Turtles candy inspired this sumptuous cheesecake. It has all the elements you love
about them: pecans, gooey caramel, and lots and lots of rich chocolate.
HANDS-ON TIME
30 minutes
TOTAL TIME
6½ hours
MAKES
16 servings
INGREDIENTS
- CRUST:
- 1 cup graham cracker crumbs
- ⅓ cup finely chopped pecans
- ¼ cup butter, melted
- FILLING:
- ¾ cup packed brown sugar
- 3 pkg (each 250 g) cream cheese, softened
- 4 eggs
- 1 tsp vanilla
- 2 bars (each 100 g) 70% dark chocolate, melted
- ¼ cup whipping cream (35%)
- CARAMEL PECAN SAUCE:
- ¾ cup granulated sugar
- ½ cup whipping cream (35%)
- 2 tbsp butter
- ⅓ cup toasted pecan halves, halved
- pinch salt
DIRECTIONS
- Grease 9-inch (2.5 L) springform pan; line side with parchment paper. Centre pan on large square of heavy-duty foil; bring foil up and press to side of pan.
- In bowl, stir together graham crumbs, pecans and butter until well moistened; press onto bottom of prepared pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.
- Press brown sugar through fine-mesh sieve into bowl to remove any lumps. In stand mixer with paddle attachment or in bowl with hand mixer, beat cream cheese with brown sugar at high speed for 5 minutes, scraping down side of bowl. Beat in eggs, 1 at a time. Beat in vanilla. Mix about 1 cup of the cream cheese mixture with melted chocolate until smooth; return to cream cheese mixture and stir to combine well. Beat in cream. Pour over crust.
- Set springform pan in large roasting pan; pour enough hot water into roasting pan to come 1 inch (2.5 cm) up side of springform pan. Bake in 325°F (160°C) oven until set but centre still jiggles slightly, about 1 hour. Transfer springform pan to rack and remove foil; let cool. Cover and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
- While cheesecake is chilling, in heavy saucepan, stir sugar with ¼ cup water over medium heat until dissolved. Bring to boil; boil vigorously, without stirring but brushing down side of pan often, until dark amber, 6 to 10 minutes. Remove from heat. Standing back and averting face, add cream; whisk until smooth. Whisk in butter until smooth. Stir in pecans and salt. Let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours; rewarm to liquefy.) Serve with cheesecake.
NUTRITIONAL INFORMATION, PER SERVING: about 451 cal, 7 g pro, 34 g total fat (19 g sat. fat), 33 g carb, 2 g fibre, 124 mg chol, 224 mg sodium, 145 mg potassium. % RDI: 7% calcium, 22% iron, 27% vit A, 8% folate.
