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Turtle Cheesecake

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A rich and decadent Turtle Cheesecake layered with smooth chocolate, sticky caramel, and crunchy pecans.

Ingredients

Scale
  • 2 cups (414g) sugar
  • 1/2 cup (112g) salted 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 butter, melted
  • 3 tbsp brown sugar
  • 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 24 oz (678g) 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 the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color.
  4. Add the butter and whisk until combined.
  5. Pour the heavy cream into the caramel and whisk until incorporated.
  6. Set about 1 cup of the caramel sauce aside for topping.
  7. To make the cheesecake crust, preheat oven to 325°F (163°C).
  8. Combine the crust ingredients in a small bowl.
  9. Press the mixture into the bottom and up the sides of the springform pan.
  10. Bake the crust for 10 minutes and set aside to cool.
  11. Pour the caramel sauce with the pecans and flour into the bottom of the crust.
  12. In a large bowl, beat the cream cheese, brown sugar, and flour on low speed until well combined.
  13. Add the sour cream and vanilla extract and mix on low speed until well combined.
  14. Add the eggs one at a time, mixing slowly to combine after each addition.
  15. Pour the cheesecake batter into the crust, and bake for 1 hour 35 minutes.
  16. Turn off the oven and leave the door closed for 30 minutes.
  17. Remove the cheesecake from the oven and pour about 1/2 cup of the remaining caramel sauce over the top.
  18. Refrigerate cheesecake until completely cool and firm, approximately 5-6 hours.

Notes

Serve warm or chilled for different textures. Consider adding whipped cream or extra pecans for garnish.

Nutrition

Find it online: https://voxrecipes.com/turtle-cheesecake-3/