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Turtle Cheesecake Recipe

Turtle Cheesecake layers creamy vanilla cheesecake with caramel ribbons, toasted pecans, and chocolate ganache topping over buttery graham crust. Ultimate crowd-pleasing dessert combines turtle candy flavors in rich baked form.

Ingredients

Scale
  • Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 1/4 cup brown sugar
  • 10 tbsp melted butter
  • Filling:
  • 32 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 4 large eggs
  • 1/4 cup caramel sauce
  • Swirl:
  • 1/2 cup caramel sauce
  • 1/2 cup chopped pecans
  • Topping:
  • 4 oz semi-sweet chocolate
  • 1/3 cup heavy cream
  • Sea salt flakes

Instructions

  • 1. Preheat oven 325°F. Mix graham crumbs, pecans, brown sugar, melted butter. Press firmly into 9-inch springform pan bottom and 1-inch up sides. Bake 10 mins, cool.
  • 2. Beat cream cheese and sugars until smooth. Add sour cream and vanilla. Add eggs one at a time, mix just until combined. Pour half batter over crust.
  • 3. Mix 1/4 cup caramel sauce into remaining batter. Drop spoonfuls of caramel-pecan mixture over batter, swirl gently with knife. Pour remaining batter over. Tap pan to release air bubbles.
  • 4. Place springform in roasting pan, add hot water halfway up sides. Bake 60-70 mins until center jiggles slightly. Turn off oven, crack door, cool 1 hour. Chill overnight.
  • 5. Heat cream, pour over chopped chocolate. Stir until smooth ganache forms. Spread over chilled cheesecake. Sprinkle sea salt, pipe caramel drizzle.

Notes

  • Room temperature ingredients prevent cracks. No water bath? Use cornstarch in filling.
  • Quality caramel sauce essential – salted enhances flavors.
  • Make caramel pecan swirl ahead, chill before swirling.
  • Freeze whole cheesecake up to 2 months.
  • Slice with hot knife for clean cuts.

Nutrition

Keywords: turtle cheesecake, caramel pecan cheesecake, chocolate turtle dessert, no bake turtle cheesecake