Place a greased 9-in. springform pan on a double thicknss ofheavy duty foil. Securely wrap foil around pan. Use ingredients from the top of the list down. Crust- first 4 ingredients. In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Pressinto the bottom of repared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on wire rack.
Filling- next 10 ingredients. In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 c. flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 c. batter to a small bowl; stir in melted chocolate. Spread over crust.
In another bowl, mix caramel topping and remaining flour; 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 degrees 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.
Ganache- last 3 ingredients. 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.
Originally Submitted
10/13/2012
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