Turtle Cheesecake Chocolate Cobbler Recipe
Our caramel swirled cheesecake on a chocolate crust is drizzled with salted caramel and dark chocolate sauce. Topped with candied pecans and whipped cream.
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Ingredients
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Crust
Cheesecake Filling
Toppings
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix until well combined.
- 2
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
Cheesecake Filling Preparation
- 3
Mix the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 4
Add Sugar and Sour Cream
Gradually add granulated sugar and sour cream, mixing until well combined.
- 5
Incorporate Eggs and Vanilla
Add the vanilla extract and eggs, one at a time, mixing well after each addition until fully incorporated.
- 6
Add Caramel Sauce
Gently fold in the caramel sauce until evenly distributed.
- 7
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for one hour to cool gradually.
- 9
Chill
Remove from the oven, allow to cool to room temperature, and then refrigerate for at least 4 hours or overnight.
Topping Preparation
- 10
Add Toppings
Once the cheesecake is chilled, drizzle with salted caramel sauce and dark chocolate sauce.
- 11
Garnish
Top with candied pecans and dollops of whipped cream before serving.