Name: Turtle Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Cooking spray -; 8 oz. (225 g.) finely crushed pecan sandies (about 2 c.) or graham crackers -; 6 tbsp. melted unsalted butter -; 1/4 tsp. kosher salt -; 4 (8-oz.; 225-g.) blocks cream cheese, room temperature -; 1 c. (200 g.) granulated sugar -; 3 large eggs -; 1/4 c. sour cream -; 2 tsp. pure vanilla extract -; 2 tbsp. all-purpose flour -; 1/4 tsp. kosher salt -; 1 c. (170 g.) semisweet chocolate chips, melted and slightly cooled -; 1/4 c. heavy cream -; 1/4 c. semisweet chocolate chips -; 1/4 c. caramel sauce -; 1/2 c. (55 g.) toasted pecans, roughly chopped -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Turtle Cheesecake

1. Cooking spray -

2. 8 oz. (225 g.) finely crushed pecan sandies (about 2 c.) or graham crackers -

3. 6 tbsp. melted unsalted butter -

4. 1/4 tsp. kosher salt -

5. 4 (8-oz.; 225-g.) blocks cream cheese, room temperature -

6. 1 c. (200 g.) granulated sugar -

7. 3 large eggs -

8. 1/4 c. sour cream -

9. 2 tsp. pure vanilla extract -

10. 2 tbsp. all-purpose flour -

11. 1/4 tsp. kosher salt -

12. 1 c. (170 g.) semisweet chocolate chips, melted and slightly cooled -

13. 1/4 c. heavy cream -

14. 1/4 c. semisweet chocolate chips -

15. 1/4 c. caramel sauce -

16. 1/2 c. (55 g.) toasted pecans, roughly chopped -

How to cook deliciously - Turtle Cheesecake

1. Stage

Preheat oven to 325°. Grease a 9" springform pan with cooking spray. Wrap entire pan well with foil.

2. Stage

In a medium bowl, mix pecan sandies, butter, and salt. Press mixture into bottom and up sides of prepared pan.

3. Stage

In a large bowl, using an electric mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat cream cheese and granulated sugar on medium-high speed until no lumps remain. Add eggs, one at a time, and beat until combined, then beat in sour cream and vanilla. Add flour and salt and beat on medium-low speed until just combined. Transfer 2 cups cream cheese mixture to a medium bowl and stir in chocolate.

4. Stage

Dollop chocolate mixture over crust, then spread in an even layer. Repeat with plain batter, gently dolloping over chocolate mixture and spreading in an even layer.

5. Stage

Place springform pan in a large roasting pan. Pour in enough boiling water to come halfway up the sides of springform pan.

6. Stage

Bake cheesecake until center only slightly jiggles, about 1 hour 30 minutes.

7. Stage

Turn off oven, prop open oven door, and let cheesecake cool in oven, about 1 hour. Remove from roasting pan and refrigerate until totally chilled, at least 4 hours or up to 12.

8. Stage

In a medium heatproof bowl, microwave cream and chocolate in 15-second intervals, stirring between each, until just beginning to thicken, then whisk until chocolate is melted and smooth.

9. Stage

Remove cheesecake from springform pan. Top with chocolate sauce, caramel sauce, and pecans.