Layered Turtle Cheescake
By Melissa Maseda
INGREDIENTS FOR 12 SERVINGS:
1 C. Flour
By Melissa Maseda
INGREDIENTS FOR 12 SERVINGS:
1 C. Flour
1/3 C. Packed Brown Sugar
¼ C. Finely Chopped Pecans
¼ C. Finely Chopped Pecans
6 Tbs. Cold Butter
Filling:
Filling:
4 Pkg. Cram Cheese, Softened
1 C. Sugar
1 C. Sugar
1/3 C. Brown Sugar
¼ C. plus 1 Tbs. Flour, Divided
¼ C. plus 1 Tbs. Flour, Divided
2 Tbs. Heavy Whipping Cream
1 ½ tsp. Vanilla Extract
1 ½ tsp. Vanilla Extract
½ C. Milk Chocolate Chips, Melted and Cooled
1/3 C. Chopped Pecans
1/3 C. Chopped Pecans
¼ C. Caramel Ice Cream Topping
Ganache:
Ganache:
½ C. Milk Chocolate Chips
¼ C. Heavy Whipping Cream
¼ C. Heavy Whipping Cream
2 Tbs. Chopped Pecans
Garnish:
Garnish:
Pecan Halves
Caramel Ice Cream Topping
INSTRUCTIONS:
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 combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust. Combine 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. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; 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. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired.
COMMENTS: I left out the pecans out of the filling and did not use them for garnish. Though we may be nuts, my family doesn’t enjoy eating a ton of nuts.
Caramel Ice Cream Topping
INSTRUCTIONS:
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 combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust. Combine 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. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; 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. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired.
COMMENTS: I left out the pecans out of the filling and did not use them for garnish. Though we may be nuts, my family doesn’t enjoy eating a ton of nuts.
It looks deadly! Thanks for sharing!
ReplyDeleteHi! This has always been my favorite! Turtle cheesecake! I have to know if it was easy or just worth the time? How much time? Thanks~Amy
ReplyDeleteI don't remember this recipe being any harder than any other REAL cheesecake. It was well worth the time!
ReplyDelete