- 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
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"I made this for New Year's Eve dinner and it was a huge success!"
"This was so good, a real hit for our Christmas day dessert. Thank you, Sue, for sharing the recipe! To the reviewer who had a problem with the crust being too hard to cut, you may have pressed the crumb crust into your pan too firmly. I have had the same thing happen when I've pressed a graham crust into a cheesecake pan too hard."
"Made it for a friend of mine and they absolutely loved it!! I am not a big fan of cheesecakes so I couldn't sample it for myself. Going off what my friend said, I will definitely be making it again for my work. Add it to the list of fav's!!One question I do have, hopefully someone can answer. They did say the only downside was that the crust was really hard to cut through. Not sure if it's because it was in the fridge or what. Is there something else I can do to make the crust a tad bit softer?"
"So, I've finally decided what it's going to be like in heaven!"
"Absolutely delicious cheesecake. When I first saw it in TOH magazine, I knew I wanted to make it. Its been 5 years since I've first seen it, but I finally made it the other day. It was also the first cheesecake I've ever made. I followed the directions and it turned out perfectly. It was a big hit! My co-workers thought it looked like a store bought cheesecake, it turned out so well. It is very rich, and a small slice goes a long way."