Vanilla Cheesecake topped with a layer of Chocolate Ganache, chewy Caramel and Toasted Pecan with a Chocolate Cookie Crust

Ingredients

Chocolate Crust:

  • 1/2 Cup Butter -- small dice
  • 1/2 Cup brown sugar
  • 1/2 Cup pecans
  • 1/2 Cup flour
  • 1 pinch of salt
  • 2 1/2 Tablespoon cocoa powder

Cheesecake filling:

  • 3 8 ounce packages cream cheese, room temperature
  • 1 cup + 2 tablespoons sugar
  • 5 Tablespoon cornstarch
  • 1 cup + 3 tablespoons sour cream
  • 3 eggs
  • 1 Tablespoon vanilla extract

Chewy Turtle Caramel:

  • 1/2 Cup sugar
  • 1/2 Cup Light corn syrup
  • 1/8 Cup water
  • 1/2 Cup cream
  • 1/4 Teaspoon salt
  • 2 Tablespoon butter
  • 1/4 Cup cream

Chocolate Ganache:

  • 1/2 Cup cream
  • 1 Tablespoon sugar
  • 1 Tablespoon Light corn syrup
  • 1/2 Cup Dark Chocolate, chopped
  • 1 Tablespoon room temperature butter

Preparation

Chocolate Crust:

Combine together the flour, sugar, almond flour, salt and cocoa powder. Add diced butter to dry mix and rub with fingers until mixture becomes crumbly. Crumble dough evenly into a 9 inch spring form pan. Bake crust for 10 minutes at 325F. Let cool before filling with cheesecake batter.

Cheesecake filling:

Mix sugar and corn starch together. In a mixing bowl with the paddle attachment on medium speed mix the cream cheese, sugar and corn starch until smooth. Add vanilla extract and an egg, mix until incorporated. Scrape the sides and bottom of the bowl and mix until there are no lumps. Add remaining eggs slowly, one at a time. Scrape the sides and bottom of the bowl and mix until there are no lumps. Add sour cream and mix until smooth. Fill prepared cheesecake pan. Bake at 200F for 1 1/2 hours. Shut off oven and crack open door, let cheesecake cool in oven for an hour. Refrigerate overnight before decorating.

Chewy Turtle Caramel:

In a bowl combine sugar, corn syrup, and water. Pour sugar mixture into pot, being careful to keep it off the sides. Cook on high heat until it reaches 250F. Carefully stir in cream, salt and then butter. Continue to cook until golden brown. Stir regularly to avoid bottom from burning. Mixture should be very thick and caramel color, then add 1/4 cup of cream and cook to 225F. Transfer caramel to hotel pan and allow to cool undisturbed.

Chocolate Ganache:

Combine cream, sugar, and corn syrup and bring to simmer over medium heat. Pour hot cream over chopped chocolate and let sit for 3 minutes before stirring. Stir chocolate mixture with a spatula until mixture is super smooth and shiny. Add butter and continue to mix until incorporated. Wrap with plastic film and leave in a cool place for 6 hours to thicken.

To decorate:

Spread chocolate ganache on top of cheesecake, then layer on ¾ cup toasted pecans followed by a drizzle of caramel. Cut in 8-12 slices and enjoy.