Turtle Cheesecake
A rich and decadent cheesecake with layers of caramel, chocolate, and pecans, offering a perfect blend of textures and flavors.
Ingredients
Caramel Sauce
- 2 cups sugar
- 1/2 cup salted Challenge butter room temperature
- 1 cup heavy whipping cream room temperature
- 5 tbsp all-purpose flour sifted
- 1/4 cup pecan chips
Crust
- 2 cups graham cracker crumbs
- 1/2 cup salted Challenge butter melted
- 3 tbsp brown sugar
- 1/4 cup pecan chips
Cheesecake Filling
- 4 oz semi-sweet chocolate chips
- 6 tbsp heavy whipping cream
- 24 oz Challenge cream cheese room temperature
- 1 cup light brown sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 1 1/2 tbsp vanilla extract
- 3 large eggs
- 2 oz semi-sweet chocolate chips
- 3 tbsp heavy whipping cream
- 1/4 cup pecan chips
Instructions
- 1. Make the caramel sauce by melting sugar, then adding butter and heavy cream. Set aside 1 cup for topping and mix the rest with flour and pecans.
- 2. Prepare the crust by mixing graham cracker crumbs, melted butter, brown sugar, and pecans. Bake at 325°F for 10 minutes, then cool.
- 3. Melt chocolate with heavy cream for the filling layer. Pour over the caramel in the crust.
- 4. Beat cream cheese, brown sugar, flour, sour cream, vanilla, and eggs. Pour over the chocolate layer.
- 5. Bake in a water bath at 300°F for 1 hour 35 minutes. Cool slowly in the oven, then refrigerate for 5-6 hours.
- 6. Drizzle with remaining caramel and chocolate sauce, and sprinkle with pecans before serving.
Notes
Ensure slow cooling to prevent cracking. Let the cheesecake set completely before serving for the best texture.