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Layered Turtle Cheesecake Recipe

Layered Turtle Cheesecake Recipe photo by Taste of Home

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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, 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.
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.

Nutritional 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.

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

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Layered Turtle Cheesecake

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Reviewed on May. 08, 2011 by s_pants

This is an amazing cheesecake! I doubled the caramel layer, and by doing that did not need to add extra drizzle of caramel on the top. I took the pan sides off before I added the ganache, but too much ran down the sides and pooled on the bottom of the serving plate. Next time I will leave the sides on as the recipe states until the ganache has set.

Reviewed on Apr. 11, 2011 by talon49

Excellent cheesecake! Very rich, tasty and easy to make.

Reviewed on Apr. 05, 2011 by asimmons

Made this for my husband/s birthday. I followed the directions step by step and, although a little time consuming, not hard to make. DEFINATELY a keeper.

Reviewed on Mar. 21, 2011 by Aroid413

It's good, if you like cheesecake

Reviewed on Mar. 03, 2011 by vdubb89

uh-mazinggg!!!

Reviewed on Feb. 27, 2011 by mona81477

Excellent recipe - the cheesecake was polished off in no time! In fact, it was gone so quickly, that I didn't even have a chance to try it! I did use the suggestion by another reviewer to double the caramel-pecan filling, but didn't change anything else. Would definitely make this again, but I'm might remove the springform pan prior to pouring the ganache instead of after. This would allow some of the ganache to drip down the sides, making for an even nicer presentation.

Reviewed on Feb. 23, 2011 by denimcowgirl

Rich but delicious! Didn't change a thing to the recipe. Our family loved it, and it didn't last long! Definitely put on your *to bake* list :)

Reviewed on Feb. 12, 2011 by CrystalViolet

We have made this several times for family & friends for different events and it is excellent! Highly recommend making.

Reviewed on Jan. 15, 2011 by hannahecooks

This has become a favorite amongst my family and friends. I usually double the caramel-pecan filling--giving the distinct caramel flavor. This recipe is definitely a winner! Don't be afraid to try it.

Reviewed on Jan. 14, 2011 by Love2Experiment

Made this for dinner guests and everyone gave it a big thumbs up! It's quite rich, very elegant looking and tastes absolutely fabulous!

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