Recipe: Eli's Turtle Cheesecake, Chocolate Chip Cheese and Candy Cane Cheesecake recipes

ELI'S TURTLE CHEESECAKE
Served at the Chicago 1996 Democratic National Convention
Source: Chicago Sun Times, August 21, 1996

FOR THE CHOCOLATE WALNUT CRUMB CRUST:
1 tablespoon butter
1 (9 oz) package Nabisco Famous chocolate wafers, fine crushed
3 tablespoons chopped walnuts
1/3 cup unsalted butter, melted
FOR THE FILLING:
1 1/2 pounds cream cheese, room temperature
1/2 cup dark brown sugar, packed
1/3 cup sugar granulated
1 tablespoon flour
1/4 teaspoon salt
2 teaspoons vanilla
3 large eggs
1 egg yolk
1/4 cup heavy (whipping) cream
5 Turtle candies; (Nestle or Fannie May Pixies), chopped
TO SERVE:
Milk Chocolate Ganache (recipe follows) OR Smucker's Magic Shell
pecan halves or pieces

TO PREPARE THE CRUST:
Coat the bottom and sides of a 9-inch springform pan with 1 tablespoon butter.

Combine cookie crumbs, nuts and melted butter. Toss until butter is absorbed. Press crumb mixture on the bottom and sides of pan. Refrigerate until firm, about 10 minutes.

TO PREPARE THE FILLING:
In a large mixing bowl, beat cream cheese, brown sugar, granulated sugar, flour and salt with an electric mixer at medium speed until free of lumps. Mix in vanilla. Beat in eggs and yolk, one at a time, and continue beating until batter is smooth. Stir in cream and candies. Pour filling into crust.

Bake on the middle shelf in a preheated 325-degree oven until when pan is tapped),about 40 minutes. Cool on a wire rack, then refrigerate at least 6 hours.

TO SERVE:
Remove cheesecake from pan and decorate as desired.

Diana Moles of Eli's research and development staff suggests drizzling the cake with milk chocolate ganache, or drizzling with Smucker's Magic Shell chocolate topping or a prepared caramel sauce (at room temperature) and then sprinkling pecan halves or pieces on top. Refrigerate until time to serve.

MILK CHOCOLATE GANACHE

1/2 cup heavy whipping cream
1 tablespoon sugar
1 tablespoon butter
8 ounces milk chocolate chips

Combine cream, sugar and butter in a saucepan. Bring to a simmer over medium heat (do not let boil). Add chocolate chips. Whisk until melted and thoroughly blended. Let cool. Drizzle ganache over cake with a pastry bag or a spoon.

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ELI'S CHOCOLATE CHIP CHEESECAKE
Source: That's My Home

CRUST:
1 (8.5 oz.) package chocolate wafer cookies crushed very fine
1/4 Cup sugar
1/3 Cup melted butter

Mix crust ingredients together in a bowl. Press into a 9 inch springform pan. Refrigerate while making filling.

FILLING:
3 eggs
1 cup sugar
24 oz. cream cheese
1 cup sour cream
1/4 tsp. salt
1 tsp. vanilla
12 oz. chocolate mini chips

Beat cream cheese and sugar together at medium speed. Add eggs and beat until smooth. Mix in sour cream, vanilla and salt. Stir in chocolate chips.

Pour filling into crust. Bake at 350 degrees F for 45 minutes, or until set in center. Allow to rest in the oven for 1 hour with the door cracked. Chill.

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ELI'S CANDY CANE CHEESECAKE
Source: Eli's Cheesecake Company
From: Moomilk

CRUST:
Graham Cracker Crumbs
1/4 cup sugar
1/3 cup melted butter

Mix graham crumbs, sugar and melted butter. Press into a 9-inch batter springform pan. Refrigerate while making batter. Pour batter into crust and bake in preheated 350 degree oven for 45 minutes. Allow to rest in oven about 1 hour, then cool in refrigerator.

BATTER:
3 eggs
1 cup sugar
5 packages (8 ounces each) cream cheese at room temperature
1 cup sour cream
2 teaspoons salt
1 teaspoon vanilla
6 ounces candy cane, chopped

Beat cream cheese and sugar together at medium speed. Add eggs and beat until smooth; mix in sour cream, vanilla and salt. Add candy cane pieces.

DECORATING:
3/4 quart heavy whipping cream
3 ounces sifted powered sugar

Whip mixture until firm or stiff peaks form. Note: Don't over mix. Decorate with candy cane candies (size and shape used is your personal choice).