Turtle Cheesecake

It’s been four long months since B and I last saw each other in person, so I wanted to make something extra special when I got to visit him in Chicago after my exams. B still had tests since his school ended later than mine, so I had a little more free time to take care of him.

Of course, he requested cheesecake again. Turtle cheesecake was my absolute favorite when I was a kid. I smuggled this tasty pear cinnamon caramel sauce in my luggage since I’ve been super excited to use it.

I met B’s new roommate for the first since I hadn’t been to Chicago this academic year yet. B’s roommate saw me baking up a storm, and told him, “You and the other guys with girlfriends are so spoiled. I wish I had a girl to bake… and clean my bathroom …and take care of me…and do everything.“

Some of B’s friends have really, really devoted girlfriends, but not me, ha! I keep B in line.

*cough* Ok, I HAD to wipe his bathroom mirror. It was so dirty in every corner (which is pretty impressive to accomplish), that I couldn’t even see my eye to take out my contacts. And his sink…

B: Come snuggle with me!
N: No, I must clean your mirror now! And reorganize your bathroom.
B: My girlfriend would rather clean my bathroom than kiss me *mopes*

Anyways, if you’re feeling tired and feeling lazy like I was after all that cleaning, you can buy the Oreo crust from the store, and just pre-bake it. After all, who can live up to the 1950s housewife model all the time!? Adapted from Brown Eyed Baker.

Turtle Cheesecake

Ingredients
CRUST:
24 Oreo cookies, finely crushed into crumbs
6 tablespoons unsalted butter, melted

CHEESECAKE:
1 8 oz package cream cheese, at room temperature
2 1/2 cups Greek yogurt
1/3 cup granulated sugar
2 eggs, at room temperature
1 tablespoon vanilla extract

TOPPING:
1/3 cup half and half
1 ounces bittersweet chocolate, finely chopped
1/4 cup pecans
caramel sauce, to drizzle
chocolate chips, to garnish

Directions
CRUST: Preheat oven to 350 degrees F.

Combine Oreo crumbs and melted butter and press into the bottom and two inches up the sides of a 9-inch pie tin. Bake for 8 minutes, or until crust is firm. Remove from oven and cool completely.

CHEESECAKE: Beat together the cream cheese, Greek yogurt, and sugar until smooth. Beat the eggs one at a time, and add vanilla until well combined.

Pour the batter into the oreo crust and bake for 50 min, or until the edges are set, but the middle still jiggles a little. Do no bake till set or it will be overdone. Turn off the oven and let the cheesecake rest in the oven with the door slighly ajar. After 1 hour, remove the cheesecake from the oven and cool completely. This slow cooling helps prevent cracks (although if you’re in a hurry, you can cover with topping)

TOPPING: Microwave the half and half for 1 min until very hot. Add the chopped chocolate and stir until a smooth paste to make the ganache Set the ganache aside to cool and thicken at room temperature. Spread the ganache over the top of the cooled cheesecake. Garnish with caramel sauce and chopped pecans.

Put the cheesecake in the refrigerator for several hours, or overnight before serving. Cheesecake can be refrigerated for several days or frozen.