Turtle Cheesecake #nobake #dessert

I am a major devotee of turtle confections. The mix of chocolate and caramel is my jam. Also the adorable state of them when you really get them in their actual shape. In the event that you aren't natural, turtle confections are classified "turtles" on the grounds that the walnuts are put such that resembles turtle legs and the caramel and chocolate are put with the goal that they look like turtle shells. They are flavorful and adorable little confections that is incredible for these special seasons.

Be that as it may, maybe despite the fact that you adore the turtle flavors, however need a cheesecake. Well at that point, this cheesecake is for you!

This Turtle Cheesecake is made with a few layers of turtle seasons all through. To begin, there's the hull. Notwithstanding graham saltine scraps, the covering has walnuts right it in for additional flavor and crunch. The cheesecake filling has a layer of caramel with more walnut chips blended in, a layer of chocolate and after that a smooth darker sugar cheesecake. The entire cheesecake is topped with considerably progressively rich caramel, smooth chocolate and crunchy walnut chips. Scrumptious!

The last cheesecake is smooth, rich and the ideal blend of turtle treat flavors and cheesecake. Such a fun occasion dessert, that makes an incredible option in contrast to pumpkin! Expedite it!

Also try our recipe CARROT CAKE CHEESECAKE

Turtle Cheesecake #nobake #dessert #cheesecake #caramel #chocolate

This Turtle Cheesecake Recipe is made with a graham saltine outside layer and a lot of caramel, chocolate and walnuts! It's rich, velvety and sure to be a hit!

INGREDIENTS
CARAMEL SAUCE

2 cups (414g) sugar
1/2 cup (112g) salted Challenge butter, room temperature
1 cup (240ml) heavy whipping cream, room temperature
5 tbsp (41g) all-purpose flour, sifted
1/4 cup (28g) pecan chips

CRUST

2 cups (268g) graham cracker crumbs
1/2 cup (112g) salted Challenge butter, melted
3 tbsp brown sugar
1/4 cup (28g) pecan chips

FILLING

4 oz (2/3 cup | 116g) semi-sweet chocolate chips
6 tbsp (90ml) heavy whipping cream
24 oz (678g) Challenge cream cheese, room temperature
1 cup (144g) light brown sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream
1 1/2 tbsp vanilla extract
3 large eggs

CHOCOLATE DRIZZLE

2 oz (1/3 cup | 58g) semi-sweet chocolate chips
3 tbsp (45ml) heavy whipping cream

INSTRUCTIONS

To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
Set about 1 cup of caramel sauce aside for topping. Add the flour and pecan chips to the remaining caramel and set that aside.
To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
Reduce oven temperature to 300°F (148°C).
Pour the caramel sauce with the pecans and flour into the bottom of the crust and spread into an even layer.
To make the cheesecake filling, put the chocolate chips in a small bowl.
Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
Pour the chocolate into an even layer over the caramel sauce in the crust.
In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
Add the sour cream and vanilla extract and mix on low speed until well combined.
Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Pour the cheesecake batter into the crust, over the chocolate.
Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
Bake for 1 hour 35 minutes. The center should be set, but still jiggly.
Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
Remove the cheesecake from the oven and remove the water bath and wrapping.
Pour about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds.
Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
Place the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth.
Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with a few more pecan chips. Refrigerate cheesecake until ready to serve.