Are you craving a dessert that's both rich and satisfying? Look no further! This Philadelphia Cream Cheese Turtle Cheesecake recipe is the perfect blend of creamy cheesecake, crunchy pecans, and gooey caramel – a true taste of indulgence. It's surprisingly easy to make, perfect for a special occasion or a simple weeknight treat. This recipe offers a delightful twist on a classic, resulting in a homemade masterpiece that will impress even the most discerning dessert lovers. Get ready to embark on a culinary adventure!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup heavy cream
- 1 cup chopped pecans
For the Caramel Topping:
- 1 cup caramel candies, unwrapped
- ¼ cup heavy cream
Instructions:
Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Beat in the flour and salt until just combined.
- Stir in the vanilla extract.
- Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl.
- Gently fold in the heavy cream and chopped pecans.
- Pour the cheesecake batter over the cooled crust.
Bake the Cheesecake:
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight.
Prepare the Caramel Topping:
- In a microwave-safe bowl, combine the caramel candies and heavy cream.
- Microwave in 30-second intervals, stirring after each interval, until the caramel is smooth and melted.
- Pour the caramel topping over the cooled cheesecake.
- Refrigerate for at least 30 minutes to allow the caramel to set.
Tips for Success:
- Ensure your cream cheese is softened to room temperature for a smooth and creamy batter.
- Don't overmix the batter, as this can incorporate too much air and lead to cracks.
- The water bath helps create a moist environment and prevents the cheesecake from cracking.
- Let the cheesecake cool completely before adding the caramel topping to prevent it from melting.
Variations:
- Add a sprinkle of sea salt to the caramel topping for a delightful salty-sweet contrast.
- Use different types of nuts, such as walnuts or pecans, in the crust and filling.
- Drizzle melted chocolate over the caramel topping for an extra layer of decadence.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Fat: Approximately 30-35g
- Protein: Approximately 6-8g
- Carbohydrates: Approximately 40-45g
This Philadelphia Cream Cheese Turtle Cheesecake is a guaranteed crowd-pleaser. The combination of textures and flavors is simply irresistible, making it a perfect dessert for any occasion. Enjoy!