Gourmet Chocolate and Caramel Layered Turtle Cheesecake
Looking for a gourmet cheesecake? Try this turtle cheesecake! It's layered with caramel, chocolate ganache, and pecans throughout. No water bath required!
Recipe:
Ingredients
Chocolate ripple
½ cup heavy cream (118ml)
4 oz chopped chocolate (112g) (see note)
Crust
1 ½ cups graham cracker crumbs (170g)
⅓ cup finely chopped pecans (40g)
3 Tablespoons light brown sugar, firmly packed
7 Tablespoons salted butter, melted (98g)
Cheesecake Filling
24 oz full-fat cream cheese, softened (680g)
¾ cup granulated sugar (150g)
¼ cup light brown sugar, firmly packed (50g)
½ cup sour cream (120g)
¾ teaspoon vanilla extract
3 large eggs, room temperature
¼ cup caramel sauce:
Ganache, from above
Topping
⅓ cup caramel sauce:
1 oz chopped chocolate (see note)
2 Tablespoons heavy cream
¾ cup pecans, mix of chopped and halved (90g)
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9” springform pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
For the crust
00:35 In a medium-sized bowl, stir together graham cracker crumbs, finely chopped pecans, and brown sugar until combined.
01:40 Add melted butter and stir until all crumbs are moistened.
02:05 Press mixture evenly and firmly into the bottom and up the sides of a 9” springform pan. Set aside.
For the chocolate ripple
03:35 Prepare chocolate ripple first (so it has time to cool) by combining heavy cream and chocolate in a medium-sized microwave-safe mixing bowl. Microwave on high for 25 seconds. Stir well and return to microwave for another 25 seconds. Whisk until smooth and set aside while you prepare the filling.
For the cheesecake
Preheat oven to 325F (165C).
04:24 In a large mixing bowl using an electric mixer, combine cream cheese and sugars. Beat on medium speed until smooth, creamy, and lump free.
06:13 Add sour cream and vanilla extract and stir on low speed until combined.
06:41 In a separate dish, lightly beat one egg. Add to the cheesecake batter, stirring briefly on low speed until just combined. Repeat with remaining eggs, and scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
08:43 Pour approximately a third of the cheesecake batter into the prepared crust. Drizzle half of caramel sauce over cheesecake layer followed by half of the chocolate ripple (this will not cover all of the cheesecake batter, this is fine). Pour another third of the cheesecake batter evenly overtop. Drizzle remaining half of caramel sauce over cheesecake, followed by remaining half of chocolate ripple. Top with the remaining cheesecake batter.
11:18 Place the pan on the center rack of your preheated oven. Bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly and edges should be set and may puff slightly).
11:50 Remove from oven and cool until almost room temperature (alternatively, to help reduce risk of cracks, turn off oven, crack the door, and allow it to sit for 1 hour). Transfer to the refrigerator and chill for at least 6 hours, preferably overnight before topping and serving.
Topping
12:05 Once cheesecake is chilled, prepare your toppings. Make ganache by combining chocolate and heavy cream in a medium-sized microwave-safe bowl. Microwave for 25 seconds and stir well. If not yet smooth, microwave again and whisk until smooth. Set aside.
12:33 Drizzle caramel sauce and prepared ganache over cheesecake. Scatter pecans overtop.
14:10 For easy slicing, chill cheesecake in refrigerator for 15 minutes to allow toppings to set.
14:22 Once cheesecake has chilled completely, remove springform ring, slice and serve.
Notes
Chocolate for Ripple & Topping
I prefer to use semisweet or dark chocolate. You may use a chopped baking bar or use couverture chocolate. Chocolate chips are not my preference but will work in a pinch.
Storing
Return ring to pan and cover with foil. Store in the refrigerator for up to 5 days. Cheesecake may also be tightly wrapped and frozen.
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Caramel Turtle Cheesecake
Welcome back to I Loaf You!
Today we have made a favourite of ours, our Caramel Turtle Cheesecake.
As always if you have any requests or questions please let us know and we will be happy to help!
Happy Baking!
Crust: 4 Brownies and Pecans (see our From Scratch Brownie Tutorial for recipe)
Cheesecake:
4, 8 ounce packages full fat Cream Cheese
1 2/3 cups Granulated Sugar
1/4 cup Cornstarch
1 tablespoon Vanilla Extract
2 large Eggs
3/4 cup Heavy Cream
Caramel Sauce: (makes about 1 quart of caramel sauce)
1 pound 2 ounces Granulated Sugar
1/2 cup Water (tap water is fine)
1/2 ounce Lemon Juice
1 pint (2 cups) Heavy Cream
1 1/4 ounces Butter (cut into pieces)
Chocolate Ganache:
Equal parts Semi Sweet Chocolate Chips and Heavy Cream
For this recipe I used 1/2 cup of each.
Topping: Pecan Halves
Music:
Recipe Turtle Cheesecake
Recipe - Turtle Cheesecake
INGREDIENTS:
●2 cups vanilla wafer crumbs
●6 tablespoons unsalted butter
●14 ounces individually wrapped caramels, unwrapped
●1 (5 ounce) can evaporated milk
●1 cup chopped pecans
●3 (8 ounce) packages cream cheese
●1/2 cup white sugar
●1 1/2 teaspoons vanilla extract
●2 eggs
●1/2 cup semisweet chocolate chips
Mini Turtle Cheesecakes
The fact that these are mini simply means that you can eat more than one. Trust me, they're so good you'll have to.
Check out gettothepoint.me to find more recipes and the ingredients used in this one!
The Point - the blog without the blog
Easy Mini Cheesecakes Recipe
Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!
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