Introduction

Turtle Cheesecake is a luscious dessert that combines creamy cheesecake with rich caramel, chocolate, and crunchy pecans. This delightful treat is perfect for special occasions or anytime you want to indulge in something sweet and comforting.

A slice of cheesecake sits on a white plate with a light blue textured surface. The cheesecake has three clear layers: a crumbly light brown cookie crust at the bottom, a thick creamy white middle layer, and a thin dark brown chocolate layer on top of the crust but under the cream. The top is covered with glossy caramel sauce and dark chocolate drizzle that slowly drips down the sides, with small chopped nut pieces scattered over the sauce and plate. The background is blurred with warm colors and other desserts visible, all placed on a white marbled surface. 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.
Step 2: Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
Step 3: Once the sugar has melted, stop whisking and allow it to cook until it turns a little darker amber color with a nutty aroma. Remove from heat promptly to avoid burning.
Step 4: Add the butter and whisk until combined. The mixture will bubble up; keep whisking until all the butter melts.
Step 5: Slowly pour the heavy cream into the caramel, whisking until smooth and incorporated. Add the cream gradually as the caramel thins out.
Step 6: Set about 1 cup of caramel sauce aside for topping. Mix the flour and pecan chips into the remaining caramel and set it aside.
Step 7: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 8: Combine graham cracker crumbs, melted butter, brown sugar, and pecan chips in a bowl. Press this mixture into the bottom and up the sides of the springform pan.
Step 9: Bake the crust for 10 minutes, then set aside to cool.
Step 10: Cover the outside of the pan with aluminum foil to prevent water from the water bath getting in. Set the pan aside.
Step 11: Reduce oven temperature to 300°F (148°C).
Step 12: Pour the caramel sauce with pecans and flour into the bottom of the crust, spreading evenly.
Step 13: Place 4 oz (116g) chocolate chips in a small bowl.
Step 14: Heat 6 tbsp (90ml) heavy whipping cream until just boiling, then pour over the chocolate chips. Let sit 2-3 minutes, then whisk until smooth.
Step 15: Pour the melted chocolate over the caramel layer in the crust, spreading evenly.
Step 16: Beat cream cheese, brown sugar, and flour in a large bowl at low speed until smooth, scraping down sides as needed.
Step 17: Add sour cream and vanilla extract, mixing on low until combined.
Step 18: Add eggs one at a time, mixing slowly after each. Scrape down sides to incorporate fully.
Step 19: Pour cheesecake batter over the chocolate layer in the crust.
Step 20: Place the springform pan inside a larger pan and add warm water to reach halfway up the sides of the springform pan, avoiding the foil edge.
Step 21: Bake for 1 hour 35 minutes. The center should be set but still slightly jiggly.
Step 22: Turn off the oven and leave the door closed for 30 minutes to let the cheesecake cook gradually.
Step 23: Crack the oven door open and let the cheesecake cool slowly for another 30 minutes to prevent cracking.
Step 24: Remove cheesecake from the oven, water bath, and foil wrap.
Step 25: Pour about 1/2 cup of reserved caramel sauce over the cheesecake. If firm, warm briefly to pour easily and spread evenly.
Step 26: Refrigerate cheesecake until completely cool and firm, about 5-6 hours. Then, remove from springform pan and place on a serving dish.
Step 27: Place 2 oz (58g) chocolate chips in a small bowl. Heat 3 tbsp (45ml) heavy cream until boiling, pour over chips, let sit 3-4 minutes, then whisk smooth.
Step 28: Drizzle remaining caramel and chocolate sauces over the cheesecake and sprinkle with extra pecan chips. Refrigerate until ready to serve.

Tips & Variations

Use room temperature ingredients for a smoother batter and better texture.
Be careful not to overbake to avoid cracks—slow cooling in the oven helps.
Substitute pecan chips with walnuts or almonds if preferred.
For a richer crust, add a pinch of cinnamon to the graham cracker mixture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat sauces gently if needed before drizzling.

How to Serve

A round cake with three visible layers sits on a white ceramic plate with a scalloped edge, placed on a teal cloth over a white marbled surface. The bottom layer is a thick crumbly golden brown crust. The middle layer is a smooth, creamy pale yellow cheesecake. The top layer is a shiny amber caramel glaze, dripping down the sides in uneven streams. Dark brown chocolate is drizzled in thin lines across the caramel surface, creating a crisscross pattern. The cake top is sprinkled with small chunks of light brown nuts scattered evenly. In the blurry background, there are bowls of nuts and chocolate chips along with stacked white plates and wooden forks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, using salted butter is fine in this recipe. Just be mindful of additional salt in any other ingredients you might add.

Why does the cheesecake need a water bath?

The water bath provides gentle, even heat and helps prevent cracking by keeping the cheesecake moist during baking.