Turtle Cheesecake
User Reviews
4.7
Turtle Cheesecake
Description
This Turtle Cheesecake starts with a base of finely crushed chocolate sandwich cookies combined with pecans and melted butter, pressed into a springform pan to create a firm but crumbly crust. The filling blends cream cheese, brown sugar, flour, heavy cream, vanilla, eggs, melted chocolate, caramel sauce, and chopped pecans in a layered, marbled pattern.
Baked at a moderate temperature, the cheesecake sets with a smooth, rich texture and a gently jiggly center that firms further as it cools, avoiding overbaking. The topping includes a drizzle of caramel and melted chocolate, sprinkled with chopped pecans, enhancing the nutty and sweet chocolate flavors typical of turtle confections.
For best results, avoid opening the oven during baking to prevent cracks, and allow the cheesecake to cool gradually before refrigerating. Serving chilled, slices can be cleaned with a hot knife for neat portions. The dessert showcases layered textures from the crunchy nut crust to the creamy chocolate-caramel filling and nut-studded top.
Substitutions like graham crackers for cookies or chopped chocolate for chips are possible without losing the signature turtle flavor combination. Bringing cream cheese and eggs to room temperature improves batter smoothness.
Ingredients
For the Crust:
- 20 chocolate sandwich cookies such as Oreo’s
- ½ cup pecan halves
- ¼ cup butter melted, unsalted
For the Filling:
- 4 ounce blocks cream cheese room temperature
- 1 cup brown sugar 220g, light; firmly packed
- ¼ cup all-purpose flour divided (35g, 2 teaspoons
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 4 egg room temperature, large
- ½ cup chocolate chips melted and cooled, semi-sweet
- ½ cup caramel sauce (120mL)
- ½ cup pecans chopped
For the Topping:
- 1 tablespoon heavy whipping cream
- 2 tablespoons chocolate chips semi-sweet
- 2 tablespoons caramel sauce
- 2 tablespoons pecans chopped
Instructions
- Position an oven rack to the lowest level and the rack in the middle of the oven. Preheat the oven to 325F. Lightly spray a 9-inch springform pan with cooking spray.
For the Crust:
- In a food processor, pulse the sandwich cookies and pecans until finely ground, about 30 seconds. Place in a medium bowl, and stir in the melted butter until well combined. Press the mixture into the bottom of the prepared pan. Refrigerate while preparing the filling, or at least 30 minutes.
For the Filling:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth and fluffy, about 2 to 3 minutes. Add 1/4 cup flour, cream, and vanilla. Beat on medium until smooth, about 1 minute. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the bowl frequently.
- Remove 1 cup of batter, and place in a small bowl. Stir the melted chocolate into the batter.
- In another small bowl, whisk together the caramel and the remaining 2 teaspoons of flour. Stir in the chopped pecans. Spread the caramel mixture in an even layer over the cooled crust. Spread the chocolate batter into an even layer over the caramel mixture. Carefully spoon the plain batter over the chocolate filling, and smooth the top. Place on a baking sheet.
- Bring 8 cups of water to a boil. Place a large roasting pan or casserole dish on the bottom rack of the oven and carefully fill halfway with the boiling water. Place the cheesecake on the middle rack.
- Bake for 75 to 90 minutes or until the edges are pulling away slightly from the sides of the pan and the center wobbles when gently shaken. Cover the cheesecake loosely with foil after 60 minutes if the top appears to be browning too quickly. Remove from the oven and let cool on a wire rack, for 1 hour. Refrigerate, uncovered, for at least 4 hours and up to 2 days.
For the Topping:
- In a small microwave-safe bowl, heat the cream for 15 to 30 seconds, or until steaming. Add the chocolate chips and let stand for a few minutes. Stir until smooth.
- Carefully run a knife around the edge of the pan to release the cheesecake. Remove sides of the pan and transfer the cheesecake to a cake plate. Drizzle the cheesecake with melted chocolate and caramel. Sprinkle with pecans.
Notes
- Do not open the oven during baking to prevent cracks in the cheesecake.
- Cover cracks with chopped pecans and caramel sauce if they occur.
- Bring cream cheese and eggs to room temperature before mixing for smoother batter.
- Substitute crust cookies with graham crackers, Biscoff, digestives, or shortbread if needed.
- Check doneness by slight jiggle in the center, as it firms while cooling.
- Cool cheesecake gradually before refrigerating to prevent condensation and preserve texture.
- Use a hot knife rinsed between slices for clean, attractive pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 993 kcal
% Daily Value*
| Calories | 993kcal | 50% |
| Carbohydrates | 79g | 26% |
| Protein | 14g | 28% |
| Fat | 72g | 111% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 230mg | 77% |
| Sodium | 611mg | 25% |
| Potassium | 464mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 49g | 98% |
| Vitamin A | 1930IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 189mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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