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The Ultimate Easy Baked Turtle Cheesecake

A close-up of a rich slice of turtle cheesecake on a white plate, dripping with caramel sauce and topped with pecans.
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Make this show-stopping, decadent turtle cheesecake at home. This recipe features a simple crust, a creamy filling, and is topped with chocolate, caramel sauce, and toasted pecans for a rich dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 cup semi-sweet chocolate chips (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 cup caramel sauce, divided
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup chocolate chips (for topping)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, melted butter, and 1 cup chocolate chips in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in the vanilla extract and sour cream. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce (1/2 cup) over the batter. Sprinkle half of the toasted pecans over the caramel. Pour the remaining batter over the top.
  5. Create swirls: Dollop the remaining 1/2 cup of caramel sauce randomly over the top of the batter. Use a knife or skewer to gently swirl the caramel into the batter.
  6. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  10. Before serving, top the chilled cheesecake with the remaining toasted pecans, the remaining 1/2 cup of chocolate chips, and an extra drizzle of warm caramel sauce if desired. Release the springform sides carefully.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often until fragrant.
  • If you want a brownie bottom cheesecake, substitute the graham cracker crust ingredients with 1 1/2 cups of crushed chocolate wafer cookies mixed with 1/4 cup melted butter and 1/4 cup packed brown sugar.
  • For a smoother caramel swirl, warm the caramel sauce slightly before drizzling it over the batter.

Nutrition

Find it online: https://dishicious.com/turtle-cheesecake-ultimate-easy-baked-recipe/