Inspiration Guide

49ninjakitchen.com
NO BAKE TURTLE
CHEESECAKE
DIRECTIONS
1. To prepare the crust, place the crust ingredients
in a small bowl and mix with a rubber spatula until
evenly combined. The mixture should resemble
coarse sand. Transfer the mixture to the bottom
of a 9-inch spring form pan, then press into an even
layer, making sure the crust is tight and compact.
Place the crust in the refrigerator to set.
2. Assemble the hand mixer attachment on the power
base, then install the beaters.
3. To prepare the filling, place all filling ingredients
except for the whipped topping in a medium bowl.
Press power to begin mixing on speed 1 and then
gradually increase to speed 4. Mix until the filling
is combined, about 2 minutes.
4. Use a rubber spatula to fold in the reserved whipped
topping until evenly combined. Transfer the filling to
the chilled crust and spread into a smooth, even
layer. Cover with plastic wrap and place in the
refrigerator to chill for 4 to 8 hours.
5. When the cheesecake has set, remove the pan from
the refrigerator, then remove the cheesecake from
the pan. Drizzle with caramel and hot fudge sauce,
then sprinkle with pecans.
INGREDIENTS
Crust
1
1
/2 cups graham cracker crumbs
5 tablespoons unsalted butter,
melted
1
/4 cup granulated sugar
Filling
2 blocks (8 ounces each)
cream cheese, softened
1
/2 cup granulated sugar
1
/2 cup plus 2 tablespoons
light brown sugar
3
/4 cup caramel sauce
1 teaspoon vanilla extract
1
/2 container (4 ounces)
whipped topping
Toppings
1
/4 cup caramel sauce
1
/4 cup hot fudge sauce
1
/4 cup pecans, chopped
PREP: 15 MINUTES
REFRIGERATE: 4–8 HOURS
MAKES: 1 ROUND, 9-INCH CAKE
ACCESSORIES: HAND MIXER ATTACHMENT, BEATERS
HAND MIXER
+ BEATERS
DESSERTS