Ingredients for Blue Owl Restaurant And Bakery Turtle Pecan Cheesecake
- 1 ½ cups graham cracker crumbs
- Butter
- Vanilla Caramels
- ½ cup evaporated milk (for caramel) and ¼ cup evaporated milk (for chocolate topping)
- 1 cup pecans
- 3 (8 ounce) packages cream cheese
- Granulated Sugar
- 4 large eggs
- Vanilla Extract
- Semisweet Chocolate Morsel
- whipped cream (for garnish, amount to taste)
- Pecan Halves
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How to Make Blue Owl Restaurant And Bakery Turtle Pecan Cheesecake
- **Make the Crust:** Combine 1 ½ cups graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom and up the sides of a buttered 10-inch springform pan.
- **Bake the Crust:** Bake in a preheated 350°F (175°C) oven for 10-15 minutes. Let cool completely.
- **Prepare the Caramel:** In a heavy saucepan, melt 14 ounces caramels with ½ cup evaporated milk over low heat, stirring constantly until smooth and creamy.
- **Assemble the Cheesecake:** Pour the caramel mixture evenly over the cooled crust.
- **Toast the Pecans:** In a microwave-safe bowl, melt 1 tablespoon butter. Add 1 cup pecans and toss to coat. Microwave on high for 2-2 ½ minutes, stirring halfway through. Let cool slightly.
- **Make the Cheesecake Filling:** In a large bowl, beat 3 (8 ounce) packages cream cheese and 1 ¾ cups granulated sugar until smooth and creamy. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 6 ounces melted semi-sweet chocolate.
- **Combine and Bake:** Spread the toasted pecans over the caramel layer. Pour the cheesecake filling over the pecans, starting from the outer edge. Bake in a 350°F (175°C) oven for 1 hour 20-25 minutes, or until the edges are set and slightly cracked.
- **Cool and Chill:** Let cool completely in the oven with the door slightly ajar for 30-40 minutes. Then, cover and refrigerate overnight.
- **Prepare Chocolate Topping:** Melt 12 ounces chocolate morsels in the microwave in 30-second intervals, stirring until smooth. Stir in ¼ cup evaporated milk until smooth.
- **Finish and Serve:** Remove the cheesecake from the springform pan. Spread the chocolate topping evenly over the chilled cheesecake. Garnish with whipped cream and caramel-dipped pecan halves, if desired. Refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
245g
Fat
141g
Carbs
27g
