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STEP 1). Make the crust. In a medium bowl, stir together graham crumbs, melted butter and sugar until evenly combined. Press the crumbs evenly into the bottom and about ¾-inch up the sides of the pan. Bake for 10-12 minutes until lightly golden and feels dry. Reduce oven temperature to 300°F.

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Make the pie crust. Add oreo cookies to a food processor and blend until smooth fine crumbs form. Slowly pour in butter and continue to blend until mixture resembles wet sand. Add oreo crumbs to a springform pan and press against the bottom and the sides of the pan. Place in the refrigerator to set.

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Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn't melt. Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).

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Combine 1 cup of dulce de leche and two tablespoons of cream in a microwavable bowl and stir well. Zap the mixture in the microwave in 8 to 10-second bursts. Stir the mixture in between bursts until it is slightly warm and drips off the spoon easily. Reserve 3 tablespoons of the mixture for the topping.

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Instructions. Start by toasting the pecans on a baking sheet in a 350°F oven for 8-10 minutes or on the stovetop over medium heat stirring the pecans occasionally for 3-5 minutes until slightly darkened and the nuts start to smell fragrant and warm. Be careful not to burn them. Let the pecans cool before handling.

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Step 2. Make the cream cheese filling: In a stand mixer bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time. Then, add sour cream, vanilla, cornstarch, and a bit more salt. Step 3. Assemble cheesecake: Drizzle some of the caramel sauce over the cool crust. Sprinkle with some pecans.

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To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

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How to Make Turtle Cheesecake. Time needed: 9 hours and 30 minutes. Prepare the Water Bath. Preheat the oven and wrap your cake pan with foil. Add the pan to the center of a roasting pan and add enough water to go halfway up the sides of the springform pan. Make the Crust.

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Step 2. Cook the caramel: Combine the brown sugar, condensed milk, butter and salt in your medium saucepan. Clip on your candy thermometer, and bring everything to a boil, stirring constantly, until it reaches 240°F, which should be marked as the soft ball stage on your candy thermometer. Step 3.

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Stir in pecans. Remove from heat; pour into crust. Top with chopped Snickers candy. For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour and spread, if necessary, over top. Refrigerate 1 hour or until set.

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The caramel helps keep the pecans in place. Finally, lightly sprinkle flaky sea salt on top, if desired. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

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Instructions. Preheat oven to 325*. Mix using a stand mixer or hand mixer, combine cream cheese and sugar in a large mixing bowl. Add eggs one at a time, mixing until just combined. Cream sour cream and vanilla with the other ingredients, mixing only until combined. Set aside.

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2. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth and fluffy. Add ¼ cup flour, cream, and vanilla and beat on medium until smooth. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the bowl frequently. 3.

Turtle Pecan Pie Pecan pie, Pecan, Pie

Make the Crust: Preheat oven to 350 degrees F. Toss together the Oreo crumbs, melted butter and salt until all of the crumbs are moistened. Press into the bottom and two inches up the sides of a 9-inch springform pan. Place pan in the freezer for 10 minutes. Bake for 7 minutes, or until crust is firm.

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Refrigerate the caramel-coated crust for 10 minutes. Beat the cream cheese, sugar, and vanilla until smooth. Add the eggs, one at a time, mixing on low speed just until each one is blended. Pour this mixture over the refrigerated crust. Place the spring-form pan on a large baking sheet prior to placing it in the oven.