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Turtle Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://bitesizedbenny.com/turtle-cheesecake-recipe/