Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Chocolate Turtle Cheesecake
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Made with a chocolate cookie crust, a creamy cheesecake filling, and topped with caramel, fudge, and nuts. It's ok to drool.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
24 chocolate sandwich cookies, crushed
2 tablespoons butter, melted
16 ounces cream cheese, softened
1/3 cup granulated sugar
1/4 cup sour cream
2 eggs
1 teaspoon vanilla extract
1/2 cup caramel topping
1/2 cup chocolate fudge topping
1/2 cup chopped pecans or other nuts
directions
Preheat the oven to 350 degrees F.
Combine the crushed sandwich cookies and melted butter in a bowl. Mix until well combined and they resemble coarse crumbs. Press the cookie mixture in the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the cheesecake filling.
Place the softened cream cheese in a mixing bowl. Beat on medium speed until fluffy, scraping down the sides as needed. With the mixer running on low speed, add the sugar, sour cream, eggs, and vanilla. Beat on low speed for 30 more seconds then increase the speed to medium. Beat for 1 more minute or until smooth, scraping down the sides as needed.
Pour the cheesecake filling into the chilled crust. Place the cheesecake in the oven and bake at 350 degrees F for 30-35 minutes or until the cheesecake is almost set in the center (it should be moist and just ever so slightly jiggly).
Remove the cheesecake from the oven and let cool, covered lightly with foil. Place the cooled cheesecake in the refrigerator for 8 hours or overnight.
Serve the cheesecake drizzled with caramel and fudge toppings and sprinkled with pecan halves.
recipe tips
For extra flavor, try toasting the pecans before sprinkling them on top of the cheesecake.
If the caramel or fudge topping is too thick to drizzle, gently warm it in the microwave for a few seconds to thin it out.
Adding a water bath to the oven (placing a pan of water on the lower rack beneath the cheesecake) can help to moderate the oven's heat and reduce cracking.
Allow the cheesecake to cool gradually in the oven with the door slightly ajar to prevent sudden temperature changes that can lead to cracks.
For a decorative touch, arrange some whole pecans in a pattern on top of the cheesecake before adding the caramel and chocolate fudge toppings.
Try different nuts, such as walnuts or almonds, for a variation.
common recipe questions
Can I use a different type of cookie for the crust?
Yes, you can use a variety of cookies for the crust, including graham crackers, shortbread, or any other type of crisp cookie. Chocolate or vanilla wafer cookies would also work well and provide a different flavor.
How can I make this cheesecake gluten-free?
To make this cheesecake gluten-free, use gluten-free chocolate sandwich cookies for the crust and make sure that all other ingredients, such as the caramel and chocolate fudge toppings, are certified gluten-free.
Is there a way to make this cheesecake dairy-free?
Making a dairy-free version of this cheesecake involves a few substitutions. Use dairy-free cream cheese and sour cream alternatives available in most grocery stores. Also, make sure the chocolate sandwich cookies, butter, caramel, and fudge toppings are dairy-free.
Can I freeze this cheesecake?
Yes, this cheesecake can be frozen. Wrap the cheesecake tightly in plastic wrap and then aluminum foil before freezing. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving with the caramel, fudge, and nuts toppings.
What can I use if I don't have a pie plate?
If you don't have a pie plate, you can use a springform pan of similar size. The springform pan will make it easier to remove the cheesecake for serving, and it's a common alternative for making cheesecakes.
How can I prevent cracks in my cheesecake?
To prevent cracks in your cheesecake, avoid overmixing the batter, especially after adding the eggs. Overmixing can incorporate too much air, which can cause cracks as it bakes and cools. Additionally, make sure the cheesecake is not overbaked; it should still have a slight jiggle in the center when done. Let it cool slowly before chilling.
nutrition data
Nutritional data has not been calculated yet.
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