Hey there, dessert lovers! Today, I’m thrilled to share with you a recipe that’s sure to become a showstopper at any gathering: the Best Turtle Cheesecake you’ll ever taste. With its caramel pecan crust, creamy filling, and rich chocolate drizzle, this cheesecake is a masterpiece that combines textures and flavors in perfect harmony. Whether you’re celebrating a special occasion or just want to treat your family to something extraordinary, this Turtle Cheesecake is the perfect choice. So, let’s dive in and make this delicious dessert together!
Why You’ll Love This Recipe
- A caramel pecan crust that adds a delightful crunch and nutty flavor.
- A creamy cheesecake filling infused with chocolate for a decadent twist.
- An easy-to-follow recipe that ensures a smooth and crack-free finish.
- Perfect for make-ahead preparation, so you can enjoy it stress-free.
Ingredients
Here’s what you’ll need to make this incredible Turtle Cheesecake:
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break down the process into simple steps:
1. Make the Caramel Sauce
Start by making the caramel sauce, which will be used both in the crust and as a topping. Pour the sugar into a large saucepan and heat it on medium-high, whisking until it melts. Once the sugar turns a darker amber color, remove it from the heat and whisk in the butter and heavy cream until smooth. Set aside 1 cup of the caramel sauce for topping and mix the remaining with flour and pecan chips.
2. Prepare the Crust
Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. Mix the crust ingredients in a bowl and press them into the pan. Bake for 10 minutes, then set aside to cool.
3. Assemble the Cheesecake
Pour the caramel sauce with pecans into the crust and spread it evenly. Next, melt the chocolate chips with heavy cream and pour it over the caramel layer. Finally, mix the cheesecake batter by beating the cream cheese, brown sugar, and flour, then adding sour cream, vanilla extract, and eggs. Pour the batter over the chocolate layer.
4. Bake and Cool
Place the springform pan in a water bath and bake at 300°F (148°C) for 1 hour and 35 minutes. Let the cheesecake cool in the oven with the door closed for 30 minutes, then crack the door for another 30 minutes to prevent cracking. Once cooled, refrigerate for at least 5-6 hours.
5. Drizzle and Serve
Before serving, drizzle the remaining caramel sauce and melted chocolate over the cheesecake and sprinkle with pecan chips. Slice and enjoy!
Pro Tips for Making the Recipe
Here are some tips to ensure your Turtle Cheesecake turns out perfectly:
- Water Bath: Always use a water bath to prevent cracking and ensure even cooking.
- Caramel Sauce: Don’t let the caramel burn! Stir constantly and remove from heat as soon as it turns amber.
- Cooling Process: Cooling the cheesecake slowly is key to preventing cracks.
If you love this recipe, be sure to check out my How to Make Caramel Brownie Cheesecake a Dreamy Dessert for another delicious cheesecake option.
How to Serve
This Turtle Cheesecake is perfect on its own, but you can also serve it with:
- Fresh fruit, like strawberries or blueberries, for a lighter contrast.
- Whipped cream for an extra creamy touch.
- A drizzle of chocolate sauce for chocolate lovers.
Make Ahead and Storage
This cheesecake is a great make-ahead dessert. Once baked and cooled, it can be refrigerated for up to 5 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
There you have it—a Turtle Cheesecake recipe that’s sure to impress! With its rich, creamy texture and caramel pecan crust, it’s the perfect dessert for any occasion. Let me know in the comments how it turns out for you!
Turtle Cheesecake
Ingredients
Caramel Sauce
- 2 cups sugar
- 1/2 cup salted Challenge butter room temperature
- 1 cup heavy whipping cream room temperature
- 5 tbsp all-purpose flour sifted
- 1/4 cup pecan chips
Crust
- 2 cups graham cracker crumbs
- 1/2 cup salted Challenge butter melted
- 3 tbsp brown sugar
- 1/4 cup pecan chips
Cheesecake Filling
- 4 oz semi-sweet chocolate chips
- 6 tbsp heavy whipping cream
- 24 oz Challenge cream cheese room temperature
- 1 cup light brown sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 1 1/2 tbsp vanilla extract
- 3 large eggs
- 2 oz semi-sweet chocolate chips
- 3 tbsp heavy whipping cream
- 1/4 cup pecan chips
Instructions
- 1. Make the caramel sauce by melting sugar, then adding butter and heavy cream. Set aside 1 cup for topping and mix the rest with flour and pecans.
- 2. Prepare the crust by mixing graham cracker crumbs, melted butter, brown sugar, and pecans. Bake at 325°F for 10 minutes, then cool.
- 3. Melt chocolate with heavy cream for the filling layer. Pour over the caramel in the crust.
- 4. Beat cream cheese, brown sugar, flour, sour cream, vanilla, and eggs. Pour over the chocolate layer.
- 5. Bake in a water bath at 300°F for 1 hour 35 minutes. Cool slowly in the oven, then refrigerate for 5-6 hours.
- 6. Drizzle with remaining caramel and chocolate sauce, and sprinkle with pecans before serving.
