For Christmas, my family was trying to figure out what to make for dinner. My brother loves cheesecake and was disappointed that I have not made him a cheesecake lately, so he declared that we needed one and that turtle cheesecake sounds good!
You can’t go wrong with chocolate, caramel and pecans … you can’t, don’t argue this fact.
Preheat your oven to 350 degrees for the crust and then lower it to 300 degrees for the cheesecake
Butter or spray a spring form pan with cooking spray.
– 10 graham crackers (crushed)
– 1 tablespoon of sugar
– 1 stick of butter (melted)
Grind/crush the crackers until it looks like sand, incorporate the sugar and butter until it is like wet sand!
Press on the bottom of the spring form pan and bake for 10 minutes. Let cool!
– 3 packages of 8 oz cream cheese (softened)
– 1 cup of sugar
– 2 teaspoons of vanilla
– 4 eggs
– 4 ounces of semi sweet chocolate (melted)
– ⅓ cup of caramel (I used premade caramel ice cream topping)
– ½ cup of chopped pecans
With a stand mixer or hand mixer, mix together the cream cheese and sugar until fluffy. Add the vanilla, then add the eggs one at a time, letting each incorporate before adding the next. Pour half of the batter into the spring form pan. Drizzle half the chocolate and caramel on top of the batter, swirl the chocolate and caramel with a fork, and then add half the pecans. Pour the rest of the batter in the pan and do the same with the remaining chocolate, caramel and pecans.
Place a roasting pan or large pyrex pan on the bottom rack of the oven and fill it about half way with water. Put the cheesecake on the middle rack and bake for 60-75 minutes! The center should still be slightly wiggly. Refrigerate for 4 hour, or overnight.
TURTLE ∙ TURTLE