You’ve heard me complain about PDF. Mr. Fancy Scarf. Well he made another one of his “declarations” a couple years ago. He claimed that I couldn’t pull together a turtle cheesecake.
Well I can.
Now you can too:
PDF’s Impromptu Turtle Cheesecake (I have no idea where the original recipe comes from but I modified whatever it was slightly and when I was posting this I looked around and found something similar here so that may be where I got it from…)
2 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 packages (8 oz each) cream cheese
1 cup sugar
3 TBSP all purpose flour
2 tsp vanilla
1/4 tsp salt
3 TBSP whipping cream
See below or use pre-made caramel topping (I like Galen’s)
See below or use pre-made chocolate topping (again, Galen’s – dark chocolate)
1 cup chopped toasted pecans (easily toasted in the microwave for 2 minutes, tossing every 30 seconds)
Preheat oven to 450.
Combine cookie crumbs and butter in medium bowl; press into bottom of 8″ springform pan.
Beat cream cheese in large bowl til creamy. Add sugar, flour, vanilla and salt; mix well. Add eggs one at a time, beating well after each. Blend in cream and 2 TBSP of the caramel topping. Pour over crust. Bake 10 minutes.
Reduce oven temperature to 250. Bake 25 to 30 minutes or until set. Let cool.
Drizzle caramel and chocolate topping over cooled cake. Sprinkle with pecans. Use your imagination here, I like to add the pecans first and then drizzle the topping, I think it looks nicer but that’s completely up to you.
Caramel topping: combine 7 oz. caramels and 1/3 cup whipping cream, stirring slowly and often in small saucepan over low heat until smooth.
Chocolate topping; combine 4 squares baker’s chocolate (semi-sweet) with 1 tsp butter and 3 TBSP whipping cream, stirring slowly and often in small saucepan over low heat until smooth.