Ingredients for Layered Turtle Cheesecake
- 1 ½ cups all-purpose flour
- ¾ cup packed light brown sugar
- 1 cup pecan halves (divided use)
- ½ cup (1 stick) cold unsalted butter
- 3 (8-ounce) packages cream cheese
- Sugar
- Heavy Whipping Cream
- 1 teaspoon vanilla extract
- 4 large eggs
- Milk Chocolate Chips
- Caramel Ice Cream Topping
- Pecan Halves
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How to Make Layered Turtle Cheesecake
- Wrap a greased 9-inch springform pan with double-thick foil.
- Combine 1 ½ cups all-purpose flour, ¾ cup packed light brown sugar, and 1 cup pecan halves. Cut in ½ cup (1 stick) cold unsalted butter until crumbly.
- Press mixture into the bottom of the prepared pan.
- Place the pan on a baking sheet and bake at 325°F (160°C) for 12-15 minutes, or until set. Cool completely on a wire rack.
- Beat 3 (8-ounce) packages cream cheese, 1 ¾ cups granulated sugar, and ¾ cup packed light brown sugar until smooth and creamy.
- Beat in ¼ cup all-purpose flour, 1 cup heavy cream, and 1 teaspoon vanilla extract.
- Add 4 large eggs one at a time, beating on low speed just until combined.
- Remove 1 cup of batter and stir in 6 ounces of melted semi-sweet chocolate until blended.
- Spread chocolate batter evenly over the crust.
- In a separate bowl, combine ½ cup caramel topping and 2 tablespoons all-purpose flour.
- Stir in ¼ cup pecan halves.
- Drop the caramel mixture by tablespoonfuls over the chocolate layer.
- Top with the remaining cheesecake batter.
- Place the springform pan in a larger roasting pan. Add 1 inch of hot water to the larger pan (water bath).
- Bake at 325°F (160°C) for 1 ¼ to 1 ½ hours, or until the center is just set and the top appears dull.
- Remove from the water bath and cool on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen the cheesecake.
- Cool for another hour.
- Refrigerate overnight.
- For the ganache: Place 6 ounces semi-sweet chocolate chips in a small bowl. In a small saucepan, heat ½ cup heavy cream just to a boil. Pour over chocolate chips and whisk until smooth. Cool slightly, stirring constantly.
- Spread ganache over the cooled cheesecake.
- Sprinkle with chopped pecans.
- Refrigerate until set. Garnish with pecan halves and additional caramel topping as desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
154g
Fat
117g
Carbs
18g
