Description
Indulgent salted caramel turtle cheesecake blends rich chocolate, creamy filling, and nutty pecans into a delectable dessert. Chocolate graham cracker crust and luscious caramel drizzle complete this irresistible treat for chocolate and cheesecake enthusiasts.
Ingredients
Scale
- 4 cream cheese packages (8 oz/226 g each, room temperature)
- 2 large eggs
- 1 ⅔ cups sugar (divided)
- ¾ cup heavy whipping cream
- ¼ cup cornstarch
- 1 tbsp pure vanilla extract
- 1 ½ cups graham cracker crumbs (plain or chocolate)
- 3 tbsps sugar
- ⅓ cup butter or margarine (melted)
- Salted caramel
- Hot fudge
- Chopped walnuts or pecans
Instructions
- Preparation: Butter a 23-centimeter springform pan and wrap its exterior with aluminum foil. Preheat the oven to 175 degrees Celsius, positioning a rack to accommodate a water bath.
- Crust Formation: Mix graham cracker crumbs, sugar, and melted butter, then firmly press the mixture into an even layer across the pan’s bottom, creating a solid foundation.
- Cream Cheese Mixture: Using an electric mixer, blend cream cheese, cornstarch, and sugar until silky smooth. Incorporate additional cream cheese packages systematically, scraping bowl sides to ensure uniform consistency.
- Flavor Infusion: Introduce remaining sugar and vanilla extract, mixing at medium speed until the batter becomes perfectly integrated and velvety.
- Liquid Incorporation: Fold eggs individually at low speed, then gently blend heavy cream to achieve a luxurious, creamy texture without overmixing.
- Baking Technique: Position the filled springform pan on a large baking sheet, carefully pour hot water into the sheet to create a moisture bath reaching one-third to one-half of the pan’s height.
- Oven Management: Bake for approximately 75 minutes, watching for golden edges and a slightly firm center. Once complete, turn off the oven, crack the door, and allow the cheesecake to cool gradually for 1-2 hours.
- Chilling and Serving: Transfer to a wire rack for complete cooling, then refrigerate overnight. When ready to serve, remove the springform ring and slice with a hot water-cleaned knife. Garnish with salted caramel drizzle, hot fudge, and chopped nuts.
Notes
- Prevent Cracking Technique: Slowly cool the cheesecake in the oven with the door slightly open to minimize surface cracks and ensure a smooth, even texture.
- Water Bath Precision: Carefully pour hot water into the baking sheet, ensuring it reaches one-third to one-half of the pan’s height to create a gentle, even baking environment.
- Mixing Mastery: Beat cream cheese at low to medium speed, scraping down bowl sides between additions to prevent lumps and achieve a silky-smooth consistency.
- Cutting Trick: Use a knife dipped in hot water before each slice to create clean, precise cuts through the rich, creamy cheesecake.
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 420
- Sugar: 38 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg