Caramel Turtle Cheesecake

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Caramel Turtle Cheesecake is the epitome of dessert perfection. It marries the velvety richness of cheesecake with the indulgent combination of caramel and toasted pecans. Each layer contributes its unique character, creating a symphony of flavour and texture.

Ingredients:

For the Crust:

  • 1 and 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake:

  • 24 ounces (three 8-ounce packages) cream cheese, at room temperature
  • 1 and 1/2 cups granulated sugar
  • 1 cup full-fat sour cream, at room temperature
  • 1/2 cup heavy cream
  • 4 large eggs, at room temperature
  • 1 tablespoon all-purpose flour
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon salt

For the Pecan Topping:

  • 1 and 1/2 cups pecan halves, toasted

For the Chocolate Drizzle:

  • 1/2 cup semisweet chocolate chips
  • 2 teaspoons coconut oil

Directions:

For the Crust:

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
  3. Press the mixture into the bottom of the prepared pan to form the crust.
  4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.

For the Cheesecake:

  1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  2. Add the granulated sugar and beat until well combined.
  3. Mix in the sour cream, heavy cream, eggs, flour, vanilla extract, and salt until the batter is smooth.
  4. Pour the cheesecake batter over the cooled crust in the springform pan.

For the Caramel Sauce:

  1. In a saucepan over medium heat, melt the granulated sugar. Stir continuously until it becomes a deep amber colour.
  2. Add the butter and stir until fully melted and combined.
  3. Carefully add the heavy cream while continuing to stir. The mixture will bubble up, so be cautious.
  4. Remove the caramel from the heat, stir in the salt, and let it cool slightly.
  5. Pour the caramel sauce over the cheesecake batter in the pan and gently swirl it with a knife or skewer.

Baking the Cheesecake:

  1. Place the springform pan on a large piece of heavy-duty aluminium foil and fold the foil up the sides of the pan.
  2. Set the pan in a large roasting pan and fill the roasting pan with about 1 inch of hot water.
  3. This water bath will help prevent cracks in your cheesecake.
  4. Carefully transfer the roasting pan to the preheated oven and bake for 60-70 minutes or until the edges of the cheesecake are set but the center is slightly jiggly.
  5. Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for one hour.
  6. After an hour, remove the cheesecake from the water bath and aluminium foil, and refrigerate it for at least 5 hours or overnight.

For the Pecan Topping and Chocolate Drizzle:

  1. Toast the pecan halves in a dry skillet over medium heat for a few minutes until fragrant.
  2. Let them cool.
  3. Melt the semisweet chocolate chips with coconut oil in the microwave in 20-second intervals, stirring until smooth.
  4. Drizzle the chocolate over the cheesecake and top with toasted pecans.

Serve chilled, and enjoy your Caramel Turtle Cheesecake!

Prep Time: 30 minutes | Baking Time: 60-70 minutes | Chilling Time: 5 hours or overnight

Yield: 10-12 servings

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