Instructions
- Preheat the Oven: Adjust the oven racks to the lowest and middle positions. Preheat to 325°F (160°C) and lightly spray a 9-inch springform pan with cooking spray.
- Prepare the Crust: In a food processor, pulse the chocolate cookies and pecans until finely ground. In a bowl, mix with melted butter until combined. Press into the bottom of the prepared pan and refrigerate while you prepare the filling (at least 30 minutes).
- Make the Filling: Using a stand mixer with a paddle attachment, beat the cream cheese and brown sugar on medium speed until smooth and fluffy (about 2-3 minutes). Add ¼ cup flour, cream, and vanilla; mix until smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
- Layer the Cheesecake: Reserve 1 cup of batter in a small bowl and mix in the melted chocolate. In another bowl, whisk the caramel with the remaining 2 teaspoons of flour and stir in the chopped pecans. Spread the caramel mixture over the chilled crust, followed by the chocolate batter. Finally, spoon the remaining batter on top and smooth the surface.
- Bake: Place the cheesecake on a baking sheet. Boil 8 cups of water and pour it into a large roasting pan on the lower rack of the oven. Bake the cheesecake for 75 to 90 minutes until the edges pull away slightly and the center jiggles when gently shaken. Cover loosely with foil after 60 minutes if browning too quickly. Let cool for 1 hour on a wire rack, then refrigerate uncovered for at least 4 hours or up to 2 days.
- Prepare the Topping: In a microwave-safe bowl, heat the cream until steaming. Add the chocolate chips, let sit for a few minutes, then stir until smooth.
- Serve: Run a knife around the edge of the pan to loosen the cheesecake. Remove the sides of the pan and transfer the cheesecake to a serving plate. Drizzle with melted chocolate and caramel, then sprinkle with pecans.
Notes
- Avoid opening the oven while baking to prevent cracks from forming.
- If cracks occur, cover them with chopped pecans and caramel.
- For room temperature cream cheese, leave it out overnight or microwave briefly.
- Use room temperature eggs for better mixing; soak in warm water for a few minutes if needed.
- If you don’t have chocolate sandwich cookies, substitute with graham crackers or similar cookies.
- The cheesecake will continue to set as it cools, so don’t bake until the center is firm. It’s done when the center is slightly jiggly.
- Allow the cheesecake to cool gradually to avoid condensation or unwanted odors.
Nutrition Information (per serving): Calories: 993 | Carbohydrates: 79g | Protein: 14g | Fat: 72g | Saturated Fat: 34g | Cholesterol: 230mg | Sodium: 611mg | Fiber: 4g | Sugar: 49g.
Enjoy this delicious Turtle Cheesecake as a festive treat!
