Description

This Turtle Cheesecake is a decadent dessert featuring a buttery graham cracker crust, rich cream cheese filling swirled with semi-sweet chocolate, and topped with a luscious caramel sauce and chocolate drizzle sprinkled with toasted pecans. Perfect for chocolate and caramel lovers, this recipe combines creamy textures and crunchy pecans for an indulgent treat.

Ingredients

Scale

Caramel Sauce

½ cup (112g) salted Challenge butter, room temperature
2 cups (414g) sugar
1 cup (240ml) heavy whipping cream, room temperature
5 tbsp (41g) all-purpose flour, sifted
¼ cup (28g) pecan chips

Crust

2 cups (268g) graham cracker crumbs
½ cup (112g) salted Challenge butter, melted
3 tbsp brown sugar
¼ cup (28g) pecan chips

Filling

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 ½ tbsp vanilla extract
3 large eggs

Chocolate Drizzle and Topping

2 oz (1/3 cup | 58g) semi-sweet chocolate chips
3 tbsp (45ml) heavy whipping cream
Caramel sauce (from above)
¼ cup (28g) pecan chips (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Caramel Sauce: In a saucepan over medium heat, melt the butter. Add the sugar and stir continuously until it starts to melt and caramelize. Slowly incorporate the room-temperature heavy cream while stirring constantly. Mix in the sifted flour and continue cooking for 2-3 minutes until the sauce thickens. Remove from heat, stir in pecan chips, and set aside to cool.
Make the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and pecan chips until well blended. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes until golden brown, then remove and let it cool completely.
Prepare the Chocolate for Filling: In a microwave-safe bowl, heat semi-sweet chocolate chips and heavy cream for 30 seconds. Stir until smooth and let cool to room temperature.
Make the Filling: In a large bowl, beat cream cheese until smooth and creamy. Add light brown sugar and flour, mixing thoroughly. Incorporate sour cream and vanilla extract, then beat in eggs one at a time, ensuring each is fully mixed before adding the next. Fold the cooled chocolate mixture into the batter gently.
Assemble and Bake the Cheesecake: Pour the prepared filling over the cooled crust and smooth the surface with a spatula. Bake at 325°F (163°C) for 50-60 minutes until the center is just set and slightly jiggles. Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour.
Cool and Chill: Remove the cheesecake from the oven and cool it completely at room temperature. Refrigerate for at least 4 hours or preferably overnight to set fully.
Prepare the Chocolate Drizzle: In a microwave-safe bowl, heat the 2 oz semi-sweet chocolate chips and 3 tbsp heavy cream for 30 seconds. Stir until smooth and let cool slightly before using.
Assemble the Cheesecake: Once chilled, drizzle the prepared caramel sauce evenly over the top, followed by the chocolate drizzle. Sprinkle the remaining pecan chips on top for added texture and garnish.
Serve: Slice the cheesecake and enjoy this rich, creamy, and nutty turtle cheesecake masterpiece.

Notes

Make sure all dairy ingredients are at room temperature to ensure a smooth cheesecake filling.
Do not overbake; the center should still jiggle slightly when done to avoid cracking and dryness.
Use a water bath for the cheesecake if you prefer a super creamy texture and to prevent cracks.
Allow the caramel sauce to cool before drizzling to avoid melting the cheesecake topping.
For easier slice, dip the knife in hot water then wipe dry before cutting each slice.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American