Turtle Pecan Cluster Cheesecake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 59 mins
-
Servings
16 servings
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Calories
488 kcal
-
Cuisine
American
Turtle Pecan Cluster Cheesecake
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This Turtle Pecan Cluster Cheesecake is a riff on a favorite Dairy Queen Blizzard ice cream treat. It’s pure heaven!
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Ingredients
for the crust:
- 1 c. all-purpose flour
- ⅓ c. packed brown sugar
- ¼ tsp. kosher salt
- ¼ c. Finely chopped pecans
- 6 T. cold butter cubed
for the filling:
- 32 oz. cream cheese at room temperature
- 1 c. sugar
- ⅓ c. packed brown sugar
- ¼ c. plus 1 tsp. all-purpose flour divided
- 2 T. heavy cream
- 1 T. pure vanilla extract
- 4 large eggs lightly beaten
- ½ c. semi-sweet chocolate chips melted and cooled
- ¼ c. caramel ice cream topping
- ⅓ c. Chopped Pecans
for the ganache:
- ½ c. semi-sweet chocolate chips
- ¼ c. heavy cream
- 16 large whole pecans
to serve:
- additional caramel ice cream topping optional
Instructions
- Prepare a 9'' springform pan by lightly spraying it with non-stick spray. Place it on a double thickness of heavy-duty foil that is about 18'' square and securely wrap foil up around the pan's sides. Set aside.
- Preheat oven to 325° F.
for the crust:
- In a small bowl, combine the flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press evenly onto the bottom of prepared pan. Place pan on a baking sheet and bake for about 14 minutes, or until set. Cool on a wire rack.
for the filling:
- In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream, and vanilla. Add eggs and beat on low speed just until blended. Remove 1 cup of batter to a small bowl and stir in the melted and cooled chocolate. Spread over cooled crust.
- In another bowl, mix caramel topping with remaining flour, and then stir in pecans. Drop by tablespoonfuls over the chocolate batter. Top with remaining vanilla batter. Place springform pan in a large baking pan with tall sides and add 1'' of hot water to the larger pan.
- Bake at 325° F for about 1 hour and 25 minutes, or just until center is set and top appears dull. Remove springform pan from water bath and remove the foil wrapping. Cool the cheesecake on a wire rack for 10 minutes. Run a thin knife around the perimeter of the cheesecake to loosen it from the sides of the pan. Cool 1 hour longer on the wire rack. Refrigerate for at least 6 hours, or overnight (preferred).
for the ganache:
- Place chocolate chips in a small heatproof bowl. In a small saucepan over medium-high heat, bring cream just to a boil. Pour cream over chips and let sit for 30 seconds. Then whisk until smooth. Let ganache cool slightly, stirring occasionally.
- Remove sides of springform pan. Spread ganache over cheesecake, letting it drip down the sides a bit. Place whole pecans evenly around the top perimeter of the cheesecake. Refrigerate until set. If desired, drizzle cheesecake slices with additional caramel topping before serving.
Notes
- Adapted from Taste of Home, originally from Sue Gronholz.
Nutrition Information
Show Details
Serving
1
Calories
488kcal
(24%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
13g
Cholesterol
122mg
(41%)
Sodium
298mg
(12%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 488kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 122mg | 41% |
| Sodium | 298mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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