Turtle Swirl Cheesecake

Turtle Swirl CheesecakeThe Great Cream Cheese Shortage of 2021
So, apparently, there is a cream cheese shortage? Word on the street is that the shortage is so bad that Kraft, the makers of Philadelphia Cream Cheese, is offering a $20 digital reward for those who are willing to forgo their usual holiday cheesecakes or brownies for something else.

I haven’t noticed an issue myself. Every time I have been in the cream cheese section of any store there is no sign of a problem. But, I am not someone who normally will make cheesecake for Christmas. So, my cream cheese anxiety isn’t high.

I don’t make cheesecakes very often. Not sure why. That is except that cheesecakes are diva-like in their creation. They require more effort and attention than other desserts. And, then there is the fact that they are not easy on the waistline.

My husband loves cheesecake and laments the fact that I don’t make it very often. I did, however, make this Turtle Swirl Cheesecake for him years ago for his birthday dinner. I must admit this is probably my favorite cheesecake—which is surprising considering my real favorite is a well-made plain cheesecake. I like ‘em simple.

If you are a holiday cheesecake enthusiast, definitely give this version a try. It is a showstopper and would be at home on any holiday table. And, may we all get through this latest pandemic set back together…

Turtle Swirl Cheesecake Recipe
Adapted from Epicurious
Yields 12 servings

This cheesecake needs to be chilled overnight, so begin the recipe the day before.

For the crust
9 ounces chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling
4 8-ounce packages of cream cheese, room temperature
1 1/4 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
3 tablespoons whipping cream
4 ounces semisweet chocolate, chopped
1 cup butterscotch caramel fudge sauce (purchased)
1 cup chocolate fudge sauce (purchased)
1/2 cup whole toasted pecans (optional)

9-inch springform pan with 2 3/4-inch-high sides

Make the crust
Preheat oven to 350°F.

Grind the cookies in a food processor until they are a fine meal. Then blend in the butter.

Press the crumb mixture onto the bottom of the springform pan. Wrap the outside of the springform pan with foil.

Make the filling
Using an electric mixer with a large bowl, beat the cream cheese until fluffy. Gradually add the sugar and beat until the mixture is smooth. Add the eggs 1 at a time beating in-between additions to combine. Beat in the vanilla extract.

Make the chocolate filling
Bring the cream to a simmer in a heavy, small saucepan. Reduce the heat to low and add the chocolate. Stir until the mixture is melted and smooth. Remove from heat.

Assemble the cheesecake
Pour half of the cream cheese mixture into the crust. Spoon half of the chocolate mixture over the cream cheese mixture by the tablespoon full, spacing evenly. Using the tip of a knife, swirl the chocolate mixture into the filling. Spoon the remaining cream cheese mixture on top and then spoon the remaining chocolate mixture as before. Swirl the chocolate into the cream cheese.

Bake the cheesecake
Bake the cheesecake until the sides are set and the center wiggles slightly when the pan is shaken (about 1 hour and 5 minutes). Note that the cake may crack.

Cool the cake in the pan on a rack. Chill overnight.

Remove the cake from the pan
Using a small knife, cut around the pan sides to loosen the cake. Release pan sides.

Finish the cheesecake
Drizzle 1/4 cup of caramel sauce over the top of the cake. Garnish with whole toasted pecans.

When you serve the cheesecake, you can pass the remaining sauces separately.

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