Turtle cheesecake with brown sugar pecan shortbread crust
12 servings · keeps 5 days · prep 90m · cook 110m

INGREDIENTS
- ¾ cup (1½ sticks) unsalted butter, softened (crust)
- 1 cup packed brown sugar (crust)
- 1½ tsp vanilla extract (crust)
- 2¼ cups all-purpose flour (crust)
- ¼ tsp salt (crust)
- ¼ cup pecan chips (crust)
- 2 cups granulated sugar (caramel)
- ½ cup (1 stick) unsalted butter, room temperature (caramel)
- 1 cup heavy whipping cream, room temperature (caramel)
- 5 tbsp all-purpose flour (caramel layer)
- ¼ cup pecan chips (caramel layer)
- 6 oz (~1 cup) semi-sweet chocolate chips (ganache)
- 6 tbsp heavy whipping cream (ganache)
- 24 oz (three 8-oz packages) cream cheese, room temperature
- 1 cup packed brown sugar (filling)
- 3 tbsp all-purpose flour (filling)
- 1 cup sour cream, room temperature
- 1½ tsp vanilla extract (filling)
- 3 eggs large eggs, room temperature
- 2 oz (~⅓ cup) semi-sweet chocolate chips (drizzle)
- 3 tbsp heavy whipping cream (drizzle)
- ¼ cup pecan chips (topping)

METHOD
Yield 12-14 slices. Total time ~9 hours including oven cooling and chilling. Buy: 1 pint heavy cream (1 9/16 cups used), 2¾ cups flour, 2 cups packed brown sugar, 8 oz chocolate chips, ¾ cup pecan chips. Equipment: 9-inch springform pan, parchment, heavy-duty foil, large roasting pan (water bath), electric mixer.

STEP 1: BROWN SUGAR PECAN SHORTBREAD CRUST
1. Preheat the oven to 350°F (177°C). Lightly grease the sides of a 9-inch springform pan and line the bottom with a parchment round.
2. Beat the ¾ cup softened butter and 1 cup brown sugar on medium-high until completely smooth and creamy. Beat in 1½ tsp vanilla.
3. Add 2¼ cups flour and ¼ tsp salt and beat on low just until incorporated. Fold in ¼ cup pecan chips. If crumbly, squeeze and knead it together by hand into a cohesive dough.
4. Press evenly into the bottom and about 1 inch up the sides of the pan. Prick the bottom all over with a fork so it does not puff.
5. Bake 15-18 minutes, until set and lightly golden at the edges. Cool completely. Lower the oven to 300°F (148°C).

STEP 2: HOMEMADE CARAMEL SAUCE
6. Have the butter and cream at room temperature (or slightly warmed) so the caramel does not seize.
7. Spread 2 cups granulated sugar in an even layer in a large saucepan over medium-high heat. Whisk continuously — it clumps first, then melts into an amber liquid (~10 minutes).
8. Once melted, stop whisking and cook just until a slightly darker amber that smells nutty. Remove from the heat immediately.
9. Whisk in ½ cup butter (it will bubble vigorously), then slowly pour in 1 cup cream, whisking until smooth.
10. Set aside 1 cup of the plain caramel at room temperature for the topping. Whisk 5 tbsp flour and ¼ cup pecan chips into the rest in the pan until smooth. Set aside.

STEP 3: CHOCOLATE GANACHE LAYER
11. Put 6 oz chocolate chips in a small heat-safe bowl. Heat 6 tbsp cream just to a boil and pour it over. Let sit undisturbed 2-3 minutes, then whisk gently until smooth and glossy.

STEP 4: CREAM CHEESE FILLING
12. Keep the mixer on LOW throughout — excess air causes surface cracks.
13. Beat 24 oz cream cheese, 1 cup brown sugar and 3 tbsp flour until completely smooth. Scrape down the sides and bottom.
14. Add 1 cup sour cream and 1½ tsp vanilla and beat until well combined.
15. Add the 3 eggs one at a time, mixing just until combined after each. Do not overmix. Scrape down as needed.

STEP 5: ASSEMBLY & WATER BATH
16. Wrap the outside bottom and sides of the springform pan tightly in 2-3 layers of heavy-duty foil so no water leaks in.
17. Spread the thickened caramel-pecan sauce over the cooled crust. Spread the ganache over the caramel. Gently pour or spoon the batter over the chocolate and smooth the top.
18. Set the pan in a large roasting pan on the middle rack of the 300°F (148°C) oven. Pour hot water into the roasting pan to halfway up the sides of the springform.
19. Bake 1 hour 35 minutes — the edges set, the centre 2-3 inches still slightly jiggly.
20. Turn the oven off and leave the door closed 30 minutes. Crack the door about an inch and leave it another 30 minutes.
21. Remove from the oven and water bath and peel off the foil. Spread about ½ cup of the reserved plain caramel over the warm cheesecake (microwave the caramel 10 seconds if too firm).
22. Refrigerate uncovered or loosely covered at least 5-6 hours (or overnight) until completely cool and firm.

STEP 6: FINAL TOPPING & SERVING
23. Run a thin paring knife around the inside edge, unlock and remove the ring, and transfer to a platter.
24. Put 2 oz chocolate chips in a small bowl. Heat 3 tbsp cream to a boil, pour over, let sit 3 minutes, then whisk smooth.
25. Drizzle the remaining plain caramel and the chocolate sauce over the chilled cheesecake and sprinkle with the last ¼ cup pecan chips.
For clean slices, wipe the knife with a warm, damp cloth between cuts. Keep leftovers refrigerated up to 5 days.