Originally published on December 24, 2015
Traditions are big this time of year and in this house, along with Christmas traditions, we also have birthday traditions. Brent’s birthday is on the 16th and, Turtles being his favourite chocolate, he gets loads of them. We also have the tradition of the cake I make him, and it’s always top secret until the unveiling after dinner. This year I figured it made sense to combine the two and make him a Turtle cheesecake.
This cheesecake is so smooth, so decadent, and so, so filling. You’ll definitely need to save room for this one, and even then you only need a small slice.
Ingredients:
For the crust:
24 Oreo cookies, finely crushed
6 tablespoons butter, melted
For the pecan caramel sauce:
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup heavy cream
4 tablespoons butter
1 tablespoon vanilla extract
Pinch of salt
For the cheesecake filling:
3 packages cream cheese, softened
3/4 cup white sugar
1 tablespoon vanilla
3 eggs
2 ounces semi-sweet chocolate
Directions:
1.) Preheat oven to 325 degrees Fahrenheit.
2.) Start by making the Oreo cookie crust. Mix crumbs and butter together, then press onto the bottom and 2 inches up the side of a 9″ springform pan. I find it’s easiest to spread the crumbs onto the bottom of the pan, then start pressing them in the centre, moving your way out and up.
3.) Next, make the caramel sauce. Combine the brown sugar, heavy cream, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it thickens. Add the vanilla and cook another minute. Remove the sauce from the heat and stir in the chopped pecans.
4.) Pour half of the caramel sauce into the prepared crust and place in the fridge while you make the filling. Refrigerate the remaining caramel sauce for later.
5.) Beat cream cheese, sugar, and vanilla in the bowl of a stand mixer with the paddle attachment. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
6.) Place the cheesecake in the oven and bake for 1 hour and 10 minutes, until centre is nearly set. Remove cheesecake from the oven and run a knife along the rim of the pan to loosen the cake. Cool before removing rim and then refrigerate for 4 hours.
7.) Warm the remaining caramel sauce in a microwave or in a double boiler. Pour over cheesecake just before serving.
8.) In a double broiler, melt the chocolate. Very carefully lift the bowl out (it will be hot, so use oven mitts or a tea towel) and use a spoon to drizzle the chocolate over the caramel sauce.
9.) Run a sharp knife under hot water to make it easier to slice. Then, serve and enjoy!