Shelly's Recipe

LAYERED TURTLE CHEESECAKE

Category: Cheesecake

Crust
1 cup flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tbsp cold butter

Filling
4 (8 oz) pkg cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 tsp flour, divided
2 tbsp heavy whipping cream
1 1/2 tsp vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans

Ganache
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tbsp chopped pecans
Optional garnish: 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 for 12-15 minutes or until set. Cool on a wire rack.

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

Combine caramel topping and remaining flour; stir in pecans. Drop by tbspfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325 for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.