Looking for a gourmet cheesecake? Try this turtle cheesecake! It's layered with caramel, chocolate ganache, and pecans throughout. No water bath required!

Recipe: [ Ссылка ]

Ingredients
Chocolate ripple
½ cup heavy cream (118ml)
4 oz chopped chocolate (112g) (see note)
Crust
1 ½ cups graham cracker crumbs (170g)
⅓ cup finely chopped pecans (40g)
3 Tablespoons light brown sugar, firmly packed
7 Tablespoons salted butter, melted (98g)
Cheesecake Filling
24 oz full-fat cream cheese, softened (680g)
¾ cup granulated sugar (150g)
¼ cup light brown sugar, firmly packed (50g)
½ cup sour cream (120g)
¾ teaspoon vanilla extract
3 large eggs, room temperature
¼ cup caramel sauce: [ Ссылка ]
Ganache, from above
Topping
⅓ cup caramel sauce: [ Ссылка ]
1 oz chopped chocolate (see note)
2 Tablespoons heavy cream
¾ cup pecans, mix of chopped and halved (90g)

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9” springform pan (Affiliate Link): [ Ссылка ]
Mixing bowls (Affiliate Link): [ Ссылка ]

Instructions
00:00 Introduction
For the crust
00:35 In a medium-sized bowl, stir together graham cracker crumbs, finely chopped pecans, and brown sugar until combined.
01:40 Add melted butter and stir until all crumbs are moistened.
02:05 Press mixture evenly and firmly into the bottom and up the sides of a 9” springform pan. Set aside.
For the chocolate ripple
03:35 Prepare chocolate ripple first (so it has time to cool) by combining heavy cream and chocolate in a medium-sized microwave-safe mixing bowl. Microwave on high for 25 seconds. Stir well and return to microwave for another 25 seconds. Whisk until smooth and set aside while you prepare the filling.
For the cheesecake
Preheat oven to 325F (165C).
04:24 In a large mixing bowl using an electric mixer, combine cream cheese and sugars. Beat on medium speed until smooth, creamy, and lump free.
06:13 Add sour cream and vanilla extract and stir on low speed until combined.
06:41 In a separate dish, lightly beat one egg. Add to the cheesecake batter, stirring briefly on low speed until just combined. Repeat with remaining eggs, and scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
08:43 Pour approximately a third of the cheesecake batter into the prepared crust. Drizzle half of caramel sauce over cheesecake layer followed by half of the chocolate ripple (this will not cover all of the cheesecake batter, this is fine). Pour another third of the cheesecake batter evenly overtop. Drizzle remaining half of caramel sauce over cheesecake, followed by remaining half of chocolate ripple. Top with the remaining cheesecake batter.
11:18 Place the pan on the center rack of your preheated oven. Bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly and edges should be set and may puff slightly).
11:50 Remove from oven and cool until almost room temperature (alternatively, to help reduce risk of cracks, turn off oven, crack the door, and allow it to sit for 1 hour). Transfer to the refrigerator and chill for at least 6 hours, preferably overnight before topping and serving.
Topping
12:05 Once cheesecake is chilled, prepare your toppings. Make ganache by combining chocolate and heavy cream in a medium-sized microwave-safe bowl. Microwave for 25 seconds and stir well. If not yet smooth, microwave again and whisk until smooth. Set aside.
12:33 Drizzle caramel sauce and prepared ganache over cheesecake. Scatter pecans overtop.
14:10 For easy slicing, chill cheesecake in refrigerator for 15 minutes to allow toppings to set.
14:22 Once cheesecake has chilled completely, remove springform ring, slice and serve.

Notes
Chocolate for Ripple & Topping
I prefer to use semisweet or dark chocolate. You may use a chopped baking bar or use couverture chocolate. Chocolate chips are not my preference but will work in a pinch.
Storing
Return ring to pan and cover with foil. Store in the refrigerator for up to 5 days. Cheesecake may also be tightly wrapped and frozen.

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