Introduction

This Turtle Cheesecake is a rich and decadent dessert featuring layers of caramel, chocolate, and crunchy pecans. Its creamy texture combined with a buttery graham cracker crust makes it an irresistible treat for any occasion.

A slice of cheesecake with three distinct layers sits on a white plate with a cracked texture. The bottom layer is a golden brown crumbly crust, the middle layer is a smooth dark chocolate filling, and the top layer is a thick creamy white cheesecake. Rich caramel and dark chocolate sauces drip down the sides, creating glossy streams. Small chopped nuts are sprinkled on top and around the slice, adding texture. The scene is set on a white marbled surface with a blurred background showing more dessert in white plates and a blue bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (414g) sugar
1/2 cup (112g) salted Challenge butter, room temperature
1 cup (240ml) heavy whipping cream, room temperature
5 tbsp (41g) all-purpose flour, sifted
1/4 cup (28g) pecan chips
2 cups (268g) graham cracker crumbs
1/2 cup (112g) salted Challenge butter, melted
3 tbsp brown sugar
1/4 cup (28g) pecan chips
4 oz (2/3 cup | 116g) semi-sweet chocolate chips
6 tbsp (90ml) heavy whipping cream
24 oz (678g) Challenge cream cheese, room temperature
1 cup (144g) light brown sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream
1 1/2 tbsp vanilla extract
3 large eggs
2 oz (1/3 cup | 58g) semi-sweet chocolate chips
3 tbsp (45ml) heavy whipping cream

Instructions

Step 1: To make the caramel sauce, pour the sugar into an even layer in a large saucepan. Heat over medium-high, whisking until the sugar melts completely. The sugar will clump first but will smooth out in about 10 minutes.
Step 2: Once melted, stop whisking and cook until the caramel darkens to a light amber color with a nutty aroma. Remove from heat promptly to avoid burning.
Step 3: Add the butter and whisk until fully combined. The mixture will bubble up; keep whisking until smooth.
Step 4: Slowly pour in the heavy cream, whisking continuously. Add the cream gradually until the caramel smooths out completely.
Step 5: Set aside about 1 cup of caramel sauce for topping. Mix the flour and pecan chips into the remaining caramel and set aside.
Step 6: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides.
Step 7: Combine graham cracker crumbs, melted butter, brown sugar, and pecan chips in a bowl. Press this mixture into the bottom and up the sides of the pan.
Step 8: Bake the crust for 10 minutes. Remove and let cool. Cover the pan’s outside with aluminum foil to protect from water bath moisture.
Step 9: Reduce oven temperature to 300°F (148°C). Pour the caramel mixture with pecans and flour into the crust and spread evenly.
Step 10: Place 4 oz chocolate chips in a bowl. Heat 6 tbsp heavy cream until it begins to boil, then pour over the chocolate. Let sit 2–3 minutes, then whisk smooth. Pour this chocolate layer evenly over the caramel.
Step 11: In a large bowl, beat cream cheese, light brown sugar, and flour on low speed until smooth and fully combined. Scrape down sides as needed.
Step 12: Add sour cream and vanilla extract; mix on low until blended.
Step 13: Add eggs one at a time, mixing slowly after each addition. Scrape sides to ensure even mixing.
Step 14: Pour the cheesecake batter over the chocolate layer in the crust.
Step 15: Place the springform pan inside a larger pan. Fill the outside pan with warm water up to halfway the sides of the springform pan, avoiding water above the aluminum foil.
Step 16: Bake for 1 hour and 35 minutes. The center should be set but still slightly jiggly.
Step 17: Turn off oven and leave door closed for 30 minutes to let cheesecake continue cooking gently.
Step 18: Crack the oven door for another 30 minutes to cool slowly, which helps prevent cracks.
Step 19: Remove cheesecake from oven, remove water bath and foil.
Step 20: Warm the reserved caramel sauce slightly if thick, then pour about 1/2 cup over the top and spread evenly.
Step 21: Refrigerate the cheesecake until fully cooled and firm, about 5 to 6 hours.
Step 22: Once cool, remove the cheesecake from the pan and place on a serving dish.
Step 23: For the chocolate drizzle, place 2 oz chocolate chips in a bowl. Heat 3 tbsp heavy cream until boiling, pour over chocolate and let sit for 3–4 minutes. Whisk until smooth.
Step 24: Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake. Sprinkle with additional pecan chips if desired.
Step 25: Refrigerate until ready to serve.

Tips & Variations

Use room temperature ingredients for a smoother cheesecake batter and to prevent lumps.
If you don’t have pecan chips, chopped pecans work equally well.
For a more intense chocolate flavor, use dark chocolate instead of semi-sweet.
Wrap the springform pan with foil carefully to prevent any water from seeping in during the water bath baking.
Allow the cheesecake to cool slowly in the oven to avoid cracking on the surface.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, allow the cheesecake to come to room temperature before serving for best texture and flavor. Avoid freezing as it may alter the creamy texture and cause cracking.

How to Serve

A round cake with three visible layers sits on a white scalloped plate over a turquoise cloth and white marbled surface. The bottom layer is a thick, golden-brown crumbly cake base. The middle layer is a smooth, pale cream, and the top layer is bright caramel sauce, glossy and dripping down the sides. On the caramel top, there is a drizzle of dark chocolate in a crisscross pattern and sprinkled with small chopped nuts. Some caramel and chocolate have dripped onto the plate, mixing with scattered nuts. In the background, there is a clear glass jar with caramel sauce, a bowl filled with nuts, another bowl with chocolate chips, and a stack of white plates with wooden cutlery. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. Just keep it refrigerated and covered until ready to serve.

What can I substitute for heavy whipping cream?

You can substitute heavy whipping cream with full-fat coconut cream for a dairy-free option, but it may slightly alter the texture and flavor.