Layered Turtle Cheesecake

  1. Wrap a double thickness of foil around a greased 9-inch springform pan.
  2. Combine flour, brown sugar, and pecans; cut in butter till crumbly. Press into bottom of pan. Place pan on baking sheet, bake at 325 degrees for 12-15 minutes or till set. Cool on wire rack.
  3. Beat cream cheese and sugars till smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs, beat on low speed just till combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
  4. Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in large baking pan, add 1 inch of hot water to larger pan.
  5. Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until center is just set and top appears dull. Remove pan from waterbath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  6. For ganache, place chips in a small bowl. In a small pan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring constantly. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired.

flour, brown sugar, pecans, cold butter, filling, cream cheese, sugar, brown sugar, flour, flour, heavy whipping cream, vanilla, eggs, milk chocolate chips, caramel ice cream topping, pecans, ganache, milk chocolate chips, heavy whipping cream, pecans, pecan halves, caramel ice cream topping

Taken from www.food.com/recipe/layered-turtle-cheesecake-402303 (may not work)

Another recipe

Switch theme