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Salted Caramel Turtle Cheesecake

Irresistible Salted Caramel Turtle Cheesecake Recipe to Impress

This Salted Caramel Turtle Cheesecake is a rich and creamy dessert that's easy to make and perfect for any celebration.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs or Oreos for a chocolatey twist
  • 5 tablespoons Unsalted Butter melted
For the Cheesecake Filling
  • 24 ounces Cream Cheese room temperature; or vegan cream cheese for dairy-free
  • 1 cup Granulated Sugar or coconut sugar for a healthier option
  • 3 large Eggs room temperature
  • 1 teaspoon Vanilla Extract
For the Salted Caramel Sauce
  • 1 cup Heavy Cream or coconut cream for non-dairy
  • 1 cup Brown Sugar packed tightly
  • 1 teaspoon Salt flaky sea salt for sprinkling
For Toppings
  • 1 cup Chopped Pecans or walnuts
  • 4 ounces Semi-Sweet Chocolate for drizzling

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • saucepan
  • Spatula

Method
 

Crust Preparation
  1. Combine graham cracker crumbs and melted unsalted butter in a mixing bowl until it resembles wet sand. Press into the bottom of a 9-inch springform pan.
  2. Bake at 350°F (175°C) for 8-10 minutes until golden. Cool.
Cheesecake Filling
  1. Beat room temperature cream cheese with an electric mixer until smooth. Gradually add granulated sugar.
  2. Add eggs one at a time. Mix until silky.
  3. Mix in vanilla extract and pour over the cooled crust. Bake at 325°F (160°C) for 45-50 minutes until edges set.
  4. Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours.
Salted Caramel Sauce
  1. Melt brown sugar in a saucepan over medium heat until amber.
  2. Carefully add heavy cream and stir in salt. Let cool slightly.
Assembling the Cheesecake
  1. Remove cheescake from springform pan. Swirl half of the salted caramel into the cheesecake.
  2. Sprinkle chopped pecans over the top and return to the refrigerator for 30 minutes.
Final Touches
  1. Melt semi-sweet chocolate and drizzle over the cheesecake.
  2. Sprinkle with flaky sea salt and slice for serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 6gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 105mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 60mgIron: 1mg

Notes

Allow ingredients like cream cheese and eggs to reach room temperature for best mixing results. Use a hot knife for slicing.

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