Description

This indulgent Turtle Cheesecake combines a rich, creamy cheesecake filling with layers of sweet caramel, chocolate, and crunchy pecans. It’s a decadent dessert that’s sure to impress at any gathering!

Ingredients

Scale

For the 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

For the Crust:

2 cups (268g) graham cracker crumbs
1/2 cup (112g) salted butter, melted
3 tbsp brown sugar
1/4 cup (28g) pecan chips

For the 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

For the Chocolate Drizzle:

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

Instructions

Prepare the Caramel Sauce:

In a medium saucepan over medium heat, melt the sugar until it begins to liquefy and turn a deep amber color (about 10-15 minutes).
Add the butter and stir to combine, then add the room temperature heavy whipping cream and flour. Stir until the mixture thickens (about 3-5 minutes).
Remove from heat and stir in the pecan chips. Set aside.

2. Make the Crust:

Preheat the oven to 325°F (165°C).
In a bowl, combine the graham cracker crumbs, melted butter, brown sugar, and pecan chips. Mix until everything is well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and let it cool.

3. Prepare the Filling:

In a microwave-safe bowl, melt the semi-sweet chocolate chips with 6 tablespoons of heavy cream in 20-second intervals, stirring in between until smooth. Let cool slightly.
In a large mixing bowl, beat the room temperature cream cheese and light brown sugar until smooth and fluffy (about 2-3 minutes).
Add the flour, sour cream, vanilla extract, and eggs one at a time, beating well after each addition.
Fold in the melted chocolate mixture until well combined.
Pour the cheesecake filling over the cooled crust in the springform pan.

4. Bake the Cheesecake:

Bake the cheesecake at 325°F (165°C) for 45-50 minutes or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour before removing it.
After cooling, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.

5. Prepare the Chocolate Drizzle:

In a microwave-safe bowl, melt the semi-sweet chocolate chips with 3 tablespoons of heavy whipping cream in 20-second intervals, stirring in between until smooth.
Drizzle the melted chocolate over the top of the chilled cheesecake just before serving.

6. Assemble the Turtle Cheesecake:

Once the cheesecake has cooled and set, top with the caramel sauce and additional pecan chips for garnish.

Notes

Make sure the cream cheese is at room temperature for the smoothest filling.
For a richer flavor, you can add a pinch of salt to the caramel sauce.
If you want to make it a bit less sweet, you can reduce the amount of sugar in the caramel sauce.

This cheesecake can be made a day or two ahead of time and kept in the refrigerator until ready to serve.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Turtle Cheesecake, Caramel Cheesecake, Pecan Cheesecake, Chocolate Drizzle, Cheesecake with Caramel