Turtle Cheesecake

I’m so excited to share this Turtle Cheesecake with you! Cheesecake might feel like an ambitious dessert, but this recipe is actually pretty simple to make, especially if you check out the tips below before starting. This is a great dessert to make ahead of time because it does need to cool and chill fully before serving. This cheesecake is the perfect dessert – creamy, sweet, and delicious!

Tips for the Perfect Turtle Cheesecake

Pecan Graham Cracker Crust

A classic graham cracker crust is such a delicious choice when making a cheesecake, but adding nuts can elevate flavor of the crust and make it even more delicious. Pecans are the perfect addition for a Turtle Cheesecake! To make the best crust, be sure to press the mixture firmly into the bottom of the pan. The crust does not need to come up the sides of the pan, so just press it into a single layer on the bottom of this pan. Baking this crust before adding the filling is essential to getting that crisp graham layer. Bake for at least 20 minutes at 350°F, or until golden brown and fragrant. Prep the crust first and bake while making the cheesecake filling. This way, the crust will be ready when you need it. Don’t worry about cooling the crust fully before adding the filling – it’s okay to add the filling to a warm crust.

Chocolate Cheesecake Filling

This cheesecake filling is light, creamy, and chocolatey. It’s fantastic paired with the pecan base and a caramel topping. The first step to making this filling is to create a chocolate ganache to flavor the filling. Gently heat the chocolate and cream together, stirring until it forms a smooth, glossy mixture. Set aside to cool while making the rest of the filling. To ensure that the filling mixes completely, it’s important that all ingredients are at room temperature, especially the cream cheese, sour cream, and eggs. If the cream cheese is cold when you make this filling, it is likely that the filling will contain lumps of unmixed cream cheese. Beat together the cream cheese, sugar, and sour cream until light and fluffy. Make sure to scrape down the sides of the bowl frequently so that it mixes evenly. Add eggs one at a time, mixing after each addition. Next, add vanilla, salt, and cocoa powder. Finally, add the chocolate ganache. Once fully combined, I like to beat the mixture for a couple of minutes to make sure that there are no lumps before pouring it on top of the graham cracker crust.

Water Bath

Cooking a cheesecake in a water bath can be tricky, but it’s worth it! Water baths help the cheesecake cook at a more even temperature. This prevents the top of the cheesecake from cracking and helps form the perfect creamy texture. Cheesecakes are baked in springform pans, which have removable sides. This makes it easy to release from the pan and serve, but can cause problems in a water bath. To prevent any water from leaking into the cheesecake, it’s important to cover the bottom and sides of the pan tightly with foil. I’d recommend doing two layers of foil to make extra sure there will be no leaks.

To form the water bath, choose a pan larger than your springform pan. I like a roasting pan or deep sheet pan. Place the foil-lined springform pan in the outer pan before adding the water. I would recommend putting the pans in the oven before adding the water, as it is much easier to move. Once the pans are in the oven, pull the oven rack out slightly and pour water into the outer roasting pan, making sure not to splash the cheesecake batter. Be careful removing the water bath from the oven, as the hot water can easily splash out of the pan.

Cool the Turtle Cheesecake

Waiting for the cheesecake to cool before digging in is the hardest part of this recipe, but it’s essential to obtaining that perfect texture. When the cheesecake comes out of the oven, it will be slightly wobbly in the center. Allowing it to cool fully will ensure that it sets to form that classic creamy cheesecake texture. Make sure to cool the cheesecake to room temperature before putting it into the fridge to prevent condensation from forming on top of the cheesecake. While cooling the cheesecake, keep it covered with a light dish towel. I’d recommend making this cheesecake the day before you plan on serving it so that it has time to cool overnight. If you aren’t able to cool in the fridge overnight, cool at room temperature for at least an hour and a half before moving to the fridge until fully cooled, or about 4 hours.

Caramel Topping

This caramel topping is quick and simple to make. If you would prefer to use a store-bought caramel sauce, that would also work. To make the caramel sauce, heat sugar in a saucepan over medium-low heat, stirring often. The sugar will begin to melt. Continue stirring until all sugar has melted and there are no granules of sugar remaining. Turn off the heat and add butter and cream. The mixture will bubble vigorously, so keep stirring until a smooth and glossy caramel forms. Add in the vanilla and salt, and you’re done! Let the caramel cool slightly. While it is still warm, drizzle over the cold cheesecake. Top with crushed pecans and enjoy!

Cutting the Turtle Cheesecake

Cheesecake can be tough to cut because it sticks to the knife. To get a clean cut, use a sharp knife and make sure to wipe any stuck cheesecake off the blade between cuts. This will help you get that perfect slice!

This Turtle Cheesecake is the ultimate combination of flavors and textures. The creamy chocolate cheesecake filling is the star and is complemented perfectly by the crunchy pecan graham cracker crust and the sweet caramel and pecan topping. This cheesecake is absolutely delicious, not too difficult to make, and would be the perfect dessert to impress your friends and family with. I hope you enjoy!

For other delicious Sugar Dusted Sweets recipes, click on the images below!