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Turtle Cheesecake Recipe

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★★★★★

4.5 from 121 reviews

Indulge in this rich and decadent Turtle Cheesecake featuring a buttery graham cracker crust, a luscious caramel pecan layer, a smooth chocolate ganache, and a creamy cheesecake filling. Finished with drizzled caramel and chocolate sauces and sprinkled pecans, this dessert is perfect for special occasions or satisfying any sweet tooth craving.

Ingredients

Scale

Caramel Sauce

  • 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

Crust

  • 2 cups (268g) graham cracker crumbs
  • 1/2 cup (112g) salted Challenge butter, melted
  • 3 tbsp brown sugar
  • 1/4 cup (28g) pecan chips

Chocolate Ganache Layer

  • 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream

Cheesecake Filling

  • 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

Topping and Drizzle

  • 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream
  • Remaining caramel sauce (about 1 cup total, reserved from caramel sauce step)
  • Additional pecan chips for garnish

Instructions

  1. Make the caramel sauce: Pour the sugar into a large saucepan in an even layer and heat over medium-high heat. Whisk continuously until the sugar melts completely, which takes about 10 minutes. Allow it to cook further until it turns a darker amber color and emits a nutty aroma. Immediately remove from heat.
  2. Add butter to caramel: Whisk in the room temperature butter until melted and combined. The mixture will bubble vigorously.
  3. Add heavy cream: Slowly pour in the heavy whipping cream, whisking continuously. Add gradually at first until the caramel thins out, then incorporate the rest. Whisk until smooth and well combined.
  4. Incorporate flour and pecans: Reserve about 1 cup of the caramel sauce for topping. To the remaining caramel sauce, add the sifted flour and pecan chips and stir to combine. Set aside.
  5. Prepare the crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. Mix the graham cracker crumbs, melted butter, brown sugar, and pecan chips in a bowl. Press this mixture firmly into the bottom and up the sides of the springform pan.
  6. Bake the crust: Bake the crust for 10 minutes, then remove and allow to cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping during the water bath baking.
  7. Reduce oven temperature: Lower the oven temperature to 300°F (148°C).
  8. Layer the caramel pecan mixture: Spread the caramel sauce mixed with pecans and flour evenly on the cooled crust.
  9. Make the chocolate ganache layer: Place 4 oz semi-sweet chocolate chips in a small bowl. Heat 6 tbsp heavy whipping cream just until it starts boiling, then pour over the chocolate chips. Let it sit for 2-3 minutes, then whisk until smooth. Pour this chocolate ganache evenly over the caramel layer in the crust.
  10. Prepare the cheesecake filling: In a large bowl, beat the cream cheese, light brown sugar, and flour on low speed until smooth and combined, using low speed to prevent air bubbles. Scrape down the bowl sides as needed.
  11. Add sour cream and vanilla: Mix in the sour cream and vanilla extract on low speed until combined.
  12. Add eggs: Add eggs one at a time, mixing slowly after each addition to incorporate fully. Scrape down the sides as necessary.
  13. Assemble cheesecake: Pour the cheesecake batter over the chocolate ganache layer in the springform pan.
  14. Prepare water bath: Place the springform pan inside a larger pan. Fill the larger pan with warm water until it reaches halfway up the sides of the springform pan, ensuring water does not touch the foil’s top edge.
  15. Bake cheesecake: Bake for 1 hour and 35 minutes. The center should be set but still slightly jiggly.
  16. Initial cooling: Turn off the oven and leave the door closed for 30 minutes to allow the cheesecake to continue cooking and slowly cool.
  17. Further cooling: Open the oven door slightly and cool the cheesecake for an additional 30 minutes to prevent cracking.
  18. Remove from oven: Take the springform pan out of the oven and remove the water bath and foil wrapping.
  19. Add caramel topping: Pour about 1/2 cup of the reserved caramel sauce over the top of the cheesecake and spread evenly. If the caramel has thickened, warm it briefly before pouring.
  20. Refrigerate until firm: Chill the cheesecake for 5-6 hours or until completely cool and firm.
  21. Prepare chocolate drizzle: Place the remaining 2 oz chocolate chips in a small bowl. Heat 3 tbsp heavy cream just until boiling and pour over chocolate chips. Let sit 3-4 minutes, then whisk until smooth.
  22. Decorate cheesecake: Remove the cheesecake from the springform pan and place on a serving dish. Drizzle the remaining caramel sauce and prepared chocolate sauce over the top and sprinkle with additional pecan chips.
  23. Final chilling: Refrigerate the decorated cheesecake until ready to serve.

Notes

  • Ensure the caramel doesn’t burn by watching color changes carefully when heating the sugar.
  • Use room temperature ingredients for smoothest batter and to avoid cracks in the cheesecake.
  • Low-speed mixing reduces air bubbles, which helps prevent cracks in the baked cheesecake.
  • Water bath baking ensures gentle, even heat to prevent cracking and maintain creamy texture.
  • Allow the cheesecake to cool gradually in the oven to prevent cracks and improve texture.
  • If caramel sauce thickens, gently reheat to pour easily.
  • Use high-quality chocolate for best ganache and drizzle flavor.

Keywords: Turtle Cheesecake, Caramel Cheesecake, Pecan Cheesecake, Chocolate Ganache, Springform Pan, Water Bath, Decadent Dessert

Find it online: https://jedentaglecker.com/turtle-cheesecake-recipe/