Turtle Cheesecake


It was B’s birthday this past weekend and I am so appreciative when D volunteers to make the cake.  I am not a baker, as I have admitted in this space before.  D on the otherhand gets a “kick” (his words) out of spending an entire Saturday night on one baking project.  I think that this special gift for our gang, harks back to the days when his Mom used to baked her kids their own pie for their birthday.  They would not have to share it with their siblings and I recall D saying that he kept his under his bed.

The Birthday Girl and her Fella

Pecan Crust

1 1/2 c flour

3 T sugar

3/4 c butter or hard margarine cut up

3/4 finely chopped pecans

Caramel Layer

3 T light cream

32 carmels-unwrapped (this was my only task)

1 c toasted chopped pecans

Cheese Layer

3 x 250 gr blocks of cream cheese, softened

1 c brown sugar

2 T flour

3 eggs

1 c cottage cheese, zapped in a blender

1 1/2 t vanilla


1 c whipping cream

7x 1 oz. squares of chocolate baking squares

toasted chopped pecans (enough for garnish)

Crust: Combine flour & sugar.  Cut in butter until it resembles coarse crumbs.  Add pecans. Stir. Press into bottom of 1″ up side of greased 10″ springform pan.  Bake at 350 degrees for 15-20 minutes until edges start to turn brown.  Let stand in pan on wire rack for 10 minutes.

Caramel Layer: Heat & stir cream and caramels in small saucepan on low heat until caramels are melted.  Pour over crust,.  Spread evenly. Sprinkle pecans over top.

Cheese Layer: Beat cream cheese & brown sugar in large bowl until smooth.  Add flour. Beat.  Add eggs, 1 at a time, beating after each addition.  Add cottage cheese & vanilla. Beat on low until just combined.  Pour over pecans.  Spread evenly.  Bake in 360 degree oven for about 1 hour until centre is almost set.  Run knife around inside edge of pan to allow cheesecake to settle evenly.  Let stand in pan on wire rack set in a baking sheet with sides until cooled comepletely.  Remove ring of the pan.

Chocolate Glaze:

Heat whipping cream in heavy saucepan on medium low until bubbles start to form around edge.  Do not boil.  Remove from heat.  Add chocolate.  Stir until chocolate is melted and mixture is smooth.  Makes about 1 1/4 c of glaze.  Let stand for 5 mins.  Pour over cheesecakem allowing glaze to drip down side in smooth, even coating.

Sprinkle pecans over top.  Chill for at least 1 hr.  Cuts into a least 16 wedges. 

Note: If you do not serve immediately, refridgerate but remove in time for caramels to soften before serving.

Kath’s quote: “….I can dream away a half-hour on the immortal flavor of those thick cheese cakes we used to have on a Saturday night.”-Mary Antin

posted under Desserts

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