Caramel Pecan Turtle Cheesecake Recipe The Cheesecake Factory Copycat Food

CARAMEL PECAN TURTLE CHEESECAKE RECIPE (THE CHEESECAKE FACTORY COPYCAT)

Steps:

• Preheat your oven at 300 degrees F. grease a 9-inch springform cake tin with cooking spray.
• Sift together cocoa powder and flour. Set aside.
• In a mixing bowl, beat together eggs and sugar for 5 to 7 minutes until pale.
• Add the unsalted butter and vanilla extract. Continue beating.
• Fold in the flour and pecans into the wet mixture until evenly incorporated.
• Pour the crust mixture in a 9-inch round pan. Spread evenly.
• Bake for 20 minutes. Set aside to cool.
• In a mixing bowl attached to a hand mixer, add cream cheese, yogurt, and sugar. Cream for 8 to 10 minutes until pale and sugar has dissolved.
• Add the eggs and vanilla extract. Continue creaming. Set aside.
• Cover the outsides of the 9-inch round pan with aluminum foil, then pour in the filling.
• Pour the caramel and chocolate on top of the cheesecake filling. Swirl until evenly incorporated.
• Place the 9-inch pan inside a bigger pan. Fill the external pan with warm water up to about halfway up the sides of the 9-inch pan.
• Bake the cheesecake for roughly 35 minutes, or until a cake tester comes out clean.
• Set aside on cooling racks (away from the water) and allow to cool down completely while still in the springform tin.
• Transfer the prepared chocolate ganache into a tipped piping bag and keep chilled until just enough to be piped, but not firm.
• Remove the springform tin once the cheesecake is cool.
• Drizzle the cheesecake with the chocolate and caramel sauces. Top with pecans.
• Pipe swirls of chilled chocolate ganache on top of the cheesecake, roughly 1-inch apart from each other. Then, refrigerate until ready to serve.
• Portion your cake, then serve and enjoy!

CHEESECAKE FACTORY TURTLE CHEESECAKE RECIPE - (3.9/5)

Steps:

• 1. Crust: Mix together graham crackers, sugar and melted butter. Bake in 9-inch spring form pan for 10 minutes. Cool 2. Crust Layer: Place caramels and milk in microwave, melt on medium power. Pour over cooled crust, and sprinkle on the 1/2 cup chopped pecans. 3. Filling Directions: Mix cream cheese, sugar and vanilla until smooth; scraping side of bowl to ensure creaminess. Add eggs one at a time, mixing after each addition. Pour this mixture over the caramel layer on top of the crust. Bake at 325F until center is set (approximately 30-40 minutes). 4. Topping Directions: Arrange pecans around outside edge of cheesecake, drizzle top with melted caramel and hot fudge.

PECAN CARAMEL CHEESECAKE

Steps:

• Preheat over to 350. In a medium bowl mix the crust ingredients (graham cracker crumbs, butter, sugar) until thouroughly combined. Press the mixture into the bottom of a 9-inch springform pan.
• For the cheesecake, mix the cream cheese and sugar until well incorporated. Add the eggs one at a time, and mix completely after each addition. Add the vanilla extract and mix until blended.
• Pour the cheesecake mixture into the pan. Bake until ready (about 40 minutes). Let cool completely.
• For the caramel, combine the sugar and 1 tablespoon of water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until amber in color. Immediately add the butter and stir to incorporate. Remove from heat, add the heavy cream, and mix well. Let cool to room temperature.
• Pour the caramel over the cheesecake and scatter the pecan and sea salt over the top.

CARAMEL PECAN CHEESECAKE

Steps:

• Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
• Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
• Bake at 350 degrees for 10 minutes.
• Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Mixture will be pretty thick.
• Add sour cream; mix well.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Place 36 caramels and 1 tablespoon water in microwavable bowl.
• Microwave on high 1 minute or until caramels are completely melted when stirred.
• Add melted caramels to cream cheese batter; stir until well blended.
• The caramel will become kind of stringy through the batter as the caramels cool.
• Pour over crust.
• Bake at 350 degrees for 40 minutes or until center is almost set.
• Sprinkle cheesecake with remaining 1/2 cup pecans.
• Refrigerate 4 hours or overnight.
• ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
• I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.