Description
This Turtle Cheesecake combines the best of rich caramel, smooth chocolate ganache, and crunchy pecans with a buttery graham cracker crust, creating a decadent dessert. It’s perfect for special occasions or whenever you’re craving a luxurious treat that combines the beloved flavors of turtle candies with a creamy cheesecake.
Ingredients
Scale
- 2 cups (414g) sugar
- 1/2 cup (112g) salted Challenge butter, room temperature
- 1 cup (240ml) heavy whipping cream, room temperature
- 5 tbsp (41g) all-purpose flour, sifted
- 1/4 cup (28g) pecan chips
- 2 cups (268g) graham cracker crumbs
- 1/2 cup (112g) salted Challenge butter, melted
- 3 tbsp brown sugar
- 1/4 cup (28g) pecan chips
- 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 24 oz (678g) Challenge cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 3 large eggs
- 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
- 3 tbsp (45ml) heavy whipping cream
Instructions
- To make the caramel sauce, pour the sugar into an even layer in a large saucepan. Heat on medium-high, whisking until melted and amber in color. Add butter and whisk until melted. Slowly pour in heavy cream and whisk until smooth. Set aside 1 cup for topping, then stir in flour and pecan chips to the rest.
- For the crust, preheat oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, brown sugar, and pecan chips. Press into the base of a springform pan and bake for 10 minutes. Let cool.
- Pour the caramel sauce with pecans and flour into the crust, spreading evenly. Prepare the chocolate ganache by heating heavy whipping cream until boiling, then pour over the chocolate chips and whisk until smooth. Pour ganache over the caramel.
- For the cheesecake filling, beat cream cheese, brown sugar, and flour until smooth. Add sour cream and vanilla extract, then mix in eggs one at a time. Pour the mixture over the chocolate layer.
- Wrap the pan in foil and place it in a larger pan filled with warm water. Bake at 300°F for 1 hour 35 minutes. Let it cool in the oven with the door cracked for 30 minutes.
- Refrigerate the cheesecake for 5-6 hours until firm. Once firm, pour the remaining caramel sauce over the cheesecake, drizzle with chocolate ganache, and sprinkle with pecan chips.
- Chill the cheesecake until ready to serve.
Notes
- If you want to prevent cracks in your cheesecake, bake it in a water bath to maintain even heat distribution.
- Make sure to refrigerate the cheesecake for several hours or overnight to allow it to firm up properly.
- If the caramel sauce becomes too thick to pour, heat it gently in the microwave for 10 seconds before topping the cheesecake.
- This cheesecake can be frozen for up to a month, wrapped tightly in plastic wrap and aluminum foil. Thaw in the refrigerator when ready to serve.
- 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
- Saturated Fat: 20.1 g
- Unsaturated Fat: 12.2 g
- Trans Fat: 0 g
- Carbohydrates: 73.5 g
- Fiber: 2.1 g
- Protein: 10 g
- Cholesterol: 119.4 mg