Upside Down Turtle Cheesecake |  This cheesecake has not only the yummy toppings on the top but also on the bottom.  From the bottom to the top I can’t get over how much I love this cheesecake.  Starting with a cookie crust, a whole jar of caramel topping, chocolate and pecans and I haven’t even gotten to the filling!  Trust me when I say no celebration should be without this cheesecake!

Upside Down Turtle Cheesecake

If you don’t know by now, you will quickly learn (if you spend anytime at all on my website) that cheesecake is my favorite dessert and pretty much the worlds too!  In fact this will make the 70th cheesecake recipe on the site!  Just when I thought I had made them all this one pops into my head.  It’s not just the wonderful flavor of a cheesecake that makes this my number one go to dessert (although that certainly doesn’t hurt) there are a few other reasons too!  The versatility can’t be beat and I have learned that the flavor choices are endless but the number one reason (next to the flavor) is that I can make it weeks in advance and FREEZE IT!  If I choose to freeze my cheesecake I don’t add the toppings until either the day before or the day that I’m serving it.  Since that’s the easy part I don’t mind having to still do that task.

Upside Down Turtle Cheesecake

ARE YOU READY TO MAKE THE BEST CHEESECAKE YOU’VE EVER HAD?

How can adding a whole jar of caramel topping be anything but yummy!?!

Upside Down Turtle Cheesecake

Now chocolate chips!

Upside Down Turtle Cheesecake

Pecans!

Upside Down Turtle Cheesecake

Delicious creamy filling!

Upside Down Turtle Cheesecake

Baked!

Upside Down Turtle Cheesecake

How can something so easy look and taste so good!?!

Don’t forget to pin this to your dessert/cheesecake board!  Don’t have a dessert or cheesecake board?  Let me help you build one!

CHEESECAKE RECIPES FROM LBC

Upside Down Turtle Cheesecake

Upside Down Turtle Cheesecake

Serves 12     adjust servings

 

Ingredients

For the Crust

  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup light brown sugar, packed
  • 5 tablespoons unsalted butter, melted
  • 1(12.25 ounce) jar caramel ice cream topping
  • 1 cup semisweet chocolate chips
  • 1/2 cup pecans, chopped

For the Filling

  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract

For the Garnish

  • Hot fudge sauce (recipe below)
  • 1/4 cup pecans, chopped
  • 1/4 cup chocolate chips

For the Hot Fudge Sauce

  • 1 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 1 (14 ounce) can sweetened condensed milk
  • pinch of salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Instructions

For the Crust:

Preheat oven to 350°.  In a large bowl, combine vanilla wafer crumbs, brown sugar and melted butter.  Stir and press firmly in the bottom and up the sides (about 1½ inches) of a 9-inch springform pan. Bake 7 minutes, remove from oven and reduce the temperature to 325°.  Pour all the caramel topping on top of the crust.  Sprinkle chocolate chips and pecans.

For the Filling: 

In a large bowl, beat cream cheese until creamy.  In a small bowl combine brown sugar and flour.  Add mixture to the cream cheese, beat until combined.  Add eggs, one at a time, mixing between each addition.  Add cream and vanilla, beat until combined.  Pour batter into prepared pan.  Bake 1 hour; turn oven off.  Leave cheesecake in oven with door closed for 1 hour.  Place cheesecake on a wire cooling rack, cool 1 hour.  Cover with foil and refrigerate overnight or 8 hours.

For the Garnish:

Cover top with hot fudge sauce (see below instructions), chocolate chips and pecans.

For the Hot Fudge Sauce:

In the top of a double boiler, combine chocolate, butter, milk and salt.  Turn burner to medium heat; stir constantly until chocolate is melted and mixture thickens (about 10 minutes).    Remove from the heat and gradually stir in the water and vanilla.  Cover sauce and store in the refrigerator.  To reheat, stir in a small amount of water and microwave at 30% power, stirring after each minute.

 

Recipe Notes

 

MORE CHEESECAKE RECIPES

DEVIL’S FOOD CAKE WITH A CHEESECAKE CENTER  2. INSTANT POT SAMOA CHEESECAKE  3. BROWN SWIRL CHEESECAKE

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