Turtle Cheesecake: Caramel, Chocolate & Toasted Pecans

• porsjoner: Servings: 12
• total tid: 6 hours 16 minutes

Ingredienser

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

For the Filling:

3 (8-ounce) packages cream cheese, softened

1 ¼ cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

½ cup sour cream

For the Topping:

½ cup chopped pecans, toasted

½ cup caramel sauce

4 ounces semi-sweet chocolate, chopped

2 tablespoons heavy cream

Fremgangsmåte

Preheat oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan with foil.

Crust: In a bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in melted butter and mix until evenly moistened. Press mixture firmly into the bottom and ½ inch up the sides of the prepared pan. Bake for 8-10 minutes. Let cool.

Filling: In a large bowl, beat softened cream cheese and 1 ¼ cups sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream until just combined.

Pour filling over the cooled crust. Place the foil-wrapped springform pan in a larger roasting pan. Add hot water to the roasting pan, coming halfway up the sides of the springform pan.

Bake for 60-75 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Remove from oven and water bath. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight.

Topping: Gently warm caramel sauce. In a microwave-safe bowl, combine chopped chocolate and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth.

Once cheesecake is chilled, remove the sides of the springform pan. Drizzle caramel sauce over the top, then drizzle with chocolate sauce. Sprinkle with toasted pecans.

Optional: For a smoother chocolate drizzle, stir 1 teaspoon of vegetable oil into the melted chocolate.