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how to make turtle cheesecake
Andrea

Turtle Cheesecake

Discover how to make turtle cheesecake with this easy recipe. Featuring a smooth cheesecake base topped with rich chocolate, creamy caramel, and crunchy pecans, this dessert is perfect for any special occasion. Follow our step-by-step instructions to create a show-stopping turtle cheesecake that will delight everyone.
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Prep Time 1 hour
Cook Time 2 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Caramel Sauce
  • 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
Crust
  • 2 cups (268g) cracker crumbs
  • 1/2 cup (112g) salted butter, melted
  • 3 tbsp brown sugar
  • 1/4 cup (28g) pecan chips
Filling
  • 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
Chocolate Drizzle
  • 2 oz (1/3 cup | 58g) sweet chocolate chips
  • 2 oz (1/3 cup | 58g) semi-sweet chocolate chips

Method
 

Caramel Sauce Preparation
  1. Melt 414g sugar in a large saucepan over medium-high heat, whisking constantly (about 10 minutes).
  2. Once sugar is melted and amber-colored, remove from heat.
  3. Whisk in 112g butter until combined (mixture will bubble).
  4. Slowly incorporate 240g heavy cream, whisking until smooth.
  5. Set aside 1 cup for topping. Mix 41g flour and 28g pecan chips into the remaining caramel.
Crust Preparation
  1. Preheat oven to 163°C (325°F).
  2. Mix 268g cracker crumbs, 112g melted butter, 45g brown sugar, and 28g pecan chips.
  3. Press mixture into a lined 23cm (9-inch) springform pan.
  4. Bake for 10 minutes, then cool.
  5. Reduce oven temperature to 148°C (300°F).
Filling Preparation
  1. Pour pecan-flour caramel mixture into cooled crust.
  2. Melt 116g chocolate chips with 90g heated cream, then pour over caramel layer.
  3. Beat 678g cream cheese, 144g brown sugar, and 24g flour until smooth.
  4. Mix in 230g sour cream and 22g vanilla extract.
  5. Add 3 eggs one at a time, mixing slowly.
  6. Pour batter over chocolate layer.
Baking
  1. Place springform pan in a water bath.
  2. Bake for 1 hour 35 minutes at 148°C (300°F).
  3. Turn off oven, leave door closed for 30 minutes.
  4. Crack oven door open for another 30 minutes.
  5. Remove cheesecake from oven and water bath.
Finishing Touches
  1. Spread 1/2 cup of reserved caramel sauce over cheesecake.
  2. Refrigerate for 5-6 hours until firm.
  3. Remove from springform pan.
  4. Prepare chocolate drizzle: Melt 58g chocolate chips with 45g heated cream.
  5. Drizzle remaining caramel and chocolate sauces over cheesecake.
  6. Sprinkle with additional pecan chips.
  7. Refrigerate until serving. Enjoy your delicious Turtle Cheesecake!