Decadent Caramel Pecan Turtle Cheesecake has everything that makes it one of the best holiday desserts. This rich, chocolaty, caramel cheesecake is sure to be a hit in the parties.
Preheat oven to 325°F and line a 9-inch springform pan with parchment paper.
Combine the ingredients for the crumb until crumbly.
Press down the crumb mixture into the bottom of the pan and also up the sides.
Bake the crust for 10-minutes and then allow it to cool down completely.
Reduce the oven temperature to 300°F.
Making the Caramel Sauce
Either use Caramel Candy or Just add 2 cups (414g) sugar in an even layer into a large saucepan.
Heat on medium heat and whisk slowly. It should take you around 10-minutes for the sugar to melt completely. The sugar will clump together like a ball in the beginning. But, then it will start melting.
Once the sugar has melted completely, stop whisking and allow it to cook for few more minutes until it changes into amber brown color.
Quickly remove the caramel from heat. Don't allow it to get too dark. It might burn.
Add 1 stick (113g) butter and whisk lightly until the butter melts completely.
Slowly pour in 1 cup (240ml) heavy whipping cream and keep whisking until smooth and creamy. I find adding a little cream at a time helps the caramel incorporate the cream completely.
Set aside 1 cup (236ml) of caramel sauce for topping.
Add 5 tablespoons (40g) sifted all purpose flour and ¼ cup (37.5 g) pecan chips into the remaining caramel sauce. Whisk well until fully combined.
Pour this flour and pecan chips combined caramel sauce into the bottom of the crust. Spread it into an even layer.
In a small bowl place ½ cup (4 oz) semi-sweet chocolate chips.
Heat 90 ml or 6 Tablespoons of Heavy Whipping Cream in a large bowl until it just begins to boil.
Pour boiling heavy cream over chocolate chips. Allow it to rest for 2-3 minutes. Then whisk until smooth, creamy, and chocolaty.
Pour this mixture of melted chocolate into the bottom of the pan over caramel sauce in the cheesecake crust.
Make Cheesecake Filling
In a large bowl combine 24 oz (680g) cream cheese with ½ teaspoon pure vanilla extract and 1 cup (213g) of light brown sugar. Whisk on low using a handheld whisk until light and fluffy.
Whisk in 3 Tablespoons (24g) of all purpose flour and 1 cup (240g/ 8.6 oz) of sour cream on low.
Whisk in 3 large eggs, one at a time until rich, light and fluffy. Scrape down the sides and the bottom of the pan after each addition.
Pour this cheesecake filling into the crust over the chocolate layer. Spread out evenly.
Wrap the sides of the springform pan with aluminium foil. Place it in a larger pan.
Pour hot water in the outer pan/larger pan until halfway up the aluminium foil.
Place in a preheated oven for 1 hour 35 minutes. It should be set but jiggly at the center.
Once the cheesecake is baked. Crack open the oven door for 35-40 minutes and allow the cheesecake to cool down further in the oven.
Remove the cheesecake from the oven. Unwrap the aluminium foil. Remove the water bath.
Pour ½ cup of the remaining caramel sauce over the cheesecake. Spread into an even layer. If the caramel has firmed up then heat it up in the oven for 10-seconds.
Refrigerate the cheesecake and allow it to cool down completely for 5-6 hours.
Final Turtle topping
Remove from springform pan and transfer to a serving dish
Place ½ cup chocolate chips in a medium sized mixing bowl. Heat 4 tablespoon (59ml) heavy whipping cream until just boiling.
Pour boiling heavy whipping cream over chocolate chips. Allow to sit for 3-4 minutes. Then whisk well until smooth and creamy.
Drizzle remaining caramel sauce and chocolate sauce over the cheesecake. Sprinkle with few more pecan chips. Refrigerate until ready to serve.
Nutrition
Nutrition Facts
Quick Turtle Cheesecake Recipe
Amount Per Serving
Calories 772Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 25g156%
Trans Fat 0.3g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 138mg46%
Sodium 336mg15%
Potassium 230mg7%
Carbohydrates 81g27%
Fiber 1g4%
Sugar 60g67%
Protein 9g18%
Vitamin A 1335IU27%
Vitamin C 0.3mg0%
Calcium 110mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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