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Red Wine-Braised Short Ribs & Turtle Cheese Cake

The totally flavor amazing in these red wine-braised short ribs, the simple-to-make deviled eggs and stuffed tomatoes make this combination perfect for entertaining or special family meals. Great choice for a simple buffet too.

Rate & Review

This recipe for Creamy Deviled Eggs offers a combination of contemporary flavors. These savory bites are an elegant twist to a traditional favorite.

With a dash of dill or seasoned with curry, these appetizers make a delicious - and stylish - beginning to celebrations.

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recipe

Ingredients:

  • 12 large hard-cooked eggs, peeled
  • 1/4 to 1/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3 1/2 tablespoons light mayonnaise
  • 2 teaspoons Dijon mustard
  • Salt
  • Paprika

Directions:

CUT eggs in half lengthwise. Remove yolks and place in medium bowl; mash well with fork or pastry blender. Add evaporated milk, mayonnaise and mustard. Stir until creamy. Season with salt.

SPOON or pipe into whites. Sprinkle with paprika.

VARIATIONS:
Dill Deviled Eggs
, add 1 1/2 teaspoons chopped fresh dill. Eliminate paprika.

Curried Deviled Eggs, eliminate Dijon mustard, use 1/3 cup evaporated milk and add 1 1/4 teaspoons curry powder.

NOTE: Can also substitute with NESTLÉ CARNATION Evaporated Milk or NESTLÉ CARNATION Evaporated Fat Free Milk.

reviews

Review This Recipe
  •  Star(s)

    yummy in our tummy

    Melissa Word from Slidell, LA

    We love this recipe! One of my complaints with the "normal" deviled egg recipe is that when they sit out just a little bit, the yellows get a bit dried out, but this recipe.. with milk!... makes them not dry out like that & they are sooo creamy! Love them!!

  •  Star(s)

    Runny Eggs

    Penny from New York, NY

    I read the reviews and I thought this would be great. I made it according to the recipe except I used 3 extra eggs. The evaporate milk made the egg yolk too runny even with 3 extra yolks than the recipe called for. Plus, the appearance as a result was unappetizing. Very dissappointing.

  •  Star(s)

    Yummy!

    Ruth Bolton from JOPLIN, MO

    My family always eats deviled eggs, but they especially loved this recipe.

  •  Star(s)

    Deviled Eggs

    Kelly Hunt from Elmhurst, IL

    These were excellent-I made them with the dill. Can't wait to make these for Easter brunch.

  •  Star(s)

    Deviled Eggs

    Elizabeth Eckley from SEBRING, OH

    Strange to put milk in deviled eggs but I had some left over, so I thought that I would try this recipe. The family noticed that there was something different.. softer and creamier about the eggs. What was left over I smashed up and took as egg salad in my lunch.

  •  Star(s)

    Eggs

    CARRIE BRUNDIGE from JOHNSONVILLE, NY

    Wanted to make something different, and this was different with the Milk in it, Everyone loved them!!!

  •  Star(s)

    Creamy Deviled Eggs

    KAREN LEISNER from Drexel Hill, PA

    Made these for my daughter's 21st birthday party - her favorite! They were a big hit - everybody was complimenting me on them. It was my first time making these and everybody loved them. They were delicious!

  •  Star(s)

    Deviled Eggs

    Jennie Burgess from LOVELAND, CO

    I made this recipe for a pot luck dinner at church. Even tho I made three dozen eggs, not a one came home with me. Believe me, I will do this recipe again.

  •  Star(s)

    Creamy Deviled Eggs

    Jennie Burgess from Loveland, CO

    This is a very good recipe. Easy to make and tastes great. I love it. I'm sure it will be a family favorite

  •  Star(s)

    creamy devil eggs

    sheri graves from FARMERVILLE, LA

    I have never used milk in devil eggs before, but i tried this recipe and it was very taste. Will fix this aain.


nutrition

Nutrition Facts

Serving Size: 12 appetizer servings

Servings Per Recipe: 0

  • Calories: 100
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 215mg (71% of DV)
  • Sodium: 180mg (7% of DV)
  • Carbohydrates: 1g (0% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 7g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

A taste tempting combination of ingredients makes this Red Wine-Braised Short Ribs recipe unforgettable.

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recipe

Ingredients:

  • 1 tablespoon olive oil
  • 8 (3 to 4 inches long) extra-lean bone-in beef short ribs (about 3 1/2 pounds total)
  • Kosher salt and ground black pepper
  • 8 shallots, peeled and halved or 1 large red onion, chopped
  • 6 large cloves garlic, smashed and peeled
  • 1 bottle (750 mL) dry red wine
  • 2 cups water
  • 2 teaspoons MAGGI Granulated Beef Flavor Bouillon
  • 2 sprigs each fresh thyme, rosemary and sage
  • 4 large carrots or parsnips, peeled and thickly sliced or 1 pound peeled baby carrots
  • 2 tablespoons water
  • 1 tablespoon all-purpose flour
  • Horseradish smashed potatoes (optional)

Directions:

PREHEAT oven to 325º F.

HEAT oil in large, heavy oven-proof saucepan or Dutch oven over medium-high heat. Season short ribs with salt and pepper. Working in batches, add ribs to saucepan in single layer. Cook until brown on all sides; transfer to large bowl. Drain all but 1 tablespoon fat from pan (if your ribs are lean, there shouldn’t be but 1 tablespoon fat left).

ADD shallots to pan; cook for a few minutes until golden. Add garlic; cook for 30 seconds. Stir in wine, 2 cups water, bouillon, thyme, rosemary and sage. Bring to a boil, scrapping up brown bits from bottom of pan. Add carrots to pan along with short ribs and any accumulated juices. Bring to a boil; cover and place in oven.

BAKE, covered, for 2 ½ hours or until ribs are very tender and meat is falling off the bones. Using tongs, transfer ribs, shallots and carrots to a large bowl. Spoon oil from pan juices*. Combine 2 tablespoons water and flour in small bowl; whisk into pan. Boil juices for 10 to 15 minutes or until it starts to thicken (it should coat the back of a spoon). Remove and discard stems from herbs. Return ribs to pan; spoon sauce over. Serve over horseradish smashed potatoes.

*Cook’s Tip: A great way to remove excess oil from the surface is to freeze the pan juices for about 30 minutes. The fat will raise to the top, making removing it a snap!

NOTE: To create a more intense braising liquid, use 1/2 bottle of red wine, 1 1/2 cups port and 2 tablespoons balsamic vinegar instead of the whole bottle of red wine. All other braising ingredients remain the same. Also, 2 1/2 to 3 pounds of boneless short ribs can be used. Check for doneness at 2 hours.

reviews

Review This Recipe
  •  Star(s)

    Lovely!

    chris g from CA

    Excelent with port and balsamic. And don't skip the Horseradish. Pairs so well with this dish.


nutrition

Nutrition Facts

Serving Size: 6 to 8 servings

Servings Per Recipe: 0

  • Calories: 590
  • Calories from Fat: 370
  • Total Fat: 41g (65% of DV)
  • Saturated Fat: 17.5g (89% of DV)
  • Cholesterol: 90mg (31% of DV)
  • Sodium: 450mg (19% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 3g
  • Protein: 20g
  • Vitamin A: 120% of DV
  • Vitamin C: 8% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Spinach Stuffed Tomatoes are a great choice for a meatless entrée or side dish. Attractive and nutritious enhancement to any plate.

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recipe

Ingredients:

  • 1 package (12 ounces) STOUFFER'S Spinach Souffle, defrosted*
  • 8 medium tomatoes
  • 1/2 cup (2 ounces) shredded Parmesan, cheddar or Swiss cheese

Directions:

PREHEAT oven to 350° F.

CUT ½-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Fill each tomato with spinach soufflé; sprinkle cheese over top. Place in shallow baking dish.

BAKE for 25 minutes.

*DEFROST Spinach Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.

reviews

Review This Recipe
  •  Star(s)

    Christmas Stars

    theresa spohrer from Apalachicola, FL

    I found this recipe in a magazine back in the 90's,it called for cutting the tomato bottoms off in the shape of stars which you bake beside the stuffed ones,since it's red and green it's perfect for Christmas! My son is having everyone over for dinner this year and sure enough Christmas Stars is my dish assignmet! I'm going to try all the tips. Thank-You Stouffer's fans!

  •  Star(s)

    Simple and tasty

    Tony Jurcak from Joliet, IL.

    Here is a great tip. I used a muffin tin to cook stuffed tomatoes it holds them in place and you don't have to worry about them falling over. Like all the other reviews it was an excellent dish and will make again.

  •  Star(s)

    Fancy tomatoes

    PJ Janowitz from Hialeah, FL

    I have used this recipe to dress up a plain and simple dinner, as well as to embellish a fancy one. They are delicious, especially when tomatoes in the market are less than tasty. I agree, you need to lightly salt the inside of the tomatoes, then turn them upside down to drain out some of the liquid. Not only delicious but pretty as well.

  •  Star(s)

    SOOO YUMMY.

    melissa from new york, ny

    These are SO good. Just make sure you sprinkle some salt on the tomatoes to dry them out before stuffing them, or else it gets a little runny. I make a ton of these and snack on them throughout the week.

  •  Star(s)

    EXTREME SATISFACTION

    webb shetterly from RIVERSIDE,CA

    All my favorite tastes in one dish, will make this again and again.

  •  Star(s)

    Try This..IT's even better!

    Amanda Helton from Birmingham, AL

    Cook the spinach and the cheese together in a small bowl or casserole dish before filling the tomatoes. The after stuffing sprinkle a little cheese on top. It is a lot tastier and the tomatoes don't fall apart when trying to pick them up and eat them.

  •  Star(s)

    Excellent

    caron brady from levittown, new york

    I have made these over a dozen times since first trying them. They are wonderful. Definately add parmesan to the mixture before filling the tomatoes. Bon Appetit.

  •  Star(s)

    I will make this again!

    rachell barger from tokyo japan

    I liked this recipe. VERY EASY. The only trouble I had was the tomatoes getting mushy and falling over when they were cooking. I will make this again.!! Very good.

  •  Star(s)

    Great

    Kathryn Chestnut from Palestine,TX

    I am so tired of the same old vegetables! This is quick, easy and my family really enjoyed it.

  •  Star(s)

    Easy

    Lisa from Winchendon MA

    I made these last night. My husband thought they were very good. I did add a little more cheese into the mixture, also I added some bacon bits. This gave it a bit of texture and more flavor. I'll be making these again.

  •  Star(s)

    Great Side Dish

    Jennifer from San Antonio, TX

    I made these for a side dish at Thanksgiving. They were great. Everybody loved them. I had so many compliments on the stuffed tomatoes. All of my family was happy to see something different as a side dish. I will be making these again, since they are so easy to make.

  •  Star(s)

    Great Prensentation

    Nancy from Minneapolis

    These would work well with anything. I served these with a brown rice pilaf and some grilled halibut. It really did add some nice colour to the plate. It was a nice change to a dinner salad. I took the advice of the last review and mixed some extra parmesan cheese through the spinach before I spooned the mixture into the tomatoes. I actually think you could doctor these up even more if you wanted before filling the tomatoes. The only thing you have to be careful of is leaving them in too long as they will start to fall as the tomatoe softens up. I had one colapse because it was in a little too long. It didn't ruin the taste though...they were wonderful. I will definately be making these again!!

  •  Star(s)

    Gimme More!!!!!!!

    Christi W from

    This side dish was soooooooooo good, I had to go back for more. I only used 4 tomatoes to one pkg. of spinach souffle, and topped it with fresh parm cheese. Next time though, I will mix some extra parmesan into the spinach, and on top. This one is a keeper.

  •  Star(s)

    Sooooooooo Gooooooooood!!!

    Amy Sload from

    I made this for a dinner party of 12 adults and 8 kids. Huge hit. The women took the recipe home with them!!!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    A finalist in the Nestlé Toll House "Share the Very Best" recipe contest, this Turtle Cheesecake dessert was submitted by Audra Burtch of Chandler, Arizona. This family favorite is a marbled cheesecake topped with a decadent combination of pecans, chocolate morsels and caramel and chocolate syrups.

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    recipe

    Ingredients:

    • CRUST
    • 1 3/4 cups chocolate graham cracker crumbs
    • 1/3 cup butter or margarine, melted
    • FILLING
    • 3 pkgs. (8 oz. each) cream cheese, softened
    • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
    • 1/2 cup granulated sugar
    • 3 large eggs
    • 3 tablespoons lime juice
    • 1 tablespoon vanilla extract
    • 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    • 2 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup
    • 2 tablespoons caramel syrup or ice cream topping
    • 1/2 cup coarsely chopped pecans
    • 1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

    Directions:

    PREHEAT oven to 300° F. Grease 9-inch springform pan.

    FOR CRUST:
    COMBINE
    crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

    FOR FILLING:
    BEAT
    cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.

    MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

    BAKE for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle Nesquik and caramel syrup over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

    reviews

    Review This Recipe
    •  Star(s)

      Incredible!

      Kelly B from Wisconsin

      Made this tonight- it was incredible!! Everyone loved it. Very rich. Will definitely make again.

    •  Star(s)

      A.Powers

      Amber Powers from Iowa

      I work at a hospital and in my spare time I do alot of baking. This recipe is one of my Dr's favorites! I use this one as my bribe to get my kids in for appointments sooner! Works every time! It's delicious ..Thank you!

    •  Star(s)

      sooooo good

      Jessica Terbeek from Charlottetown PE

      I made this a few times last year and we LOVED IT. I saw some cheesecake at the store the other day and it reminded me of this recipe. I came in to specifically look for it again. I haven't found anyone who doesn't like this delicious treat!

    •  Star(s)

      Awesome Cheesecake!

      Michelle Simonton from Dawsonville, Ga

      This was my first ever homemade cheesecake and it turned out great! I have been asked to make it again and I may have to make several this time! Amazing Cheesecake!! :)

    •  Star(s)

      THIS IS THE BEST CHEESE CAKES EVER!!!

      CANDACE RIVAS from SAN BERNARDINO, CA

      MY FAMILY AND I LOVE THIS CHEESE CAKE!!!! I make it every year for Thanksgiving, and Christmas. Whenever the holidays are coming my family ALWAYS starts asking me "your gonna make the cheese cake right?" I change it up too, instead of the caramel, I use rasberry syrup. IT'S SO DELICIOUS!!!

    •  Star(s)

      THE VERY BEST...

      Monica G. from Arizona

      I first made this cheesecake a couple of years ago and was SHOCKED that it turned out so well since it was my first time. I have made it twice since and it turned out so WELL my brother thought it was store bought! I am making it tomorrow for my inlaws! Thank you so much!

    •  Star(s)

      GREAT!!!

      Audrey Meadows from MOORHEAD, IA

      This is the very first cheesecake that I have ever made. And it turned out great the first time... and every time after that. Out of all the cheesecakes that I have made, this was always his favorite!

    •  Star(s)

      Turtle Cheesecake

      Lori Gerlach from Ohio

      This was my 1st cheesecake, and boy, what a winner! I did change it up a bit.. I didn't like the choc grahams, so I used reg.. I also pre-bake my crust for about 5 min. I used Nestles "Awesome", Swirled Milk Choc & Carmel Morsels, instead of plain choc ones. What A Difference! SUPER!! I'm surprised they don't call for those anyways, I mean really.. It is a "turtle" cheesecake, Right!! I also cut a few up and used them on top.. instead of the mini chips. Enjoy!

    •  Star(s)

      Awesome a winner

      Natalie Alvarez-Browne from Raleigh, NC

      I make these for people and they love it.

    •  Star(s)

      Crowd Pleaser

      luann collins from naples/ny

      I baked this cheesecake for my co-worker's birthday. She said she loves anything with chocolate in it. And boy did this cheesecake have a lot of chocolate in it. It was delicious and there wasn't any left over, but I think there might've been too much chocolate in the recipe. It kind of tasted more like pie, than cheesecake.

    •  Star(s)

      Turtle Cheesecake

      Brenda Cross from Council Bluffs, IA

      It is an excellant cheesecake. I found the chocolate graham cracker at a HY VEE store. It was the store brand but they were delicious

    •  Star(s)

      Absolutely The Best!!!

      Timothy Robertson from Shreveport, LA

      I've always wanted to make a turtle cheesecake so when i found this recipe i was quite intimidated. To my suprise, i found that it was quite simple to make, and this cheesecake turns out perfect everytime. At this point i've made this cheesecake about 3 or 4 times, and it's a big hit. I can't find chocolate graham crackers anywhere, so if you have this problem, just get a box of chocolate teddy grahams, crunch them up very well, or put them in a food processor. One box has just enough crackers for the crust, but i've found it helpful to add more butter. Hope it helps!

    •  Star(s)

      SCRUMTIOUS!!!!

      Penny Warrington from

      This cheescake is totally amazing! I made it for my 2 boys and husband because we were invited to Thanksgiving dinner next week and I am bringing ham and dessert. I thought of making this for Thanksgiving. BUT, of course you have to taste test a recipe first to make sure it is edible. Everyone agreed, this is what we are making for dessert. I better make 2! :-)

    •  Star(s)

      YUM YUM!!!

      nelissa sierra from plano , TX

      Great cheese cake gets an A+. I was however confused that you didn't have to bake the crust so i ended up baking it for 5 minutes. You must use the chocolate/cream cheese filling right away as it will harden, and I only put 1 1/4 of chocolate morsels and 1 1/2 cup of cream cheese for more of the "white" filling. SOOOO GOOOD!!!! Got compliments from the very best! I'm making it again for our thanksgiving dinner!

    •  Star(s)

      OMG

      EVIE INMAN from LACHINE, PQ

      OH MY GOD I MADE THIS CHEESECAKE FOR MY FAMILY AND SOMEONE I WAS TRYING TO IMPRESS NEEDLESS TO SAY HE WAS IMPRESSED AND MY FAMILY LOVED IT. MY MOM ACTUALLY COMPLIMENTED ME WHICH I DO NOT GET VERY OFTEN. SO IN A WAY THIS CHEESECAKE WAS MY HERO!!!!

    •  Star(s)

      TO DIE FOR!!!

      Kimberly byrd from raleigh, NC

      I made this cheesecake for a group of 18 friends at the lake in celebration of my boyfriend's birthday (he's a BIG cheesecake fan). It got RAVE reviews and everyone said it was BETTER then a Cheesecake Factory cheesecake! I'm making it again for Boss' Day and have no doubt that it will be a big hit!

    •  Star(s)

      Awesome!!

      Gail Kimball from CHASSELL, MI

      We had a 50th anniversary party for my parents, and made 4 different cheesecakes. This one disappeared. My brother grabbed the last piece for me, and it was delicious!! Very easy to make, also.

    •  Star(s)

      MMMM That' good

      James Thibeault from Birch Run, MI

      I have had the pans to make cheesecake for some time, and finally settled on this one for my first one. Boy was I glad I did. This is a delicious and very rich cheesecake, that even looks good. I couldn't find chocolate graham cracker crumbs at the time, so I used regular graham cracker crumbs mixed with a few chocolate cookie crumbs, and it turned out great. If you love chocolate and cheesecake, you'll definitely like this one.

    •  Star(s)

      Delicious cheesecake!

      Laura Wilson from Dunn, NC

      I reduced the recipe and put most of it into a storebought chocolate crust. It is a very rich and delicious cheesecake; to top it off, it's pretty!

    •  Star(s)

      turtle Cheesecake

      Kathleen Crum from EAST ORWELL, OH

      I made this cake just last weekend for a farewell dinner, as our good neighbors are leaving.I was so proud to serve this cheesecake as it was the ultimate cheesecake!! Thank You for a great,fabulous recipe.

    •  Star(s)

      "Death by Chocolate"!!

      Jamie Angelini from CENTREVILLE, MD

      This is the most amazing cheesecake I've ever eaten! Many of the reviewers here have spoken of the smoothness of this cheesecake but I would classify it with a consistancy between cheesecake and a very firm mousse. I made this a few days ago, and sent a piece to several of my neighbors. They're all begging for me to make it again. If you make only one cheesecake this year... let it be this one!

    •  Star(s)

      Off The Charts!

      Jenalee Stucky from Wichita, KS

      This is amazing!. My family thought it was better than Cheesecake Factory! After cutting a serving, I drizzled a little more caramel topping over each peice. This was yummy and pretty. I've never made a cheesecake before, but it was really easy. I can't wait to use this as a base recipe and experiement with other flavors!

    •  Star(s)

      To Die For!!!

      B Ramiz from MIAMI, FL

      This was a fairly easy recipe, I decided to make something special for some guests one night. They thought I bought it from the Cheesecake Factory...that's how good it is. I can't wait to make for the holidays.

    •  Star(s)

      Turtle Cheesecake

      Joyce Hohulin from GOODFIELD, IL

      I thought this dessert would be difficult to make, but it wasn't. Everyone raved about it! It not only looks great, but it tasted wonderful! Thanks for the great recipe!

    •  Star(s)

      Turtle Cheesecake

      Sandra Wagner from WASHINGTON, PA

      This was so good and not hard to make. Everyone ask for the recipe.Some thought I bought it and transfered it to my container. This is Definitely a keeper.

    •  Star(s)

      Wonderful!!!

      ROBIN CARROLL from GLADSTONE, MO

      I've made this cheesecake many times and everyone loves it. So creamy and wonderful with flavors that are perfect together!!!

    •  Star(s)

      The absolute BEST

      Sharon Wallace from LAS VEGAS, NV

      This cheesecake is delicious, easy to make and the presentation makes you look like a star. I definitely earn points with my son-in-law when I bake this. This is my gold standard with Turtle Cheesecakes!

    •  Star(s)

      My first Cheesecake

      Jason VanDerveer from Lake of the Ozarks, MO

      This was my first cheesecake, and EVERYONE loved it. We have a small diner and I gave it out to our regular customers as a thank you. Almost everyone said "Jason there is no way you made this" It was a huge success!

    •  Star(s)

      A little difficult

      Tara Burney from WILKES BARRE, PA

      It was a little difficult but the end results were well worth it!

    •  Star(s)

      Delicious

      Mika Jenkins from Chubbuck, ID

      This cheesecake is delicious. I always like to share my baked goods and this got incredible reviews!!! Delicious and very simple too!

    •  Star(s)

      Rich and Yummy

      Melissa Sommers from DOYLESTOWN, OH

      I made this cheesecake for a friend's birthday. Everyone commented on how beautiful and delicious it looked. One of the girls (very skinny and eats mostly only healthy food) had to try a piece....she loved it. Said it was one of the best cheesecakes she'd ever had - she will pay me to bake one for her on her birthday. Everyone thought it tasted amazing. The instructions were clear and easy to follow and it actually wasn't that hard to make. The problem I've had with every cheesecake I've made is that I can't get it off the bottom of the spring form pan. Next time I'm going to try using some parchment paper. Excellent recipe for cheesecake and chocolate lovers!

    •  Star(s)

      Turtle Cheesecake

      Theresa Sadowniczak from Sicklerville, NJ

      A great cheesecake, I made it for a party and everyone loved it and wanted the recipe. I'll make this again.

    •  Star(s)

      turtle cheesecake

      Dawn Williams from Manheim, PA

      Oh my goodness!!! This is simply scrumptious! I knew when I saw the pic I had to try it. I made it for a get together and everyone loved it! It wasn't hard to make either. I rather enjoyed it. It's definitely a must try!

    •  Star(s)

      Excellent!!!

      Erica Wiley from Cincinnati, OH

      Very good cheesecake! My family raved over it and it didn't last longer than a day! I will definitely make this again!

    •  Star(s)

      Turtle cheesecake

      elaine hilton from little falls, NJ

      My, Oh My! I thought I was in Heaven!!! Rich, creamy, smooth, and soooo delicious! DEFINITELY make one today!

    •  Star(s)

      Turtle Cheesecake

      Margaret Wells from VALLEY GRANDE, AL

      Recently, I made supper for some friends and used this Turtle Cheesecake for dessert. They raved on about how delicious it is. I plan to make another for one of the teachers at my daughter-in-law's school. Great cheesecake!!!!

    •  Star(s)

      Turtle Cheesecake

      kelly sorber from JORDAN, NY

      Excellent recipe. I highly reccomend it for the cheesecake lover.

    •  Star(s)

      Delicious

      birgit corron from HIGH POINT, NC

      This is the best cheesecake ever. My family just raved over it and I was told to make it again soon. The Turtle Cheesecake is simply delicious.

    •  Star(s)

      Very Rich, but good

      L Venvertloh from FRISCO, TX

      I made this cheesecake because my father loves turtle cheesecake. It was fun to make together with my husband. I watched the videos on how to bake a cheesecake successfuly and it helped trifold! It was yummy, but very rich!

    •  Star(s)

      Delicious

      morgan dawson from CADIZ, KY

      This is an easy and enjoyable dish! The family loved it!

    •  Star(s)

      Mmmmmmm

      Lori McInerney from Niantic, CT

      This cheesecake is beautiful to the eye. It is chocolate chocolate chocolate. Perhaps next time I can go with less chocolate filling. I'll divide the batter saving more of the original. Add a few less melted semi-sweet morsels to the remaining batter and whah lah. I assume it will make for a more marbled look. This recipe is excellent....BRAVO!

    •  Star(s)

      superb

      Linda Torrez from DENVER, CO

      I loved making this just for the fun of it and when I went to go get another piece of it it was so well loved that there was none left it was gone in less than an hour

    •  Star(s)

      The Best

      Eva Gauthier from Cape Coral, FL

      This is the best cheesecake ever!!!!!

    •  Star(s)

      Valentine Treat

      Melisa Agness from Nevada City, CA

      I made this cheesecake for Valentine's Day. I used regular graham crackers( had on hand)instead of chocolate. The lime does give the cheesecake a different flavor. It was good and easy but we have had better. If I make it again I would use less lime juice.

    •  Star(s)

      TURTLE CHEESECAKE

      amy liechti from MONROE, MI

      THE CHEESCAKE WAS OKAY. IT WAS A BIT RICH AND HAD TOO MUCH CHOCOLATE. I'VE HAD BETTER.

    •  Star(s)

      Turtle Cheesecake

      Saundra Gibson from SPRINGFIELD, OH

      I baked the turtle cheesecake yesterday and my husband and grandchildren loved it, but my daughter-in-law said it best. She said it was chocolate heaven.

    •  Star(s)

      The Best I've Ever Had!

      Jennifer Brush from Fairfield, CA

      My family loved this cheesecake! I brought a piece to my husband at the firehouse and there were five guys with forks huddled around one last piece! I am going to do this again for Thanksgiving!

    •  Star(s)

      Awesome cheesecake!!

      Connie Sandilla from HOBART, IN

      This cheesecake turned out perfect!!! It was very good and pleased my entire family. I've made a promise to make this again very soon.

    •  Star(s)

      Awesome

      Roxanne Angulo from BROOKLYN, NY

      This cheesecake is soo good! Everyone loved it

    •  Star(s)

      Celebration or not

      Vicky Williams from ANDERSON, IN

      I first made this for a July 4th party, after that it was requested for EVERY get-together. Much easier than I expected. Didn't have mini-chips so I ran reg size chips through the chopper and they worked great. I liked that even better, more interesting to look at.


    nutrition

    Nutrition Facts

    Serving Size: 14 servings

    Servings Per Recipe: 0

    • Calories: 570
    • Calories from Fat: 320
    • Total Fat: 36g (55% of DV)
    • Saturated Fat: 20g (99% of DV)
    • Cholesterol: 120mg (40% of DV)
    • Sodium: 300mg (12% of DV)
    • Carbohydrates: 53g (18% of DV)
    • Dietary Fiber: 2g (8% of DV)
    • Sugars: 43g
    • Protein: 10g
    • Vitamin A: 20% of DV
    • Vitamin C: 2% of DV
    • Calcium: 15% of DV
    • Iron: 8% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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