Turtle Cheesecake

This cheesecake takes all your favorite flavors and combines them into one! 

Creamy cheesecake topped with caramel, chocolate drizzle, and crunchy pecans, every bite is pure bliss. 

Sprinkle some pecan pieces over the top and enjoy!

Ingredients:
Caramel Sauce
2 cups Sugar
1/2 cup Butter, room temperature
1 cup Heavy Whipping Cream, room temperature
5 tbsp All Purpose Flour, sifted
1/4 cup Chopped Pecan Pieces

Crust
2 cups Graham Cracker Crumbs
1/2 cup Butter, melted
3 tbsp Brown Sugar
1/4 cup Chopped Pecan Pieces

Cheesecake Filling
4 oz (2/3 cup) Semi-Sweet Chocolate Chips
6 tbsp Heavy Whipping Cream
24 oz Cream Cheese, room temperature
1 cup Light Brown Sugar
3 tbsp All Purpose Flour
1 cup Sour Cream
1 1/2 tbsp Vanilla Extract
3 Large Eggs

Chocolate Sauce
2 oz (1/3 cup) Semi-Sweet Chocolate Chips
3 tbsp Heavy Whipping Cream

Additional Toppings
Medium Pecan Pieces

1. For the Caramel Sauce, pour sugar into a saucepan.
2. Over medium-high heat, whisk the sugar until melted.
3. Once melted, stop whisking and let the sugar cook until it turns a darker amber color and has a nutty smell. This step will happen quickly, do not let it overcook or burn.
4. Add in butter and whisk until combined.
5. Pour heavy cream into caramel and whisk until smooth.
6. Set 1 cup of the caramel sauce aside to top the cheesecake with.
7. Mix in the flour and pecan pieces to remaining caramel sauce in the saucepan. Set aside.
8. For the Crust, preheat the oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
9. Mix together crust ingredients and press into the bottom of the springform pan.
10. Bake for 10 minutes. Take out of oven and let cool.
11. To prepare Springform Pan, line the outside of the springform pan with aluminum foil so that the water from the water bath will not get into the cheesecake.
12. Reduce oven temperature to 300F.
13. Pour the caramel sauce with the flour and pecan pieces on top of the crust in an even layer. Set pan aside.
14. For the Cheesecake Filling, pour chocolate chips and heavy whipping cream into a small microwave safe bowl. Heat and mix until smooth. 
15. Pour the chocolate into an even layer over the caramel sauce in the springform pan.
16. In a large bowl, combine cream cheese, brown sugar, and flour on low speed until smooth.
17. Mix in sour cream and vanilla until well combined.
18. Add the eggs in one at a time, combining after each egg.
19. Pour the cheesecake batter into the springform pan.
20. Place the springform pan into a large pan and fill that large pan with warm water about halfway up the springform pan.
21. Bake for 1 hr 35 mins or until center is set but still jiggly.
22. Turn off oven and leave the oven door closed with the cheesecake inside the oven for 30 mins.
23. After the 30 mins, crack the oven door and leave the cheesecake inside for another 30 mins.
24. Remove cheesecake from oven and water bath. Take off aluminum foil.
25. Mix some chopped pecan pieces into the caramel sauce that was set aside for the topping. Pour that mixture over the top of the cheesecake (May need to heat up the caramel in the microwave to get it to mix and pour).
26. Cool cheesecake in the fridge until firm, about 5-6 hours.
27. Take cheesecake out of the fridge once completely cool and remove the springform pan. Place on a serving dish.
28. For the Chocolate Sauce, pour chocolate chips and heavy whipping cream into a microwave safe bowl. Heat and mix until smooth. 
29. Drizzle the chocolate sauce over the cheesecake.
30. Sprinkle pecan pieces over the top of the chocolate layer.
31. Refrigerate cheesecake until ready to serve.
32. Enjoy!