CARAMEL PECAN TURTLE CHEESECAKE RECIPE (THE CHEESECAKE FACTORY COPYCAT)
This copycat turtle cheesecake has multiple layers of caramel and toasted pecan flavors that sit atop a rich brownie crust.
Provided by Recipes.net Team
Categories Cheesecake
Time 1h35m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat your oven at 300 degrees F. grease a 9-inch springform cake tin with cooking spray.
- Sift together cocoa powder and flour. Set aside.
- In a mixing bowl, beat together eggs and sugar for 5 to 7 minutes until pale.
- Add the unsalted butter and vanilla extract. Continue beating.
- Fold in the flour and pecans into the wet mixture until evenly incorporated.
- Pour the crust mixture in a 9-inch round pan. Spread evenly.
- Bake for 20 minutes. Set aside to cool.
- In a mixing bowl attached to a hand mixer, add cream cheese, yogurt, and sugar. Cream for 8 to 10 minutes until pale and sugar has dissolved.
- Add the eggs and vanilla extract. Continue creaming. Set aside.
- Cover the outsides of the 9-inch round pan with aluminum foil, then pour in the filling.
- Pour the caramel and chocolate on top of the cheesecake filling. Swirl until evenly incorporated.
- Place the 9-inch pan inside a bigger pan. Fill the external pan with warm water up to about halfway up the sides of the 9-inch pan.
- Bake the cheesecake for roughly 35 minutes, or until a cake tester comes out clean.
- Set aside on cooling racks (away from the water) and allow to cool down completely while still in the springform tin.
- Transfer the prepared chocolate ganache into a tipped piping bag and keep chilled until just enough to be piped, but not firm.
- Remove the springform tin once the cheesecake is cool.
- Drizzle the cheesecake with the chocolate and caramel sauces. Top with pecans.
- Pipe swirls of chilled chocolate ganache on top of the cheesecake, roughly 1-inch apart from each other. Then, refrigerate until ready to serve.
- Portion your cake, then serve and enjoy!
Nutrition Facts : Calories 801.00kcal, Carbohydrate 87.00g, Cholesterol 184.00mg, Fat 49.00g, Fiber 4.00g, Protein 11.00g, SaturatedFat 24.00g, ServingSize 8.00, Sodium 399.00mg, Sugar 67.00g, TransFat 1.00g, UnsaturatedFat 16.00g
CHEESECAKE FACTORY TURTLE CHEESECAKE RECIPE - (3.9/5)
Provided by DeBruynC1
Number Of Ingredients 17
Steps:
- 1. Crust: Mix together graham crackers, sugar and melted butter. Bake in 9-inch spring form pan for 10 minutes. Cool 2. Crust Layer: Place caramels and milk in microwave, melt on medium power. Pour over cooled crust, and sprinkle on the 1/2 cup chopped pecans. 3. Filling Directions: Mix cream cheese, sugar and vanilla until smooth; scraping side of bowl to ensure creaminess. Add eggs one at a time, mixing after each addition. Pour this mixture over the caramel layer on top of the crust. Bake at 325F until center is set (approximately 30-40 minutes). 4. Topping Directions: Arrange pecans around outside edge of cheesecake, drizzle top with melted caramel and hot fudge.
LAYERED TURTLE CHEESECAKE
After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.
Nutrition Facts : Calories 664 calories, Fat 46g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 330mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 11g protein.
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