Layered Turtle Pecan Cheesecake

There’s no better match made in heaven than turtles and cheesecake. Gooey caramel, nutty pecans, creamy chocolate, what more does a person need! This has quickly become my favorite treat. There’s no easy route to perfection, but the steps in this recipe are worth the delectable outcome, there’s no question!

REASONS TO LOVE THIS RECIPE
1. This layered turtle pecan cheesecake is fancy. Unlike basic cheesecake, this cheesecake recipe has chocolate, caramel and pecans all wrapped up in a pretty little dessert perfect for sharing.
2. This layered turtle pecan cheesecake stores exceptionally well. Make ahead for an upcoming get-together and store in the freezer for up to 3 months. When ready to enjoy, let thaw overnight in the refrigerator and then enjoy!
3. This layered turtle pecan cheesecake is perfect for any occasion. Whether it is a special celebration, or you just want to add some pizzazz to a weekday, you deserve to enjoy the pleasure of this delicious dessert.

RECIPE

Crust
1/4 cup all-purpose flour
1/3 cup packed brown sugar
1 cup farm fresh pecan meal
6 tablespoons cold butter, melted

Filling:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons packed brown sugar
1 tablespoon cup plus 1 teaspoon all-purpose flour, divided
1 tablespoon heavy whipping cream
1-1/2 teaspoons vanilla extract
2 eggs, lightly beaten
1/4 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup farm fresh pecan pieces

Ganache
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional caramel ice cream topping, optional

DIRECTIONS

1. Place a greased 8-in. springform pan on a sheet heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. In a small bowl, combine the pecan meal, flour and brown sugar; stir in butter until crumbly. Press onto the bottom of prepared pan. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.

3. In a large bowl, beat cream cheese and sugars until smooth. Beat in 1 tablespoon of flour, cream and vanilla. Add eggs; beat on low speed just until blended.

4. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust.

5. In another bowl, mix caramel topping, remaining flour and stir in pecans. Drop by tablespoonfuls over chocolate batter.

6. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust.

7. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

6. 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.

7. 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.

8. Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecan pieces. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.