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This Turtle Cheesecake Recipe is made with a graham cracker crust and plenty of caramel, chocolate and pecans! It’s rich, creamy and sure to be a hit!
This post is sponsored by Challenge Dairy, but all opinions are my own.
I am a big fan of turtle candies. The combination of chocolate and caramel is my jam. Not to mention the cute shape of them when you actually get them in their true shape. If you aren’t familiar, turtle candies are called “turtles” because the pecans are placed in a way that looks like turtle legs and the caramel and chocolate are placed so that they look like turtle shells. They are delicious and cute little candies that is great for the holidays.
But perhaps even though you love the turtle flavors, but really want a cheesecake. Well then, this cheesecake is for you!
What’s in a Turtle Cheesecake?
This Turtle Cheesecake is made with several layers of turtle flavors throughout. To start, there’s the crust. In addition to graham cracker crumbs, the crust has pecans right it in for extra flavor and crunch. The cheesecake filling has a layer of caramel with more pecan chips mixed in, a layer of chocolate and then a creamy brown sugar cheesecake. The whole cheesecake is topped with even more buttery caramel, smooth chocolate and crunchy pecan chips. Delicious!
How to Make a Turtle Cheesecake
First, you’ll make the caramel sauce – arguably the best part of this Turtle Cheesecake. It’s basically the same as my Homemade Caramel Sauce, with a few tweaks to make it a little thicker.
The first ingredient for the caramel is the sugar, which gets melted down. Once melted, butter is added, then heavy whipping cream. It makes the most amazing caramel sauce with such a smooth, buttery flavor. Seriously, that buttery flavor is to die for, which is why I used my favorite Challenge Butter.
You’ve heard me say it before and I’ll say it again – Challenge Butter is a wonderful, high quality butter that is perfect for baked goods. Their butter is made from fresh milk at family-owned dairies and goes from farm to fridge in just two days. It has no added hormones, artificial flavors or fillers, which I’m a big fan of. I usually find it at Walmart, but it’s now also available in Kroger. And if you’re near a Harris Teeter, you can also usually find it there. If you aren’t sure, find a location near you where they carry it. It’s good stuff!
When your caramel sauce is made, it’s time for the crust. Combine all the ingredients and bake for 10 minutes.
Next up is the filling. You’ll start by adding some of the caramel sauce to the crust, then making the chocolate ganache. Add the chocolate ganache in an even layer on top of the caramel.
The next part of the cheesecake filling is the cream cheese mixture. Again, I rely on my trusty Challenge Cream Cheese, which is as close to homemade as it gets with nothing artificial and no added hormones. It’s super creamy and perfect as the base of the cheesecake filling. It’s combined with brown sugar, vanilla and your usual ingredients for a silky-smooth filling.
Bake the cheesecake in a water bath, then refrigerate until firm.
How do you bake a cheesecake in a water bath?
While water baths can seem intimidating, they really aren’t hard and they are totally worth it. I have a tutorial on how I set up my water baths that is quite helpful. I not only use aluminum foil, but also a crock pot liner bag to ensure that water doesn’t get into the cheesecake. Works like a charm!
As for benefits of a water bath, it’ll keep your cheesecake from browning too much, sinking and will help prevent cracks. Definitely the way to go!
Once the cheesecake has cooled, it’s topped with some of the remaining caramel sauce, more chocolate ganache and pecan chips. There’s nothing quite a beautiful as a dessert covered in caramel and chocolate! Nothing quite as tasty either!
The final cheesecake is smooth, creamy and the perfect combination of turtle candy flavors and cheesecake. Such a fun holiday dessert that makes a great alternative to pumpkin! Bring it on!
Watch How To Make It
You might also like Turtle candy desserts:
Turtle Brownie Cheesecake
Turtle Chocolate Layer Cake
Chocolate Turtle Cupcakes
Chocolate Turtle Poke Cake
Turtle Chocolate Cookie Cups
Chocolate Caramel Turtle Cake Roll
Turtle Cheesecake
- Prep Time: 1 hour 10 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 55 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Turtle Cheesecake Recipe is made with a graham cracker crust and plenty of caramel, chocolate and pecans! It’s rich, creamy and sure to be a hit!
Ingredients
Caramel Sauce
- 2 cups (414g) sugar
- 1/2 cup (112g) salted Challenge butter, room temperature*
- 1 cup (240ml) heavy whipping cream, room temperature*
- 5 tbsp (41g) all-purpose flour, sifted
- 1/4 cup (28g) pecan chips
Crust
- 2 cups (268g) graham cracker crumbs
- 1/2 cup (112g) salted Challenge butter, melted
- 3 tbsp brown sugar
- 1/4 cup (28g) pecan chips
Filling
- 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 24 oz (678g) Challenge cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 3 large eggs
Chocolate Drizzle
- 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
- 3 tbsp (45ml) heavy whipping cream
Instructions
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.
Notes
Caramel sauce: The butter and heavy cream need need to be at least room temperature, or warmer. Since every home is a little different in temperature, you may want to melt your butter and gently warm your cream, to ensure that they aren’t too cool. If they are, the caramel with seize.
Nutrition
- Serving Size: 1 Slice
- Calories: 659
- Sugar: 55.8 g
- Sodium: 396.5 mg
- Fat: 37.6 g
- Carbohydrates: 73.5 g
- Protein: 10 g
- Cholesterol: 119.4 mg
Enjoy!
This cheesecake is delicious BUT….the instructions leave much to be desired. Some of the ingredients for the crust can be found in the ingredient list for the filling. As an Adult Ed teacher, I would restructure this recipe into blocks so that it’s easier to follow & that will reduce the amount of time needed to make this delicious cheesecake. Ex.: Ingredients for crust, instructions for crust, Ingredients for filling, instructions for filling, etc.. This saves time scrolling back & forth or even referring back & forth if you’ve printed it out. I’ve never had a cheesecake crack using a water bath. However, this cheesecake cracked in the refrigerator overnight. I would not put the caramel topping on it until it’s set up, probably the next day. Also, forget the parchment paper on the bottom of the pan. It’s not needed, just spray it. The paper makes it extremely difficult to cut. On the whole, it was delicious & everybody liked it. Will I make it again…???
I 100% agree. I already ruined the carmel sauce and now Im reading the directions thoroughly a 3rd time because Ive noticed a few more confusing directions.
Im hopeful it will come out okay because there are great reviews!!
It csme out great. Delicious.
I’m so glad you enjoyed!
Going to try this as my first baking experience.
I hope you enjoy it!
Hi Lindsay!
Do you by chance have a basic or classic cheesecake recipe? I’m wanting to make a classic cheesecake and love your cheesecakes, but haven’t found one in your past recipes.
Thanks!
I have a vanilla bean cheesecake here. I hope that helps!
I Love this recipe,so easy to follow!! And so yummy????
I’m so glad you enjoyed!
This looks delicious! I can’t wait to try it for my thanksgiving dinner 🙂 I have one question though, is it possible to switch the graham crackers to Oreos? If yes, do I prepare it the same way as if I were using graham crackers?
Check out the Oreo crust on this cheesecake and swap them out. I don’t bake it in that one, but you can bake it for 8 minutes.
Can this be constantly refrigerated? Like over night?
Yes, you’ll want to leave it in the fridge, except when serving it.
I’m so sad…I see this recipe is listed under the ones with videos but I can’t find the video for this one anywhere. 🙁 I love your videos!!!
Can this be frozen??
I haven’t ever tried it. If you want a nice presentation, I’d suggest trying to freeze it without the toppings and add those before serving. But I imagine it’d be fine to freeze.
Can you please compare this recipe with the Turtle Brownie Cheesecake. Do you have a favorite? Also, can it be frozen.
Thanks
Gosh, it’s been so long since I made the Turtle Brownie Cheesecake. The biggest difference though is going to be texture. Baked cheesecakes are much thicker and firmer. Plus, the brownie one will have a different texture from the brownie itself, plus more chocolate flavor. I can’t remember the brownie one exactly, because it’s been a while, but I’m thinking the caramel flavor in this baked one will be stronger. Honestly, baked cheesecakes are my first love. No bake options are great for something simpler, but generally if I have time, baked is the way to go. And this one is SO GOOD! I haven’t frozen it, but it should be fine.
Can this be frozen?
I haven’t tried it, but it should be fine.
What happens if I forgot to wrap the cheesecake In The wrapping ? Please help
The water from the water bath will seep in to the pan and give you a fairly soggy crust.
This has all of my favorite components. Going to try this really soon!
I hope you enjoy it!
Your recipes are so good each and everyone of them. I am constantly baking your recipes. Tomorrow I am going to try this delicious looking cheesecake!
Thank you! I”m so glad you enjoy the recipes!
What temp should the filling bake on? 300 degrees?
Yes, 300
Can I use store brought caramel?
I haven’t tried it but I’m not sure that I would recommend it. Store bought caramel sauce often has a pretty different consistency and doesn’t thicken in quite the same way.
That is gorgeous. i need a cheesecake for an upcoming birthday and this might just be it! Thank you. 🙂
Awesome! I hope you enjoy it!
In the video you used cornstarch but the recipe calls for flour. Is it the same amount of cornstarch?
That was an error in the video, it’s been fixed. Thanks!
Looks like it’s not fixed yet.
Should I use cornstarch every where when the video says flour.
The person who makes these videos for me doesn’t hold on to the files for long, so I can’t update it. But always follow the written recipe. It’s flour, not cornstarch. There’s no cornstarch in this recipe.
Hi Lindsay, Ive made this cheesecake for my family reunion now they want more. Can I make this into mini turtle cheesecakes without water bath?
So glad it was a hit! I’m sure they would work well as many cheesecakes, it’s just hard for me to tell you exact measurements without trying it out. But if you don’t reduce the cheesecake filling measurements, it should give you around 24 cupcake sized cheesecakes.
Will I still need the water bath?
No, I don’t use a water bath with minis. I would take a look at some of my other mini cheesecakes to get an idea for timing and baking
Double WOW!!! I may have found the perfect finish to my Thanksgiving meal.
This one is a winner! Thanks, Lindsay!
Thank you! 🙂
i’m making these for my brothers birthday, i have a question
approximately how many cream cheese do i need? because i saw that one cream cheese is 190g and these recipe asks for 678g and it sounds like a lot so i just want to make sure it’s okay THANK YOU!
The cream cheese I buy comes in 8 oz packages, so I use three.