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Layered Turtle Cheesecake

Layered Turtle Cheesecake
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
12 ServingsPrep: 40 min. Bake: 1-1/4 hours + chilling

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 cup finely chopped pecans
  • 6 tablespoons cold butter, cubed
  • 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
  • Additional caramel ice cream topping, optional

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.
© Taste of Home 2013

2 of 2

Layered Turtle Cheesecake (continued)

Directions (continued)

  • 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 blended. Remove 1 cup batter to a small bowl; stir in melted
  • chocolate. Spread over crust.
  • In another bowl, mix 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; remove
  • foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides
  • from pan with a knife; cool 1 hour longer. Refrigerate overnight.
  • For ganache, 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.
  • Remove sides of springform pan. Spread ganache over cheesecake;
  • sprinkle with pecans. Refrigerate until set. If desired, drizzle
  • with additional caramel topping before serving. Yield: 12 servings.
Nutrition Facts: 1 slice (calculated without additional caramel topping) 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.
© Taste of Home 2013