1. Can I make Turtle Cheesecake in advance?

Yes, Turtle Cheesecake is a great dessert to make ahead of time. It needs several hours to chill and set, so preparing it the day before you plan to serve it is ideal. Just be sure to store it properly in the refrigerator and add the final chocolate drizzle and caramel topping before serving for the freshest flavor and presentation.

2. Can I freeze Turtle Cheesecake?

Absolutely! Turtle Cheesecake can be frozen for up to a month. Once it’s fully set, wrap it tightly in plastic wrap and aluminum foil before freezing. To serve, thaw the cheesecake overnight in the refrigerator, and then top with the chocolate drizzle and caramel before serving.

3. How do I prevent cracks in my Turtle Cheesecake?

To avoid cracks, it's essential to bake your cheesecake in a water bath. The moisture from the water bath prevents the cheesecake from baking too quickly, ensuring a smooth, crack-free texture. Also, avoid opening the oven door too often, as sudden temperature changes can cause the cheesecake to crack.

4. Can I use a different type of crust for this recipe?

Yes, if you prefer, you can use a different crust. For a gluten-free version, substitute the graham crackers with gluten-free graham cracker crumbs or almond flour. You can also use an Oreo cookie crust for a more intense chocolate flavor.

Turtle Cheesecake Recipe - Easy & Delicious

Name: Turtle Cheesecake Recipe
Prep time: 1 h 10 min
Cook time: 2 h 45 min
Total time: 3 h 55 min
Cuisine: American
Ingredients: 2 cups (414g) sugar – used to create the caramel sauce; 1/2 cup (112g) salted Challenge butter, room temperature – adds richness to the caramel sauce; 1 cup (240ml) heavy whipping cream, room temperature – makes the caramel smooth and creamy; 5 tbsp (41g) all-purpose flour, sifted – thickens the caramel sauce; 1/4 cup (28g) pecan chips – provides a nutty crunch for the caramel; 2 cups (268g) graham cracker crumbs – forms the crust base; 1/2 cup (112g) salted Challenge butter, melted – binds the crust together; 3 tbsp brown sugar – sweetens the crust; 1/4 cup (28g) pecan chips – adds texture and flavor to the crust; 4 oz (116g) semi-sweet chocolate chips – used in the ganache layer; 6 tbsp (90ml) heavy whipping cream – makes the chocolate ganache smooth; 24 oz (678g) Challenge cream cheese, room temperature – forms the base of the cheesecake filling; 1 cup (144g) light brown sugar – sweetens the filling; 3 tbsp (24g) all-purpose flour – helps to stabilize the filling; 1 cup (230g) sour cream – adds creaminess to the filling; 1 1/2 tbsp vanilla extract – infuses the filling with flavor; 3 large eggs – bind the cheesecake filling together; 2 oz (58g) semi-sweet chocolate chips – used for the drizzle topping; 3 tbsp (45ml) heavy whipping cream – melts the chocolate for the drizzle

Description

Turtle Cheesecake is an indulgent dessert that combines creamy cheesecake with layers of caramel, chocolate, and pecans. It’s the perfect dessert for any occasion, bringing together the rich flavors of turtle candies in a smooth, velvety cheesecake.

Ingredients

Scale

2 cups (414g) sugar – used to create the caramel sauce
1/2 cup (112g) salted Challenge butter, room temperature – adds richness to the caramel sauce
1 cup (240ml) heavy whipping cream, room temperature – makes the caramel smooth and creamy
5 tbsp (41g) all-purpose flour, sifted – thickens the caramel sauce
1/4 cup (28g) pecan chips – provides a nutty crunch for the caramel
2 cups (268g) graham cracker crumbs – forms the crust base
1/2 cup (112g) salted Challenge butter, melted – binds the crust together
3 tbsp brown sugar – sweetens the crust
1/4 cup (28g) pecan chips – adds texture and flavor to the crust
4 oz (116g) semi-sweet chocolate chips – used in the ganache layer
6 tbsp (90ml) heavy whipping cream – makes the chocolate ganache smooth
24 oz (678g) Challenge cream cheese, room temperature – forms the base of the cheesecake filling
1 cup (144g) light brown sugar – sweetens the filling
3 tbsp (24g) all-purpose flour – helps to stabilize the filling
1 cup (230g) sour cream – adds creaminess to the filling
1 1/2 tbsp vanilla extract – infuses the filling with flavor
3 large eggs – bind the cheesecake filling together
2 oz (58g) semi-sweet chocolate chips – used for the drizzle topping
3 tbsp (45ml) heavy whipping cream – melts the chocolate for the drizzle

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Instructions

To make the caramel sauce, pour the sugar into an even layer in a large saucepan. Heat on medium-high heat, whisking the sugar until melted. Stop whisking when it turns a darker amber color. Remove from heat.
Add the butter to the caramel and whisk until smooth. Gradually add the heavy cream, whisking until fully combined. Set aside 1 cup of caramel sauce for the topping and add flour and pecans to the rest of the caramel sauce.
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with parchment paper. Grease the sides of the pan. Mix the crust ingredients in a small bowl and press into the bottom and sides of the pan. Bake for 10 minutes and let cool.
Pour the caramel sauce with pecans and flour over the cooled crust. Spread evenly.
For the chocolate ganache, heat the whipping cream until it begins to boil. Pour over the chocolate chips and stir until smooth. Pour the ganache over the caramel layer.
To prepare the cheesecake filling, beat cream cheese, brown sugar, and flour until smooth. Add sour cream, vanilla, and mix until combined. Add the eggs one at a time, mixing slowly to avoid over-beating.
Pour the cheesecake filling over the chocolate ganache layer. Set the pan inside a larger pan and fill the outer pan with warm water for a water bath. Bake at 300°F (148°C) for 1 hour 35 minutes. The center should be set but jiggly.
Let the cheesecake cool in the oven for 30 minutes, then crack the oven door and cool for another 30 minutes. Remove from the oven and refrigerate for 5-6 hours.
Once chilled, pour the remaining caramel sauce over the cheesecake and spread evenly. Heat the chocolate drizzle ingredients until smooth, then drizzle over the cheesecake. Garnish with pecan chips.
Refrigerate until ready to serve. Enjoy!

Notes

If the caramel becomes too hard, heat it for 10 seconds to make it pourable again.
Ensure the cream cheese is at room temperature to avoid lumps in the filling.
If the cheesecake starts to crack, make sure to use a water bath to help maintain its smooth texture.
You can prepare the cheesecake a day ahead of time, letting it chill overnight in the refrigerator.

Prep Time: 1 hour 10 minutes
Cook Time: 2 hours 45 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 659
Sugar: 55.8 g
Sodium: 396.5 mg
Fat: 37.6 g
Saturated Fat: 18.5 g
Unsaturated Fat: 16.5 g
Trans Fat: 0 g
Carbohydrates: 73.5 g
Fiber: 2.1 g
Protein: 10 g
Cholesterol: 119.4 mg