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The Ultimate Easy Baked Turtle Cheesecake

A rich turtle cheesecake with a slice removed, topped generously with candied pecans and dripping with caramel sauce.
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Create a show-stopping dessert with this easy recipe for baked Turtle Cheesecake, featuring a rich chocolate crust, creamy filling, decadent caramel swirls, and crunchy pecans. This is a gourmet cheesecake idea perfect for special occasions.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust 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 salt.
  4. Add the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Drizzle 1/4 cup of the caramel sauce over the batter. Sprinkle half of the chocolate chips over the caramel layer.
  6. Gently pour the remaining cheesecake batter over the top. Swirl the remaining 1/4 cup caramel sauce and the remaining chocolate chips into the top layer using a knife.
  7. 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 (this is a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Before serving, top the chilled cheesecake with the toasted, chopped pecans and an extra drizzle of caramel sauce if desired. Release the springform side before slicing.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often until fragrant.
  • For a truly show-stopping finish, use a high-quality, thick salted caramel sauce.
  • If you prefer a brownie bottom cheesecake, substitute the chocolate graham cracker crust with a layer of baked, cooled brownie batter pressed into the pan bottom.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-baked-turtle-cheesecake-recipe/