Simple Turtle Cheesecake

 

From Taste of Home

 

For an almost instant dessert, I spread homemade ganache and caramel sauce over pre-made cheesecake. It makes the holidays feel slightly less hectic. —Laura McDowell, Lake Villa, Illinois

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Ingredients

• 1 frozen New York-style cheesecake (30 ounces), thawed
• 1/2 cup semisweet chocolate chips
• 1/2 cup heavy whipping cream, divided
• 3 tablespoons chopped pecans, toasted
• 1/4 cup butter, cubed
• 1/2 cup plus 2 tablespoons packed brown sugar
• 1 tablespoon light corn syrup

 

Directions

• Place cheesecake on a serving plate. Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set.
• In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve warm with cheesecake or, if desired, cool completely and drizzle over cheesecake.

 

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 

1 slice: 585 calories, 40g fat (20g saturated fat), 94mg cholesterol, 276mg sodium, 53g carbohydrate (23g sugars, 1g fiber), 7g protein. 

 

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• Peanut Butter and Jelly Doughnuts 
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