Ingredients

 

Directions

share with your friends

recipe added successfully!

 was added to your  folder.

Close

tell us what you think

Cancel
Submit Your Review

Spiced Spareribs & Jalapeno Cheese Corn Bread

Delicious spareribs and a zesty cornbread are the main attractions in this delicious yet fairly easy-to-make meal. Try the fruit salad as an appetizer or a dessert!

Rate & Review

This Anise Fruit Salad with La Lechera Drizzle is a simple indulgence created with a combination of sliced kiwifruit, oranges and strawberries in a cool orange juice mixture. The sweetened condensed milk drizzle creates a taste sensation.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

recipe

Ingredients:

  • 2 cups peeled and thinly sliced kiwifruit
  • 2 cups peeled orange sections
  • 2 cups sliced strawberries
  • 1 cup fresh orange juice
  • 3 tablespoons granulated sugar
  • 6 whole star anise pods
  • NESTLÉ LA LECHERA Sweetened Condensed Milk (squeezable bottle)

Directions:

PLACE kiwifruit, oranges and strawberries in large bowl; set aside. Mix orange juice, sugar and anise pods in small saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Remove anise pods; reserve for garnish. Cool orange juice mixture; pour over fruit salad. Refrigerate for 4 hours.

DIVIDE fruit and juice evenly between dessert cups; drizzle with sweetened condensed milk and garnish with anise pods, if desired. Serve immediately.

Adult Variation: Add 1/2 cup tequila to orange juice, sugar and anise mixture after removing it from the heat.

reviews

Review This Recipe

nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 220
  • Calories from Fat: 25
  • Total Fat: 3g (4% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 35mg (2% of DV)
  • Carbohydrates: 47g (16% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 40g
  • Protein: 4g
  • Vitamin A: 8% of DV
  • Vitamin C: 230% of DV
  • Calcium: 15% of DV
  • Iron: 4% of DV

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

Rate & Review

Simple to prepare, sweet and spicy glazed pork spareribs will be a hit with family and friends.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

recipe

Ingredients:

  • 4 lb. pork spareribs
  • Salt and ground black pepper
  • 1/4 cup wild honey
  • 4 teaspoons MAGGI Seasoning Sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon curry powder
  • 1 teaspoon white wine vinegar
  • 2 stars of anise or 1/2 teaspoon anise seed
  • Steamed white basmati rice
  • MAGGI TASTE OF ASIA Sweet Chili Sauce, MAGGI TASTE OF ASIA Chili Sauce or MAGGI TASTE OF ASIA Chili Garlic Sauce

Directions:

PLACE ribs in large baking pan. Make small incisions all over ribs with a knife. Season with salt and pepper.

COMBINE honey, seasoning sauce, cumin, paprika, curry powder, vinegar and anise in small bowl. Brush over all sides of prepared ribs. Cover with plastic wrap; refrigerate overnight or at least 8 hours.

PREHEAT oven to 350° F. Remove spareribs from pan; reserve any leftover marinade. Place spareribs on large rack on a large rimmed baking sheet.

BAKE for 1 hour. Brush with reserved marinade; bake for an additional 30 minutes. Cut into individual ribs; serve immediately with rice and chili sauce on the side.

reviews

Review This Recipe

nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 1050
  • Calories from Fat: 650
  • Total Fat: 72g (111% of DV)
  • Saturated Fat: 26g (132% of DV)
  • Cholesterol: 245mg (82% of DV)
  • Sodium: 790mg (33% of DV)
  • Carbohydrates: 47g (16% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 18g
  • Protein: 51g
  • Vitamin A: 4% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 15% of DV

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

Rate & Review

This Jalapeño Cheese Corn Bread is studded with plenty of goodies: whole pieces of corn, bits of jalapeño pepper and melted Monterey Jack cheese throughout make it a colorful and festive solution.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

recipe

Ingredients:

  • 1 cup ALBERS® Yellow Corn Meal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons vegetable oil
  • 1 cup (4 oz.) shredded Monterey Jack cheese
  • 1 can (11 oz.) whole kernel corn, drained
  • 3 tablespoons chopped pickled jalapeños

Directions:

PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.

COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.

reviews

Review This Recipe
  •  Star(s)

    Very Flavorful!

    NANCY CHAPMAN from Yorba Linda, CA

    This is a very flavorful cornbread. I cut down on the jalapeno a little because I thought that it might be too spicy. However, I think I am going to make it with the full recipe. It is a simple, delicious dish that goes well with just about anything!

  •  Star(s)

    Lovely cornbread

    Miss Diaz from

    I made some little adjustments like extra milk and oil instead of water,a cream style corn instead of the whole ones, garlic salt instead of regular and no sugar. This cornbread was the best I've ever tasted. It's now officially on the "FEEL GOOD" food list.We are definitely hooked.

  •  Star(s)

    Great cornbread recipe.

    Elsa Johnson from CEDAR PARK, TX

    This was a delicious cornbread. It was very moist, my family loved it. I omitted the sugar, as we do not like sweet cornbread.

  •  Star(s)

    Best ever

    Jennifer Shippee from GREENVILLE, NH

    this is great corn bread goes so well with chilli!

  •  Star(s)

    great cornbread

    PAM THOMAS from DIMMITT, TX

    This cornbread is very moist and has a great taste. My family loves it. Will make again.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Debbie Benish from Walla Walla, WA

    This is very good, I liked the jalapeno and the monterey jack cheese in it vs. the cheddar cheese and green chilies that I've always used int the recipe I always make. I will make this again.

  •  Star(s)

    Jalepeno corn bread

    Maria Tesler from DELRAY BEACH, FL

    I made this is mini muffin pans! What a treat in these bite sized delectables!!!!! very moist with a lot of texture-DELICIOUS!!!

  •  Star(s)

    I call it mexico cornbread

    carolyn green from gastonia, NC

    Instead of adding whole corn, cream style corn is good with sharp cheddar cheese, My mother and I bake this cornbread. It is also good with greens.

  •  Star(s)

    Delicious

    Allecnarf from B.C. Canada

    I made this to go with homemade soup for lunch, and it was absolutely fantastic. Most cornbread is too dry, but this was moist and delicious. Definitely a keeper.

  •  Star(s)

    Great muffins, too!

    Carolyn Rhinehart from Scranton, AR

    This is an excellent recipe which easily makes corn muffins for individual use!

  •  Star(s)

    Delicious

    Kelly Rozenboom from

    I made this for a church gathering and it received rave reviews. Although I wasn't able to eat it right out of the oven, I did sample it the next day and it was still moist and delicious!

  •  Star(s)

    Delicious

    Jennifer Baldwin from

    I have made this corn bread before and always served it with southwestern chili. It is always a favorite. I made a slightly different version using creamed corn and it was very moist. Either way is great.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    Mary Gates from CAPE CORAL, FL

    Made Mexican Chili after I saw this recipe. It's delicious and was just the right touch with the chili. The corn was a nice surprise. My husband really enjoyed with corn bread.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Sandra Perry from SAN JOSE, CA

    This is an outstanding but subtle blend of cheese, corn and the tangy tast of the jalapeno pepper. I loved it and will use it as a topper for chili pie.

  •  Star(s)

    Jalepano Cheese Corn Bread

    Janet Collier from Wenatchee, WA

    Very good, nice texture. I added a cup of frozen corn and a chopped jalapeo. We enjoyed it with a pot of beans and ham. A real comfort meal this time of year.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Irene Noble from SANTA MARIA, CA

    I have made this twice, last night I served it with Chili, a great combination . I use the leftovers to crumble and use as topping for Tamale Pie .It is great as a topping .

  •  Star(s)

    Jalapeno Cheesy Corn Bread

    LEIGHANN MALONEY from COLORADO SPRINGS, CO

    This should be one of the first quick breads one thinks of when serving a hearty soup or chili. The cheese and jalapenos are strong enough to hold their own and the corn bits are a pleasant surprise.

  •  Star(s)

    JALAPENO CHEESE BREAD

    LYNNE KRIEGER from YACOLT, WA

    VERY GOOD. WONDERFUL WITH CHILIS SOUPS AND SALADS. BEEN A FAMILY FAVORITE FOR QUITE SOME TIME.

  •  Star(s)

    A meal in it's self

    Jocilynn Reis from SACRAMENTO, CA

    I made a pot of chili and wanted a good corn bread insted of tortillas to go with it. I found this recipie and it was fantastic. I now serve it with almost every mexican meal that I make. It is also good as a dessert or snack as well.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Jean Hartman from HUDSON, MA

    I was a little skeptical at first, but this is a great recipe. Served it with Jambalaya and it was a big hit! Thanks!!

  •  Star(s)

    jalapeno corn bread

    claudia jimenez from HAMMOND, IN

    I made this for thanksgiving. It was a hit! Us being Hispanic i added a little more chopped jalapenos and the result was great..a little spicey but good taste. this recipe is a keeper :)

  •  Star(s)

    Awesome Corn Bread

    Mike from Queen Creek, AZ

    Just got done with this for dinner. I made a pot of beans with ham, and this topped it off perfectly! I did have to cook it about 45 minutes. I added mexican corn instead of plain corn and it was a good contrast with the jalapeno peppers I added. I also only used 2 tbl spoons of the jalapenos as well. I reduced the milk to 3/4 cup and added some sour cream to make up the rest. Great recipe, will make it every time i make chili or beans!

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Gloria Silva from WHITTIER, CA

    This corn bread is excellent. Easy to make. Great flavor. My family loves it. This is a keeper.

  •  Star(s)

    Beans and cornbread

    Robert Williams from DEL RIO, TX

    I think beans(any beans)and corn bread are great eating. I like jalapeno and cheese. Combine jalapeno, cheese and corn bread and you have a good meal. This recipe is a good one for corn bread. Nestle' customers sure have some great ideas and sure fired recipes.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    JIM APLIN from ORLANDO, FL

    I love jalapeno peppers & this cheesy corn bread. I made this recipe for a church potluck, I was out of luck & didn't get any @ the potluck but did when I got home. It's easy to make & tasty too!

  •  Star(s)

    Corn Bread

    paulette long from Wilmington, NC

    This corn bread is delicious, especially if you like spicy food. Great for us Southern corn-bread lovers.

  •  Star(s)

    Excellent cornbread!

    Teena Lagree from SOMERSET, NJ

    This is my first review!! I made this for a friend's birthday--she loves jalepenos--so I thought this would be perfect. Not only was it great, it was easy to make!

  •  Star(s)

    This recipe is really good.

    Linda Randles from NORTH CANTON, OH

    This recipe is really great with a pot of beans. I didn't add so much Jalapeno to my bread. The cheese was a nice added surprise. The family couldn't get over the cheese in the corn bread.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    Ruth Minsk-Whitehead from OCALA, FL

    I love corn bread, but I really Love this recipe. I could eat this everyday.

  •  Star(s)

    jelapeno cheese bread

    Margaret Cardosa from PORTAGE, MI

    Great flavor, my teenage boys just loved it.

  •  Star(s)

    jalapeno cheese corn bread

    SYLVIA BAHNSEN from COLCHESTER, CT

    My husband loves anything with jalapenos in it. He couldn't get enough of this scrumcoius bread. It is relatively easy to make and definitely worth it.

  •  Star(s)

    Spicy and Different

    Patricia Chambers from COLTON, CA

    My family and I love this corn bread. I use Mexican style corn, instead of just plain corn inaddition to the other listed ingredients. This corn bread is very good. It goes very well with fried fish, salads, and baked potatoes. I have served it at dinner parties and it never fails that someone will want the recipe. People love this type of corn bread. Plus, it's spicy and different, but good.

  •  Star(s)

    Perfect Compliment

    Toni Lang from PATCHOGUE, NY

    This is a great Cornbread recipe. It goes well with chili, scrambled eggs, soups and stews. I used fresh, blanched corn that I scraped off the cob. It took a little longer but it was worth it.

  •  Star(s)

    BEST SPICY CORNBREAD

    RENITA HENDERSON from FLOMATON, AL

    LOVE THIS. HOT BUT NOT TOO HOT.

  •  Star(s)

    Great Cornbread!

    Kathy White from MCKINNEY, TX

    If you substitute cream corn for the corn it makes it more moist!

  •  Star(s)

    Jalapeno Cheese Corn Bread

    shirley vance from VERNER, WV

    While I showed my Great Grand baby Mother how to make my Chili I made this Corn bread to go with the chili it was great.Some likes crackers others like corn bread. All of it was eaten, said it was the best they have ever eaten. I will be makeing it again and again. Delicious.

  •  Star(s)

    Great Mexican side

    Kimberly Matlack from WILLIAMSPORT, PA

    I made a complete mexican dinner and made this corn bread with it. Everyone raved about it. It was very tasty and something different to bring to the table.

  •  Star(s)

    VERY GOOD CORN BREAD

    Lonnie Battistoni from HAMBURG, NY

    This is very quick & easy to whip up. I used Carnation Evaporated milk inplace of "milk" and used hot pepper cheese instead of jalapenos. It was a great tasting switch from our usual crackers that we have with chili. Very good!

  •  Star(s)

    fabulous Jalapeno cheese corn bread

    Kelly Trupp from SEATTLE, WA

    Incredibly easy and tasty, the whole gang loved it, and now is my most requested food to bring to potlucks! This is a must try.

  •  Star(s)

    Great Corn Bread

    Crystal Cooper from REDMOND, WA

    This is a great variation of corn bread. I tested this recipe because I am having a birthday fiesta coming up and I'm trying different recipes for this party. I will use this one.

  •  Star(s)

    Delicious!

    Kerrie Smith from

    I made this, using the suggestion from another reviewer, to substitute sour cream for the milk. It was absolutely delicious! They came out a little bit crumbly, so I think next time, I'll do half sour cream, half milk, but I will definitely be making these again.

  •  Star(s)

    jalapeno cheese corn bread

    maxine frank from CLEARWATER, FL

    I liked this recipe very much. It has a unique flavor and can be breakfast, lunch or dinner food.

  •  Star(s)

    GREAT BUNCH

    DAWNA GRAEFF from HAMPSHIRE, TN

    I MADE THIS FOR A CHURCH PARTY AND IT WAS DELIOUSSS BUT I DID'NT ADD THE JALAPENA PEPPER IN STEAD I ADDED DRIED TOMATOES AND IT WAS DELIOUUSSS

  •  Star(s)

    YUM!

    Cyndi Mitchell from LEWISTON, ID

    This is probably the best mexican corn bread I have ever tasted! My entire family absolutely loved it! It not only works well with mexican foods, but it is a great change to have with ham and beans or chili.

  •  Star(s)

    Jalapeno cheese Corn Bread

    Patricia Schilling from Longmont, CO

    Great recipe, remember to use Carnation Canned Milk in this recipe too...can also add pimento for one more color. Use green chiles if jalapeno is not to everyone's liking in your family.

  •  Star(s)

    GOOD AND TASTY

    Mariana Cisneros from BERWYN, IL

    I like this recipe, is good and tasty.

  •  Star(s)

    Great

    Wanda Barrett from OAKHURST, CA

    This was made for me and it is so good I loved it!!!

  •  Star(s)

    jalapeno cheese corn bread

    rena johnston from FRANKFORT, MI

    This is a wonderful change from the original corn bread. We love this and I make this recipe everytime I made corn bread.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    ROSEMARY SIMM from OCALA, FL

    I served this cornbread with our Christmas dinner. What a hit!!! I had to print copies for my guests to take home.

  •  Star(s)

    Jalapeno Cheese corn Bread!

    patti combs from lauderdale lakes, FL

    This was really easy and tasted wonderful! It was a great compliment to the thanksgiving meal! The hint of Jalapeno and Cheese was delightful in the cornbread!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 9

  • Calories: 280
  • Calories from Fat: 110
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 65mg (21% of DV)
  • Sodium: 480mg (20% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 10g
  • Protein: 9g
  • Vitamin A: 10% of DV
  • Vitamin C: 15% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*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.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

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.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY