Print

Turtle Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

Indulge in this rich and decadent Turtle Cheesecake featuring a buttery graham cracker crust layered with homemade caramel pecan sauce and creamy chocolate ganache, all topped with a smooth and velvety cheesecake filling. Finished with luscious caramel and chocolate drizzles and crunchy pecan chips, this dessert is perfect for special occasions or whenever you crave a delightful, nutty, and chocolatey treat.

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

Cheesecake 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 Drizzle

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

Instructions

  1. Make Caramel Sauce: Pour sugar evenly into a large saucepan and heat over medium-high, whisking until melted (about 10 minutes). When melted, stop whisking and cook until a darker amber color and nutty aroma develop—be careful to avoid burning. Remove from heat, whisk in butter until combined, then slowly whisk in heavy cream until smooth. Reserve 1 cup caramel for topping. Add flour and pecan chips to remaining caramel and set aside.
  2. Prepare Cheesecake Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan bottom with parchment and grease sides. Mix graham cracker crumbs, melted butter, brown sugar, and pecan chips. Press mixture evenly into the bottom and up the sides of the pan. Bake for 10 minutes, then cool. Wrap pan sides with aluminum foil to prevent water bath leakage and set aside.
  3. Reduce Oven Temperature: Lower oven temperature to 300°F (148°C) in preparation for baking cheesecake.
  4. Assemble Base Layers: Spread caramel sauce with pecans and flour evenly over the crust. For the chocolate ganache, heat 6 tbsp heavy cream just to boiling, pour over 4 oz chocolate chips, let sit 2-3 minutes, then whisk until smooth. Spread ganache over caramel layer.
  5. Prepare Cheesecake Filling: In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth and combined, scraping sides. Mix in sour cream and vanilla extract on low speed until incorporated. Add eggs one at a time, mixing slowly and scraping bowl between additions to ensure uniform mixture.
  6. Pour and Bake: Pour cheesecake batter over chocolate ganache layer. Place springform pan inside larger pan and add warm water to reach halfway up the springform sides, ensuring water does not exceed foil line. Bake for 1 hour 35 minutes until center is set but slightly jiggly.
  7. Cool Cheesecake Gradually: Turn off oven and keep door closed for 30 minutes for gentle cooking. Then crack oven door open and cool for another 30 minutes to prevent cracking. Remove cheesecake from oven and water bath.
  8. Add Topping Caramel: Pour about 1/2 cup of reserved caramel sauce heated if needed over the baked cheesecake and spread evenly.
  9. Chill: Refrigerate cheesecake for 5-6 hours or until fully set and firm. Remove from springform and transfer to serving dish.
  10. Prepare Drizzle: Heat 3 tbsp heavy cream just to boiling, pour over 2 oz chocolate chips, let sit 3-4 minutes, and whisk until smooth. Drizzle the remaining caramel sauce and chocolate ganache over the cheesecake. Sprinkle with extra pecan chips for garnish.
  11. Final Chill: Refrigerate cheesecake again until ready to serve to allow flavors to meld perfectly.

Notes

  • Use room temperature ingredients for smooth batter and even cooking.
  • When melting sugar for caramel, avoid stirring once fully melted to prevent crystallization.
  • Be careful not to overbake cheesecake; the center should be slightly jiggly when done.
  • Water bath prevents cracks and ensures even baking.
  • Gradual cooling in oven prevents sudden temperature changes that can crack the cheesecake.
  • For best results, chill cheesecake overnight before serving.
  • Substitute pecan chips with roughly chopped pecans if preferred.

Keywords: Turtle Cheesecake, caramel pecan cheesecake, chocolate ganache cheesecake, creamy cheesecake dessert, homemade caramel sauce, pecan cheesecake, chocolate cheesecake

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