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Turtle Cheesecake Recipe

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★★★★★

4.5 from 148 reviews

This rich and indulgent Turtle Cheesecake combines creamy, smooth cheesecake with layers of buttery caramel, toasted pecans, and luscious chocolate. Featuring a crunchy graham cracker crust and a silky chocolate ganache topping, this dessert is a perfect balance of sweet, nutty, and creamy flavors. It’s baked in a water bath for a flawless, crack-free finish, making it an impressive yet approachable treat for special occasions or anytime you crave a decadent cheesecake.

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 Topping

  • 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

Chocolate Drizzle

  • 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream

Finishing Garnish

  • Remaining caramel sauce
  • A few pecan chips

Instructions

  1. Make the caramel sauce: Pour the sugar into an even layer in a large saucepan. Heat over medium-high heat, whisking continuously until the sugar melts completely. Initially, it will clump but will eventually liquefy, taking about 10 minutes. Stop whisking once melted and let it cook until the sugar turns a darker amber color with a nutty aroma, being careful not to burn. Remove from heat.
  2. Add butter to caramel: Whisk in the room temperature butter slowly. The mixture will bubble vigorously; continue whisking until all the butter is melted and fully combined.
  3. Incorporate cream into caramel: Slowly pour the heavy whipping cream into the caramel while whisking continuously. Add a little at a time until the caramel thins, then add the rest. Whisk until smooth. Set aside 1 cup of this caramel for topping. Mix the remaining caramel with the sifted flour and pecan chips and set aside for layering.
  4. Prepare the crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, brown sugar, and pecan chips. Press this mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then remove and let cool.
  5. Protect pan for water bath: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during baking. Set aside.
  6. Lower oven temperature and add caramel layer: Reduce oven to 300°F (148°C). Pour the caramel sauce with pecans and flour into the crust and spread evenly.
  7. Make chocolate ganache layer: Place 4 oz semi-sweet chocolate chips into a small bowl. Heat 6 tbsp heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Let sit for 2-3 minutes and whisk until smooth. Pour this ganache evenly over the caramel layer in the crust.
  8. Prepare cheesecake batter: In a large bowl, beat the cream cheese, light brown sugar, and flour on low speed until smooth and combined, scraping down the bowl sides as needed to avoid incorporating air. Add sour cream and vanilla extract, mixing at low speed until well blended.
  9. Add eggs: Add eggs one at a time, mixing slowly after each addition until fully incorporated. Scrape sides of the bowl to ensure uniform mixture.
  10. Assemble cheesecake: Pour the cheesecake batter over the chocolate ganache layer in the crust, smoothing the top.
  11. Prepare water bath and bake: Place the springform pan in a larger baking pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan. Bake for 1 hour and 35 minutes. The center should be set but still slightly jiggly.
  12. Cool cheesecake gradually: Turn off the oven and leave the door closed for 30 minutes. Then crack the oven door open slightly and cool for another 30 minutes to prevent cracking.
  13. Finishing touches: Remove cheesecake from the oven and water bath. Discard the foil. Warm about 1/2 cup of reserved caramel sauce if firmed and pour over the cheesecake, spreading evenly.
  14. Chill cheesecake: Refrigerate until completely cool and firm, about 5-6 hours. Remove the sides of the springform pan and transfer to a serving dish.
  15. Prepare chocolate drizzle: Place remaining 2 oz of semi-sweet chocolate chips in a small bowl. Heat 3 tbsp heavy cream until boiling, pour over chocolate, let sit 3-4 minutes, then whisk to a smooth sauce.
  16. Decorate and serve: Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake. Sprinkle with a few pecan chips. Refrigerate until ready to serve.

Notes

  • Using room temperature ingredients helps achieve a smooth, creamy batter and prevents lumps.
  • Whisk sugar carefully to avoid burning the caramel; remove from heat promptly once it reaches amber color.
  • Low-speed mixing reduces air bubbles in the batter, helping prevent cracks during baking.
  • Wrapping the pan with foil and using a water bath prevents the cheesecake from drying out and cracking.
  • Cooling the cheesecake gradually in the oven prevents sudden temperature changes that cause cracks.
  • Reserve some caramel sauce for topping and reheat slightly if it firms before topping.
  • If you don’t have pecan chips, chopped pecans can be substituted.

Keywords: Turtle Cheesecake, caramel cheesecake, chocolate cheesecake, pecan cheesecake, baked cheesecake, dessert recipe, homemade cheesecake, rich cheesecake, creamy cheesecake

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