Turtle Cheesecake

Turtle Cheesecake has a delicious crumbly crust, chocolate layer, and cheesecake layer, all topped with chocolate ganache, pecans and caramel!

This turtle cheesecake was devoured in minutes!! No Bake Oreo Cheesecake, Pecan Pie Cheesecake, and Sopapilla Cheesecake are also sure to please all cheesecake lovers.

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Better than all the rest

If you have ever tried cheesecake before, then you know that it is a little bit of a longer process, but it is so worth it.

The main reason I haven’t done it (other than quick cheesecake recipes) is because of the time. Yes, it requires a little more work but can be made for 1/4 cost of buying a whole cheesecake at Cheesecake Factory and will bring tons of compliments!!

Today’s recipe for Turtle Cheesecake is phenomenal and personally, I think it’s better than any cheesecake I’ve tried before.

I mean, we’ve combined two of the best treats out there – turtle candies + cheesecake, so you better believe it was amazing.

How to make turtle cheesecake

PREP. Preheat oven to 325. Wrap a greased 9-inch springform pan in two layers of foil all around the outside of the pan. This foil will help keep the water from the water bath (in a few steps) from leaking into the pan. Set aside.

CRUST. Combine flour, brown sugar and pecans in a small bowl and cut into butter until crumbly. Press onto the bottom of the springform pan. Place on a baking sheet and bake at 325 for 12-14 minutes. Cool on a wire rack.

FILLING. Beat cream cheese and sugars in a large bowl until smooth. Beat in ¼ cup flour, cream and vanilla. Add eggs and beat on low until just blended. Remove 1 cup of the batter to a small bowl and stir in melted chocolate. Spread over the crust.

CARAMEL SAUCE. Mix caramel sauce and remaining flour in another bowl and stir in pecans – spoon over chocolate layer. Top with the remaining cream cheese mixture.

BAKE. Place springform pan in a large baking pan (I used an 11×14 pan). Add 1 inch of hot water to the pan to create a water bath (this will help the cheesecake from cracking). Bake at 325 for 1 hour 15 minutes – 1 hour 25 minutes or until the center is set and top appears dull (not shiny).

COOL. Remove springform pan from water bath and remove the foil wrapped around the outside of the pan. Cool cheesecake on rack for 10 – 15 minutes. Loosen sides from pan with a knife (but do not remove sides of spring form pan) and let cool for another hour. Refrigerate for 4-6 hours.

GANACHE. To make ganache, place chocolate chips in a small bowl. Add cream to a small pot and bring to a boil. Pour over chocolate chips and whisk until it is smooth – let cool.

SERVE!! Remove sides of springform pan. Spread ganache over cheesecake and sprinkle with chopped pecans. Refrigerate until set and drizzle on caramel sauce right before serving. ENJOY!

checking for done-ness:

You do not want overbake this cake, but you do not want to under bake either. One simple way to check for doneness is to see if the center wobbles. Start checking a few minutes before the minimum bake time recommendation. Once the cake looks done, you’ll want to tap the side of the pan with a spoon.

• Done: You are good to go if the very center, only about an inch, wobbles.
• Over-baked: If it doesn’t wobble you’ve overcooked it and remove immediately.
• Under-baked: Bake longer if a section larger than an inch wobbles.

Why Water bath?

Just hearing “water bath” as a recipe step sounds daunting, but it’s actually really easy. All that it entails is wrapping your cheesecake pan with foil and then placing that pan in a larger pan that has 1” of water. That’s it! Easy right? The reasons a water bath is important include:

• Keeps the cake from cracking
• Evenly heats the cake and keeps it from sinking
• Keeps the cake from browning

Tips, Variations, + Storing Info

• Make sure your eggs and cream cheese are room temperature.
• Don’t overmix the batter. The more airy the batter is may result in a sinking cake.
• Place a piece of parchment at the bottom of the pan before adding the crust layer.
• Let it cool gradually. Don’t place it directly into the fridge or it will develop condensation. Once the timer dings I like to turn off the oven, prop open the door a bit and let the cake cool before removing it.
• If your cake does crack, don’t worry just cover it up with the turtle topping!

Switch it up!

• If your springform pan is not 9”, you can easily use an 8 or 10 inch pan. All you will need to do is adjust the bake time according to the thickness.
• You can chop the pecans using a simple knife or use a food processor for a rougher chop. It is really up to your preference, but you can buy “chopped pecans” at the store.
• Try adding chocolate cookie crumbles to the crust!

To STORE cheesecake for just 2 -3 days, wrap it in a plastic sheet AND keep it in a plastic container before placing it in the fridge.

To FREEZE, cut the cheesecake into portions, or leave it whole. Place the cheesecake on a cardboard round. Wrap it well in plastic wrap, then foil. Freeze for up to 1 month for optimal flavor, 2 months at the most.

For more great cake recipes, check out:

• Cream Cheese Coffee Cake
• Peanut Butter Cupcakes
• M&M Cookie Cake
• White Sheet Cake with Chocolate Frosting
• Caramel Cake
• Banana Pudding Cheesecake
• Pecan Pie Cheesecake

5 from 19 votes

Turtle Cheesecake Recipe

By: Lil’ Luna

Turtle Cheesecake has a delicious crumbly crust, chocolate layer, cheesecake layer and to top it off, chocolate ganache, pecans and caramel!!

Servings: 8

Prep: 10 minutes mins

Cook: 1 hour hr 30 minutes mins

Refrigerate: 4 hours hrs

Total: 5 hours hrs 40 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

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Crust

• ▢ 1 cup all-purpose flour
• ▢ 1/3 cup brown sugar packed
• ▢ 1/4 cup pecans chopped

Filling

• ▢ 32 oz cream cheese softened
• ▢ 1 cup sugar
• ▢ 1/3 cup brown sugar packed
• ▢ 1/4 cup all-purpose flour plus 1 tsp
• ▢ 2 tbsp heavy whipping cream
• ▢ 2 tsp vanilla extract
• ▢ 4 eggs
• ▢ 1/2 cup milk chocolate chips melted and cooled
• ▢ 1/4 cup caramel sauce
• ▢ 1/3 cup pecans chopped

Ganache

• ▢ 1/2 cup milk chocolate chips
• ▢ 1/4 cup heavy whipping cream
• ▢ 2 tbsp pecans chopped
• ▢ caramel sauce

Instructions 

• Preheat oven to 325.
• Wrap a greased 9-inch springform pan in two layers of foil all around the outside of the pan. This foil will help keep the water from the water bath (in a few steps) from leaking into the pan. Set aside.
• Combine flour, brown sugar and pecans in a small bowl and cut into butter until crumbly. Press onto the bottom of the springform pan. Place on a baking sheet and bake at 325 for 12-14 minutes. Cool on a wire rack.
• Beat cream cheese and sugars in a large bowl until smooth. Beat in ¼ cup flour, cream and vanilla. Add eggs and beat on low until just blended. Remove 1 cup of the batter to a small bowl and stir in melted chocolate. Spread over the crust.
• Mix caramel sauce and remaining flour in another bowl and stir in pecans – spoon over chocolate layer.
• Top with the remaining cream cheese mixture.
• Place springform pan in a large baking pan (I used an 11×14 pan). Add 1 inch of hot water to the pan to create a water bath (this will help the cheesecake from cracking).
• Bake at 325 for 1 hour 15 minutes – 1 hour 25 minutes or until the center is set and top appears dull (not shiny).
• Remove springform pan from water bath and remove the foil wrapped around the outside of the pan.
• Cool cheesecake on rack for 10 – 15 minutes. Loosen sides from pan with a knife (but do not remove sides of spring form pan) and let cool for another hour. Refrigerate for 4-6 hours.
• To make ganache, place chocolate chips in a small bowl. Add cream to a small pot and bring to a boil. Pour over chocolate chips and whisk until it is smooth – let cool.
• Remove sides of springform pan. Spread ganache over cheesecake and sprinkle with chopped pecans. Refrigerate until set and drizzle on caramel sauce right before serving. ENJOY!

Nutrition

Serving: 8g, Calories: 896kcal, Carbohydrates: 84g, Protein: 14g, Fat: 58g, Saturated Fat: 29g, Trans Fat: 1g, Cholesterol: 225mg, Sodium: 445mg, Potassium: 288mg, Fiber: 2g, Sugar: 61g, Vitamin A: 1868IU, Vitamin C: 1mg, Calcium: 186mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe from Taste of Home.