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Layered Turtle Cheesecake Recipe

Photo by: Taste of Home Layered Turtle Cheesecake Recipe

"After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work." Sue Gronholz, Beaver Dam, Wisconsin

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Layered Turtle Cheesecake Recipe

Prep: 40 min. Bake: 1-1/4 hours + chilling

Yield: 12 Servings

40 75 115

Ingredients

1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter, chopped
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Optional garnish: pecan halves and additional caramel ice cream topping

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.
Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.

Nutritional Facts 1 slice (calculated without garnish) equals 664 calories, 46 g fat (25 g saturated fat), 182 mg cholesterol, 330 mg sodium, 55 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Layered Turtle Cheesecake in Taste of Home October/November 2009, p88

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Reviews for Layered Turtle Cheesecake (14)

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Layered Turtle Cheesecake

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Reviewed on Jan. 16, 2012 by AnnNoe

This turtle cheesecake was absolutely divine and can't wait for an excuse to make it again!! I made this for my birthday and had many rave reviews!! To take this to the next level, I would highly recommend toasting the pecans; and making your own thick and rich caramel topping melting caramel squares and heavy cream (the caramel sauce was also a huge hit!).

Reviewed on Jan. 12, 2012 by maryvandorin

This is excellent. Everywhere I have taken it, everone loves it.

Reviewed on Dec. 31, 2011 by KmMcK

tasted amazing, but was so rich no one could barely eat a whole piece

Reviewed on Nov. 25, 2011 by krazykathybrooks

sooo yummy.

Reviewed on Nov. 14, 2011 by JeanneMR

posipati-in the 4th step, after you put the caramel and nuts on, the recipe tells you to add the reserved batter.

Reviewed on Nov. 13, 2011 by phyde

I made this for thanksgiving 2 years ago an my brother-in-law still raves about it.

I also made one last year an took to Texas to my aunts, they raved about it also i have made about 5 total an everyone that taste it enjoys it very much my 17 year old granddaughter helped an ate as much as she helped good memories.

thank you

clara

Reviewed on Nov. 12, 2011 by posipati

I have not yet tried making this and it does sound delicious but am curious as to what happens to the 1 cup of batter that was removed?

Reviewed on Nov. 09, 2011 by HappyHomemaker88

I made this for Thanksgiving last year and my family gave it Rave Reviews!! So delicious! I plan on making it again this year.

Reviewed on Nov. 08, 2011 by Angblanch

I make this recipe and add special "secret" ingredients each time. I have sold several of them and they are the talk of the town. family begs for it, friends invite themselves over for it and I had one connoisseur said he has traveled the world over and has never tasted a better cheesecake...My signature cheesecake now!

Reviewed on Nov. 08, 2011 by thebee623

This is TO-LIE-FOR. I made it for the first time for Thanksgiving a year ago and even the PICKY people loved it. Will definatley keep this one in a special place to make often.

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