Layered Turtle Cheesecake
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours + chilling
YIELD: 16 servings.
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
Ingredients
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1 cup all-purpose flour
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1/3 cup packed brown sugar
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1/4 cup finely chopped pecans
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6 tablespoons cold butter, cubed
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FILLING:
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4 packages (8 ounces each) cream cheese, softened
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1 cup sugar
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1/3 cup packed brown sugar
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1/4 cup plus 1 teaspoon all-purpose flour, divided
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2 tablespoons heavy whipping cream
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1-1/2 teaspoons vanilla extract
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4 large eggs, room temperature, lightly beaten
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1/2 cup milk chocolate chips, melted and cooled
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1/4 cup caramel ice cream topping
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1/3 cup chopped pecans
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GANACHE:
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1/2 cup milk chocolate chips
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1/4 cup heavy whipping cream
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2 tablespoons chopped pecans
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Additional caramel ice cream topping, optional
Directions
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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.
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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° until set, 12-15 minutes. Cool on a wire rack.
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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.
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4.
In another bowl, mix caramel topping and remaining 1 teaspoon 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.
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5.
Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. 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.
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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.
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7.
Remove side of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.
Nutrition Facts
1 piece: 495 calories, 34g fat (18g saturated fat), 124mg cholesterol, 260mg sodium, 42g carbohydrate (32g sugars, 1g fiber), 8g protein.
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