Description
Luxurious salted caramel turtle cheesecake marries rich chocolate, creamy filling, and gooey caramel in a dessert that whispers indulgence. Chocolate graham cracker crust and pecans create delightful layers of texture, promising a slice of pure dessert bliss.
Ingredients
Scale
Main Ingredients:
- 4 cream cheese packages (8 ounces/226 grams each, room temperature)
- 2 large eggs
- 1⅔ cups sugar (divided)
- ¾ cup heavy whipping cream
Crust Ingredients:
- 1½ cups graham cracker crumbs (plain or chocolate)
- 3 tablespoons sugar
- ⅓ cup butter or margarine (melted)
Additional Ingredients:
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- Salted caramel
- Hot fudge
- Chopped walnuts or pecans
Instructions
- Prepare the baking vessel by generously coating a 23-centimeter (9-inch) springform pan with butter and encase the exterior base with aluminum foil to prevent water seepage. Adjust the oven temperature to 175 degrees Celsius (350 degrees Fahrenheit).
- Construct the foundation by thoroughly blending graham cracker fragments, granulated sugar, and melted butter in a mixing bowl. Press the mixture uniformly across the pan’s bottom, creating a compact and even layer.
- Craft the cream cheese foundation by utilizing a stand mixer or handheld electric mixer. Initially blend one package of cream cheese with cornstarch and 75 milliliters (⅓ cup) sugar until achieving a velvety consistency, approximately 3 minutes.
- Gradually incorporate remaining cream cheese packages, beating methodically between each addition and carefully scraping down the mixing bowl’s interior to ensure comprehensive integration.
- Introduce the remaining sugar and pure vanilla extract, mixing at medium velocity until thoroughly combined and smooth.
- Gently fold eggs into the mixture one at a time using low-speed settings, followed by carefully blending heavy cream until the batter achieves a luxuriously creamy texture.
- Position the springform pan atop a large baking sheet with elevated sides. Delicately transfer the cheesecake mixture into the prepared pan.
- Create a moisture bath by partially extending the oven rack and cautiously pouring hot water into the baking sheet, filling approximately one-third to one-half of the pan’s height.
- Bake for roughly 75 minutes, monitoring until the edges transform to a golden hue and the center demonstrates a subtle firmness.
- Terminate the baking process by switching off the oven, slightly ajar the door, and allow the cheesecake to gradually cool for 1-2 hours.
- Transfer the cheesecake to a wire cooling rack, permitting complete temperature reduction before refrigerating overnight.
- When serving, carefully detach the springform ring and slice using a pristine knife heated under hot water. Embellish each portion with salted caramel drizzle, decadent hot fudge, and sprinkled chopped nuts.
Notes
- Chilling overnight helps set the cheesecake’s luxurious texture and allows flavors to meld beautifully.
- Cool gradually in the oven with the door cracked to prevent dramatic temperature changes that might cause cracking.
- Water bath technique ensures even, gentle baking and creates a silky smooth custard-like consistency.
- Beat cream cheese methodically, adding packages incrementally to achieve maximum smoothness without lumps.
- Prepare pan carefully by greasing thoroughly and wrapping bottom with foil to prevent water seepage during baking.
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 120mg