I think this is the last cheesecake I am going to post, as I’ve posted many (and I even skipped the Chocolate Strawberry one)!
I notice if I make one, then someone else will see it. Or the people I give it to (minus Tab who is going to just savor it herself), share it with others. Or I will post it and people I know will see. See the cascading, snow ball effect? That way I end up (which I already have), making a bunch.
Plus me being the uber creative spirit/unbelievably stubborn person that I am, I can’t just make the same one. Each time I want to make a different variety. So when my friend Heather commented on one of my photos, I was devoted to making her one. So initially I think: what would I want to eat. Note my favorite cheesecake (actually my favorite food) is cherry. But my instinct was turtle. Growing up I loved some caramel. I remember one year my family was obsessed with the Ritter’s Frozen Custard we got in town (I come from a family of ice cream fanatics) and for my birthday I got a Turtle Ice Cream Cheesecake. Holy decadence!
So I set out to make the ultimate, tasty turtle cheesecake. The caramel is a link to the Urban Poser. She has created the best caramel sauce period, so click the link and make it, I am not going to mess with perfection.
- 1 1/2 cups pecans
- 1/8 cup honey
- 1/4 cup coconut oil or ghee
- 16 oz. of cream cheese
- 1/4 cup Urban Poser Caramel
- 1/4 cup honey
- 1/8 cup Enjoy Life Chocolate Chips
- Caramel (same as above)
- Enjoy Life Chocolate Chips
- Pecan pieces
Let’s Make it Happen: Process the crust ingredients. Now there is an option here. Normally I will bake it at 350 until the crust is slightly browned, but this time I froze it and made the crust raw. The choice is yours. Process the cheesecake ingredients. Store in the fridge. Once the crust has set up (either in the freezer or cooled from baking), layer the cheesecake. Sprinkle the pecans and chocolate on the top. Drizzle with caramel. And once again you have a beautiful, delicious cheesecake!