Turtle Cheesecake
User Reviews
5
Turtle Cheesecake
Description
This Turtle Cheesecake starts with a crust made from graham cracker crumbs, finely chopped pecans, brown sugar, and melted salted butter pressed into a springform pan. The chocolate ripple is prepared from heavy cream and chopped chocolate melted together to smoothness and set aside. The cheesecake filling blends full-fat cream cheese with granulated and brown sugars, sour cream, vanilla, eggs, caramel sauce, and ganache to produce a rich, silky batter poured over the crust.
Baked at 325°F, the cheesecake is later chilled and topped with more caramel, melted chocolate, and a mix of chopped and halved pecans that provide a crunchy contrast to the smooth filling. The dessert’s layered components echo the flavors of traditional turtle candies—chocolate, caramel, and pecans—while delivering the creamy indulgence of cheesecake.
This cheesecake stores well refrigerated for up to five days and can be wrapped tightly and frozen. The recipe prefers semisweet or dark chocolate for better flavor, though other chocolate forms can be used. Covering and chilling the cheesecake ensures firm slices and well-set layers.
Ingredients
Chocolate ripple
- ¼ cup heavy cream
- 2 oz chocolate see note, chopped
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup pecan finely chopped
- 3 Tablespoons light brown sugar firmly packed
- 7 Tablespoons butter melted, salted
Cheesecake Filling
- 24 oz full-fat cream cheese softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- ½ cup sour cream
- ¾ teaspoon vanilla extract
- 3 egg room temperature, large
- ¼ cup caramel sauce
- ganache from above
Topping
- ⅓ cup caramel sauce
- 1 oz chocolate see note, chopped
- 2 Tablespoons heavy cream
- ¾ cup pecans mix of chopped and halved
Instructions
For the chocolate ripple
- Prepare chocolate ripple first (so it has time to cool) by combining heavy cream and chocolate in a medium-sized microwave-safe mixing bowl. Microwave on high for 25 seconds. Stir well and return to microwave for another 25 seconds. Whisk until smooth and set aside while you prepare the crust and filling.
For the crust
- In a medium-sized bowl, stir together graham cracker crumbs, finely chopped pecans, and brown sugar until combined.
- Add melted butter and stir until all crumbs are moistened.
- Press mixture evenly and firmly into the bottom and up the sides of a 9” springform pan. Set aside.
For the cheesecake
- Preheat oven to 325F (165C).
- In a large mixing bowl using an electric mixer, combine cream cheese and sugars. Beat on medium speed until smooth, creamy, and lump free.
- Add sour cream and vanilla extract and stir on low speed until combined.
- In a separate dish, lightly beat one egg. Add to the cheesecake batter, stirring briefly on low speed until just combined. Repeat with remaining eggs, and scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
- Pour approximately a third of the cheesecake batter into the prepared crust. Drizzle half of caramel sauce over cheesecake layer followed by half of the chocolate ripple (this will not cover all of the cheesecake batter, this is fine). Pour another third of the cheesecake batter evenly overtop. Drizzle remaining half of caramel sauce over cheesecake, followed by remaining half of chocolate ripple. Top with the remaining cheesecake batter.
- Place the pan on the center rack of your preheated oven. Bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly and edges should be set and may puff slightly).
- Remove from oven and cool until almost room temperature (alternatively, to help reduce risk of cracks, turn off oven, crack the door, and allow it to sit for 1 hour). Transfer to the refrigerator and chill for at least 6 hours, preferably overnight before topping and serving.
Topping
- Once cheesecake is chilled, prepare your toppings. Make ganache by combining chocolate and heavy cream in a medium-sized microwave-safe bowl. Microwave for 25 seconds and stir well. If not yet smooth, microwave again and whisk until smooth. Set aside.
- Drizzle caramel sauce and prepared ganache over cheesecake. Scatter pecans overtop.
- For easy slicing, chill cheesecake in refrigerator for 15 minutes to allow toppings to set.
- Once cheesecake has chilled completely, remove springform ring, slice and serve.
Notes
- Use semisweet or dark chocolate for the best flavor; baking bars are preferred over chocolate chips.
- After baking, return the cheesecake to the pan and cover with foil before refrigerating for up to 5 days.
- The cheesecake can be tightly wrapped and frozen for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 471kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 86mg | 29% |
| Sodium | 583mg | 24% |
| Potassium | 339mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 259mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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