Layered Turtle Cheesecake

Layered Turtle Cheesecake
Layered Turtle Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1

    * 1 cup all-purpose flour

  • 1/3

    * 1/3 cup packed brown sugar

  • 1/4

    * 1/4 cup finely chopped pecans

  • 6

    * 6 tablespoons cold butter, chopped

  • *

  • FILLING:

  • 4

    * 4 packages (8 ounces each) cream cheese, softened

  • 1

    * 1 cup sugar

  • 1/3

    * 1/3 cup packed brown sugar

  • 1/4

    * 1/4 cup plus 1 teaspoon all-purpose flour, divided

  • 2

    * 2 tablespoons heavy whipping cream

  • 1-1/2

    * 1-1/2 teaspoons vanilla extract

  • 4

    * 4 eggs, lightly beaten

  • 1/2

    * 1/2 cup HERSHEY®’S Milk Chocolate Baking Chips, melted and cooled

  • 1/4

    * 1/4 cup caramel ice cream topping

  • 1/3

    * 1/3 cup chopped pecans

  • *

  • GANACHE:

  • 1/2

    * 1/2 cup HERSHEY®’S Milk Chocolate Baking Chips

  • 1/4

    * 1/4 cup heavy whipping cream

  • 2

    * 2 tablespoons chopped pecans

  • * Optional garnish: pecan halves and additional caramel ice cream topping

Directions

Directions * 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 combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust. * Combine 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. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. * 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. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: