Introduction

Turtle Cheesecake is a decadent dessert that combines creamy cheesecake with layers of rich caramel, chocolate, and crunchy pecans. This indulgent treat is perfect for special occasions or whenever you want to impress your guests with a stunning homemade dessert.

The image shows a round cake with three visible layers; the bottom layer is a light brown, textured cake, the middle layer is a smooth, pale cream, and the top layer is a thick, shiny caramel glaze that drips slightly down the sides. The caramel is topped with small chopped nuts spread evenly over the surface, and thin dark chocolate drizzles in a crisscross pattern cover the top and also drip down the sides. The cake sits on a white scalloped plate over a blue cloth on a white marbled surface. In the background, there are blurred bowls of nuts and chocolate chips, a jar of caramel sauce with a spoon, and a stack of white plates with wooden forks. 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 on medium-high, whisking until the sugar melts completely, about 10 minutes. When melted, stop whisking and cook until it turns a darker amber color with a nutty aroma. Remove from heat.
Step 2: Add the room temperature butter to the caramel and whisk until combined, despite bubbling. Slowly pour in the heavy cream, whisking until smooth. Set aside about 1 cup of caramel sauce for topping. Stir the flour and pecan chips into the remaining caramel and set aside.
Step 3: Preheat oven to 325°F (163°C). Line a 9-inch springform pan bottom with parchment paper and grease the sides. Mix crust ingredients (graham crumbs, melted butter, brown sugar, and pecan chips) and press into the pan’s bottom and sides. Bake 10 minutes and cool.
Step 4: Wrap the pan’s outside with aluminum foil to prevent water from seeping in, then reduce oven temperature to 300°F (148°C). Pour the caramel with pecans and flour onto the crust and spread evenly.
Step 5: Place 4 oz semi-sweet chocolate chips in a small bowl. Heat 6 tbsp heavy whipping cream until just boiling, pour over chocolate, let sit 2-3 minutes, then whisk until smooth. Pour evenly over the caramel layer in the crust.
Step 6: In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth, scraping down sides. Add sour cream and vanilla extract; mix on low until combined. Add eggs one at a time, mixing slowly and scraping sides as needed.
Step 7: Pour cheesecake batter over the chocolate layer in the crust. Place the springform pan inside a larger pan and add warm water halfway up the sides of the springform pan, ensuring water stays below the foil.
Step 8: Bake for 1 hour 35 minutes. The center should be set but still slightly jiggly. Turn off oven, close door, and let cheesecake sit 30 minutes. Then crack the oven door and cool for another 30 minutes.
Step 9: Remove cheesecake from oven and water bath. Pour about 1/2 cup reserved caramel sauce over the top and spread evenly. Warm sauce briefly if it has firmed. Refrigerate cheesecake 5-6 hours until firm and cool. Remove from pan.
Step 10: For the drizzle, place 2 oz chocolate chips in a small bowl. Heat 3 tbsp heavy cream until boiling, pour over chocolate, let sit 3-4 minutes, then whisk smooth. Drizzle chocolate and remaining caramel over cheesecake and sprinkle with remaining pecan chips. Refrigerate until serving.

Tips & Variations

Use room temperature ingredients for a smoother batter and to avoid lumps.
Wrap the springform pan tightly with foil to prevent water leaks from the water bath.
For a nut-free version, omit pecan chips and replace with additional graham cracker crumbs.
Let the cheesecake cool slowly in the oven to prevent cracks on the surface.
Use high-quality semi-sweet chocolate for the best flavor in the ganache layers.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake tightly wrapped for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat the caramel and chocolate drizzle slightly if needed before serving.

How to Serve

A slice of cheesecake on a white plate with a blue tint, resting on a white marbled surface. The cheesecake has three layers: the base is a crumbly light brown crust, the middle is thick and creamy white cheesecake, and a thin dark chocolate layer near the bottom. The top is covered with caramel sauce and chocolate drizzle, which flows down the sides, sprinkled with small pieces of nuts. In the background, there is a white plate with a whole cheesecake and a blurred white bowl filled with nuts. 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 make sure to refrigerate it well covered. The flavors actually improve with time.

How do I prevent the cheesecake from cracking?

Mix the batter on low speed to avoid adding air, and cool the cheesecake slowly by leaving the oven door slightly open after baking. Using a water bath also helps keep the temperature even and prevents cracks.