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Turtle Cheesecake Recipe 

Turtle Cheesecake Recipe 

Here at Back Roads Living we love Cheesecake so this Turtle Cheesecake recipe is going to fit right in with all our other cheesecake recipes! I can just taste this scrumptious dessert even as I am posting this recipe. I can hardly wait until it is baking and I can cut a big piece to wolf it down! Add this one to your next cheesecake adventure and let us know how you like it! 





 

Ingredients for the Crust for: Turtle Cheesecake Recipe

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

Ingredients for the Filling for: Turtle Cheesecake Recipe

  • 4 (8 ounce) blocks of cream cheese, softened
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup plus 1 teaspoon flour, divided
  • 2 tablespoons heavy whipping cream
  • 1 1/2 teaspoons vanilla
  • 4 eggs
  • 1/2 cup milk chocolate chips, melted and cooled
  • 1/4 cup caramel ice cream topping
  • 1/3 cup pecans, chopped

Ingredients for the Ganache

  • 1/2 cup milk chocolate chips
  • 1/4 cup heavy whipping cream
  • 2 tablespoons pecans, chopped
  • Pecan halves and caramel ice cream topping for garnish

Directions for the Crust

  1. Place a greased 9-inch spring-form pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.
  2. In a small bowl, combine the flour, brown sugar, and pecans. Cut in the butter until crumbly.
  3. Press onto the bottom of the pan. Place pan on a baking sheet and bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.

Directions for the Filling for your Turtle Cheesecake

1. In a large bowl, beat the cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream, and vanilla.
2. Add the eggs, one at a time.
3. Place 1 cup of the batter into a small bowl; stir in the melted and cooled chocolate until blended. Spread over the baked crust.
4. In another small bowl, combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter (I won’t lie, I doubled this part haha but the ingredients is not doubled).
5. Top with remaining batter.
6. Place spring-form pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 75-90 minutes or until center is just set and top appears dull.
7. Remove spring-form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight (I only refrigerated it for a few hours and it was perfect…who has all night?).



Directions for Ganache for your Turtle Cheesecake

1. Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth.
2. Cool slightly, stirring occasionally.
3. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set.
4. Remove sides of pan. Garnish with chopped pecans, pecan halves, slivers or chocolate or drizzle caramel topping if desired. There are so many ways to garnish these. There really isn’t a wrong way! this one is garnished with chopped pecans and slivers of chocolate.

We hope you enjoy your Turtle Cheesecake

Thank you for stopping by Back Roads Living again.

Turtle Cheesecake Photo by: Tracy Hunter

“BLESSINGS”

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