Turtle Cheesecake

Cakes & Cupcakes · Holidays · October 29, 2016

Turtle Cheesecake - With a delicious crumbly crust, chocolate layer, cheesecake layer and topped with chocolate ganache, pecans and caramel, it is PHENOMENAL and one of the best desserts!

YOU GUYS!

Today’s recipe is one of the best recipes we have ever made for the site!! I’m not a cheesecake maker but my mom is, so she helped out making this mouth-watering recipe, and now I WANT/HAVE to be a cheesecake maker!! 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. That’s how I feel about today’s recipe and after seeing how much my family loved it, I realized that I need to suck it up and make cheesecake more often. The main reason I haven’t done it (other than quick cheesecake recipes) is because of the time. There are definitely more steps and more time involved in making this, but like I already said – the result is SO worth it!!

Today’s recipe for Turtle Cheesecake is phenomenal and personally, I think it’s better than any cheesecake I’ve tried at Cheesecake factory. With a delicious crumbly crust, chocolate layer, cheesecake layer and topped with chocolate ganache, pecans and caramel, it really cannot be beat!! I mean, we’ve combined two of the best treats out there – turtles + cheesecake, so you better believe it was amazing. I know many families like to make pie for holiday desserts, but we like to change things up and throw in other items like cheesecake and layered desserts which means this is definitely going to be made for Thanksgiving or Christmas. This particular cheesecake was devoured in minutes and will sure to be a hit at any function, party or holiday coming up. 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!! 😉

MY OTHER RECIPES

Here is what you’ll need to make it:

TURTLE CHEESECAKE

INGREDIENTS:

  • 1 cup flour
  • 1/3 cup packed brown sugar
  • ¼ cup chopped pecans
  • 6 TB cold butter, chopped
  • FILLING:
  • 4 (8 oz.) packages cream cheese, softened
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • ¼ cup plus 1 teaspoon flour (divided)
  • 2 TB heavy whipping cream
  • 2 teaspoons vanilla
  • 4 eggs
  • ½ cup milk chocolate chips (melted and cooled)
  • ¼ cup caramel sauce
  • 1/3 cup chopped pecans
  • GANACHE:
  • ½ cup milk chocolate chips
  • ¼ cup heavy whipping cream
  • 2 TB chopped pecans
  • caramel sauce

DIRECTIONS:

  1. Preheat oven to 325.
  2. 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.
  3. 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.
  4. 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.
  5. Mix caramel sauce and remaining flour in another bowl and stir in pecans – spoon over chocolate layer.
  6. Top with the remaining cream cheese mixture.
  7. 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).
  8. Bake at 325 for 1 hour 15 minutes – 1 hour 25 minutes or until the center is set and top appears dull (not shiny).
  9. Remove springform pan from water bath and remove the foil wrapped around the outside of the pan.
  10. 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.
  11. 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.
  12. 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!

Heres is the printable recipe:

1.0 from 1 reviews
Turtle Cheesecake
 
Serves: 8-12
Ingredients
  • 1 cup flour
  • ⅓ cup packed brown sugar
  • ¼ cup chopped pecans
  • 6 TB cold butter, chopped
Filling:
  • 4 (8 oz.) packages cream cheese, softened
  • 1 cup sugar
  • ⅓ cup packed brown sugar
  • ¼ cup plus 1 teaspoon flour (divided)
  • 2 TB heavy whipping cream
  • 2 teaspoons vanilla
  • 4 eggs
  • ½ cup milk chocolate chips (melted and cooled)
  • ¼ cup caramel sauce
  • ⅓ cup chopped pecans
Ganache:
  • ½ cup milk chocolate chips
  • ¼ cup heavy whipping cream
  • 2 TB chopped pecans
  • caramel sauce
Instructions
  1. Preheat oven to 325.
  2. 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.
  3. 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.
  4. 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.
  5. Mix caramel sauce and remaining flour in another bowl and stir in pecans - spoon over chocolate layer.
  6. Top with the remaining cream cheese mixture.
  7. Place springform pan in a large baking pan (I used an 11x14 pan). Add 1 inch of hot water to the pan to create a water bath (this will help the cheesecake from cracking).
  8. Bake at 325 for 1 hour 15 minutes – 1 hour 25 minutes or until the center is set and top appears dull (not shiny).
  9. Remove springform pan from water bath and remove the foil wrapped around the outside of the pan.
  10. 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.
  11. 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.
  12. 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!

Recipe from Taste of Home.

Turtle Cheesecake - With a delicious crumbly crust, chocolate layer, cheesecake layer and topped with chocolate ganache, pecans and caramel, it is PHENOMENAL and one of the best desserts!

No cracks!! Cheesecake likes to do that sometime when it’s baked, but the water bath helps with that. Be sure to add that foil all around the side of the pan to prevent the water from seeping in while baking. 😉

Turtle Cheesecake - With a delicious crumbly crust, chocolate layer, cheesecake layer and topped with chocolate ganache, pecans and caramel, it is PHENOMENAL and one of the best desserts!

Check out that chocolate ganache!!

Turtle Cheesecake - With a delicious crumbly crust, chocolate layer, cheesecake layer and topped with chocolate ganache, pecans and caramel, it is PHENOMENAL and one of the best desserts!

Turtle Cheesecake - With a delicious crumbly crust, chocolate layer, cheesecake layer and topped with chocolate ganache, pecans and caramel, it is PHENOMENAL and one of the best desserts!

Seriously – heaven on a plate right there!!

When we were done making this, my mom and I were dividing it up between myself, my sister and her and we all took a few pieces. I told her 2 big pieces were plenty… well, I was wrong!! They were gone so quick that we were regretting we didn’t grab more, LOL!!

For more great cheesecake recipes on the site that are perfect this holiday season, check out:

No-Bake Cheesecake Bars - these babies are just the right amount of sweet, have a nice buttery graham cracker crust, and are surprisingly firm like actual cheesecake. Top them however you like - fruit, chocolate sauce, or caramel and sea salt!! AMAZING!

No Bake Cheesecake Bars

If you love Pecan Pie, you'll love this Cheesecake! This cake has vanilla wafers crust, pecan pie filling, creamy cheesecake layer and buttery, caramel-pecan topping.

Pecan Pie Cheesecake

Pumpkin Pie Cheesecake Bars - layers of goodness with a graham cracker crust, cheesecake layer and pumpkin layer. This will be perfect for all fall festivities!

Pumpkin Pie Cheesecake Bars

For all cheesecake recipes go HERE.

For all desserts go HERE.

For even more great ideas follow me on FacebookPinterestInstagramTwitterPeriscopeSnapchat & YouTube.

ENJOY!

 

Turtle Cheesecake - With a delicious crumbly crust, chocolate layer, cheesecake layer and topped with chocolate ganache, pecans and caramel, it is PHENOMENAL and one of the best desserts!
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Comments

Bec

Hi, This looks amazing. Just wondered do you make your caramel sauce, or buy it? Any tips – do you have a recipe for caramel sauce (preferably foolproof!)
Thanks!

    Lil' Luna

    I am still trying to find a good caramel sauce. You could use whatever caramel sauce is your fav. If you have a homemade caramel sauce, I’d love to know! Thanks so much!!

Kate Thompson

This looks amazing!!!! Can’t wait to try it!!!

Terry Stevens

FYI – I’ve tried to share some of your recipes on FB and none of the pictures of the foods (recipe) are coming up on FB.

    Lil' Luna

    They’ll pop up as long as you have the link in there. If not, let me know. Hope that helps!!

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