- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup finely chopped pecans
- 6 tablespoons cold butter, cubed
- 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
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- 2 tablespoons chopped pecans
- Additional caramel ice cream topping, optional
- 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.
Reviews for Layered Turtle Cheesecake
"Made this for Christmas dinner. It was a huge hit! I loved the subtle pecan crust. I accidentally used semi-sweet chips which added a bit of a bitter flavor. For a special occasion, it was totally worth the effort of different layers."
"This was quite a it of work but worth it. Looked amazing and tasted amazing. I would make this again."
"What restaurant do you work? I live in Beaver Dam and thought I'd stop by and try it out before making it, it looks really good - I know Walkers and Edith's - probably Edith's? Do you make this personally? Thanks :)"
"Made this for Thanksgiving dinner dessert. It was absolutely delicious and everyone loved it! It may become a new tradition."
"This was definitely sweet, which is good. Just means you eat less, which all in all, isn't a terrible thing (saves some for later).As a suggestion, when pouring the regular cheesecake on top of the chocolate and caramel, spoon it carefully along the sides of the pan first, don't just pour it in the middle out of the pan. I poured it and it spread the caramel and some of the chocolate to the sides. I made it for my family, so no biggie, but it may help someone whose going strictly for good presentation (and taste of course).Also, I had a hard time getting the chocolate ganache to solidify, but all is good.All in all, I would definitely make this again for Thanksgiving next year."