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Turtle Cheesecake Recipe
Ben Carraoli

Turtle Cheesecake Recipe

I have to admit, every time I make this Turtle Cheesecake, I feel like I’m indulging in a little slice of heaven. The combination of caramel, chocolate, and pecans is irresistible, and the creamy cheesecake base just ties everything together perfectly. I love how each bite gives you a little crunch, a little gooey sweetness, and a whole lot of flavor.
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Total Time 1 hour 40 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs – finely crushed for a smooth cohesive base
  • 1/4 cup granulated sugar – balances the buttery flavor
  • 1/2 cup unsalted butter melted – I prefer high-quality butter for richer taste
  • 1/2 cup chopped pecans – adds crunch and enhances the turtle flavor
  • 1 cup granulated sugar – melts into a smooth golden caramel
  • 6 tbsp unsalted butter – adds richness and creamy texture
  • 1/2 cup heavy cream – gives the sauce a luscious pourable consistency
  • 1/4 tsp sea salt – balances the sweetness
  • 4 8 oz packages cream cheese, softened – use full-fat for smooth, creamy texture
  • 1 cup brown sugar – gives a warm caramel-like sweetness
  • 1 tsp vanilla extract – enhances the overall flavor
  • 4 large eggs – room temperature for smooth blending
  • 1/2 cup sour cream – keeps the cheesecake creamy and prevents cracking
  • 1/2 cup chocolate chips – for layers of chocolatey goodness
  • 1/2 cup pecan chips – adds crunch within the filling
  • 1 cup semi-sweet chocolate chips – melts into a smooth glossy layer
  • 1/2 cup heavy cream – for a silky ganache topping

Method
 

  1. Making the caramel first ensures it cools properly before layering. Melt sugar slowly, then whisk in butter and cream until smooth. Add salt at the end for a balanced flavor.
  2. Combine graham cracker crumbs, sugar, melted butter, and chopped pecans. Press firmly into the bottom of a springform pan and bake for 10 minutes to set.
  3. Pour a thin layer of caramel over the crust. Melt chocolate chips with cream to make ganache and pour it evenly over the caramel layer for a rich chocolate layer.
  4. Beat softened cream cheese until smooth. Add brown sugar, vanilla, and eggs one at a time. Fold in sour cream, chocolate chips, and pecan chips for texture.
  5. Pour filling over crust and chocolate layers. Wrap pan in foil and bake in a water bath to prevent cracking. Cool completely before refrigerating.
  6. Once chilled, drizzle with remaining caramel, spread chocolate ganache, and sprinkle extra pecans on top. Refrigerate at least 4 hours before serving.

Notes

  • I always use room-temperature cream cheese and eggs for a silky filling.
  • Don’t skip the water bath; it keeps the cheesecake from cracking and sinking.
  • Use a high-quality butter and chocolate – it really elevates the flavor.
  • Chill for at least 4 hours, preferably overnight, for perfect slicing.