Layered Turtle Cheesecake

This recipe called to me from the front of a little 5 x 7 Taste of Home magazine during my wait in the check out line. I was dying to try it for Thanksgiving, but never got my chance! So I didn't let it miss out on showing up on our Christmas dinner menu. It did not disappoint anyone! We will keep this in our favorite cheesecake file. (I need to post some of our other favorites like pina colada, brownie bottom and white chocolate raspberry cheesecakes).

If you enjoy a nice rich dessert occasionally and love cheesecake then this is probably a recipe you will want to try. I don't think you will be disappointed.

Seeing the layers

Ready to tickle and delight the palette!

Layered Turtle Cheesecake

1 cup all-purpose flour

1/3 cup packed brown sugar

1/4 cup finely chopped pecans

6 Tablespoon cold butter, chopped

Filling:

4 packages (8 oz each) cream cheese, softened

1 cup sugar

1/3 cup packed brown sugar

1/4 cup plus 1 teaspoon all-purpose flour, divided

2 Tablespoons heavy whipping cream

1 1/2 teaspoon vanilla extract

4 eggs, lightly beaten

1/2 cup milk chocolate chips, melted and cooled

1/4 cup carmel ice cream topping

1/3 cup chopped pecans

Ganache:

1/2 cup milk chocolate chips

1/4 cup heavy whipping cream

2 Tablespoons chopped pecans

Optional garnish: chopped pecan halves and additional caramel ice cream topping

Place a greased 9-inch springform pan on a double thickness of heavy-duty foil )about 18-inch square.) Securely wrap foil around pan.

In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in 1/4 cup flour, cram and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to small bowl; stir in melted chocolate until blended. Spread over crust.

Combine caramel topping and remaining flour; stir in pecans. Drop by Tablespoon over chocolate batter. Top with the remaining batter. Place springform pan in large baking pan; add 1-inch water of hot water to large pan.

Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until the center is just and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. (I would remove the foil at this point too. It never tells you when to do it, but it holds in moister from the water bath.) Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Place chips in a small bowl. In a small saucepan, bring cream just to boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. REfrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired.

Yield: 12 Servings