Description
This Turtle Cheesecake is rich, creamy, and topped with luscious caramel, chocolate, and crunchy pecans. With a buttery graham cracker crust and a smooth cheesecake filling, it’s the perfect dessert for any occasion!
Ingredients
For the Caramel Sauce:
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2 cups (414g) sugar
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1/2 cup (112g) salted butter, room temperature
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1 cup (240ml) heavy whipping cream, room temperature
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5 tbsp (41g) all-purpose flour, sifted
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1/4 cup (28g) pecan chips
For the Crust:
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2 cups (268g) graham cracker crumbs
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1/2 cup (112g) salted butter, melted
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3 tbsp brown sugar
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1/4 cup (28g) pecan chips
For the Chocolate Ganache:
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4 oz (2/3 cup | 116g) semi-sweet chocolate chips
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6 tbsp (90ml) heavy whipping cream
For the Cheesecake Filling:
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24 oz (678g) cream cheese, room temperature
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1 cup (144g) light brown sugar
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3 tbsp (24g) all-purpose flour
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1 cup (230g) sour cream
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1 1/2 tbsp vanilla extract
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3 large eggs
For the Topping:
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2 oz (1/3 cup | 58g) semi-sweet chocolate chips
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3 tbsp (45ml) heavy whipping cream
Instructions
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Prepare the Crust:
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Preheat the oven to 325°F (163°C).
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Mix graham cracker crumbs, melted butter, brown sugar, and pecans.
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Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then set aside.
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Make the Caramel Sauce:
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In a saucepan over medium heat, melt sugar until golden brown.
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Stir in butter until fully combined.
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Slowly add heavy cream while stirring continuously. Simmer for 2 minutes.
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Mix in sifted flour and pecan chips. Let cool slightly.
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Prepare the Cheesecake Batter:
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Beat cream cheese and brown sugar until smooth.
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Add flour, sour cream, and vanilla extract, mixing until combined.
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Add eggs one at a time, mixing on low speed to avoid overbeating.
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Assemble the Cheesecake:
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Pour half of the cheesecake batter over the crust.
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Drizzle a layer of caramel sauce over the batter.
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Pour the remaining batter on top.
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Bake the Cheesecake:
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Place the springform pan in a larger baking dish filled with hot water (water bath).
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Bake for 1 hour and 30 minutes, or until the center is slightly jiggly.
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Turn off the oven and let the cheesecake cool inside for 1 hour.
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Remove from the oven and let cool at room temperature for 30 minutes.
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Refrigerate for at least 4 hours or overnight.
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Make the Chocolate Ganache:
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Heat heavy cream in a saucepan until hot but not boiling.
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Pour over chocolate chips and stir until smooth.
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Decorate the Cheesecake:
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Drizzle caramel sauce and chocolate ganache over the chilled cheesecake.
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Sprinkle chopped pecans on top.
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Notes
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For a gluten-free version, use gluten-free graham crackers and substitute flour with cornstarch.
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Cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
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To prevent cracks, avoid overmixing the batter and always use a water bath.
- Prep Time: 1 hour 10 minutes
- Cook Time: 2 hours 45 minutes