This post may contain affiliate sales links. Please read my disclosure policy.
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!
Hello! I’m currently making this cheesecake and I made the mistake of adding the flour and pecans into the caramel before I set some aside. Will it still be okay?
It’ll be ok, the caramel on top might just have a little funky texture. And technically the flour would need to be heat-treated if it’s in the caramel on top and isn’t being baked.
I just pulled this out of the oven and water bath, added the Carmel sauce. I need to refrigerate it until Sunday. Should I cover it?
I would, if you can, so that it doesn’t dry out.
I loved making this! I added some toffee chips with chocolate chips inside the filling .I do have a question when going from the chocolate sauce to starting the cream cheese filling the ingredients call for the heavy cream however I did not see in the instructions anywhere when to mix in the heavy cream with the cream cheese, sour cream, etc. I did end up adding the heavy cream and it turned out very well. Just want to clarify for next time.
I’m so glad you enjoyed it! The heavy cream is added to the chocolate chips in step 14 to make chocolate ganache, which is what is inside the cheesecake. I hope that helps!
Can I use store bought caramel sauce like smucker’s ice cream topping instead ? I don’t want to mess up the cake…
I haven’t tested store-bought versions, but generally they are thinner, so I wouldn’t expect them to work as well.
Are there any adjustments required when baking it at high altitude?
Possibly, I just am not familiar with high altitude baking, I’m sorry.
How far in advance can I make this for Mother’s Day?
Cheesecakes hold up well for about 4-5 days, so anywhere in that timeframe, depending on how long you want leftovers to last.
Can you make this recipe in a 9×13?
Should be fine. Here is my vanilla cheesecake as a 9×13 cheesecake, if you’d like to reference that.
I am going to be making this but I don’t see cream cheese in the list of ingredients. Do you not use cream cheese?
It’s the third ingredient listed under the ingredients for the filling. I hope you enjoy it!
Thanks for the recipe!
Would 10 hours be okay for the first time in the fridge instead of 5-6?
Yes, it can be refrigerated for longer, it just needs at least 5-6 hours to fully cool and set.
Can the caramel sauce be made a day in advance?
Definitely!
How much cream cheese are we supposed to use?
24 ounces (or three 8 oz packages)
Can I use a jar of caramel sauce instead of making it?
Store-bought caramel sauce will likely be too thin. I would recommend making it.
If I wanted to make cheesecake ahead of time for Thanksgiving, can I freeze it?
Sure! It might be best to freeze without the toppings and add those before you serve it.
What size springform pan?
9 inch
Am I able to make this recipe into bite size (mini) cheesecakes in a cupcake pan?
I would imagine you could. It may be hard to fit the layers of chocolate and caramel in with the filling and have much filling, but you can. Depending on how many you want, you could probably cut the recipe in half. Here’s my regular vanilla mini cheesecakes recipe, if you’d like to use that as a bit of a guide. I also recently shared mini caramel apple cheesecakes, and used the caramel sauce in the filling, similar to this cheesecake, if you’d like to reference that as well.
I forgot to mention the only thing I do different. I use 1 cup of honey, 1/2 cup brown sugar and 1/2 cup sugar for the carmel sauce. Yummy!!!!