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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!
Hi Lindsay,
I have never heard of pecan chips? What are they? I am here in Canada so do you mean chopped pecans?
Thank you,
Brenda
Basically. You can buy pecan chips here that are just cut smaller than chopped ones.
Please help. Iam confised by the recipe. How much flour do you put in the carmel sauce with pecans for the bottom and how much do you put in the filling? Same with pecans. How much goes in the crust and how much goes in the carmel? Thank you
5 tablespoons is listed in the ingredients with the caramel sauce and goes in the caramel sauce that goes in the filling so that the caramel sauce doesn’t melt and disappear when you bake the cheesecake. 1/4 cup of pecans are listed for both the caramel and the crust, so that’d be 1/2 cup total. Does that help?
While the video shows 3 eggs, the printed off copy of the recipe does not list eggs at all….I just about missed putting them in!!! YIKES!
The recipe does list the 3 eggs. They are the last ingredient listed in the filling ingredients. The instructions add them in step 18.
I made two of these scrumptious turtle cheesecakes for my daughter in laws baby shower and everyone loved it! Using the oven bag method with the water bath was genius and prevented them from cracking and didn’t get soggy.
This recipe is definitely in my recipe box!
I’m so glad it was a hit and that the slow cooker bag helped!
Do you think this recipe will turn out the same if I used a 10in spring foam pan instead of a 9?
It would be a thinner cheesecake, so you probably want to reduce the baking time. I haven’t made a cheesecake in an 8 inch pan, so it’s hard for me to say exactly.
This recipe turned out perfect!! I made it for my book club and got rave reviews! I followed it to a T and changed nothing. Super delicious and a real wow factor for presentation. I will be looking for more of your recipes! Thanks so much!
So glad to hear that! Thanks Jen!
How far in advance can I make this cheesecake?
It should be fine if you make it 1 to 2 days in advance.
Ok, I’ve tried the caramel sauce twice. Beginner baker here. And both times it has clumped up! What am I doing wrong?!? I made sure ingredients were room temp. Even warmed a little in the microwave after the first fail. Not sure what’s happening. It’s all clumping together in the bottom around the sides of the pan.
It’s hard to say for sure without being there to see it. If it’s clumping after you add the cream or butter, it would likely be due to the temperature. If it’s clumping while the sugar is melting, that’s normal and you just need to keep going. Here’s the recipe for the caramel sauce on it’s own, which includes a video where I actually walk you through the process. You could also try this easy caramel sauce, which has a simpler method.
Can the chocolate layer be omitted?
Sure, that’d be fine.
Lindsey, this recipe sounds fantastic and I look forward to trying it during this holiday season. Quick question – have you tried not baking it in a water bath? Any tips for that? Thanks much!
I haven’t tried it without a water bath. Sometimes cheesecakes turn out fine without one, but I often find that they brown a lot around the edges, crack as they cool and fall in the center.
Hi Lindsay
I’m having trouble with this caramel sauce can I use the caramel sauce recipe freímos your Caramel Chocolate Chip Cheesecake?
I would actually suggest trying out this new recipe. It’s more straightforward to make and more similar to the caramel sauce in this cheesecake. https://www.lifeloveandsugar.com/easy-salted-caramel-sauce/
Can someone help me. I really want to make this but I don’t see where it says how much cream cheese to use?
It’s the third ingredient under “filling”. 24 ounces.
Hi I’m looking for something to make for Canadian thanks giving this weekend for dessert. This looks really good but it it super sweet? I don’t mind southing indulgent I just don’t want it to be so much so that its almost sickening. I just have a big crowd coming so I’m trying to find something everyone will love. What do you think?
I really think that depends on the person. I don’t find it too sweet, but some might.
Help! 🙂 I tried to read and see if anyone had asked this before since it’s a common question but I can’t find it. My husband’s birthday is on Sunday but tonight (Friday) I really have the most time to make it. If you made ahead would you wait to put the toppings on? Do you think the crust would be soggy in two days? Thanks so much and I can’t wait to make this, it looks amazing!
The crust should not get soggy. And I do tend add the toppings shortly before serving it, but you could add them the day before and it would probably be fine.
Hi Lindsay! I’m so happy I found your site! Your recipes look amazing and I love the weekly scripture. I made your turtle cheesecake this past week for a friend’s birthday and it turned out amazing. Everyone said it looked professional but tasted even better! The only small issue I had is that while whisking the sugar to make the caramel, some of the sugar clumps got inside my whisk and wouldn’t come out. But I ended up still hainvg enough usable caramel that it wasn’t an issue. I also appreciated you talking about the challenge butter and cream cheese. I always enjoy hearing about more natural products. I think it made the cheesecake taaste even better! Thanks again for a great site with such wonderful recipes. I can’t wait to try another one shortly!
I’m so glad to hear it was a hit! Thanks Barry!
I’m at the stage where its 30 mins in the oven with it turned off. The top looks brown all over. Is this normal? Will the middle still be white? I’m worried I over did it.
It’s for someone else, not me so I cant cut into it.
It does sound like it might be over baked. It shouldn’t be brown on top. I’m sure you’re done with cooling now, and hopefully it’s still OK. It sounds like maybe your oven runs considerably hotter than mine.
I’ve made three of your cheesecake recipes, and I love every one of them. I am becoming a pro as I have been stockpiling 4-in and 7-in cheesecakes in my freezer now (about 20 left), sans the topping. I have four daughters with a sweet tooth, so these are great to break out for delicious evening dessert, they are also great to bring to parties, the homemade done right just can’t be beat!
I’m so glad you’ve enjoyed them!
Hi Lindsay! This cheesecake looks delicious! I just wanted to say, when I watched the video, it showed “Brown Sugar” instead of “Graham Cracker crumbs” when making the crust. I don’t know if that was a mistake in the making or something with my computer. Anyways, I definitely want to make this. It looks sooooo good 🙂
I am not a fan of sour cream in cheesecake recipes. Far too tangy for my tastes. Can I substtute Greek yogurt instead?
Thanks 🙂
Yes, you can.