Turtle Cheesecake Recipe

🐢 Turtle Cheesecake Recipe

Rich, creamy cheesecake layered with homemade caramel, chocolate ganache, and crunchy pecans.

🍰 Servings: 12–14 slices

Prep Time: 1 hour 10 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 55 minutes
Method: Oven + Water Bath
Cuisine: American

🧾 Ingredients

Caramel Sauce

• 2 cups (414g) granulated sugar
• ½ cup (112g) salted butter (room temperature)
• 1 cup (240ml) heavy whipping cream (room temperature)
• 5 tbsp (41g) all-purpose flour, sifted
• ¼ cup (28g) pecan chips

Crust

• 2 cups (268g) graham cracker crumbs
• ½ cup (112g) salted butter, melted
• 3 tbsp brown sugar
• ¼ cup (28g) pecan chips

Cheesecake Filling

• 4 oz (116g) semi-sweet chocolate chips
• 6 tbsp (90ml) heavy whipping cream (for ganache)
• 24 oz (678g) cream cheese, softened
• 1 cup (144g) light brown sugar
• 3 tbsp (24g) all-purpose flour
• 1 cup (230g) sour cream
• 1½ tbsp vanilla extract
• 3 large eggs

Chocolate Drizzle

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

🧑‍🍳 Instructions

1. Make the Caramel Sauce

1. In a large saucepan, heat sugar over medium-high heat, whisking constantly until melted (about 10 minutes).
2. Once melted, let it cook without stirring until it turns amber.
3. Remove from heat. Whisk in butter — it will bubble up.
4. Slowly add cream while whisking until smooth.
5. Set aside 1 cup for topping. To the remaining caramel, stir in sifted flour and pecan chips. Set aside.

2. Prepare the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease sides.
2. Mix crust ingredients, press into bottom and sides of the pan.
3. Bake for 10 minutes. Cool.
4. Wrap the pan in aluminum foil for water bath protection. Set aside.

3. Layer the Caramel & Chocolate

1. Pour the pecan-caramel mixture over the cooled crust.
2. Make ganache: pour hot cream over chocolate chips, let sit 2 minutes, then whisk until smooth.
3. Spread ganache over the caramel layer.

4. Make the Cheesecake Filling

1. Beat cream cheese, brown sugar, and flour on low until smooth.
2. Mix in sour cream and vanilla.
3. Add eggs one at a time, mixing slowly.
4. Pour batter over ganache layer.

5. Bake the Cheesecake

1. Place pan in a larger pan and fill halfway up with hot water.
2. Bake at 300°F (148°C) for 1 hour 35 minutes — center should jiggle slightly.
3. Turn off oven, keep door closed for 30 minutes.
4. Crack oven door for 30 more minutes.
5. Remove from oven, water bath, and foil. Cool.

6. Add Final Toppings

1. Warm reserved caramel if needed. Spread ½ cup over cooled cheesecake.
2. Refrigerate at least 5–6 hours or overnight.
3. Make chocolate drizzle with hot cream and chocolate chips. Drizzle over cheesecake.
4. Top with more caramel and pecans as desired. Slice and serve chilled.

💡 Tips

• Use room temp ingredients for smooth blending.
• Wrap your pan well to prevent water bath leaks (foil + slow cooker liner works great).
• Avoid overbaking — cheesecake should still jiggle slightly in the center.
• Let cool gradually to avoid cracks.

🧊 Storage

• Refrigerate covered for up to 5 days.
• Freeze slices for up to 1 month — thaw overnight in the fridge.

🍫 Why You’ll Love It:

• Decadent layers of chocolate, caramel, and pecans
• Ultra-creamy cheesecake with a buttery graham crust
• Perfect for holidays and special occasions
• Make-ahead friendly and freezer-safe