TURTLE CHEESECAKE RECIPE

Prep Time: 1 hr 10 mins | Cook Time: 2 hrs 45 mins | Total Time: 3 hrs 55 mins | Yield: 12 to 14 Slices

Caramel sauce, pecans, and chocolates in this amazing cheesecake! You are so in for a treat! Try this recipe now, and I promise you that it is worth all the time and effort. Enjoy!

INGREDIENTS :

Caramel Sauce:

• 1/2 c (112 grams) salted Challenge butter, room temperature
• 5 tablespoons (41 grams) of all-purpose flour, sifted
• 1 c (240ml) heavy whipping cream, room temperature
• 1/4 c (28 grams) pecan chips
• 2 c (414 grams) sugar

Crust:

• 1/2 c (112 grams) salted Challenge butter, melted
• 1/4 c (28 grams) pecan chips
• 3 tablespoons brown sugar
• 2 c (268 grams) Graham cracker crumbs

Filling:

• 1 1/2 tablespoons vanilla extract
• 6 tablespoons (90ml) heavy whipping cream
• 1 c (144 grams) light brown sugar
• 3 large Eggs
• 3 tablespoons (24 grams) of all-purpose flour
• 1 c (230 grams) sour cream
• 24 ounces (678 grams) Challenge cream cheese, room temperature
• 4 ounces (2/3 c | 116 grams) of semi-sweet chocolate chips

Chocolate Drizzle:

• 3 tablespoons (45ml) heavy whipping cream
• 2 ounces (1/3 c | 58 grams) of semi-sweet chocolate chips

DIRECTIONS :

For the Caramel Sauce:

1. Place a large pan on the stove and turn the heat to medium. Add the sugar and cook for 10 minutes or until it caramelizes.
2. Make sure to stir continuously. Stop stirring after 10 minutes and let it cook for a few more minutes until the color turns dark.
3. Remove the pan from the heat, then add the butter and whisk until well incorporated.
4. Stir in the heavy cream until well incorporated. Set aside about 1 cup of the mixture.
5. Stir in the pecan chips until combined.

For the Cheesecake Crust:

1. Prepare the oven and preheat it to 163 degrees C or 325 degrees F.
2. Line with parchment paper the inside of a 9-inch springform pan.
3. In a mixing bowl, add all the ingredients to the crust. Stir everything until well incorporated. Place it into the prepared pan and press it to the sides and bottom.
4. Place the crust in the preheated oven and bake for about 10 minutes. Remove from the oven and allow it to cool completely.
5. Add the caramel sauce to the prepared crust and spread it evenly.

For the Cheesecake Filling:

1. In a mixing bowl, add the chocolate chips and hot heavy cream. Stir to combine. Add the mixture on top of the caramel sauce and spread it evenly.
2. In a mixing bowl, add cream cheese, brown sugar, flour, vanilla extract, and sour cream. Stir everything until well blended.
3. Beat in the eggs.
4. Add the mixture on top of the chocolate layer and spread it evenly.
5. Put the pan into a bigger pan, then fill the outer pan with water.
6. Place the pan in the oven at over 300 degrees F and bake for about 1 hour and 35 minutes.
7. Turn the oven off and let it sit inside for another half an hour.
8. Remove from the oven, then add the reserved caramel sauce on top and spread it evenly. Refrigerate for 5 hours.
9. Place the cheesecake onto a clean serving plate, then top with chocolate chips. Let it rest for 4 minutes.
10. Top with caramel sauce and more pecans chips. Refrigerate again for a few minutes.
11. Serve chilled. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 659 | Total Fat 37.6g 48% | Cholesterol 119.4mg40% | Sodium 396.5mg 17% | Total Carbohydrate 73.5g 27% | Sugars 55.8g | Protein 10g 20% | Vitamin A38% | Vitamin C