Turtle Cheesecake with Gluten-Free Granola Crust

Turtle Cheesecake with Gluten-Free Granola Crust

Turtle Cheesecake is an easy and beautiful layered cheesecake. A crunchy gluten-free granola crust surrounds the bottom with a layer of creamy caramel and finely chopped pecans to follow. The NY style cheesecake filling is just plain delicious with a thin layer of milk chocolate ganache sprinkled with more crunchy pecans. The cheesecake filling is made with sour cream giving it a richer in flavor and dense texture. For best results, make the cheesecake the day before and refrigerate overnight. Add the milk chocolate ganache about an hour before serving. Serve plain or drizzle a little more caramel topping over each piece.

Turtle Cheesecake with Gluten-Free Granola Crust

Turtle Cheesecake with Gluten-Free Granola Crust
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Ingredients
  • Crust
  • 2 ¾ cups gluten free Udi’s Vanilla Granola (1 bag)
  • ¼ cup gluten free oat flour
  • 6 tablespoons butter, melted
  • ¼ cup granulated sugar
  • Caramel Layer
  • 1 bag (11 oz.) Kraft Caramels
  • 1 5 oz. can evaporated milk
  • 1 cup chopped pecans
  • Cheesecake Filling
  • 4- 8 oz blocks cream cheese, room temperature
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • Ganache
  • ½ cup milk chocolate chips
  • ¼ cup heavy whipping cream
  • ½ cup chopped pecans
Instructions
  1. Preheat the oven to 325 degrees F. Lightly grease a springform pan and wrap bottom of pan and halfway up the sides with a double layer of foil, very tightly. Set aside.
  2. In a blender or food processor pulse gluten free granola until small crumbs form.
  3. In the bowl of a stand mixer, add granola, flour, melted butter and sugar, blend until well combined.
  4. Pour the mixture into the springform pan and evenly press mixture over bottom and 1" up the sides of the pan.
  5. Bake for 15-20 minutes until crust is browning and beginning to set.
  6. Remove from oven and set aside.
  7. While crust is baking, begin making the caramel layer.
  8. In a small microwavable bowl, add caramels and milk and heat on high for 4-8 minutes or until caramels are completely melted, stirring every 2 minutes.
  9. Pour melted caramels into crust and sprinkle with pecans.
  10. In a the bowl of a stand mixer, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps.
  11. Gradually add the sugar and beat until creamy. (Scrape down the sides of the bowl as needed.) Add the eggs, one at a time, and continue to slowly beat until combined.
  12. Stir in the vanilla and sour cream until well combined, but not over mixing.
  13. Pour filling into the crust-lined pan and smooth the top with a spatula.
  14. Place pan, with foil still on in a deep pan filled 1" with water.
  15. Bake in oven at 325 for 60-70 minutes. Filling should slightly jiggle when shaken.
  16. Remove from oven and allow to cool on cooling rack for 1 hour.
  17. Chill in fridge overnight and serve the next day.
  18. Before serving, release spring form pan and gently slide a spatula under the cheesecake. Loosen by circling the spatula around the entire cheesecake. Gently lift spatula and pull to slide to serving platter.
  19. Ganache
  20. Place chips in a small bowl.
  21. In a small saucepan, bring cream just to a boil.
  22. Pour over chips; whisk until smooth.
  23. Cool slightly, stirring occasionally.
  24. Using a spatula spread ganache over cheesecake and sprinkle with pecans.
  25. Refrigerate until set about an hour.
 This post was shared with Create It ThursdayMade by You MondayMostly Homemade MondaysGluten Free Wednesday, Waste Not Want Not Allergy Free Wednesday and Gluten-Free Fridays.

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