Turtle Cheesecake

Turtle Cheesecake takes the flavors of turtle candy and turns them into an amazing cheesecake! Luscious caramel and toasty pecans are balanced on a crisp chocolate cookie crust and topped with rich chocolate and vanilla cheesecake layers.

Prep Time35

Cook Time1 40

Cooling5

Total Time7

Course: Dessert

Cuisine: American

Keyword: caramel turtle pecan cheesecake, turtle cheesecake, turtle cheesecake recipe

Servings: servings

Calories: 439kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

Oreo Cookie Crust:

16 chocolate sandwich cookies, such as Oreos
2 tablespoons unsalted butter, at room temperature

Cheesecake Filling:

2 blocks (8 ounces each) full-fat cream cheese, softened
2 cups sour cream
1 cup light brown sugar
2 large eggs, at room temperature
1 egg yolk, at room temperature
2 tablespoons heavy cream
3 tablespoons all-purpose flour
2 teaspoons vanilla paste, or vanilla extract
⅔ cup semi-sweet chocolate chips or dark chocolate chips, melted and cooled
⅓ cup caramel sauce or Dulce De Leche
⅔ cup chopped pecans

For the Topping:

3 tablespoons semi-sweet chocolate chips
2 tablespoons heavy cream
4 tablespoons caramel sauce / Dulce De Leche
3 tablespoons chopped pecans
2 oreo cookies, chopped

Instructions

Grease the bottom and sides of a 9-inch springform pan. Wrap a layer of aluminum foil around the springform pan.
In a food processor, process the sandwich cookies until fine crumbs form. Add in the butter and continue to process until well combined. Transfer the cookie mixture to the prepared springform pan. Use the bottom of a measuring cup or a flat-bottomed glass (or the back of a spoon) to press down firmly and create a compact, even crust. Set aside.
Preheat the oven to 350℉. Place an extra large sheet pan in the bottom of the oven and carefully fill it halfway up with boiling water. Leave the water and the oven to heat up and create steam on which the cheesecake will be baked.
In a large mixing bowl, use an electric mixer to combine the softened cream cheese and the sour cream until smooth.
Add light brown sugar to the cream cheese mixture and mix well with the mixer on low speed until the sugar dissolves. Then add the eggs, one at a time, and the egg yolk, beating well after each addition. Finally, beat in the heavy cream and vanilla.
Gradually add in the flour to the cheese mixture, and beat with the mixer on low speed until smooth, about 30 seconds.
Remove 2 cups of the batter and place it in a small bowl. Stir the melted chocolate into the batter.
In another small bowl, using a rubber spatula, mix the caramel with the chopped pecans until well combined. Spread this caramel-pecan mixture evenly over the Oreo cookie crust inside the springform pan.
Then, spread the chocolate batter in an even layer over the caramel. Carefully spoon the plain cheese batter over the chocolate layer. Smooth the top with an offset spatula.
Place the cheesecake in the water bath inside the oven and bake it for 1 hour 10 minutes; then, turn the oven off and let the cheesecake sit in the oven for 30 minutes without opening the door.
Remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours.
Refrigerate for an additional 3 to 4 hours or overnight.

Prepare the Topping

In a small saucepan, combine semi-sweet chocolate chips and heavy whipping cream over low heat. Stir until melted and smooth. Let it cool slightly, then drizzle the chocolate over the chilled cheesecake.
Drizzle caramel sauce or Dulce De Leche over the top of the chocolate ganache.
Sprinkle chopped pecans and chopped Oreo cookies.
Cut and serve.

Notes

Bring Ingredients to Room Temperature: For a smooth cheesecake, ensure that the filling ingredients, especially cream cheese, are at room temperature and soft to the touch before starting.
Avoid Overmixing the Filling: Overbeating the filling can incorporate too much air, leading to air bubbles and cracks during baking, so mix until just creamy and blended.
Resist Opening the Oven: Cheesecake is sensitive to temperature changes, so keep the oven door closed during baking to prevent uneven cooking or the cheesecake from falling flat.
Water Bath Method: Using a water bath might seem like an extra step, but it's key to achieving a tall and creamy cheesecake texture.
Check for Doneness in Different Ways: To test if your turtle cheesecake is done, insert a toothpick an inch from the edge when the timer goes off—it should come out clean. Alternatively, use a digital thermometer; the cheesecake is ready when it reaches 175°F.
Storage: Keep the turtle cheesecake in the fridge, covered, for up to 5 days. For freezing, wrap the whole or individual slices in plastic and foil, then store in a freezer-safe bag or container for up to 1 month. Thaw in the fridge before serving.

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