Easy Turtle Cheesecake

If you love turtle candies—those delightful treats layered with caramel, chocolate, and crunchy pecans—get ready to fall in love all over again. This Turtle Cheesecake turns those classic flavors into an indulgent, elegant dessert. With a graham cracker crust laced with pecans, a rich caramel layer, silky-smooth cheesecake, and luscious chocolate drizzle, this recipe is every bit as luxurious as it looks.

Why You’ll Love Easy Turtle Cheesecake

• Triple Layer Flavor – Caramel, chocolate, and cheesecake in perfect harmony.
• Buttery & Rich – Made with Challenge butter and cream cheese for maximum creaminess.
• Homemade Caramel Sauce – Buttery, smooth, and worth every whisk.
• Special-Occasion Worthy – Ideal for holidays, parties, or celebrations.
• Tested & Trusted – A go-to recipe with foolproof steps.

Turtle Cheesecake Ingredients

Caramel Sauce

• 2 cups (414g) sugar
• ½ cup (112g) salted butter, room temperature
• 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 butter, melted
• 3 tbsp brown sugar
• ¼ cup (28g) pecan chips

Filling

• 4 oz (116g) semi-sweet chocolate chips (about 2/3 cup)
• 6 tbsp (90ml) heavy whipping cream
• 24 oz (678g) cream cheese, room temperature
• 1 cup (144g) light brown sugar
• 3 tbsp (24g) all-purpose flour
• 1 cup (230g) sour cream
• 1½ tbsp vanilla extract
• 3 large eggs

Chocolate Drizzle

• 2 oz (58g) semi-sweet chocolate chips (about 1/3 cup)
• 3 tbsp (45ml) heavy whipping cream

Directions

Step 1: Make the Caramel Sauce

1. Add sugar to a large saucepan and heat over medium-high, whisking until fully melted (about 10 minutes).
2. Once melted, stop whisking and let it turn amber in color—watch closely to avoid burning.
3. Remove from heat and immediately whisk in butter (it will bubble vigorously).
4. Slowly add in heavy cream, whisking until smooth and fully incorporated.
5. Reserve 1 cup for topping. Stir in flour and pecan chips into the remaining caramel. Set aside.

Make the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease sides.
2. Mix crust ingredients in a bowl until combined.
3. Press mixture into the bottom and sides of the pan.
4. Bake for 10 minutes. Let cool.
5. Wrap the outside of the pan in foil to prep for the water bath.

Assemble the Layers

1. Spread the pecan-caramel mixture into the crust evenly.
2. In a small bowl, add chocolate chips and pour in hot cream. Let sit 2–3 minutes, then whisk smooth.
3. Pour ganache over caramel layer and spread evenly.

Make Cheesecake Filling

1. Beat cream cheese, brown sugar, and flour on low until smooth. Scrape sides as needed.
2. Mix in sour cream and vanilla.
3. Add eggs one at a time on low speed, mixing gently.
4. Pour filling over the chocolate layer in the crust.

Bake in Water Bath

1. Place the pan in a larger pan and add hot water halfway up the sides.
2. Bake at 300°F (148°C) for 1 hour 35 minutes until center is set but slightly jiggly.
3. Turn off oven, leave door closed for 30 minutes.
4. Crack oven door and let cheesecake cool inside for another 30 minutes.
5. Remove from oven and unwrap. Cool on counter for 1 hour.

Add Final Toppings

1. Pour ½ cup reserved caramel sauce on top. If too thick, microwave for 10 seconds.
2. Chill in fridge 5–6 hours or until fully set.
3. For drizzle, heat cream until just boiling and pour over chocolate chips. Let sit 3–4 minutes, then stir smooth.
4. Drizzle caramel and chocolate over top and sprinkle with extra pecan chips.
5. Keep refrigerated until ready to serve.

Pro Tips and Variations

• Warm your butter and cream slightly before adding to hot sugar to prevent seizing.
• Room temp ingredients make for a smoother filling.
• Turn leftovers into parfaits with crushed cookies and whipped cream!
• Use dark chocolate chips for a richer ganache.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream or a dollop of whipped cream.
• Add a sprinkle of sea salt over the top for a sweet-salty finish.
• Serve with coffee or an espresso martini for dessert perfection.

Storage/Reheating

• Refrigerate in an airtight container for up to 5 days.
• Freeze whole or in slices for up to 2 months—wrap tightly in plastic + foil.
• To serve frozen: Thaw overnight in the fridge, then bring to room temperature before serving.

FAQs

Can I skip the water bath?
A: It’s highly recommended to prevent cracking, but a dry pan of hot water on the rack below can help if you skip the bath.

Can I use store-bought caramel?
Yes, but the homemade caramel is thicker and holds better between layers.

Can I make this in advance?
Absolutely. Prepare it a day or two ahead—just add toppings the day you serve.

What pan size is best?
Use a 9-inch springform pan. Avoid smaller pans as the batter will overflow.

Conclusion

This Turtle Cheesecake is the ultimate showstopper—a rich, velvety dessert layered with homemade caramel, pecan-studded crust, smooth chocolate ganache, and a lusciously creamy filling. It’s a dessert that looks as good as it tastes and delivers indulgent turtle candy flavors in every decadent bite. Whether you’re celebrating a holiday, entertaining guests, or just treating yourself, this cheesecake promises to impress and satisfy. Make it once, and it’ll quickly become a treasured favorite in your dessert rotation.

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