Each bite of this Caramel Pecan Cheesecake will bring you to another level of sweetness! This caramel pecan turtle cheesecake just like Cheesecake Factory is made with three layers of goodness. It has a unique brownie crust, topped with smooth cream cheese filling, and a crunchy-sweet pecan topping.

🔴 Check the full recipe on how to make The Cheesecake Factory Caramel Pecan Turtle Cheesecake here: [ Ссылка ]

Ingredients:
Brownie Crust:
1¼ cups brown sugar
5 oz unsalted butter, softened
½ cup cocoa powder
½ cup pecans, roasted & chopped
½ cup all-purpose flour
2 eggs
1 tsp vanilla extract

Filling:
16 oz cream cheese at room temperature
⅓ cup granulated sugar
¼ cup sour cream or yogurt
¼ cup chocolate sauce
¼ cup caramel sauce
2 eggs
1 tsp vanilla extract
Hot water for baking

Topping:
2 cups prepared chocolate ganache
½ cup pecans, roasted & chopped
½ cup caramel sauce
½ cup chocolate sauce

⬇️ How to make The Cheesecake Factory Caramel Pecan Turtle Cheesecake ⬇️
0:32 Preheat the oven to 300 degrees Fahrenheit
0:36 Grease a springform pan with cooking spray
0:41 For the brownie crust: Sift the cocoa powder and all-purpose flour, and set it aside
0:55 In a bowl, add the eggs and brown sugar
0:59 Beat for roughly 5 to 7 minutes until pale
1:05 Add the unsalted butter and vanilla extract, and continue beating
1:17 Add the sifted flour mixture and pecans
1:22 Fold until evenly incorporated
1:27 Pour the crust mixture into a springform pan
1:32 Spread evenly
1:36 Bake for 20 minutes
1:43 Allow to cool down
1:48 For the filling: In a mixing bowl, add the cream cheese, yogurt, and granulated sugar
2:01 Cream for roughly 8-10 minutes until pale & sugar has dissolved
2:05 Add the eggs and vanilla extract and continue beating
2:18 Set it aside
2:22 Cover the outside of the pan with aluminum foil
2:27 Pour the filling on top of the crust
2:33 Add the chocolate sauce and caramel sauce
2:41 Swirl until evenly incorporated
2:47 Fill the external pan with warm water up to about halfway
2:50 Place the cheesecake into a bigger pan with warm water
2:55 Bake for roughly 35 minutes until a cake tester comes out clean
2:59 Allow to cool down on a cooling rack
3:05 Pour the chocolate ganache in a piping bag
3:07 Keep it chilled until just enough to be piped not firm
3:13 Remove the springform tin once the cheesecake is cool
3:17 Drizzle with caramel sauce, chocolate sauce, and pecans
3:30 Pipe swirls of chilled chocolate ganache on top of the cheesecake roughly 1-inch apart from each other
3:35 Refrigerate until ready to serve

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