Layered Turtle Cheesecake Recipe

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Originally published as Layered Turtle Cheesecake in Taste of Home October/November 2009, p88

I love this Layered Turtle Cheesecake Recipe!  It is simply amazing!  Did you know that you can freeze cream cheese?  It works great and saves money!  I like to purchase cream cheese in bulk on sale and stockpile it for recipes.  Check out this post Can You Freeze Cream Cheese to find out how!

5.0 from 1 reviews

Layered Turtle Cheesecake Recipe
 
Prep time
Cook time
Total time
 
Source:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup all-purpose flour
  • ⅓ cup packed brown sugar
  • ¼ cup finely chopped pecans
  • 6 tablespoons cold butter, cubed
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • ⅓ cup packed brown sugar
  • ¼ cup plus 1 teaspoon all-purpose flour, divided
  • 2 tablespoons heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • ½ cup milk chocolate chips, melted and cooled
  • ¼ cup caramel ice cream topping
  • ⅓ cup chopped pecans
  • GANACHE:
  • ½ cup milk chocolate chips
  • ¼ cup heavy whipping cream
  • 2 tablespoons chopped pecans
  • Additional caramel ice cream topping, optional
Instructions
  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 ¼ 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.

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Comments

  1. Stephanie@StockpilingMoms says:

    Yummy!

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