Introduction

This Turtle Cheesecake combines smooth, creamy cheesecake with the rich flavors of chocolate, caramel, and toasted pecans. It’s a decadent dessert perfect for special occasions or whenever you’re craving a luxurious treat.

A single slice of cheesecake sits on a white plate with a textured surface against a white marbled background. The cheesecake has three clear layers: a crumbly golden-brown base, a thick creamy pale yellow middle, and a thin dark brown stripe in the center. The top is covered with whole pecans and drizzled with glossy dark chocolate and amber caramel sauce, some dripping down the sides. Scattered pecan pieces lie around the plate, adding texture. In the blurred background, the whole cheesecake and a bowl of pecans are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ounces semi-sweet chocolate (chopped)
¼ cup (60 ml) heavy cream
1 ½ cups (180 g) graham crackers (about 12 crackers)
¼ cup (26 g) pecan halves
6 Tablespoons (85 g) unsalted butter (melted)
¼ cup (50 g) granulated sugar
2 pounds (four 8-ounce blocks) cream cheese (softened to room temperature)
1 ½ cups (300 g) granulated white sugar
1 Tablespoon cornstarch
pinch salt
2 teaspoons vanilla extract
4 large eggs (room temperature)
⅔ cup (151 g) sour cream
⅔ cup (160 ml) heavy cream
½ cup caramel sauce
½ cup (57 g) toasted, chopped pecans

Instructions

Step 1: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing it or lining the bottom with parchment paper.
Step 2: Make the crust. In a food processor, pulse graham crackers and pecan halves until finely ground. Add melted butter and ¼ cup granulated sugar, then pulse until mixture resembles wet sand.
Step 3: Press the crust mixture evenly onto the bottom of the springform pan. Bake for 10 minutes, then remove and let cool while you prepare the filling.
Step 4: Melt the chopped chocolate with ¼ cup heavy cream in a small saucepan over low heat, stirring until smooth. Set aside to cool slightly.
Step 5: In a large bowl, beat cream cheese with 1 ½ cups sugar, cornstarch, and salt until smooth and creamy. Add vanilla extract and mix well.
Step 6: Add eggs one at a time, beating on low speed until just combined after each addition. Avoid overmixing.
Step 7: Stir in sour cream and ⅔ cup heavy cream until well blended. Fold in the melted chocolate mixture until combined.
Step 8: Pour cheesecake batter over the cooled crust, smoothing the top. Drizzle caramel sauce over the surface and swirl with a knife to create a marbled effect.
Step 9: Bake in the preheated oven for 60–70 minutes. The edges should be set, but the center will still have a slight jiggle.
Step 10: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then remove and chill in the refrigerator for at least 4 hours or overnight.
Step 11: Before serving, sprinkle toasted chopped pecans on top for added texture and flavor.

Tips & Variations

Use room temperature ingredients for a smooth, lump-free cheesecake batter.
Swap pecans for walnuts if preferred, or add a mix of nuts for extra crunch.
For a more intense chocolate flavor, use dark chocolate instead of semi-sweet.
To prevent cracks, avoid overbaking and cool the cheesecake slowly in the turned-off oven.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. It also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. To refresh the flavors, drizzle with a bit of extra caramel sauce after thawing.

How to Serve

A slice of cheesecake is shown on a white plate with a speckled texture. The cheesecake has three main layers: a bottom brown crumbly crust, a thick creamy off-white filling with a thin swirl of dark chocolate running horizontally through the middle, and a topping of whole pecans. Dark chocolate and caramel sauces are drizzled heavily over the pecans and down the sides of the cheesecake. Extra pecan pieces are scattered around the plate and the white marbled surface beneath. In the blurred background, there is a whole cheesecake and a small bowl filled with pecans, along with two gold forks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan is ideal for cheesecakes because its removable sides make it easier to release the cake without damage. If you don’t have one, use a round cake pan lined with parchment paper and invert the cheesecake carefully to remove it.

How do I prevent the cheesecake from cracking?

Prevent cracking by not overbaking and by cooling the cheesecake gradually. After baking, leave it in the turned-off oven with the door slightly open, then chill it in the refrigerator. Also, avoid overmixing the batter to incorporate less air.

Turtle Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

This decadent Turtle Cheesecake combines a rich, creamy cheesecake base with the delightful flavors of caramel, toasted pecans, and semi-sweet chocolate. A buttery graham cracker and pecan crust adds a crunchy texture that perfectly complements the smooth filling. Finished with a luscious chocolate ganache and caramel sauce drizzle, this dessert is a perfect treat for special occasions or indulgent moments.

Author: Bella
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 5 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups (180 g) graham crackers (about 12 crackers)
¼ cup (26 g) pecan halves
6 Tablespoons (85 g) unsalted butter, melted
¼ cup (50 g) granulated sugar

Cheesecake Filling

2 pounds (four 8-ounce blocks) cream cheese, softened to room temperature
1 ½ cups (300 g) granulated white sugar
1 Tablespoon cornstarch
Pinch of salt
2 teaspoons vanilla extract
4 large eggs, room temperature
⅔ cup (151 g) sour cream
⅔ cup (160 ml) heavy cream

Toppings and Garnish

2 ounces semi-sweet chocolate, chopped
¼ cup (60 ml) heavy cream
½ cup caramel sauce
½ cup (57 g) toasted, chopped pecans

Instructions

Prepare the Crust: Preheat the oven to 325°F (163°C). In a food processor, pulse graham crackers and pecan halves together until finely ground. Mix in melted butter and granulated sugar until the mixture holds together when pressed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for about 10 minutes until set and fragrant. Remove from oven and let cool.
Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar, cornstarch, and a pinch of salt on medium speed until smooth and creamy, about 3-5 minutes. Add vanilla extract and mix. Add eggs one at a time, beating on low speed after each addition just until incorporated. Finally, add sour cream and heavy cream and stir gently until fully combined, taking care not to overmix.
Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan on a baking sheet to catch any spills. Bake in the preheated oven at 325°F (163°C) for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
Cool and Chill: Remove cheesecake from the oven and allow to cool completely at room temperature. After cooling, refrigerate for at least 4 hours or overnight to fully set and enhance flavors.
Prepare the Chocolate Ganache: Heat the ¼ cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Decorate the Cheesecake: Drizzle caramel sauce evenly over the chilled cheesecake. Pour the chocolate ganache over the top, allowing it to cascade down the sides for a beautiful finish. Sprinkle the toasted, chopped pecans over the top as a crunchy garnish. Chill for an additional 15-30 minutes before serving to set the ganache.

Notes

For the best texture, ensure cream cheese and eggs are at room temperature before mixing.
To avoid cracks, do not overbake the cheesecake and use the oven cooling step.
Use a water bath if preferred for even baking, but it is not mandatory.
Store leftover cheesecake covered in the refrigerator for up to 5 days.
Allow cheesecake to sit at room temperature for 10-15 minutes before serving for the best flavor and texture.

Keywords: Turtle Cheesecake, caramel cheesecake, chocolate ganache, pecan crust, creamy cheesecake, holiday dessert