Turtle Cheesecake

Servings

6-8

Prep

30 min

Cook

1 hr 20 min

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A delicious cake for a birthday party, dinner party or any other occasion. Chocolate sauce when drizzled on the top of this creamy cheesecake make it just out of this world.

For Crust and Caramel Layer

  • 2 cups ‏Oreo Biscuits (finely crushed)
  • 6 tablespoons ‏butter melted
  • 1 cup ‏sugar
  • 1/4 cup ‏water
  • 1/2 cup ‏butter
  • 1/2 cup ‏cream
  • A pinch of ‏salt
  • 1 cup ‏pecans (chopped)

For Cheese cake

  • 32 oz ‏Cream Cheese (softened)
  • 1 1/4 cup ‏sugar
  • 5 ‏eggs
  • 3/4 cup ‏cream
  • 1/2 teaspoon ‏vanilla essence

For Chocolate Topping

  • 1 cup ‏semi sweet chocolate (chopped)
  • 3/4 cup ‏cream
  • 2 tablespoons ‏corn syrup
  • 1/4 teaspoon ‏vanilla essence
  • 2 tablespoons ‏pecans chopped, for garnishing

Directions:

  1. FOR CRUST: In a bowl mix crushed oreo and melted butter,press the mixture into the bottom of 9 inch spring form baking pan.

  2. Place it in refrigerator until firm.

  3. FOR CARAMEL LAYER: In a saucepan add sugar and water. Stir and cook on medium heat until sugar dissolves.

  4. Increase the heat to medium high for 6 minutes until its color changes to yellowish orange (keep swirling the pan).

  5. Add butter, lightly stir the mixture and cook for 1 minute.

  6. Remove the pan from heat and add salt and cream.

  7. Stir until fully mixed. Let the caramel sauce cool down for 5 to 6 minutes.

  8. Stir in chopped pecans.

  9. Pour the caramel sauce on the Oreo crust and spread evenly with spatula.

  10.  FOR CHEESECAKE: Preheat oven to 350 degrees.

  11. In a large bowl beat cream cheese, sugar and vanilla essence on medium speed for 3 to 4 minutes until smooth.

  12. Add eggs one by one. Beat on low speed after adding each egg until fully incorporated. NOTE: With the help of spatula clean the sides of the bowl.

  13. Add cream and beat until mixed. Pour the batter over caramel layer.

  14. Bake on preheated oven for 1 hour 10 minutes or until center is set.

  15.  Remove pan from oven and cool down on room temperature.Move knife around the cake to loosen it from the sides of the pan.

  16. Refrigerate it for 4 hours.

  17. FOR CHOCOLATE TOPPING: In a saucepan add chopped chocolate, cream, corn syrup and vanilla essence.

  18. Cook and stir on low heat until smooth.

  19. Let it cool down for 10 minutes.

  20.  Garnish the cake with chopped pecans and Pour the chocolate sauce on top of the chilled cheesecake. Spread the sauce with spatula.

  21. Refrigerate again for 30 minutes.

  22. Remove cheesecake from the pan and ENJOY

 

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