Layered Turtle Cheesecake

LAYERED TURTLE CHEESECAKE

• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup finely chopped pecans
• 6 tablespoons cold butter, chopped

FILLING:

• 4 packages (8 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1 cup sugar
• 1/3 cup packed brown sugar
• 1/4 cup plus 1 teaspoon all-purpose flour, divided
• 2 tablespoons heavy whipping cream
• 1-1/2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 1/2 cup milk chocolate chips, melted and cooled
• 1/4 cup caramel ice cream topping
• 1/3 cup chopped pecans

GANACHE:

• 1/2 cup milk chocolate chips
• 1/4 cup heavy whipping cream
• 2 tablespoons chopped pecans
• Optional garnish: pecan halves and additional caramel ice cream topping

DIRECTIONS:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
• Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.
• Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired. 

When I say that this was a hit, I am totally not kidding. In fact, Stephen took the leftovers to work because we did not need to eat them at home gain 10 pounds and the guys gobbled it up. One of the fellas even told Stephen that he thinks I missed my calling. Ha. Why thank you, I will take that compliment!

I will say though, that this cheesecake was not a walk in the park to make. It took lots of time and several days, and my arm may have cramped up a couple times from mixing things. Yes, I have a kitchenaid, but I needed man power for some parts of this delicious desert. Was it worth it? Totally. While this will probably not make my list of easy things to throw together for parties, it will (and has) made my list of things to serve on special occasions.

So, enjoy and let me know if you give it a try! I would love to hear how it turns out!