Decadent Turtle Cheesecake
Ingredients:
1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup packed light brown sugar
1/3 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1/2 cup caramel sauce (plus extra for topping)
1/4 cup heavy cream
1/2 cup chopped pecans (for topping)
Melted chocolate (for drizzle)
Directions:
Preheat the oven to 325°F (163°C). Mix the cookie crumbs, sugar, and melted butter in a bowl until combined. Press firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then let cool.
In a large mixing bowl, beat the softened cream cheese and brown sugar until smooth. Add the sour cream, eggs, and vanilla extract, and beat until just combined. Stir in the chopped pecans and chocolate chips.
Pour the filling into the cooled crust. Drizzle the caramel sauce over the top and gently swirl with a knife. Bake for 50–60 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Refrigerate for at least 4 hours or overnight.
Once chilled, drizzle with melted chocolate and more caramel sauce. Top with chopped pecans before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours (including chilling)
Kcal: 620 kcal | Servings: 10 servings
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