Layered Turtle Cheesecake

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Preparation time: 40 mins
Cooking time: 1-1/4 hours plus chilling

Difficulty: Easy - for beginners
Serves: 12 servings


•1 cup all-purpose flour
•1/3 cup packed brown sugar
•1/4 cup finely chopped pecans
•6 tablespoons cold butter, cubed


•4 packages (8 ounces each) cream cheese, softened
•1 cup sugar
•1/3 cup packed brown sugar
•1/4 cup plus 1 teaspoon all-purpose flour, divided
•2 tablespoons heavy whipping cream
•1-1/2 teaspoons vanilla extract
•4 eggs, lightly beaten
•1/2 cup milk chocolate chips, melted and cooled
•1/4 cup caramel ice cream topping
•1/3 cup chopped pecans


•1/2 cup milk chocolate chips
•1/4 cup heavy whipping cream
•2 tablespoons chopped pecans
•Additional caramel ice cream topping, optional


•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.
• 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.
• 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.
• 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. Yield: 12 servings.


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