This turtle cheesecake is the richest and creamiest cheesecake I have ever made. Made with flavourful and rich pecans finished with caramel and chocolate this cheesecake is guaranteed to make your mouth water.
Although it takes some time to make it’s gonna be worth it in the end when you finally get to taste this masterpiece and that’s what makes this recipe special.
Guide on making the perfect turtle cheesecake:
For the crust:
- 3 tbsp brown sugar
- 1/2 cup of melted salted butter
- 1/4 cup pecan chips
- 2 cups graham cracker crumbs
For the filling:
- 3 tbsp all-purpose flour
- 1 1/2 tbsp vanilla extract
- 6 tbsp heavy whipping cream
- 2/3 cup semi-sweet chocolate chips
- 1 cup light brown sugar
- 24 oz cream cheese
- 1 cup sour cream
- 3 large eggs
For the caramel layer:
- 5 tbsp all-purpose flour
- 1 cup heavy whipping cream
- 2 cups of sugar
- 1/4 cup pecan chips
- 1/2 cup salted butter, room temperature
For the chocolate:
- 3 tbsp heavy whipping cream
- 1/3 cup semi-sweet chocolate chips
Start by making the caramel layer, we’re gonna do that by pouring the sugar in a large saucepan. Place the pan over on an oven which is on medium-high heat and whisk for about 10 minutes or until sugar completely melts. After the sugar has melted stop whisking and let the sugar cook until it gets a caramel color, then remove the pan from the heat and let it cool. Add the butter and whisk until the caramel and butter have combined. Slowly pour the heavy cream into the caramel and whisk until the mixture smoothens. Set aside 1 cup of caramel sauce for topping. Add the pecan chips and flour to the remaining caramel and set that aside.
Then preheat the oven to 325° F and line a 9-inch springform pan or cake pan with parchment paper. In a small bowl combine all the crust ingredients (brown sugar, melted salted butter, pecan chips, graham cracker crumbs). Press the crumb mixture onto the sides and bottom of the pan then bake for 10 minutes and set aside. Reduce heat to 300° F and pour in the caramel sauce into the bottom of the crust and spread evenly.
For the filling place the chocolate chips in a small bowl. Heat the heavy whipping cream, then pour it over the chocolate chips just until it begins to boil. Allow it to sit for about 3 minutes, then whisk the mixture until smooth. In a large bowl, beat the flour, cream cheese, and brown sugar on low speed until ingredients are well combined. Add the vanilla extract and, sour cream and mix them together. Add the eggs one at a time, mixing slowly in order for the mixture to be thoroughly combined, scrape down the sides of the bowl when needed. Into the crust pour the cheesecake batter, over the chocolate. Cover the springform pan with aluminum foil and place it inside another larger pan. Fill the outside pan with enough warm water so that the half of the outside of the springform pan is covered with water.
Bake the cheesecake for approximately 1 hour and 30 minutes, after that time has passed turn off the oven and leave the cheesecake in for 30 more minutes so it can slow cook and cool at the same time. Slightly open the oven door to allow the cheesecake to continue to cool slowly, this should take another 30 minutes. After 30 minutes take the cheesecake out of the oven and take out the water bath and aluminum foil.
Pour half of the caramel sauce we set aside earlier (without the pecan chips and flour) over the top of the cheesecake and spread into an even layer. Refrigerate the cheesecake until it completely cools and firms, that should take about 6 hours. After that remove the cheesecake from the springform pan and place it on a serving dish. lace the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips so that it melts, then whisk until mixture smoothens. Drizzle the chocolate sauce that we just made together with the rest of the caramel sauce on top of the cheesecake and refrigerate until ready to serve.