Layered Turtle Cheesecake

I LOVE cheesecake 🙂 I also love inventing new types of cheesecake by varying different recipes. Here is the Chocolate Turtle cheesecake concoction I created for my brother’s girlfriend’s birthday!

First create the oreo cookie crust in a springform mold.

Cheesecake Filling

While the crust is baking and cooling, mix together the filling. Once the crust is done baking, preheat the oven to 475. Mix 3 8 ounce packages of cream cheese, 1 egg yolk, 3 eggs, 3/4 cup granulated sugar, 2 tablespoons heavy cream, and 2 tablespoons floor. I happened to be out of white flour for this particular cake, so I used whole wheat flour instead. I think it made the cake filling a little thicker, so the layers stayed separated better than usual. Next, mix together the top layer. For this layer, my plan was to make the filling a caramel color by using dark brown sugar to create a contrast between the two layers. My top layer didn’t turn out as dark as I would have liked, but it still tasted fabulous! For the top layer, I used 2 8 ounce packages of cream cheese, 1 egg yolk, 2 eggs, 3/4 cup dark brown sugar, 2 tablespoons caramel flavored coffee syrup, and 1 tablespoon flour. I then poured first the bottom layer and then the top into the springform mold.

Now comes the tricky part – preventing the cheesecake from cracking.  Place the cake in the oven for 15 minutes.  Lower the heat to 200 degrees and continue cooking for 1 hour.  Turn off the oven and let the cake cool inside for another hour.  Then place the cake (covered) on the counter and let cool yet another hour.  Once cool, refrigerate overnight or until ready to serve (the longer the better – but it still tastes good if you are just too impatient).

Next, prepare the toppings.  For the turtle cheesecake, I first poured on the caramel sauce, and then drizzled the chocolate sauce on top.

Decorate with pecans and turtles!!