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Slice of baked cheesecake with a caramel top and chocolate drizzle on a white plate, similar to this turtle cheesecake
Chef Emma

Turtle Cheesecake

A creamy baked vanilla cheesecake on a chocolate cookie and pecan crust, topped with soft brown sugar caramel, chocolate ganache and toasted pecans.
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Cool and chill (7 hours to overnight) 7 hours
Total Time 9 hours
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Chocolate pecan crust
  • 1¾ cups chocolate sandwich cookie crumbs about 200 g / 20 cookies, filling included
  • ½ cup pecans 55 g, finely chopped
  • 5 tbsp unsalted butter 70 g, melted
Cheesecake filling
  • 32 oz full-fat brick cream cheese 907 g (four 8-oz blocks), softened
  • 1 cup granulated sugar 200 g
  • 3 tbsp all-purpose flour
  • ½ cup sour cream 120 g, room temperature
  • 2 tsp pure vanilla extract
  • 4 large eggs room temperature
Caramel sauce
  • 1 cup packed light brown sugar 200 g
  • ½ cup heavy cream 120 ml
  • 4 tbsp unsalted butter 56 g
  • ¼ tsp fine salt
  • 1 tsp vanilla extract
Ganache and topping
  • 4 oz semisweet chocolate 113 g, finely chopped, or 2/3 cup chips
  • ½ cup heavy cream 120 ml
  • 1 cup pecan halves 100 g, toasted

Equipment

  • 9-inch springform pan
  • Heavy-duty aluminum foil
  • Roasting pan
  • Food processor
  • Hand mixer or stand mixer
  • Small saucepan
  • Instant-read thermometer (optional)

Method
 

  1. Heat the oven to 350°F (175°C). Wrap the outside of the springform pan in two layers of heavy-duty foil.
  2. Mix the cookie crumbs, chopped pecans and melted butter. Press into the bottom and about 1 inch up the sides of the pan. Bake 10 minutes and cool. Lower the oven to 325°F (163°C) and boil a kettle of water.
  3. Beat the cream cheese on medium-low about 2 minutes until smooth. Beat in the sugar and flour, then the sour cream and vanilla. Add the eggs one at a time on low speed, mixing just until combined. Do not taste the raw batter.
  4. Pour the filling over the crust. Set the pan in a roasting pan, place in the oven and pour boiling water about 1 inch up the sides.
  5. Bake 60 to 70 minutes, until the edges are set and the center 3 to 4 inches still wobbles, about 150°F (66°C) in the center.
  6. Turn off the oven, prop the door open and leave the cheesecake inside 1 hour. Remove from the water, take off the foil, run a knife around the edge and cool 1 hour on a rack. Refrigerate at least 6 hours or overnight.
  7. Toast the pecan halves at 350°F for 6 to 8 minutes. For the caramel, melt the butter, add the brown sugar, cream and salt, and simmer 4 to 5 minutes, stirring often. Stir in the vanilla and cool 30 minutes.
  8. Heat the cream until steaming, pour over the chopped chocolate, wait 3 minutes and stir until smooth. Cool 10 minutes.
  9. Unmold the cold cheesecake. Spread two-thirds of the caramel over the top, arrange the pecans, and drizzle with ganache. Chill 20 minutes. Slice with a hot, dry knife and serve with the remaining caramel.

Notes

Use full-fat brick cream cheese and room-temperature eggs and sour cream, and mix on low speed to prevent cracks. No springform pan: bake in a parchment-lined 9x13 pan for 40 to 45 minutes and cut into bars. Freeze the cheesecake without toppings, well wrapped, up to 2 months. Keep refrigerated and don't leave it out more than 2 hours; store covered for 3 to 4 days. Calories are an estimate per slice (1/16, with all toppings) from USDA FoodData Central values.