The Ultimate Turtle Cheesecake Recipe

Hi, I’m Jessica, Jessy to most, and I’m so glad you’re here at The Savory Script! I have a sweet tooth that just won’t quit, and this Turtle Cheesecake recipe is one of my ultimate indulgences.

It’s got layers of rich caramel, decadent chocolate, crunchy pecans, and a creamy cheesecake filling that’s simply divine. It takes a little time, about 7-8 hours total (mostly chilling time!), but trust me, every single bite of this Turtle Cheesecake is worth it.

Jessica

The Ultimate Turtle Cheesecake Recipe

I have a sweet tooth that just won’t quit, and this Turtle Cheesecake recipe is one of my ultimate indulgences. It’s got layers of rich caramel, decadent chocolate, crunchy pecans, and a creamy cheesecake filling that’s simply divine.

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Prep Time 1 hour hr 10 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 55 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 659

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Caramel Sauce

• 2 cup sugar (414g)
• 1/2 cup salted Challenge butter (112g) room temperature
• 1 cup heavy whipping cream (240ml) room temperature
• 5 tbsp all-purpose flour (41g) sifted
• 1/4 cup pecan chips (28g)

Cheesecake Crust

• 2 cup graham cracker crumbs (268g)
• 1/2 cup salted Challenge butter (112g) melted
• 3 tbsp brown sugar
• 1/4 cup pecan chips (28g)

Cheesecake Filling

• 4 oz semi-sweet chocolate chips (2/3 cup | 116g)
• 6 tbsp heavy whipping cream (90ml)
• 24 oz Challenge cream cheese (678g) room temperature
• 1 cup light brown sugar (144g)
• 3 tbsp all-purpose flour (24g)
• 1 cup sour cream (230g)
• 1 1/2 tbsp vanilla extract
• 3 large eggs

Chocolate Drizzle

• 2 oz semi-sweet chocolate chips (1/3 cup | 58g)
• 3 tbsp heavy whipping cream (45ml)

Equipment

• large saucepan
• Whisk
• 9-inch (23cm) springform pan
• parchment paper
• small bowl
• Large Bowl

Method

 

1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
6. Set about 1 cup of caramel sauce aside for topping. Add the flour and pecan chips to the remaining caramel and set that aside.
7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. Bake the crust for 10 minutes, then set aside to cool.
10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
11. Reduce oven temperature to 300°F (148°C).
12. Pour the caramel sauce with the pecans and flour into the bottom of the crust and spread into an even layer.
13. To make the cheesecake filling, put the chocolate chips in a small bowl.
14. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
15. Pour the chocolate into an even layer over the caramel sauce in the crust.
16. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
17. Add the sour cream and vanilla extract and mix on low speed until well combined.
18. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
19. Pour the cheesecake batter into the crust, over the chocolate.
20. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
21. Bake for 1 hour 35 minutes. The center should be set, but still jiggly.
22. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
23. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
24. Remove the cheesecake from the oven and remove the water bath and wrapping.
25. Pour about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds.
26. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
27. Place the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth.
28. Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with a few more pecan chips. Refrigerate cheesecake until ready to serve.

Nutrition

Calories: 659kcal

Notes

This Turtle Cheesecake is truly something special! The combination of caramel, chocolate, pecans, and creamy cheesecake is simply irresistible.

Tried this recipe?

Let us know how it was!

What is Turtle Cheesecake?

Turtle Cheesecake is a decadent dessert that combines the flavors of classic turtle candies with the creamy texture of cheesecake. I’m talking layers of caramel, chocolate, and pecans nestled into a smooth cheesecake base.

The inspiration comes from those irresistible turtle candies, usually made with pecans covered in caramel and chocolate, and I just knew I needed to transform those flavors into a cheesecake masterpiece. The result? A symphony of textures and tastes that is both comforting and incredibly satisfying.

Why You’ll Love This Turtle Cheesecake

I’ve tweaked and tested this recipe to perfection, and here’s why I think you’ll love it:

• Perfectly balanced sweetness: It’s rich, but not overwhelmingly sweet. The caramel, chocolate, and cheesecake complement each other beautifully.
• Rich flavor without being overwhelming: The combination of flavors creates a complex and satisfying dessert experience.
• Impressive presentation: It’s gorgeous! This cheesecake is perfect for special occasions or when you want to wow your guests.
• Make ahead: It needs to chill for several hours anyway, so this is a great make-ahead dessert.

What You Need to Make Turtle Cheesecake

Let’s break down what makes this Turtle Cheesecake so special. Each ingredient plays a key role in creating the perfect balance of flavors and textures.

• 2 cups (414g) sugar: This is the base for our homemade caramel, creating that deep, sweet, and slightly burnt flavor that’s so characteristic of caramel.
• 1/2 cup (112g) salted Challenge butter, room temperature: I always use Challenge butter because of its superior quality; the saltiness balances the sweetness of the caramel. Using room temperature butter ensures it melts evenly into the sugar.
• 1 cup (240ml) heavy whipping cream, room temperature: Adds richness and creaminess to the caramel, creating a smooth and luscious texture. Room temperature helps it incorporate smoothly without seizing.
• 5 tbsp (41g) all-purpose flour, sifted: This helps to thicken the caramel slightly, preventing it from being too runny once the cheesecake is cut. Sifting ensures no lumps!
• 1/4 cup (28g) pecan chips: These add a delightful crunch and nutty flavor to the caramel layer.
• 2 cups (268g) graham cracker crumbs: Forms the base of our crust, providing a slightly sweet and crumbly foundation for the cheesecake.
• 1/2 cup (112g) salted Challenge butter, melted: Binds the graham cracker crumbs together, creating a sturdy and flavorful crust.
• 3 tbsp brown sugar: Adds a touch of molasses flavor to the crust, complementing the caramel and chocolate.
• 1/4 cup (28g) pecan chips: More pecans for the crust! Because why not?
• 4 oz (2/3 cup | 116g) semi-sweet chocolate chips: Creates a layer of rich chocolate between the caramel and cheesecake, adding depth and complexity.
• 6 tbsp (90ml) heavy whipping cream: Melts the chocolate chips into a smooth, decadent ganache.
• 24 oz (678g) Challenge cream cheese, room temperature: The star of the cheesecake filling! Challenge cream cheese provides a smooth and tangy base. Room temperature is essential for a lump-free batter.
• 1 cup (144g) light brown sugar: Adds moisture and a subtle caramel flavor to the cheesecake filling.
• 3 tbsp (24g) all-purpose flour: Helps to stabilize the cheesecake and prevent cracking.
• 1 cup (230g) sour cream: Adds moisture and tanginess to the cheesecake, balancing the sweetness and creating a creamy texture.
• 1 1/2 tbsp vanilla extract: Enhances the flavors of all the other ingredients, adding warmth and depth.
• 3 large eggs: Bind the cheesecake filling together and contribute to its rich texture.
• 2 oz (1/3 cup | 58g) semi-sweet chocolate chips: For the chocolate drizzle on top, adding a final touch of chocolatey goodness.
• 3 tbsp (45ml) heavy whipping cream: To melt with the chocolate chips for the drizzle, creating a smooth and glossy finish.

How to Make Turtle Cheesecake: Step-by-Step

Follow these detailed steps to create your own show-stopping Turtle Cheesecake:

1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
6. Set about 1 cup of caramel sauce aside for topping. Add the flour and pecan chips to the remaining caramel and set that aside.
7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. Bake the crust for 10 minutes, then set aside to cool.
10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
11. Reduce oven temperature to 300°F (148°C).
12. Pour the caramel sauce with the pecans and flour into the bottom of the crust and spread into an even layer.
13. To make the cheesecake filling, put the chocolate chips in a small bowl.
14. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
15. Pour the chocolate into an even layer over the caramel sauce in the crust.
16. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
17. Add the sour cream and vanilla extract and mix on low speed until well combined.
18. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
19. Pour the cheesecake batter into the crust, over the chocolate.
20. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
21. Bake for 1 hour 35 minutes. The center should be set, but still jiggly.
22. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
23. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
24. Remove the cheesecake from the oven and remove the water bath and wrapping.
25. Pour about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds.
26. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
27. Place the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth.
28. Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with a few more pecan chips. Refrigerate cheesecake until ready to serve.

Tips for Preventing Cracks in Your Turtle Cheesecake

A crack-free cheesecake is a beautiful cheesecake! Here are a few of my tried-and-true tips to help you achieve that perfect, smooth surface:

• Bake in a water bath: This creates a humid environment in the oven, which helps the cheesecake bake evenly and prevents the top from drying out and cracking. The gentle, even heat ensures a smooth and creamy texture.
• Slow cooling: Avoid drastic temperature changes. Turning off the oven and allowing the cheesecake to cool gradually inside helps prevent cracking. The slow cooling process allows the cheesecake to set gently, reducing the risk of surface imperfections.
• Don’t over-mix the batter: Over-mixing incorporates too much air into the batter, which can cause the cheesecake to puff up during baking and then collapse and crack as it cools. Mix on low speed until just combined for the best results.
• Use room temperature ingredients: Using room temperature cream cheese, sour cream, and eggs helps the ingredients blend together smoothly and evenly, reducing the risk of lumps and cracks.

Different Crust Options for Turtle Cheesecake

Want to mix things up? Here are some alternative crust ideas for your Turtle Cheesecake:

How to Fix Common Turtle Cheesecake Problems

Even the most experienced bakers encounter problems sometimes. Here’s how I tackle some common Turtle Cheesecake issues:

• Seized Caramel: If your caramel seizes (becomes grainy), add a tablespoon or two of water and continue to stir over low heat until it smooths out. The water helps to rehydrate the sugar crystals and restore the caramel’s smooth consistency.
• Cracked Cheesecake: If your cheesecake cracks, don’t worry! You can cover it with the caramel topping and no one will ever know. Alternatively, you can create a chocolate ganache to spread over the top, concealing any imperfections.

Serving Suggestions for Turtle Cheesecake

Serving your Turtle Cheesecake is an art! Here are some tips to make it look and taste its best:

• Ice Cream Pairings: A scoop of vanilla bean or salted caramel ice cream complements the rich flavors of the cheesecake perfectly.
• Toppings: Extra pecans, a drizzle of chocolate sauce, or a sprinkle of sea salt can elevate the presentation and flavor.
• Slicing: Use a warm, damp knife for clean slices. Wipe the knife clean between each cut.
• Plating: A simple plate with a dusting of cocoa powder or a drizzle of caramel can make your cheesecake look even more appealing.

How to Make Individual Turtle Cheesecakes

Want to make individual Turtle Cheesecakes? Here’s how:

1. Line a muffin tin with paper liners.
2. Prepare the crust as directed and press into the bottom of each liner.
3. Follow the recipe for the caramel, chocolate, and cheesecake filling, layering them into each muffin liner.
4. Bake at 300°F (148°C) for 20-25 minutes, or until the centers are set.
5. Let cool completely before refrigerating.

Ingredient Substitutions for Turtle Cheesecake

Need to make some swaps? Here are a few ideas:

Can You Make This Turtle Cheesecake Vegan or Dairy-Free?

Yes, you can adapt this recipe to be vegan or dairy-free! Here are some substitutions:

• Cream Cheese: Use a dairy-free cream cheese alternative. Be aware that the texture may be slightly different.
• Butter: Use a vegan butter substitute for the caramel and crust.
• Heavy Cream: Use full-fat coconut milk for the caramel and chocolate ganache.
• Eggs: Use a commercial egg replacer.

Storing Turtle Cheesecake

Proper storage is key to maintaining freshness:

• Leftovers: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze Turtle Cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

Conclusion

This Turtle Cheesecake is truly something special! The combination of caramel, chocolate, pecans, and creamy cheesecake is simply irresistible. I know it seems like a lot of steps, but I promise it’s worth every bit of effort. Now, I want to hear from you! Have you tried making this recipe? What did you think? Leave a comment below with your questions, experiences, or pictures of your beautiful cheesecakes. I can’t wait to see what you create!

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