Layered Turtle Cheesecake |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. Ingredients:
1 cup king arthur unbleached 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 king arthur unbleached 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:
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.
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