Christmas Eve is when we celebrate with the entire family -my mom & dad, two sisters and their husbands, all my nieces and nephews and with my cousin, her husband and kids this year too which I’m excited about. This being a Mexican tradition from my Dad’s side of the family and how I’ve always celebrated it while growing up. Christmas Day for me is game day…..but I do cook and bake since everything is closed ;P The little ones unraveling their gifts and playing all day with their new toys and putting together gingerbread houses while we (with our fingers crossed) watch the Lakers win?? 🙂
I have so many dessert bookmarks that deciding what to make for Christmas Eve this year was a difficult decision. I always do Cheesecake- it’s the thing that must be at the table, so in the years passed I’ve made Key Lime, Peanut Butter, Brown Sugar with Cranberry Compote, Chai and finally Brown Sugar Apple Cheesecake– with thinly sliced apples in it- all of them fantastic. This year I decided I wanted a chocolate Ganache Topping- so I went with Turtle Cheesecake- candied pecans, chocolate and salted caramel- oh yes….you get into my tummy! haha I found this recipe from Taste Of Home food blogger. I really want to slice into this thing and do a pretty picture but we shall see if I can do that later tonight and sneak that pic on here. 😉 Merry Christmas everyone!
Layer of Cheesecake- in the making-sitting in a water bath ready for the oven- before the Ganache Topping
Chocolate, Pecan, Caramel layer on top of the crust before adding the cheesecake portion on it.
- Prep: 40 min. Bake: 1-1/4 hours + chilling
- Yield: 12 Servings
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup finely chopped pecans
- 6 tablespoons cold butter, cubed
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 1/3 cup packed brown sugar
- 1/4 cup plus 1 teaspoon all-purpose flour, divided
- 2 tablespoons heavy whipping cream
- 1-1/2 teaspoons vanilla extract
- 4 eggs, lightly beaten
- 1/2 cup milk chocolate chips, melted and cooled
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped pecans
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- 2 tablespoons chopped pecans
- Additional caramel ice cream topping, optional
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust.
- In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight.
- For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.
- Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving. Yield: 12 servings.
Nutritional Facts1 slice (calculated without additional caramel topping) equals 664 calories, 46 g fat (25 g saturated fat), 182 mg cholesterol, 330 mg sodium, 55 g carbohydrate, 2 g fiber, 11 g protein.