About this recipe:This cheesecake is also known as turtle cheesecake. It's decadant, delicious and will satisfy anyone with a sweet tooth. A vanilla biscuit base is filled with a pecan, caramel and chocolate cheesecake filling.
360g vanilla biscuit crumbs
85g unsalted butter
400g dairy toffees, unwrapped
150ml evaporated milk
110g chopped pecans
675g cream cheese
100g caster sugar
1 1/2 teaspoons vanilla extract
85g plain chocolate chips
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Preheat oven to 180 C / Gas 4. Butter one 23cm springform tin.
Toast the pecans at 180 C / Gas 4 for 6 minutes. Remove pecans and set aside. Leave oven at 180 C / Gas 4. In a small saucepan, melt the unsalted butter.
Combine vanilla biscuit crumbs with the melted butter then press into the bottom of the prepared springform tin. Place the tin onto a baking tray and bake for 10 minutes at 180 C / Gas 4. Remove and allow to cool.
In a double boiler, melt the toffees in the evaporated milk. Stir until smooth. Pour this over the cooled biscuit base. Sprinkle the nuts over the top.
In a bowl, combine the cream cheese, sugar and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
Bake at 180 C / Gas 4 for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
The best cheesecake I've ever made, and it's very popular with my friends and family! Making it again today for dinner with friends :D
One tip - melt the chocolate between steps 3 and 4, this will allow it to cool a bit so that it doesn't go grainy when it is mixed with the cream cheese mixture. - 23 Aug 2014