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Turtle Cheesecake

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A rich cheesecake with caramel, chocolate, and pecans, featuring a crunchy graham crust and a creamy filling.

Ingredients

Scale
  • 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

  1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
  2. Heat on medium-high heat, whisking the sugar until melted.
  3. Once melted, stop whisking and allow to cook until it turns a darker amber color, about 10 minutes.
  4. Remove from heat and add butter, whisking until combined.
  5. Slowly pour the heavy cream into the caramel and whisk until smooth.
  6. Set aside 1 cup of caramel sauce for topping; add flour and pecan chips to the remaining caramel.
  7. Preheat oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
  8. Combine crust ingredients in a bowl; press into the bottom and sides of the pan.
  9. Bake the crust for 10 minutes; set aside to cool.
  10. Cover the pan with aluminum foil to prevent water from entering during the water bath.
  11. Reduce oven temperature to 300°F (148°C).
  12. Spread the caramel sauce with pecans and flour into the bottom of the crust.
  13. For the cheesecake filling, melt chocolate chips with boiling heavy cream; whisk until smooth.
  14. Pour chocolate over the caramel layer.
  15. In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth.
  16. Add sour cream and vanilla, mixing again on low speed.
  17. Add eggs one at a time, mixing slowly to combine.
  18. Pour cheesecake batter over the chocolate layer.
  19. Place the springform pan inside another larger pan; fill with warm water halfway up the sides of the springform pan.
  20. Bake for 1 hour 35 minutes until the center is set but still jiggles.
  21. Turn off the oven, leave the door closed for 30 minutes, then crack the oven door for another 30 minutes to cool.
  22. Remove from the oven and the water bath; pour 1/2 cup of remaining caramel sauce over the cheesecake.
  23. Refrigerate until completely cool and firm, 5-6 hours.
  24. Drizzle the remaining caramel and chocolate sauce over the cheesecake before serving.

Notes

Use room temperature ingredients for a smooth batter and a water bath to prevent cracking.

Nutrition

Find it online: https://voxrecipes.com/turtle-cheesecake-2/