops of syrup for the "eyes."
  21. Serve immediately.
  22. Or, store in refrigerator until ready to serve.

philadelphia original cream cheese, sugar, sour cream, vanilla, eggs, oreo piecessmall, pecan halves, sandwich cookies, chocolate syrup

Taken from www.kraftrecipes.com/recipes/-3080.aspx (may not work)

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