This turtle cheesecake is a dessert showstopper with a tender crust, chocolate swirls, a creamy center, and a glossy ganache topped with pecans and caramel. It looks bakery fancy, yet the steps are simple, making this cheesecake totally doable at home.
What makes it special is the balance of textures, a crumbly base, silky filling, and a candy like finish. The flavor combo of chocolate, pecans, and caramel makes every slice feel extra celebratory.
If you are looking for more beautiful desserts, try our White Chocolate Raspberry Cheesecake and our Double Layer Pumpkin Cheesecake.
Why we think you’ll love it:
- Classic flavor. A family-friendly favorite that kids and grown-ups adore.
- Simple steps. Even the newest bakers can follow our clear instructions for the crust, filling, and topping.
- Budget-friendly. The beautiful cake showcases bakery quality without the price tag.
Turtle Cheesecake Ingredients
Crust
- All-purpose flour (1 cup) – The flour forms the base structure so the crust holds together and bakes tender.
- Brown sugar, packed (⅓ cup) – Brown Sugar sweetens and adds light molasses depth for a richer crust.
- Pecans, chopped (¼ cup) – These nuts bring flavor and a pleasant crunch that contrasts the creamy filling.
Filling
- Cream cheese, softened (32 ounces) – Cream cheese creates the rich, silky body of the cheesecake.
- Granulated sugar (1 cup) – Sugar sweetens and helps the filling set with a smooth texture.
- Brown sugar, packed (⅓ cup) – Brown Suagr adds caramel-like notes and a touch of moisture for balance.
- All-purpose flour (¼ cup plus 1 teaspoon) – Flour gently stabilizes the custard so slices hold their shape.
- Heavy whipping cream (2 tablespoons) – Heavy cream adds extra silkiness and creates a more decadent flavor profile.
- Vanilla extract (2 teaspoons) – The vanilla rounds out the chocolate and caramel flavor with a warm bakery aroma.
- Eggs (4) – The eggs set the custard in the oven for clean, creamy slices. Additionally, room temperature eggs will incorporate better than cold eggs.
- Milk chocolate chips, melted and cooled (½ cup) – Chocolate chips make swirls of chocolate through the batter for classic turtle flavor; use semisweet if you prefer.
- Caramel sauce (¼ cup) – Caramel sauce adds buttery ribbons of flavor throughout the filling.
- Pecans, chopped (⅓ cup) – Stud the filling with nutty pecan bites for texture.
Ganache
- Milk chocolate chips (½ cup) – The chocolate melts into a glossy topping that finishes the cake; semisweet works too.
- Heavy whipping cream (¼ cup) – The heavy cream emulsifies the chocolate for a smooth, sliceable ganache.
- Pecans, chopped (2 tablespoons) – Add a final nutty crunch on top with these pecans.
- Caramel sauce (as needed) -Top it off with a drizzle for shine, sweetness, and the signature turtle look.
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, then 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, then stir in pecans.
LAYER. Spoon over the 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.
How to Make the Ganache
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!
Kristyn’s Recipe Tips
- Bring cream cheese and eggs to room temperature for the silkiest filling and fewer cracks.
- Mix the cheesecake filling on low and stop when just combined; less air in the batter helps prevent sinking.
- Let the cheesecake cool gradually before chilling in the fridge.
- Bake with a water bath and wrap the pan in foil to minimize cracking and keep the texture creamy.
- If your cake does crack, don’t worry, just over it up with the turtle topping!
Turtle Cheesecake Recipe
Ingredients
Crust
- 1 cup all-purpose flour
- ⅓ cup brown sugar, packed
- ¼ cup pecans, chopped
Filling
- 32 ounces cream cheese, softened
- 1 cup sugar
- ⅓ cup brown sugar, packed
- ¼ cup all-purpose flour, plus 1 tsp
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 4 eggs
- ½ cup milk chocolate chips, melted and cooled
- ¼ cup caramel sauce
- ⅓ cup pecans, chopped
Ganache
- ½ cup milk chocolate chips
- ¼ cup heavy whipping cream
- 2 tablespoons pecans, chopped
- caramel sauce
Instructions
- Preheat oven to 325°F.
- 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!
Notes
- Bring cream cheese and eggs to room temperature for the silkiest filling and fewer cracks.
- Mix the cheesecake filling on low and stop when just combined; less air in the batter helps prevent sinking.
- Let the cheesecake cool gradually before chilling in the fridge.
- Bake with a water bath and wrap the pan in foil to minimize cracking and keep the texture creamy.
- If your cake does crack, don’t worry, just over it up with the turtle topping!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe from Taste of Home.
Recipe FAQs
The reasons a water bath is important include: keeps the cake from cracking, evenly heats the cake & keeps it from sinking, and keeps the cake from browning
Bake the day before and chill overnight, and add the ganache, pecans, and caramel right before serving.
Keep covered in the fridge 2 to 3 days, or freeze wrapped for 1-2 months.
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This recipe was originally published October 2016.
PLEASE tell us how much butter is used in crust.. I used too much and butter is driping out of pan into my oven…
Thanks for the recipe, it looks yummy
Could you please share how much butter to use in the crust? Thank you! Can’t wait to try it out!
I love cheesecake and Turtle Cheesecake is just a level up! Awesome
I love cheesecake and Turtle Cheesecake is just a level up!
Your recipe ingredients still doesn’t show how much butter to use in the crust for the Turtle cheesecake. Please update recipe to include this. Thanks
This is Awesome!!⭐⭐⭐⭐⭐
can I us any kind of nut??
Sure! I have always used pecans (they are our favorite for this recipe) but you can definitely try switching up the nuts. You’ll have to let us know how it turns out and what type of nut you use.
Looks delicious!
I’ve got to try this recipe. It’s right up my alley.
Okay a combo of caramel, pecans and cheesecake? All my favorites! Say no more, I am definitely making this!! This looks phenomenal.
This is by far the best turtle cheesecake I have had! Even my picky eaters loved it!! I can’t wait to make it again!
This was the first cheesecake I’ve ever made, and it was delicious!!!
Butter in the crust!?!?! Am I missing that????
Thanks for catching that. We’ll make a note to update the post/recipe card.
Turtle cheesecake takes all my favorite flavors and puts them into one. Sweet and salty deliciousness!
Can’t wait to make this next week! I know my family is going to love it!!
Thank you so much for sharing this amazing turtle cheesecake recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
This is the most amazing cheesecake ever. So rich and delicious. Making this for a Thanksgiving dessert!
I love all the combinations in this over the top cheesecake. Decadent and perfect for any occasion.
I’m not a confident cheesecake baker, so I appreciate all the extra tips on baking in a water bath. They are helpful in feeling more confident in getting a delicious result.
Turtles are my favorite, so I knew I would love this turtle cheesecake! Gooey & creamy with a little crunch on top!
Also missing in the printed out version of the Turtle Cheesecake, The word dIvided behind the ingredient flour in the filling. I didn’t realize it until i Got to the carmEl layer. Hope this turns out
Ok because its for someones birthday. But hey, it says “cake” in the Recipe. Im sure it will be fine.
Just an friendly FYI….
Your Turtle Cheesecake recipe
is missing an ingredient on the
Printable copy. DOESN’T list
Butter in the crust.
Im excited to see how it turns
Out though. Your peppermint
Cheesecake is a tradition now
After our dinner. A must have!
My daughter says its the only
Thing she wants for Christmas!
Thanks for the heads up!
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.
They’ll pop up as long as you have the link in there. If not, let me know. Hope that helps!!
This looks amazing!!!! Can’t wait to try it!!!
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!
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!!