Description
This rich and creamy Turtle Cheesecake with Caramel Chocolate is layered with a graham cracker crust, silky brown sugar filling, and topped with caramel, chocolate, and pecans—perfect for beginner bakers.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 tbsp brown sugar
- 1/4 cup pecan chips
- 2 cups granulated sugar
- 1/2 cup salted butter (room temperature)
- 1 cup heavy whipping cream (room temperature)
- 5 tbsp all-purpose flour (for caramel)
- 4 oz semi-sweet chocolate chips (ganache)
- 6 tbsp heavy whipping cream (ganache)
- 24 oz cream cheese (room temperature)
- 1 cup light brown sugar
- 3 tbsp all-purpose flour (for filling)
- 1 cup sour cream
- 1 1/2 tbsp vanilla extract
- 3 large eggs
- 2 oz semi-sweet chocolate chips (drizzle)
- 3 tbsp heavy whipping cream (drizzle)
Instructions
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- Mix graham cracker crumbs, melted butter, brown sugar, and pecan chips. Press into the pan and bake for 10 minutes. Cool completely.
- To make caramel, heat sugar over medium-high until melted and amber-colored. Add butter, then slowly whisk in cream until smooth. Stir in flour and pecan chips. Reserve 1 cup of caramel for topping.
- Spread the remaining caramel-pecan mixture over the crust.
- Make ganache by pouring hot cream over chocolate chips. Let sit, then stir until smooth. Spread over caramel layer.
- Beat cream cheese, brown sugar, and flour on low speed until smooth. Add sour cream and vanilla, then eggs one at a time, mixing slowly.
- Pour filling over crust. Place the springform pan into a larger pan filled with hot water halfway up the sides.
- Bake at 300°F (148°C) for 1 hour 35 minutes. Turn off oven, leave cheesecake inside for 30 minutes, then crack oven door for another 30 minutes.
- Refrigerate cheesecake for 5–6 hours until firm.
- Drizzle with reserved caramel and chocolate ganache. Sprinkle additional pecan chips before serving.
Notes
- Use room temperature butter and cream for caramel to prevent seizing.
- If caramel is too firm for topping, reheat briefly before use.
- A water bath helps prevent cracks and ensures even baking.
- You can use store-bought caramel as a shortcut.
- Prep Time: 1 hour 10 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 659
- Sugar: 55.8 g
- Sodium: 396.5 mg
- Fat: 37.6 g
- Carbohydrates: 73.5 g
- Protein: 10 g
- Cholesterol: 119.4 mg