This turtle cheesecake is a decadent, smooth New York-style cheesecake loaded with chocolate, pecans, and caramel. It's rich and creamy and people adore the brown sugar pecan shortbread crust.
Grease a 9" spring form pan on the bottom and up the side.
Mix all ingredients until fully combined.
Evenly press into the bottom of the pan.
Bake for ten minutes.
Set aside to cool to room temperature.
Tightly wrap the pan in aluminum foil around the bottom and up the side.
Caramel Pecan Layer Instructions
Mix caramel sauce and pecans and spread evenly on cooled crust.
Cheesecake Instructions
In the bowl of a stand mixer, mix cream cheese and sugar until smooth.
Mix in milk until fully combined.
In a separate mixing bowl, mix eggs, sour cream, vanilla, and flour until fully combined.
Add egg mixture to the stand mixer bowl and mix until smooth.
Remove three cups of batter and place them in a mixing bowl (you can use the one you just used for the eggs).
Melt chocolate chips using a double boiler or in twenty second increments in the microwave.
Mix the melted chocolate into the batter you removed until the whole batter looks chocolate.
Pour the chocolate batter onto the caramel layer in the pan.
Gently pour the rest of the batter over the chocolate batter.
Set the filled spring form pan into a large deep baking dish and fill the dish with boiling water halfway up the side of the spring form pan.
Bake for one hour. The edge of the cheesecake should be set but the middle will be very jiggly.
Turn the oven off and leave the cheesecake in the oven for several hours until it cools.
Refrigerate overnight.
The next day, remove the spring form pan's ring.
Topping Instructions
Spread caramel sauce over the top of the cooled cake.
Top with chopped pecans.
Drizzle with more caramel sauce and chocolate sauce, letting the sauces drip down the sides of the cake.
Notes
Be certain that all of ingredients are at room temperature. This is especially important for the cream cheese. If the cream cheese is at all cold, it won't mix properly and the cheesecake batter will be lumpy. If your house is chilly, even room temperature may not be warm enough and you'll need to microwave the cream cheese for twenty seconds or so to warm it further.If you end up with any lumps in the batter, remove them before baking by pressing the the batter through a fine sieve. Microwave any of the lumpy parts that didn't fit through the sieve. After about thirty seconds in the microwave, they should be able to fit through.