Turtle Cheesecake

No ratings yet

This creamy turtle cheesecake recipe is the perfect dessert to make for the holidays! A creamy cheesecake filling swirled and topped with chocolate ganache and caramel sauce. Toasted, chopped pecans are sprinkled on top after baking so it's just like biting into a homemade turtle candy.

Prep Time45

Cook Time1 30

Chilling time4

Total Time6 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 681kcal

Author: Heather Perine

Ingredients

For the ganache:

2 ounces semi-sweet chocolate chopped
¼ cup (60 ml) heavy cream

For the crust:

1 ½ cups (180 g) graham crackers (about 12 crackers)
¼ cup (26 g) pecan halves
6 Tablespoons (85 g) unsalted butter melted
¼ cup (50 g) granulated sugar

For the cheesecake filling:

2 pounds (four 8-ounce blocks) cream cheese softened to room temperature
1 ½ cups (300 g) granulated white sugar
1 Tablespoon cornstarch
pinch salt
2 teaspoons vanilla extract
4 large eggs room temperature
⅔ cup (151 g) sour cream
⅔ cup (160 ml) heavy cream
½ cup caramel sauce
½ cup (57 g) toasted, chopped pecans

Instructions

Make the ganache.

Place the chocolate in a small mixing bowl. 2 ounces semi-sweet chocolate
Heat the cream until very hot, either in saucepan on low heat, or in the microwave. You want the heavy cream hot, but not boiling. ¼ cup (60 ml) heavy cream
Pour the hot cream over the chips. Let sit for 5 minutes, then whisk smooth. Set aside while you prepare the cheesecake.

Make graham cracker crust

Prep oven. Preheat oven to 350°F (180°C), with rack in middle of oven.
Make cookie crust. Pulse the graham crackers and pecans in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter and sugar. 1 ½ cups (180 g) graham crackers (about 12 crackers) ¼ cup (26 g) pecan halves 6 Tablespoons (85 g) unsalted butter ¼ cup (50 g) granulated sugar
Assemble the crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Bake the crust. Place the pan on a baking sheet and bake at 350°F (180°C) 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, sugar and corn starch on medium speed for 4 minutes. 2 pounds (four 8-ounce blocks) cream cheese 1 ½ cups (300 g) granulated white sugar 1 Tablespoon cornstarch
Add remaining ingredients. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. pinch salt 2 teaspoons vanilla extract 4 large eggs ⅔ cup (151 g) sour cream ⅔ cup (160 ml) heavy cream

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).
Wrap springform pan. Wrap the outside of the springform pan in 3-4 layers of aluminum foil, ensuring none of the pan is exposed and any water can get jn. I also recommend then wrapping in a slow cooker liner. Or you can place the pan into a larger pan like a 10-inch cake pan then place the larger cake pan into a large roasting pan. I find if I use just tin foil water still gets in.
Prepare the water bath. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour filling into pan. Pour ½ of the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
Swirl caramel and ganache. Add 2 Tablespoons of ganache and 2 Tablespoons of caramel sauce on top of the cheesecake batter and swirl with the tip of a knife. Add the remaining cheesecake batter on top and smooth the top with a rubber spatula. Top with 2 tablespoons ganache, and 2 tablespoons caramel sauce and swirl with the tip of a knife.
Place in oven. Place the roasting pan with the springform pan in it, in the oven.
Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake the cheesecake. Bake at 325°F (160°C) for 80-90 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. If you notice the top is browning too quickly, tent the top of the pan with tinfoil halfway through baking.
Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Top and serve. Before serving, remove the cheesecake from the pan. Run a knife around the edge to loosen and remove the springform pan. Top with remaining ganache, caramel sauce, and sprinkle on pecans. Cut into slices and serve. ½ cup (57 g) toasted, chopped pecans

Notes

Storage: Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.
Freezing: You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!
Graham crackers - I made this crust with graham crackers but you could swap and use digestive biscuits or Nilla wafers.
Butter - I used unsalted butter but you can also use salted butter. Just omit the added salt.
Cream cheese - Make sure your cream cheese is softened before you begin. I also recommend full-fat cream cheese in the blocks, not the tubs which can have a different texture.
Corn starch - A little bit of corn starch can help keep the eggs from overcooking and the cheesecake from cracking. You can omit if necessary or use 2 Tablespoons flour instead.
Sour cream - Full fat is best, but a low-fat may still work. I do not recommend fat-free sour cream. And you could try swapping and use plain full-fat Greek yogurt.
Chocolate - I used a semisweet chocolate bar for the ganache that I finely chopped, but dark chocolate can also be used. Or chocolate chips.

Nutrition