I FELL IN LOVE with the Turtle Pecan Cheesecake from The Cheesecake Factory in the US! Enough to say that it was the turning point for my new love of cheesecake. Everytime I have gone back to the US, it is a mandatory stop. Over time I recreated my own version which is more a SALTED CARAMEL PECAN CHEESECAKE. It's decadent yet just the right level of sweetness that has made it a hit amongst my friends. Here is my recipe for you fellow cheesecake lovers out there :)
Serves 8-10
Prep time approx 40 mins + 4 hours in fridge
Cooking time approx 60 mins
Serves 8-10
Prep time approx 40 mins + 4 hours in fridge
Cooking time approx 60 mins
Ingredients
1 x 250g pack of scotch finger biscuits crushed
1/4 cup butter, melted
2 x 250g packages of cream cheese, softened*
1 cup sugar* and an additional 1-2 cups sugar
1-1/2 tablespoons plain/all-purpose flour*
1-1/2 teaspoons vanilla*
1/2 teaspoon sea salt*
3 eggs*
2 tablespoons whipping cream*
250g Nestle Caramel Top N Fill (or make your own caramel sauce)
1/2 cup of quality dark (aka semi sweet) cooking chocolate
1/4 cup thickened/heavy whipping cream
1 cup oven roasted pecans, roughly broken in half
* Variation: If you like your cheesecake thicker in height, double these ingredients
1/4 cup butter, melted
2 x 250g packages of cream cheese, softened*
1 cup sugar* and an additional 1-2 cups sugar
1-1/2 tablespoons plain/all-purpose flour*
1-1/2 teaspoons vanilla*
1/2 teaspoon sea salt*
3 eggs*
2 tablespoons whipping cream*
250g Nestle Caramel Top N Fill (or make your own caramel sauce)
1/2 cup of quality dark (aka semi sweet) cooking chocolate
1/4 cup thickened/heavy whipping cream
1 cup oven roasted pecans, roughly broken in half
* Variation: If you like your cheesecake thicker in height, double these ingredients
How to make it
1. Preheat oven to 175°C/347F
2. Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan
3. Pour & gently spread out a generous layer of caramel over the crust. Sprinkle some of the pecans on top and 1/4 tsp sea salt. Leave pan in fridge while preparing the rest of the recipe.
4. Beat cream cheese with an electric mixer in large bowl until creamy. Add flour, vanilla, 1/4 tsp salt and 1 cup of the sugar; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust.
5. Bake for 40 minutes or until it appears set. To check, pierce it in the centre with a skewer - if it comes out clean, it is done. It’s ok if the top cracks a little on top as you’ll cover it with topping anyway.
6. Cool on wire rack for 15 mins, then loosen cake from edges of pan with a knife, but do not remove the rim until cooled on rack for another 30 mins or so. Refrigerate for at least 4 hours.
7. Prepare dark chocolate ganache topping by placing chips/squares in a small bowl. In a small saucepan, bring thickened cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over top and sides of cooled cheesecake. Cover and refrigerate until set or ready to serve.
8. Place remaining pecans in a baking paper lined tray. Pour 1-2 cups of sugar into a fry pan so that the base is completely and evenly covered. Leave it to heat on medium without stirring until all the sugar has melted (be patient, it does take a few minutes to get going). If you like your caramel a little bit more bitter sweet (like us!), then leave it to brown a tad more before taking it off the heat, otherwise immediately and quickly drizzle the caramelised sugar over the pecans to coat it. Let it set for a few minutes, then it will be ready to break off into pieces and garnish with upon serving.
2. Combine cookie crumbs and butter in medium bowl; press onto bottom of 9-inch springform pan
3. Pour & gently spread out a generous layer of caramel over the crust. Sprinkle some of the pecans on top and 1/4 tsp sea salt. Leave pan in fridge while preparing the rest of the recipe.
4. Beat cream cheese with an electric mixer in large bowl until creamy. Add flour, vanilla, 1/4 tsp salt and 1 cup of the sugar; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust.
5. Bake for 40 minutes or until it appears set. To check, pierce it in the centre with a skewer - if it comes out clean, it is done. It’s ok if the top cracks a little on top as you’ll cover it with topping anyway.
6. Cool on wire rack for 15 mins, then loosen cake from edges of pan with a knife, but do not remove the rim until cooled on rack for another 30 mins or so. Refrigerate for at least 4 hours.
7. Prepare dark chocolate ganache topping by placing chips/squares in a small bowl. In a small saucepan, bring thickened cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over top and sides of cooled cheesecake. Cover and refrigerate until set or ready to serve.
8. Place remaining pecans in a baking paper lined tray. Pour 1-2 cups of sugar into a fry pan so that the base is completely and evenly covered. Leave it to heat on medium without stirring until all the sugar has melted (be patient, it does take a few minutes to get going). If you like your caramel a little bit more bitter sweet (like us!), then leave it to brown a tad more before taking it off the heat, otherwise immediately and quickly drizzle the caramelised sugar over the pecans to coat it. Let it set for a few minutes, then it will be ready to break off into pieces and garnish with upon serving.
How to enjoy it
My cheesecake isn't overly sweet so if you like it sweeter and more moorish, DRIZZLE IT with caramel sauce. Enjoy it simply on its own or with a nice cup of coffee or tea. YUMMO!
Miss Freckles xo
Miss Freckles xo
