Turtle Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/4 cup Caramel sauce
  • 1 Caramel sauce

• Baking & Spices

  • 2/3 cup Brown sugar, packed
  • 1 1/4 cup Flour
  • 1 cup Milk chocolate chip
  • 1 cup Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 2/3 cup Pecan

• Dairy

  • 6 tbsp Butter
  • 4 (8 oz. packages Cream cheese
  • 6 tbsp Double creme

Found on lilluna.com

Ingredients

• 1 cup flour
• ⅓ cup packed brown sugar
• ¼ cup chopped pecans
• 6 TB cold butter, chopped
• 4 (8 oz.) packages cream cheese, softened
• 1 cup sugar
• ⅓ cup packed brown sugar
• ¼ cup plus 1 teaspoon flour (divided)
• 2 TB heavy whipping cream
• 2 teaspoons vanilla
• 4 eggs
• ½ cup milk chocolate chips (melted and cooled)
• ¼ cup caramel sauce
• ⅓ cup chopped pecans
• ½ cup milk chocolate chips
• ¼ cup heavy whipping cream
• 2 TB chopped pecans
• caramel sauce

Directions

• Preheat oven to 325.
• Wrap a greased 9-inch springform pan in two layers of foil all around the outside of the pan. This foil will help keep the water from the water bath (in a few steps) from leaking into the pan. Set aside.
• Combine flour, brown sugar and pecans in a small bowl and cut into butter until crumbly. Press onto the bottom of the springform pan. Place on a baking sheet and bake at 325 for 12-14 minutes. Cool on a wire rack.
• Beat cream cheese and sugars in a large bowl until smooth. Beat in ¼ cup flour, cream and vanilla. Add eggs and beat on low until just blended. Remove 1 cup of the batter to a small bowl and stir in melted chocolate. Spread over the crust.
• Mix caramel sauce and remaining flour in another bowl and stir in pecans - spoon over chocolate layer.
• Top with the remaining cream cheese mixture.
• Place springform pan in a large baking pan (I used an 11x14 pan). Add 1 inch of hot water to the pan to create a water bath (this will help the cheesecake from cracking).
• Bake at 325 for 1 hour 15 minutes – 1 hour 25 minutes or until the center is set and top appears dull (not shiny).
• Remove springform pan from water bath and remove the foil wrapped around the outside of the pan.
• Cool cheesecake on rack for 10 – 15 minutes. Loosen sides from pan with a knife (but do not remove sides of spring form pan) and let cool for another hour. Refrigerate for 4-6 hours.
• To make ganache, place chocolate chips in a small bowl. Add cream to a small pot and bring to a boil. Pour over chocolate chips and whisk until it is smooth – let cool.
• Remove sides of springform pan. Spread ganache over cheesecake and sprinkle with chopped pecans. Refrigerate until set and drizzle on caramel sauce right before serving. ENJOY!