Layered Turtle Cheesecake
Indulge in the decadence of a Layered Turtle Cheesecake—an irresistible dessert that combines creamy cheesecake, rich chocolate, buttery caramel, and crunchy pecans into a show-stopping treat. Featuring a buttery graham cracker crust as the foundation, this two-layer masterpiece starts with a rich chocolate cheesecake base, topped with a velvety vanilla cheesecake layer. Baked to perfection using a water bath to ensure a crack-free finish, it’s then crowned with a glossy caramel sauce and a generous sprinkle of chopped pecans. Perfect for special occasions or holiday gatherings, this decadent cheesecake is as beautiful as it is delicious. Optional whipped cream and a drizzle of caramel take this indulgence over the top. With step-by-step instructions and indulgent flavors, this recipe is sure to wow your guests and satisfy every sweet tooth.
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Ingredients
- 1.5 cups (crushed) Graham crackers
- 6 tablespoons (melted) Unsalted butter
- 2 tablespoons Granulated sugar
- 24 ounces (softened) Cream cheese
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 1 cup Semi-sweet chocolate chips
- 3 tablespoons Heavy cream
- 1 cup Caramel sauce
- 1 cup (chopped) Pecans
- 1 cup (for garnish, optional) Whipped cream
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside of the pan in aluminum foil to prevent leaks during baking.
Step 2
In a medium bowl, mix the crushed graham crackers, melted butter, and 2 tablespoons of sugar until well combined. Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
Step 3
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together using an electric mixer until creamy and smooth. Add the vanilla extract and mix to combine.
Step 4
Add the eggs one at a time to the cream cheese mixture, beating briefly after each addition until just combined. Do not overmix to avoid incorporating too much air.
Step 5
Remove 1 cup of the batter and set aside. To the remaining batter, fold in the melted chocolate (melt the chocolate chips with 3 tablespoons of heavy cream in the microwave or using a double boiler). Stir until fully incorporated.
Step 6
Pour the chocolate cheesecake batter over the cooled crust in the springform pan and spread evenly. Spoon the reserved plain cheesecake batter over the chocolate layer, smoothing it out with a spatula.
Step 7
Place the springform pan into a large roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan. This water bath helps prevent cracking during baking.
Step 8
Bake the cheesecake for 70-80 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
Step 9
Remove the cheesecake from the water bath and cool completely on a wire rack. Then chill in the refrigerator for at least 4-6 hours, or overnight, to set.
Step 10
Once chilled, spread the caramel sauce over the top of the cheesecake, allowing some to drip down the sides. Sprinkle the chopped pecans evenly over the caramel layer.
Step 11
If desired, garnish with whipped cream and additional caramel drizzle before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (1927.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7307.2 |
| Total Fat 527.3g | 0% |
| Saturated Fat 261.2g | 0% |
| Polyunsaturated Fat 41.4g | |
| Cholesterol 1630.6mg | 0% |
| Sodium 3969.5mg | 0% |
| Total Carbohydrate 628.2g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 546.2g | |
| Protein 90.5g | 0% |
| Vitamin D 156.8IU | 0% |
| Calcium 1030.3mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1874.3mg | 0% |
Source of Calories