Chocolate Chip Cookie Dough Turtle Cheesecake

By granolagina

Ingredients

• Cheesecake Layer:
• 8 ounces pecan shortbread cookies, pulsed in the food processor until finely ground (1 1/2 cups)
• 1/4 cup unsalted butter, at room temperature
• 16 ounces cream cheese, at room temperature
• 2/3 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• Caramel:
• 1/4 cup unsweetened apple juice
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• Cookie Dough Layer:
• 1/2 cup butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 cup plus 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips
• Toppings:
• 1/2 cup toasted pecans, chopped
• 1/4 cup semisweet chocolate chips

Details

Servings 16

Preparation

Step 1

Heat the oven to 350˚F. To make the crust, mix the pecan shortbread cookie crumbs and butter in a large bowl until well blended, transfer the mixture to a greased 9-inch springform pan, and press into a uniform layer over the bottom of the pan.

To make the cheesecake, combine the cream cheese and sugar in the bowl and beat on medium-high speed with a mixer for 3 minutes or until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla. Pour into prepared crust and bake at 350˚F for 32 to 35 minutes or until edges are set and middle is slightly wobbly. Cool to room temperature, about one hour.

To make the caramel, place apple juice and sugar in a medium saucepan, stir well, and bring the mixture to a boil over medium high heat. Boil for 10 to 15 minutes, stirring frequently, or until mixture is a caramel color. Monitor closely so the sugar does not burn! Remove pan from the heat and slowly stir in cream and vanilla. The mixture will boil up. Return pan to the heat and boil an additional 2 to 5 minutes or until mixture thickens slightly, stirring frequently. Remove from heat and allow caramel to cool to room temperature.

To prepare the eggless cookie dough, mix butter, granulated sugar, and brown sugar in a large bowl until creamy; add milk and vanilla and mix until well blended. Gradually mix in flour and salt; stir in chocolate chips. Spread cookie dough evenly over cooled cheesecake layer and top evenly with caramel. Sprinkle toasted pecans and chocolate chips on top. Refrigerate for several hours or until cheesecake is chilled. Allow cheesecake to stand at room temperature for 15 minutes before cutting into wedges. Makes 16 servings.