Layered Turtle Cheesecake Recipe

5 124 137
Layered Turtle Cheesecake Recipe
Layered Turtle Cheesecake Recipe photo by Taste of Home
Publisher Photo

Layered Turtle Cheesecake Recipe

Read Reviews
5 124 137
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
MAKES:
12 servings
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

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

Nutritional Facts

1 slice (calculated without additional caramel topping): 664 calories, 46g fat (25g saturated fat), 182mg cholesterol, 330mg sodium, 55g carbohydrate (36g sugars, 2g fiber), 11g protein.

  • 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
  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

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Reviews forLayered Turtle Cheesecake

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MY REVIEW
Kevin User ID: 7521946 269768
Reviewed Jul. 21, 2017

"Amazing!!"

MY REVIEW
Vicki User ID: 8994859 258503
Reviewed Dec. 23, 2016

"I have made this at least once a year for the last 6 years. I double the chocolate layer so that the cake is more evenly divided and cover the ganache with chopped pecans while it is still warm. We always drizzle the caramel over the top after it is sliced. This is always a big hit no matter who eats it! My youngest even requests this for his birthday cake!!"

MY REVIEW
Debra User ID: 8983865 257954
Reviewed Dec. 11, 2016

"Made it this weekend for holiday party...family said it was good but tbh it is not a recipe I will repeat. I felt it was lacking. The chocolate layer wasnt chocolatey enough. The pecan and caramel psuedo layer wasnt enough period and the cheesecake itself wasnt sweet enough. In all this cheesecake simply wasnt decadent enough...and isnt that what cheesecake....especially a turtle cheesecake should be? One positive note was the ganache which turned out well."

MY REVIEW
tiffanykorn User ID: 6174400 240603
Reviewed Dec. 30, 2015

"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."

MY REVIEW
dublinlab User ID: 1682119 239814
Reviewed Dec. 20, 2015

"This was quite a it of work but worth it. Looked amazing and tasted amazing. I would make this again."

MY REVIEW
xizziz User ID: 6342972 239034
Reviewed Dec. 8, 2015

"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 :)"

MY REVIEW
Ymargretz User ID: 8639867 238267
Reviewed Nov. 28, 2015

"Made this for Thanksgiving dinner dessert. It was absolutely delicious and everyone loved it! It may become a new tradition."

MY REVIEW
rachelbarnesjn116 User ID: 8584715 238190
Reviewed Nov. 26, 2015

"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."

MY REVIEW
dilligaf4402 User ID: 611742 236830
Reviewed Nov. 6, 2015

"Found it to be way to sweet. I would make again but use 1/2 the amounts of sugar."

MY REVIEW
hchambers User ID: 7140928 228179
Reviewed Jun. 19, 2015

"Incredible cheesecake! Everyone loved it and have already asked that I make it again. I noticed some said it was hard to cut through the crust, do not press it too firmly in the pan and that should take care of the problem. Great recipe."

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