Friday, December 14, 2012

Turtle Cheesecake with Caramel, Chocolate and Pecans

Turtle Cheesecake with Caramel, Chocolate and Pecans recipe by Barefeet In The Kitchen

This is a dessert that gets talked about long after the plates are cleaned. I make it only once or twice a year and it is always by request. The cheesecake starts with an oreo cookie crust that is covered in caramel sauce, then a layer of creamy cheesecake. Once cooled, it is sprinkled with toasted pecans and drizzled with both caramel and chocolate.

Just the smallest sliver really is a serving. Decadent, rich and worthy of any special occasion, this is a masterpiece of a cheesecake. I'm happy to tell you that this cheesecake is much MUCH easier to make than you expect!

COOK'S NOTE: I typically use a 9" pan and I have used a 10" pan for this cake as well in the past. It simply makes for a shorter height cheesecake. An 8" pan will work too, simply adjust the cooking time accordingly. The smaller pan may take as much as 10-15 minutes longer to cook.

Turtle Cheesecake with Caramel, Chocolate and Pecans
recipe adapted from Philadelphia Cream Cheese
Yield: 16 - 24 servings
(printable recipe)

12 oreo chocolate sandwich cookies, about 1 cup finely crushed, gluten free cookies work fine
3 tablespoons butter, melted
3/4 cup caramel sauce, I used this homemade caramel sauce
3 (8 ounce) packages of cream cheese
3/4 cup sugar
1 tablespoon vanilla
3 eggs
1/4 cup dark chocolate or semi sweet chocolate chips, melted
1/4 cup chopped pecans, toasted if desired

Preheat oven to 325 degrees. Crush the oreo cookies in a large freezer weight ziploc bag. You can use a rolling pin or mallet to crush them. Or, you can quickly pulse them in a food processor. Combine the crumbs with the melted butter and press the mixture into the bottom of a spring-form pan. Pour 1/2 cup of the caramel sauce over this crust and spread it across the crust lightly with a spatula. Refrigerate this crust for 10 minutes.

Beat the cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, mixing on low speed just until each one is blended. Pour this mixture over the refrigerated crust. Place the spring-form pan on a large baking sheet prior to placing it in the oven. (If you line the baking sheet with foil first, clean up will be a breeze.) Some of the caramel in the crust will drip through the pan onto your oven if you forget this step.

Bake 65 - 70 minutes, until the center is almost set. Run a knife around the edges of the pan while it is still warm. Let cool at room temperature and then refrigerate 4 hours or overnight before removing the sides of the pan.

Once the sides of the pan have been removed, sprinkle the pecans across the top of the cheesecake and then drizzle with the remaining caramel and the melted chocolate. Store remaining cheesecake in the refrigerator. Enjoy!

Turtle Cheesecake with Caramel, Chocolate and Pecans recipe by Barefeet In The Kitchen



ONE YEAR AGO TODAY: Brown Sugar Whole Wheat Shortbread

25 comments:

  1. Oooohhh you evil temptress you!!! That cheesecake looks absolutely decadent.... I'll be there later today, hope you saved me at least one slice :)

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  2. Wow - that is one of the most beautiful cheesecakes I've ever seen! I dream of making desserts like that! I just need more people to come and eat it. The pictures are fantastic. It's only 9 AM and I'm drooling for caramel. Thanks Mary - this is going in my book of Mary recipes I need to make someday.

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  3. YUM! I can see why this is requested - it looks amazing! My family would love it!

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  4. It looks absolutely amazing and beautiful too!

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  5. This looks like the most wonderful cheesecake ever!

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  6. It's a work of art, Mary. You have to teach me how to drizzle like that!

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  7. Holy smokes! This is a stunning turtle cheesecake! My mom was ever making this in the kitchen :) Yours sounds fabulous

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  8. Oh yummy! I made something like this years ago. It was a hit and some how that recipe got lost. Glad to have found yours. Thanks for posting!

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  9. Very nice work, i like this recipe. It seems very interesting and i was out of idea what to make for this Saturday, friends are coming at my place and im in charge to make some food.

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  10. This looks amazing! Just one question, what size springform pan was it baked in?

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  11. I typically use a 9" pan and I have used a 10" pan for this cake as well in the past. It simply makes for a shorter height cheesecake. An 8" pan will work too, simply adjust the cooking time accordingly. The smaller pan may take as much as 10-15 minutes longer to cook.

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  12. The bottom of my cake came out very gummy because of the caramel layer over the crust. We're giving it a second run with double the Oreos and no caramel on bottom.

    The cake was delicious, though!

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  13. I make this and people begged for more.

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  14. What size spring form pan? 8, 9, 10??

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  15. Made it & it was a winner!

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  16. I know this May sound like a silly question, but I'm not a huge baker, but this looks so good I have to try it. Are you supposed to scrap the cream out of the Oreos

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    Replies
    1. Not a silly question at all! I asked it myself the first time I made this years ago. Leave the cream in there and just smash the cookies. :)

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  17. Do you need to use a water bath in the oven with this cheesecake?

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  18. Mary,
    Any chance of getting a low sugar version? I have a diabetic in the house and I MUST try making this one. It looks amazing. Thanks!

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  19. Got it in the oven now smells so good, ps the carramel sauce recipe is yummy thanks!

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  20. Is it normal for the carmel to rise up and spill alittle bit onto the top of the cheesecake

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    Replies
    1. I don't recall that happening when I've made this, but it shouldn't hurt anything.

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  21. Very excited to make this for Easter this year!!!

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