Small Batch Turtle Cheesecake

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This small batch turtle cheesecake is baked in a loaf pan with creamy cheesecake, caramel, hot fudge, toasted pecans, and a graham cracker crust.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 427kcal

Author: Heather Perine

Ingredients

For the crust:

6 graham cracker sheets 42 g
2 Tablespoons granulated sugar or brown sugar
3 tablespoons unsalted butter melted

For the cheesecake filling:

16 ounces (2 blocks) cream cheese softened to room temperature
½ cup (100 g) granulated white sugar
pinch salt
1 teaspoon vanilla extract
1 large egg room temperature
½ cup (120 g) sour cream room temperature
¼ cup hot fudge
¼ cup caramel sauce
Toasted, chopped pecans for sprinkling on top

Instructions

Make crust

Prep oven. Preheat oven to 325°F (160°C) , with rack in middle of oven.
Make the cookie crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and melted butter. 6 graham cracker sheets 2 Tablespoons granulated sugar 3 tablespoons unsalted butter melted
Assemble the cookie crust. Press the crumb mixture firmly into the bottom of a 9x5 loaf pan.
Bake the crust. Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 2-3 minutes. 16 ounces (2 blocks) cream cheese ½ cup (100 g) granulated white sugar
Add remaining ingredients. Add the salt and vanilla, beating after each addition. Beat in the the egg. Add the sour cream, beat until combined. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. pinch salt 1 teaspoon vanilla extract 1 large egg ½ cup (120 g) sour cream
Assemble the cheesecake. Pour half of the cheesecake batter over the graham cracker crust. Drizzle a tablespoon of hot fudge and caramel sauce. Swirl with the tip of the knife. Pour the remaining batter on top and spread into an even layer. Top with another tablespoon each of hot fudge, and caramel sauce. Swirl with the tip of knife.
Bake the cheesecake. Bake at 325°F (160°C) for 35-40 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. Remove from the oven and run a knife around the edges to loosen this will help prevent cracks as it cools.
Cool the cheesecake. Allow the cheesecake to cool in the pan on a wire rack. Transfer to the fridge and chill for 4 hours.
Serving the cheesecake. When ready to serve, run a knife around the edges of the loaf pan to loosen the cheesecake, or if using parchment paper, carefully lift it out using the parchment overhang. Drizzle on the remaining hot fudge and caramel sauce. Sprinkle on the chopped pecans. Slice and serve.

Notes

Cream cheese: Use two 8-ounce blocks of full-fat cream cheese. Tub-style or whipped cream cheese can produce a softer filling.
Sour cream: Full-fat sour cream gives the cheesecake the best creamy texture. Plain Greek Yogurt can also be used.
Caramel and hot fudge: Homemade or store-bought sauces both work. Save some of each for decorating the chilled cheesecake.
Graham crackers: Nilla wafers or digestive biscuits can also be used.
Unsalted butter: Salted butter also works.
Storage: Keep covered in the refrigerator for up to 4 to 5 days.
Freezing: Freeze the undecorated cheesecake or individual slices for up to 2 months. Thaw overnight in the refrigerator, then add caramel, hot fudge, and pecans before serving.

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