Turtle Cheesecake recipe
Looking for the ultimate indulgent dessert? This Turtle Cheesecake combines a buttery graham cracker crust, rich brown sugar cheesecake, swirls of chocolate, and a generous drizzle of homemade salted caramel. Topped with crunchy pecans and optional mini chocolate chips, this is the perfect cheesecake for any occasion! It’s a crowd-pleaser for any gathering or party dessert.
Ingredients:
For the Graham Cracker and Pecan Crust:
2 cups crushed graham crackers
1/2 cup chopped pecans
1/8 cup light or dark brown sugar
10 tbsp melted butter
For the Brown Sugar Cheesecake:
24 oz cream cheese, room temperature
3/4 cup light or dark brown sugar, packed
1/2 cup sour cream, room temperature
1/4 cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
1 tbsp unsweetened cocoa powder
For the Salted Caramel:
1 cup cane sugar
4 tbsp unsalted butter, cubed and room temperature
1/2 cup heavy cream, room temperature
1 tsp vanilla extract
1 tsp salt
For Topping:
1/2 cup chopped pecans
Mini chocolate chips (optional)
Instructions:
1. Prepare the Graham Cracker and Pecan Crust:
Preheat oven to 325°F (160°C).
Spray a 9-inch springform pan with non-stick spray, line the bottom with parchment paper, and spray again.
Crush graham crackers and mix with chopped pecans, brown sugar, and melted butter.
Press the mixture into the bottom and up the sides of the pan. Bake for 11 minutes and set aside.
2. Make the Brown Sugar Cheesecake:
Beat cream cheese and brown sugar until smooth and creamy.
Mix in sour cream, heavy cream, and vanilla until fully combined.
Add eggs one at a time, mixing just until incorporated.
Separate 1/3rd of the batter and stir in cocoa powder.
3. Assemble the Cheesecake:
Pour half the plain cheesecake batter into the crust.
Swirl in half the chocolate batter, then repeat with the remaining batters.
4. Bake the Cheesecake (Water Bath Method):
Use a water bath method by placing the springform pan in a larger cake pan or wrapping it in foil, then setting it in a roasting pan filled with hot water.
Bake at 325°F (160°C) for 70-80 minutes, or until edges are set with a slight jiggle in the center.
Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Cool completely, then refrigerate for 6 hours or overnight.
5. Make the Salted Caramel:
In a saucepan, melt the sugar over medium heat, whisking until it turns amber.
Stir in the butter, followed by the warm heavy cream.
Add vanilla extract and salt. Cool the caramel completely.
6. Garnish and Serve:
Remove the cheesecake from the pan and drizzle the salted caramel on top.
Add chopped pecans and mini chocolate chips for garnish.
Total Time: 8 hours 10 minutes
Yield: 16 slices
Calories: 372 kcal per slice
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