Decadent Turtle Cheesecake

By klgettins

Ingredients

• 2 cups crushed Oreos
• 3 tablespoons butter, melted
• 3 - 8 ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
• 2 teaspoons pure vanilla
• 1/4 teaspoon salt
• 3 eggs at room temperature
• Caramel sundae syrup
• 1/2 cup chocolate chips
• 3/4 cup chopped pecans

Details

Adapted from allrecipes.com

Preparation

Step 1

1. Preheat oven to 450 degrees. To avoid dry cheesecake place a pan of water on bottom oven rack.

2. For crust, combine crushed Oreos and butter; press onto bottom of 9-inch springform pan.

3. For filling, beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Beat in sugar, flour, vanilla, salt and eggs (1 at a time); mix until smooth. Over-beating will cause cracks. Pour over crust.

4. Bake 10 minutes. Reduce oven temperature to 200 degrees. Continue baking 35 to 40 minutes or until set (outside is firm and center wobbles like custard). Turn off the oven and crack the door. Let the cheesecake cool in the oven for 15 minutes.

5. Remove from oven and loosen from side of pan with a thin knife. This prevents the cheesecake from cracking as it continues to cool. Cool completely before removing side of pan.

6. While the cheesecake cools prepare the pecans. Preheat oven to 300 degrees. Place pecans in a single layer on a non-stick cookie sheet or a baking sheet lined with parchment paper. Cut up 1 tablespoon of butter and scatter on top of pecans. Bake for 10 minutes, turning once halfway through.

7. Once the cheesecake has completely cooled place it on a serving plate. Put a few tablespoons of caramel sundae syrup into a ziplock bag and snip the corner. Drizzle caramel on cheesecake. Melt chocolate chips in microwave for 30 seconds at a time, until melted. Repeat process with ziplock bag and drizzle on cheesecake. If you’re careful you can put the caramel syrup on one side of the bag and use the other side for the chocolate. Sprinkle with toasted pecans. Keep refrigerated until serving.