Turtle Cheesecake
Immerse yourself in the medley of flavors that our Turtle Cheesecake offers. It's a masterpiece of expertise skillfully combining the smooth and creamy goodness of cream cheese with the rich and caramelized sweetness of our homemade caramel sauce. Each layer of this dessert has its unique story to tell; from the crispy graham cracker crust dotted with pecans to the luxurious filling infused with chocolate all topped off with a shiny chocolate drizzle. This cheesecake is more, than a treat; it's a journey that brings comfort and luxury to every heavenly bite. Whether it's for those moments or to savor a moment of pure bliss this cheesecake promises to transport you to a world filled with creamy, chocolaty delight.
12 Servings
Ingredients
Caramel Sauce:
- 2 c 414 grams sugar
- 1/2 c 112 grams salted Challenge butter, room temperature
- 1 c 240 ml heavy whipping cream, room temperature
- 5 tablespoon 41 grams all-purpose flour, sifted
- 1/4 c 28 grams pecan chips
Crust:
- 2 c 268 grams graham cracker crumbs
- 1/2 c 112 grams salted Challenge butter, melted
- 3 tablespoon brown sugar
- 1/4 c 28 grams pecan chips
Filling:
- 4 ounces 2/3 c | 116 grams semi-sweet chocolate chips
- 6 tablespoon 90 ml heavy whipping cream
- 24 ounces 678 grams Challenge cream cheese, room temperature
- 1 c 144 grams light brown sugar
- 3 tablespoon 24 grams all-purpose flour
- 1 c 230 grams sour cream
- 1 1/2 tablespoon vanilla extract
- 3 large eggs
Chocolate Drizzle:
- 2 ounces 1/3 c | 58 grams semi-sweet chocolate chips
- 3 tablespoon 45 ml heavy whipping cream
Instructions
To make the caramel sauce:
- Begin by melting the sugar in a saucepan until it reaches an amber color.
- Next add butter to the melted sugar. Gradually mix in the cream.
- Set aside one cup of the caramel sauce, for use as a topping and mix flour and pecan chips into the remaining sauce.
Now let's move on to preparing the crust:
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper while also greasing its sides.
- Combine graham cracker crumbs, melted butter, brown sugar and pecan chips together in a mixing bowl. Then press this mixture into the bottom of the pan.
- Bake the crust for 10 minutes. Allow it to cool.
Next up is creating the cheesecake filling:
- Lower your temperature to 300°F (148°C).
- Spread the caramel mixture evenly over the crust.
- In a bowl melt chocolate chips with cream. Then pour this mixture over the caramel layer.
- In another bowl blend cream cheese, brown sugar and flour together until well combined. Then add cream vanilla extract, followed by adding eggs one at a time while continuing to mix everything
- Pour this creamy cheesecake filling over the chocolate layer.
To bake your cheesecake:
- Place your pan inside a pan filled with water (water bath method) and bake it for approximately 1 hour and 35 minutes.
Once baked:
- Allow your cheesecake to cool inside turned off oven for 30 minutes before cracking open its door for another 30 minutes.
- Afterward remove it from oven completely and let it cool down further at room temperature before transferring it to the refrigerator where you should refrigerate it for around 5 to 6 hours.
Finally finish your cheesecake with toppings:
- Spread the caramel sauce on top of the chilled cheesecake.
- Melt chocolate chips, with cream to create a drizzle and carefully pour it over the caramel layer.
- Pour the chips, over the cheesecake allowing them to drizzle down.
- Enjoy your cheesecake!
Notes
Transforming our beloved Turtle Cheesecake into a gluten-free delight is not just about substituting ingredients; it's about reimagining the dessert to make it inclusive and just as delicious. For the crust, swap the traditional graham cracker crumbs with your favorite gluten-free cookie crumbs — think almond flour cookies or even a blend of crushed gluten-free oat biscuits for that familiar, comforting base. When it comes to thickening the caramel sauce and cheesecake filling, ensure your all-purpose flour is a trusted gluten-free brand.