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Layered Turtle Cheesecake Recipe
Layered Turtle Cheesecake Recipe photo by Taste of Home

Layered Turtle Cheesecake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours + chilling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours + chilling
MAKES: 12 servings

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

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.

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Originally published as Layered Turtle Cheesecake in Taste of Home October/November 2009, p88

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.

Reviews for Layered Turtle Cheesecake

AVERAGE RATING
   (124)
RATING DISTRIBUTION
5 Star
 (114)
4 Star
 (4)
3 Star
 (5)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 28, 2014

"So, I've finally decided what it's going to be like in heaven!"

MY REVIEW
Reviewed Nov. 12, 2014

"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."

MY REVIEW
Reviewed Nov. 4, 2014

"This is a wonderful cheesecake! Everyone loved it! I followed some other reviewers advice and used a larger pan. Perfect! Will make it again!"

MY REVIEW
Reviewed Oct. 25, 2014

"A bit time consuming, but totally worth it. The best cheesecake I've ever made!"

MY REVIEW
Reviewed Sep. 5, 2014

"Added my own twist to this one. Everyone I serve it to loves it."

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