turtle cheesecake
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Turtle Cheesecake
16 servings Cheesecake 2 blocks of cream cheese 8 oz each, room temperature 2 cups sour cream 1 cup sugar 3 eggs 2 teaspoons vanilla extract 1/8 teaspoon salt Crust 2 ¼ cups crumbed store bought or homemade vanilla wafers 6 Tablespoons melted butter Chocolate Topping ½ cup semisweet chocolate chips ¼ cup heavy whipping cream 1/3 cup chopped and toasted pecans Caramel Topping ½ cup + 3 Tablespoons packed brown sugar 1 Tablespoon + 1 teaspoon light corn syrup ¼ cup butter ¼ cup heavy whipping cream Prep Preheat oven to 325 degrees. Using a 9 inch spring form pan lined with parchment paper. Also wrap the pan in aluminum foil making sure to cover the bottom and halfway up the sides. Crust Mix butter with cooked crumbs and firmly press crumbs into the bottom of the pan. Bake for 10 minutes in preheated oven. Remove from oven and set aside. Cheesecake Filling Using a stand mixture mix cream cheese until smooth, add sugar and mix until smooth, add salt, then add on egg at a time mixing completely before adding next egg. Once all the eggs are mixed in add the vanilla and mix that in. Finally mix in the sour cream. Mix until smooth and creamy, scraping down the bowl if necessary. Pour mixture over the vanilla wafer crust. Place the pan in a larger roasting pan and pour in enough hot water to reach halfway up the side of the pan. Give the pan a little jiggle to smooth out the batter. Bake on top rack for about an hour. Remember ovens vary. When you pull it out it will still be a jiggly in the center. Let cool in pan for 30 minutes. Then refrigerate covered for 5 to 6 hours. Chocolate Topping and Toasted Pecans In a microwave safe boil heat up cream until it's hot, not boiling. In a medium size bowl pour in semi sweet chocolate chips. Pour hot cream over chocolate chips and whisk until smooth. Pour and spread evenly over cooled cheesecake. Sprinkle the toasted pecans over the chocolate topping. Place cheesecake back in the refrigerator. Caramel Topping While cheesecake is back in the refrigerator make the caramel topping. Melt the butter over medium heat, then stir in sugar and corn syrup. Bring mixture to a boil then lower the heat to low and stir and cook the mixture until the sugar is completely dissolved. Stir in cream bring mixture back to a boil and remove from heat. Let the caramel cool for about 15 minutes before drizzling over cheesecake. The Finish Grab cheesecake from the refrigerator and drizzle caramel over cheesecake. Enjoy. Peace, CK |