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Layered Turtle CheeseCake




Source of Recipe


Taste of Home


Recipe Introduction


12 Servings
Prep: 40 min. Bake: 1-1/4 hours + chilling

NOTE: from Taste of Home Kitchen Editor:

We're glad so many of you loved this cheesecake. But after reading some of the comments we wanted to clarify the directions. The melted chocolate is added to the 1 cup of batter in the small bowl. Also, the sides of the pan should not be removed until after the cheesecake has refrigerated overnight but before the ganache is added. We apologize for any confusion and these changes will be reflected on the recipe soon.


List of Ingredients




CRUST:
1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter, chopped

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 (I double the amount)
1/3 cup chopped pecans

GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans

Optional garnish: pecan halves and additional caramel ice cream topping

Recipe



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.


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.

Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired.

Yield: 12 servings.