Turtle Cheesecake

This was the companion cheesecake I made to the Rocky Road Cheesecake.

Again, I used an oreo crust. I think that if you are making a chocolate crust this is absolutely the best way to go! There was a layer of caramel and chocolate and nuts on the bottom and then a deep vanilla cheesecake, topped with caramel, chocolate, and pecans.

Was it good? Oh yeah it was.  This is such an easy base for cheesecake. If you have read very many of my cheesecake recipes you will soon figure out that they are all the same foundation….. shhhh…don’t tell.

Always use a bain marie for the baking. It allows the cheese filling to bake slowly and evenly and you will end up with a much creamier product. Also, keep everything at room temperature, for the same reason.

Turtle Cheesecake

• 1 package oreos, crushed
• 1/4 cup unsalted butter, melted
• 1 bag caramels, unwrapped and chopped
• 12 oz milk chocolate chips
• 1/4 cup heavy cream
• 1/2 lb pecans, chopped
• 32 ounces cream cheese
• 2 cups sugar
• 6 eggs
• 1 tbs strong bourbon vanilla
• 16 ounces sour cream

1. Preheat the oven to 375F
2. Mix oreos and butter and press into a 9 inch springform
3. Wrap the bottom and sides of  the  springform with aluminum foil to seal out water
4. Beat the cream cheese on low speed until blended
5. Add sugar and continue to beat on low
6. Add the eggs one at a time
7. Remove from mixer and fold in sour cream and the vanilla
8. Add half the chopped caramels, half the chocolate chips, and half the pecans to the pan over the crust
9. Pour the filling over it carefully
10. Bake for 45 minutes
11. Leave oven door closed and turn off heat. Allow to stand for one hour
12. Remove from oven and bain marie and allow to come to room temperature
13. Chill for 8 hours
14. Remove cake from fridge
15. Melt the remaining caramels,  reserving a few for garnish, cover the top of the cake in caramel
16. Sprinkle 1 cup chocolate chips, reserved caramel pieces and pecans, and gently press into the melted caramel
17. Bring 1/4 cup cream to a simmer. Whisk in remaining chocolate chips until smooth.
18. Drizzle over the top of the cake
19. Chill until ready to serve

about 12-16 servings

images : marye audet

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