Layered Turtle Cheesecake

I’m sorry for the people who don’t love cheesecake. What’s not to like? Sweet, creamy, dairy. You have tender crumbly crust, velvety filling….and think of all the different kinds! Chocolate, mocha, pumpkin, chocolate, chocolate. Oh, sorry. Those are the best.

I came across this recipe from Taste of Home while searching for a cheesecake recipe for our youth group-hosted Valentine’s Banquet. Always a lot of fun, by the way.

Layered Turtle Cheesecake. Perfect.

Forget my description. Let me share this marvelous recipe. 

Layered Turtle Cheesecake

Crust:

1 cup all-purpose flour

1/3 cup packed brown sugar

1/4 cup finely chopped pecans

6 T. cold butter

Filling:

4 packages (8-oz. each) cream cheese, softened

1 cup sugar

1/3 cup brown sugar

1/4 cup plus 1 T. all-purpose flour, divided

2 T. heavy whipping cream

1 1/2 tsp. vanilla extract

4 eggs, beaten

1/2 cup milk chocolate chips, melted and cooled

1/4 cup caramel ice cream topping

1/3 cup chopped pecans

Ganache:

1/2 cup milk chocolate chips

1/4 cup heavy whipping cream

2 T. chopped pecans

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 waterbath.

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

Note: As you can see, we skipped the ganache. What is a ganache, anyway? We just topped the cheesecakes with chocolate and caramel ice cream syrup and a pecan half. Lovely.

I hope you think so, too.

~Rachel~

Let all that you do be done with love. (1 Corinthians 16:14


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