layered turtle cheesecake

Name: Layered Turtle Cheesecake
Prep time: 40 min
Cook time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) all-purpose flour; 1/3 cup(s) packed brown sugar; 1/4 cup(s) finely chopped pecans; 6 tablespoon(s) cold butter, cubed; FOR THE FILLING; 4 package(s) (8 ounces each) cream cheese, softened; 1 cup(s) sugar; 1/3 cup(s) packed brown sugar; 1/4 can(s) plus 1 teaspoon all-purpose flour, divided; 2 tablespoon(s) heavy whipping cream; 1 1/2 teaspoon(s) vanilla extract; 4 - eggs, lightly beaten; 1/2 cup(s) milk chocolate chips, melted and cooled; 1/4 cup(s) caramel ice cream topping; 1/3 cup(s) chopped pecans; FOR THE GANACHE; 1/2 cup(s) milk chocolate chips; 1/4 cup(s) heavy whipping cream; 2 tablespoon(s) chopped pecans; - additional caramel ice cream topping, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 40 Min

cook time 1 Hr 15 Min

method Bake

Ingredients For layered turtle cheesecake

1 c

all-purpose flour
1/3 c

packed brown sugar
1/4 c

finely chopped pecans
6 Tbsp

cold butter, cubed
FOR THE FILLING
4 pkg

(8 ounces each) cream cheese, softened
1 c

sugar
1/3 c

packed brown sugar
1/4 can

plus 1 teaspoon all-purpose flour, divided
2 Tbsp

heavy whipping cream
1 1/2 tsp

vanilla extract
4

eggs, lightly beaten
1/2 c

milk chocolate chips, melted and cooled
1/4 c

caramel ice cream topping
1/3 c

chopped pecans
FOR THE GANACHE
1/2 c

milk chocolate chips
1/4 c

heavy whipping cream
2 Tbsp

chopped pecans
additional caramel ice cream topping, optional

How To Make layered turtle cheesecake

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. 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.

2
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 blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust. 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.
3
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.
4
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. 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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