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–+ servings

Cottage Cheese Turtle Cheesecake

This elegant dessert brings rich, sweet indulgence to any celebration. It is a wonderful centerpiece guaranteed to impress your family and friends.
Cottage Cheese Turtle Cheesecake
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 12 slices
Calories 526 kcal
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Ingredients  

For the Crust

  • 1 1/4 cups Graham Cracker Crumbs
  • 1/2 cup Pecans, Finely Chopped
  • 5 tbsp Unsalted Butter, Melted
  • 2 tbsp Light Brown Sugar

For the Filling

  • 2 cups Full Fat Cottage Cheese, Room Temperature
  • 16 oz Cream Cheese, Softened
  • 3/4 cup Light Brown Sugar, Packed
  • 2 tbsp Cornstarch
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 3 Large Eggs, Room Temperature

For the Topping

  • 3 oz Semisweet Chocolate, Chopped
  • 1/4 cup Heavy Cream
  • 3/4 cup Pecan Halves, Toasted
  • 1/2 cup Thick Caramel Sauce
  • 1/2 tsp Flaky Sea Salt

Equipment

  • 9-inch springform pan
  • food processor
  • roasting pan

Instructions 

  • Preheat the oven to 350°F and wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Mix the graham cracker crumbs, chopped pecans, brown sugar and melted butter, press into the bottom of the pan and bake for 10 minutes.
    Let it cool, reduce the oven to 325°F and bring a kettle of water to a boil.
  • Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky with no curds left.
  • Add the cream cheese, brown sugar, cornstarch, vanilla and salt and blend until smooth. Add the eggs and pulse just until combined, then pour the filling over the crust.
  • Set the springform in a roasting pan, add hot water about 1 inch up the sides and bake for 60 to 70 minutes, until the edges are set and the center jiggles slightly.
  • Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour. Remove from the water bath, loosen the edge with a thin spatula, cool to room temperature and refrigerate for at least 8 hours.
  • Heat the heavy cream until steaming, pour it over the chopped chocolate, let it sit for 3 minutes and stir until smooth. Let it cool and thicken slightly for about 10 minutes.
  • Release the springform ring and arrange the toasted pecans over the top. Drizzle generously with the caramel sauce and chocolate, then finish with flaky sea salt.

Nutrition

Serving: 1servingCalories: 526kcalCarbohydrates: 44gProtein: 11gFat: 34g
Course Dessert
Cuisine American
Keyword cheesecake, cottage cheese, holiday dessert, turtle cheesecake

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