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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!
if i use store bought caramel sauce, how much do i buy? and how much Caramel goes on the crust?
Store bought caramel sauce is a different consistency and I can’t say whether or not it would work.
I made this cheesecake! Seeing 28 steps in the recipe was daunting to say the least. It took me longer than it should have but it was SO worth it. I got so many compliments and requests to make it for our next family function. I hope it doesn’t take as long to make it next time. Thank you for the detailed directions!
I’m so glad it was a hit!
Hi there!
I love your recipes! Amazing flavor!
I am making the turtle cheesecake for my friends get together. But she asked if I could leave the pecans out of the crust and caramel sauce and just leave them as an option. Would the recipe still work!
Looking forward to hearing your input!
Thank you!
Sue Neuhauser
I’m so glad you enjoy the recipes! Yes, you can definitely leave out the pecans. It would be fine.
The Carmel sauce is very challenging. Despite leaving the cream out for 2 hours, my sugar/butter mixture still seized and I’m praying my pan can be salvaged. At this point I’m not even finishing the recipe.
I love this recipe but was wondering if i can make this into mini cheesecakes?
nope on the caramel sauce – there’s got to be a better way. what a mess!
It’s a great caramel sauce, but the dry method can be tricky. If you’d prefer to use a caramel sauce that is made with the wet method, check this caramel sauce out.
I made this recipe for my daughter’s birthday. It is Cheesecake Factory worthy. A bit time consuming, but well worth it. I used a cake board in the bottom of the springform pan and lined the sides with parchment paper strips. I also used a commercial caramel sauce and added the flour to it. The cheesecake filling was the perfect texture and toasted pecans added to this rich dessert.
Awesome! So glad you enjoyed it!
This cake was delicious and definitely a hit for my daughters 30th birthday.
There was a lot to it and several steps but definitely worth it.
I will make it again for a holiday or special occasion!
So glad you enjoyed it!
This recipe was recommended to me by a friend and for that I’m so thankful! It was my first time making cheesecake and the instructions were so thorough and simple to follow. The cheesecake turned out AMAZING and is absolutely delicious.
My caramel turned out quite bitter ☹️ I still continued with the recipe but now I’m afraid the whole cheesecake is ruined.
It sounds like the sugar was a little overcooked, prior to adding the cream. But more than likely you won’t notice it with everything else going on in the cheesecake.
Hands down best cheesecake out there! I made a few tweaks. I do an Oreo crust. I do chocolate only on the bottom. Deff follow the oven instructions on temp, cook time. And cooling. Carmel on top then the chocolate drizzle with chopped pecans and finish with a lil extra hot Carmel! Wow!
Absolutely 💯 delicious!! I did the crust and the caramel the day before. This cheesecake was AMAZING ! Thank you for sharing!
The caramel recipe is not easy. It’s frustrating and doesn’t turn out well. Tried it twice, wasted ingredients both times. Super disappointed.
Can you freeze this at the caramel still in the springform stage?
I’m not sure I understand your question. Do you mean can you freeze it after cooling it and before you remove it from the springform pan? You can freeze it at that point, but I’d take it out of the springform pan so that it doesn’t stick to the sides of the pan later.
Thus is the second time I have made this recipe. Everything comes out perfect even with some dairy alternatives. I am going to try making it again with dairy alternatives and gluten-free all purpose flour.
I’m so glad you’ve enjoyed it!
I made this for my partner’s birthday and it turned out great! He has Celiac’s, so I had to sub gluten-free “graham crackers” in the base and a GF flour blend for the flour, and it still turned out fantastic. So to anyone wondering if you can make this gluten-free, the answer is yes.
Also, I’m seeing lots of frustration with the caramel in the comments, but making caramel from scratch just takes a bit of practice. If you’ve never done it before, give both yourself and the recipe some grace. Maybe watch a youtube video or two. Remember, it’s only sugar. It WILL dissolve in water if you let your pans soak, no matter how crusted on it seems!
I have to make a bunch of different flavors of cheese cake for a family Christmas party. Could i just use the pre made crust then use your cheese cake filling for all the different cheese cakes including the turtle cheese cake. I probably wouldn’t need that much carmal sauce for would I.
I’m not entirely sure I understand your question but if you’re asking if you can use premade crust, that would be fine. But if it’s one of the pie crusts, you’d have too much filling with this recipe. You may need to cut it in half.
Made this for Thanksgiving and it was a hit!!!! It was almost gone before I could get a piece! Thank you!
Awesome! So glad it was a hit!