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