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5 from 18 votes

Turtle Cheesecake Recipe

Turtle Cheesecake has a delicious crumbly crust, chocolate layer, cheesecake layer and to top it off, chocolate ganache, pecans and caramel!!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Refrigerate4 hours
Total Time5 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Lil' Luna

Ingredients

Crust

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 11x14 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