Blue Owl Restaurant and Bakery Turtle Pecan Cheesecake
Indulge in the ultimate dessert experience with the Blue Owl Restaurant and Bakery Turtle Pecan Cheesecake, a luscious masterpiece that perfectly balances rich flavors and creamy textures. Featuring a buttery graham cracker crust, this decadent cheesecake layers velvety cream cheese filling with ribbons of gooey caramel, toasted pecans, and semi-sweet chocolate chips for a symphony of sweet and nutty goodness. Expertly baked in a water bath to ensure a silky-smooth texture, it’s finished with an irresistible topping of caramel and crunchy pecans. This heavenly dessert is perfect for special occasions or simply treating yourself to a slice of indulgence. A true celebration of turtle flavors, this cheesecake is as visually stunning as it is delicious—your next show-stopping dessert awaits!
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Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 3 pieces large eggs
- 1 cup caramel sauce
- 0.75 cup pecans, toasted and chopped
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
Directions
Step 1
Preheat your oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the water bath process.
Step 2
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until evenly combined, then press the mixture firmly into the bottom of the springform pan to form the crust. Set aside.
Step 3
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated.
Step 4
Add the eggs one at a time, beating after each addition just until blended. Do not overmix, as this could introduce too much air into the batter.
Step 5
Pour half of the cheesecake batter over the crust in the prepared springform pan. Drizzle half of the caramel sauce evenly over the batter, then sprinkle half of the chopped pecans and chocolate chips.
Step 6
Carefully pour the remaining cheesecake batter over the caramel, pecans, and chocolate. Smooth the surface with a spatula.
Step 7
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the side of the springform pan to create a water bath. This helps prevent cracking.
Step 8
Bake the cheesecake in the preheated oven for 70-80 minutes, or until the center is slightly jiggly but the edges are set.
Step 9
Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour, then remove it from the water bath and refrigerate for at least 4 hours or overnight.
Step 10
Before serving, drizzle the remaining caramel sauce over the top of the cheesecake and sprinkle with the remaining pecans and chocolate chips. Optionally, drizzle melted chocolate or additional caramel for extra decoration.
Step 11
Cut into slices and enjoy a decadent Blue Owl Style Turtle Pecan Cheesecake!
Nutrition Facts
| Serving size | (2231.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7953.4 |
| Total Fat 559.6g | 0% |
| Saturated Fat 299.2g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 1844.3mg | 0% |
| Sodium 4879.2mg | 0% |
| Total Carbohydrate 699.5g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 560.0g | |
| Protein 103.0g | 0% |
| Vitamin D 132.8IU | 0% |
| Calcium 1382.3mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 1717.4mg | 0% |
Source of Calories