The mix of chocolate, caramel, and walnuts normally implies it’s a turtle-enhanced treat. These cheesecake bars are no special case. What separates this turtle dessert from the others are the natively constructed sugar coated walnuts. The sweet and crunchy nuts are sufficient to eat all alone, however save a couple for this treat!
Cheesecake outside layer plans can be produced using graham wafers, any treats, creature saltines, and so forth There are cheesecakes with brownie hulls, as well, yet we will adhere to the essential cheesecake outside formula utilizing graham wafers. You can purchase graham saltine scraps or basically crush a lot of graham wafers to make the covering.
To make the hull, consolidate the graham saltines and the spread in a little bowl. Utilize a fork to blend the two fixings, ensuring that each and every graham saltine morsel is covered in margarine. The margarine ties everything together so pieces of the hull don’t spring up in the cheesecake.
INGREDIENTS
CRUST
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
FILLING
- 4 packages (8 ounces each) cream cheese, softened
- 1¼ cups (250g) superfine granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
TOPPING
- ½ cup caramel sauce
- ½ cup chopped pecans, candied or plain
- ½ cup hot fudge
INSTRUCTIONS
- Preheat oven to 350°F and line a 9×13-inch baking dish with parchment paper.
CRUST
- In a medium bowl, combine the graham cracker crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)
- Press the graham cracker crust onto the bottom of the lined baking dish. Pat it flat with your hand and then use a kitchen glass to press flatter. Set aside.
FILLING
- Using a handheld mixer or a stand mixer fitted with the whisk attachment, mix cream cheese until creamy and smooth.
- Beat in the sugar and scrape down the sides of the bowl. Add in the sour cream and vanilla. Blend until smooth and creamy. Again, scrape down the sides of the bowl if necessary.
- With the mixer on low, add in eggs, one at a time, until fully incorporated.
- Pour the cheesecake filling on top of the crust.
- Bake until the top of the cheesecake turns golden, about 60-70 minutes. Or until the edges of the cheesecake are pulling away from the sides a bit, but the center is still a bit jiggly.
- Let the cheesecake come to room temperature before chilling it in the refrigerator for 1-2 hours.
- Top with caramel sauce, candied pecans, and hot fudge. Serve.
