Turtle Chocolate Swirl Cheesecake

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READY IN: 25hrs 10mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 ounce) package chocolate wafer cookies
  • 6
    tablespoons butter, melted
  • 4
    (8 ounce) packages cream cheese, room temperature
  • 1 14
    cups sugar
  • 5
    large eggs
  • 2
    teaspoons vanilla
  • 3
    tablespoons whipping cream (unwhipped)
  • 4
    ounces semisweet chocolate
  • 14 - 13
    cup butterscotch sundae sauce (or use caramel)
  • 2
    cups toasted whole pecans, coarsley chopped (or you can leave whole, can use more if desired)
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DIRECTIONS

  • Prepare a 9-inch round springform pan.
  • Set oven to 350 degrees (second-bottom oven rack).
  • To make the crust: finely grind the wafers in a food processor, then blend in butter.
  • Press the crumbs onto the bottom and about 1-inch up the sides, then wrap foil around the bottom and sides of the pan.
  • For the filling: with an electric mixer, beat the cream cheese in a large bowl until fluffy.
  • Gradually add in the sugar and beat until smooth.
  • Beat in eggs and vanilla.
  • In a small heavy saucepan bring the cream to a simmer; reduce heat to low and add in the chocolate; stir until mixture is melted and smooth, then remove from heat.
  • Pour HALF of the cream cheese mixture into the crust.
  • Spoon HALF of the chocolate mixture over the cream cheese by tablespoons, spacing evenly.
  • Using the tip of a knife swirl the chocolate mixture into the filling.
  • Spoon the remaining cream cheese mixture over.
  • Spoon the remaining chocolate mixture over by tablespoons, then swirl into the filling.
  • Bake until sides are set and center moves slighty when the pan is shaken (about 1 hour and 5-10 minutes, it might take longer to bake) the cake may crack on top.
  • Cool in the pan on a rack then place in the refrigerator overnight.
  • The following day: using a small knife, cut around pan sides to loosen the cake.
  • Release pan sides, then drizzle about 1/4 cup (or more) caramel sauce over the top of the cake.
  • Evenly space the whole toasted pecans on top of the cheesecake (or if using chopped, just sprinkle on top).
  • Slice the drizzle more sauce on each slice.
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