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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! I love this recipe. I’ve done it make it several times. Make me wondering can I make this 9×13 pans? Or will that affect need to adjustment ingredients and time cooks?
I’m not sure about a 9×13 with this one, but you could try it. You’d want to reduce the crust amounts, but the filling should be pretty similar. Definitely less bake time. Maybe check out some of my other 9×13 cheesecakes (like this Blueberry Swirl Cheesecake) for help with the crust and timing.
Ok great idea! Thank you! I will be looking into it.🙂
Can I make this in a regular 9 inch cake pan Instead of the water bath and springboard pan?
Yes, you just won’t be able to remove it from the pan very easily.
Liza, if you line your 9in pan – sides and bottom – with parchment paper, and on the sides you leave extra paper passing beyond the rim of the pam, then you can grab this extra cake and lift the cake after baked (and colled). Note that the lining must be one single piece of paper, covering everything, bottom and sides. It won’t be perfect because the pan is round, but you will be able to remove it from the pan. It must be realy cool, or even cold to avoid cracking or breaking, then you can hold the cake putting one hand on its top and with the otherhand turning it over. So you will be holding an upsidedown cake on one open hand, and the other hand can pill off the parchment paper. Then put the cake on a serving plate and finish with the proper decoration.
It’s more complicated, but it’s a solution if you don’t have a springform.
Then, you don’t need the water bath, either. I actually bake mine without water bath (in springpan) and they never failed me.
I just realized I made this in a 10″ pan. Should it turn out ok?
Yes, it just won’t be as tall or need to bake quite as long probably.
Can i use dark brown sugar?
In which part of the recipe? The filling? That should be fine if in the filling.
Crust and filling?
The way comments show up on the backend make it hard for me to see what you are replying to. So I’m not sure what your question it.
My new favorite dessert, tastes like your eating a turtle 👍
Can you make the caramel ahead of time. Looking forward to making this. Sounds and looks delicious
Yes, you can make the caramel ahead of time.
Just finished making for the 2nd time as my son requested it for his birthday dessert this year. I made it 1st time last Thanksgiving for my mom and everyone was thrilled with it. It takes some time but good things do and it’s absolutely amazing. The recipe is extremely written out well and easy to follow. Thank you for this as I have a feeling this is going to be a family thing now, teehee.
I’m so glad it’s been a hit!
This recipe is fantastic – also wonderful if you use chocolate graham crackerS!! I always get rave reviews about this cheesecake.
This turned out so awesome. It was tasty and worth the work.
Glad you enjoyed it!
I am going to try to make 3 of these for my sister’s wedding next month. Can this be made ahead a couple weeks and frozen, or do you have any other recommendations?
Cheesecake generally freezes well, it’s just hard to know if the cake/ladyfingers will do well or get soggy. You may want to test it.
I’m making this recipe for my birthday tomorrow because it has some of my favourite flavours…chocolate, caramel
pecan and cheesecake. I baked the cheesecake yesterday and put the caramel sauce on top. However, the caramel sauce isn’t firm…didn’t solidify. Was it suppose to? The 1 cup that was put aside has firmed up in the fridge. I’m not sure why the difference. The sauce was put on as per the recipe after it was taken out of oven after 30 minutes with oven door cracked. I’m thinking that maybe the cheesecake should have been completely cool before adding the sauce on top… Regardless, I’m sure it will be delicious!
I agree! I ruined part of the cake and thought the exact same thing. I would out the caramel on after the cake is set. Either way this is another incredible recipe.
Wowoowow . A fun challenge doing this cheesecake . . Caramel sauce was to die for. Will be making this a second this for this Easter weekend . If I bake 2 in the oven at the same time how does that change the cooking and or temp time the cheesecakes should be in oven for ? Thank you
I’m so glad you enjoyed it! I have never actually baked two cheesecakes in the oven at one time. I’m not sure how it would adjust the baking time. I assume that they would definitely take longer.
The Caramel recipe is very difficult. It got all stuck to the sides of the pan and my arms kills from stirring so long. It seems like it would work better to dissolve the sugar in water and let it simmer like other Caramel recipes instruct.
I didn’t even start on the cheesecake yet!
This shit slaps.
P.S. The “jump to recipe” button is outstanding.
I have made this cheesecake twice now and LOVE it. I’ll keep making it. It’s the only recipe I’ve found that eliminates cracking.
Amazing was told I could easily sell this in a fancy restaurant
Did take awhile to make but well worth it. This is a winner
So glad to hear that!
you put 5 tbsp flour in the caramel sauce? hello?
Hi! Yep! It keeps the caramel sauce from disappearing into the cheesecake. Without it, you’ll never know the caramel sauce was there when you cut into it.