Indulge in the rich and luxurious flavors of this Turtle Cheesecake. Perfectly combining a creamy cheesecake filling with a graham cracker and pecan crust, luscious caramel sauce, and a decadent chocolate drizzle, this dessert is a showstopper. Whether it’s for a special occasion or just a treat for yourself, this turtle cheesecake will leave everyone impressed with its irresistible blend of textures and flavors. Get ready to wow your taste buds!
Ingredients:
For the Caramel Sauce:
- 2 cups (414g) sugar
- ½ cup (112g) salted butter, room temperature
- 1 cup (240ml) heavy whipping cream, room temperature
- 5 tbsp (41g) all-purpose flour, sifted
- ¼ cup (28g) pecan chips
For the Crust:
- 2 cups (268g) graham cracker crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp brown sugar
- ¼ cup (28g) pecan chips
For the Filling:
- 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 24 oz (678g) cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 ½ tbsp vanilla extract
- 3 large eggs
For the Chocolate Drizzle:
- 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
- 3 tbsp (45ml) heavy whipping cream
Instructions:
- Make the Caramel Base: Heat sugar in a medium saucepan over medium heat, stirring constantly until it melts into a smooth golden-brown liquid.
- Add Butter: Carefully add the butter and whisk until fully combined. Remove from heat.
- Incorporate the Cream: Slowly add the heavy whipping cream while whisking. Return to low heat and cook for 1-2 minutes until the mixture thickens.
- Finish with Pecans: Stir in the sifted flour and pecan chips. Set aside to cool.
- Prepare the Crust: Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, brown sugar, and pecan chips in a bowl. Mix well.
- Press Into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Melt the Chocolate: Combine the semi-sweet chocolate chips and heavy whipping cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until melted and smooth. Set aside to cool.
- Mix the Cheesecake Base: In a large bowl, beat the cream cheese, light brown sugar, and flour until smooth. Add the sour cream and vanilla extract and mix until combined.
- Add Eggs: Beat in the eggs one at a time, mixing just until combined. Be careful not to overmix.
- Layer the Cheesecake: Pour half of the cheesecake batter into the crust. Drizzle half of the melted chocolate mixture on top and swirl gently with a knife. Add the remaining batter and repeat the drizzle and swirl process.
- Bake: Place the pan in a water bath and bake for 70-80 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
- Make the Drizzle: Melt the chocolate chips and heavy whipping cream together, stirring until smooth.
- Decorate the Cheesecake: Once the cheesecake has cooled completely, drizzle the chocolate over the top. Garnish with additional caramel sauce and pecans, if desired.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours before serving. Slice and enjoy!
Conclusion:
This Turtle Cheesecake is the ultimate indulgence, combining creamy cheesecake, rich caramel, and smooth chocolate with a nutty pecan crust. Perfect for holidays, celebrations, or whenever you’re craving something extraordinary, this dessert is sure to impress family and friends. Follow the steps and enjoy a slice of decadence today!
Decadent Turtle Cheesecake: A Chocolate, Caramel, and Pecan Delight
This Turtle Cheesecake is a decadent dessert featuring a graham cracker and pecan crust, a creamy caramel cheesecake filling, and toppings of rich chocolate drizzle and caramel sauce. Perfect for any celebration, this dessert is a delicious masterpiece.
For the Caramel Sauce:
- 2 cups 414g sugar
- ½ cup 112g salted butter, room temperature
- 1 cup 240ml heavy whipping cream, room temperature
- 5 tbsp 41g all-purpose flour, sifted
- ¼ cup 28g pecan chips
For the Crust:
- 2 cups 268g graham cracker crumbs
- ½ cup 112g salted butter, melted
- 3 tbsp brown sugar
- ¼ cup 28g pecan chips
For the Filling:
- 4 oz 2/3 cup | 116g semi-sweet chocolate chips
- 6 tbsp 90ml heavy whipping cream
- 24 oz 678g cream cheese, room temperature
- 1 cup 144g light brown sugar
- 3 tbsp 24g all-purpose flour
- 1 cup 230g sour cream
- 1 ½ tbsp vanilla extract
- 3 large eggs
For the Chocolate Drizzle:
- 2 oz 1/3 cup | 58g semi-sweet chocolate chips
- 3 tbsp 45ml heavy whipping cream
- Make the Caramel Base: Heat sugar in a medium saucepan over medium heat, stirring constantly until it melts into a smooth golden-brown liquid.
- Add Butter: Carefully add the butter and whisk until fully combined. Remove from heat.
- Incorporate the Cream: Slowly add the heavy whipping cream while whisking. Return to low heat and cook for 1-2 minutes until the mixture thickens.
- Finish with Pecans: Stir in the sifted flour and pecan chips. Set aside to cool.
- Prepare the Crust: Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, brown sugar, and pecan chips in a bowl. Mix well.
- Press Into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Melt the Chocolate: Combine the semi-sweet chocolate chips and heavy whipping cream in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until melted and smooth. Set aside to cool.
- Mix the Cheesecake Base: In a large bowl, beat the cream cheese, light brown sugar, and flour until smooth. Add the sour cream and vanilla extract and mix until combined.
- Add Eggs: Beat in the eggs one at a time, mixing just until combined. Be careful not to overmix.
- Layer the Cheesecake: Pour half of the cheesecake batter into the crust. Drizzle half of the melted chocolate mixture on top and swirl gently with a knife. Add the remaining batter and repeat the drizzle and swirl process.
- Bake: Place the pan in a water bath and bake for 70-80 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
- Make the Drizzle: Melt the chocolate chips and heavy whipping cream together, stirring until smooth.
- Decorate the Cheesecake: Once the cheesecake has cooled completely, drizzle the chocolate over the top. Garnish with additional caramel sauce and pecans, if desired.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours before serving. Slice and enjoy!