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Turtle Cheesecake Squares

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  0 reviews
  • 15 min prep time
  • 3 hr 5 min total time
  • 10 ingredients
  • 12 servings
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Cheesecake can be intimidating to make, but these squares make the whole thing a breeze.

Recipe by Sarah Caron
February 19, 2013

Ingredients

1
cup crushed Cocoa Puffs™ brownie crunch cereal
1/4
cup unsalted butter, melted
2
packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2
cup sugar
2
eggs
1
teaspoon vanilla
1/4
teaspoon salt
Caramel sauce
Glazed pecans
Dark chocolate chips

Steps

  • 1 Heat oven to 350°F. In medium bowl, stir together crushed cereal and melted butter until cereal is moistened. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Set aside.
  • 2 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until combined. Add eggs, vanilla and salt; beat until smooth. Pour over crust in baking dish; spread with rubber spatula.
  • 3 Bake 40 to 50 minutes or until center rises and does not jiggle when touched. Remove from oven; cool completely, about 1 hour. Refrigerate at least 1 hour before serving.
  • 4 To serve, cut dessert into 4 rows by 3 rows. Place servings on dessert plates; garnish each with a drizzle of caramel sauce, some glazed pecans and dark chocolate chips. Store in refrigerator.
  • 1 Heat oven to 350°F. In medium bowl, stir together crushed cereal and melted butter until cereal is moistened. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Set aside.
  • 2 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until combined. Add eggs, vanilla and salt; beat until smooth. Pour over crust in baking dish; spread with rubber spatula.
  • 3 Bake 40 to 50 minutes or until center rises and does not jiggle when touched. Remove from oven; cool completely, about 1 hour. Refrigerate at least 1 hour before serving.
  • 4 To serve, cut dessert into 4 rows by 3 rows. Place servings on dessert plates; garnish each with a drizzle of caramel sauce, some glazed pecans and dark chocolate chips. Store in refrigerator.

Expert Tips

If the center of the cheesecake looks moist, allow it to bake for a few more minutes. It will rise once it’s cooked through.

Don’t worry if the cheesecake deflates on standing. It’s supposed to!

No nutrition information available for this recipe
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