Layered Turtle Cheesecake

Layered Turtle Cheesecake
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  1. Filling
  2. 4 packages (8 oz each) cream cheese, softened
  3. 1 cup of sugar
  4. ⅓ cup packed brown sugar
  5. ¼ cup plus 1 tsp. all-purpose flour, divided
  6. 2 Tbsp heavy whipping cream
  7. 1 ½ tsp vanilla
  8. 4 eggs, lightly beaten
  9. ½ cup milk chocolate chips, melted and cooled
  10. 25 individually wrapped Kraft caramels (approx. half a bag), unwrapped and melted
  11. ⅓ cup chopped pecans
  12. Crust
  13. 1 cup all purpose flour
  14. ⅓ cup packed brown sugar
  15. ¼ cup finely chopped pecans
  16. 6 Tbsp cold butter, chopped
  17. Ganache
  18. ½ cup milk
  19. Chocolate chips
  20. ¼ cup heavy whipping cream
  21. 2 Tbsp chopped pecans
  22. Garnish
  23. 12 whole pecans and caramel
  24. ice cream topping
  1. Place a greased 9 inch springform pan on a double thickness of heavy-duty foil.
  2. Securely wrap the foil around the pan.
  3. In a small bowl, combine crust ingredients and cut in butter until crumbly.
  4. Press into the bottom of prepared pan.
  5. Place pan on a baking sheet. Bake at 325 degrees for 12 minutes or until set. Cool completely on a wire rack.
  6. In a large bowl, beat cream cheese and sugars until smooth.
  7. Beat in 1/4 cup of flour, cream, and vanilla.
  8. Add eggs; beat on low speed just until combined.
  9. Remove 1 cup of batter to a small bowl; stir in melted chocolate until blended.
  10. Spread on crust.
  11. Unwrap and melt caramels.
  12. Stir in remaining flour and pecans.
  13. Spread over chocolate batter in pan.
  14. Top with remaining cheesecake batter.
  15. Place springform pan on a large baking pan.
  16. Add 1 inch of water to larger pan forming a water bath.
  17. Bake at 325 degrees for 70-90 minutes or until center is just set and top appears dull.
  18. Remove springform pan from water bath and cool on a wire rack for 1 hour.
  19. Place chips in a small bowl.
  20. In a small saucepan, bring cream just to a boil.
  21. Pour over chips; whisk until smooth.
  22. Spread over cheesecake.
  23. Sprinkle with chopped pecans.
  24. Refrigerate overnight or until completely cooled and set.
  25. Garnish with whole pecans and additional caramel topping.