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Turtle Cheesecake Recipe

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4.2 from 224 reviews

  • Author: Sara
  • Total Time: 10 hours 50 minutes
  • Yield: 12 servings

Description

This Turtle Cheesecake combines a rich and creamy cream cheese filling with a decadent crunchy graham cracker and pecan crust. Topped with luscious layers of melted caramel and semisweet chocolate chips, it is finished with a smooth dulce de leche glaze, drizzled chocolate syrup, and crunchy pecans for the perfect balance of flavors and textures. This dessert is ideal for special occasions or any time you want to impress your guests with a show-stopping, indulgent treat.

Ingredients

Crust

  • 1½ cups finely crushed graham crackers
  • ¼ cup finely chopped pecans
  • 2 tablespoons granulated sugar
  • ½ cup salted sweet cream butter, melted and cooled

Topping Layer

  • 1 cup Kraft caramel bits
  • 1 tablespoon water
  • 1½ cups semisweet chocolate chips

Cheesecake Filling

  • 1½ cups granulated sugar
  • 2½ tablespoons cornstarch
  • 32 ounces cream cheese, softened
  • ¾ cup sour cream
  • 4 extra large eggs, room temperature
  • 2 teaspoons pure vanilla extract

Dulce de Leche Glaze and Garnish

  • ¾ cup dulce de leche
  • 3 tablespoons heavy cream
  • Chocolate syrup
  • 3 tablespoons pecans, roughly chopped

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray and set aside.
  2. Make the Crust Mixture: In a medium bowl, combine the crushed graham crackers, chopped pecans, and sugar. Stir in the melted butter to coat the mixture thoroughly.
  3. Form and Bake the Crust: Press the crust mixture evenly into the bottom of the prepared springform pan using a flat-bottomed measuring cup for even compression. Bake on the middle oven rack for 10 minutes, then remove from oven.
  4. Melt the Caramel: In a small heatproof bowl, combine caramel bits and water. Microwave in 45-second intervals, stirring well after each, until smooth and fully melted.
  5. Prepare Topping Layer: Reduce oven temperature to 325°F. Sprinkle chocolate chips evenly over the crust. Drizzle melted caramel on top. Chill this crust layer in the refrigerator while preparing the filling.
  6. Combine Sugar and Cornstarch: In a small bowl, whisk together granulated sugar and cornstarch. Set aside.
  7. Make Cheesecake Filling – Cream Cheese and Sour Cream: Using a stand mixer or handheld mixer on medium-high speed, beat cream cheese and sour cream until smooth, about 1 to 1½ minutes. Scrape down bowl sides as needed.
  8. Add Sugar Mixture: Add the sugar and cornstarch mixture to the cream cheese and sour cream. Continue mixing for another 1 to 1½ minutes until well blended.
  9. Add Eggs: Lower mixer to medium-low speed. Add eggs one at a time, mixing well after each until no yellow streaks remain.
  10. Incorporate Vanilla: With mixer still on medium-low, add vanilla extract and mix just until incorporated.
  11. Prepare Water Bath and Foil Wrap: Tear two large pieces of heavy-duty aluminum foil to wrap the outside of the springform pan up to the top edge to prevent leakage during baking.
  12. Fill the Pan: Pour the cheesecake filling into the foil-wrapped springform pan. Tap gently on the counter to remove air bubbles.
  13. Set Up the Water Bath: Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch up the side of the cheesecake pan.
  14. Bake the Cheesecake: Bake for 1 hour and 30 minutes at 325°F. Then, turn off the oven, crack the door open 1 to 2 inches, and let the cheesecake sit inside the oven for 1 hour.
  15. Cool and Chill: Remove cheesecake from oven and water bath. Carefully remove foil and run a thin knife around the pan edges to loosen. Cover the top with foil and refrigerate for at least 8 hours.
  16. Prepare Dulce de Leche Glaze: Just before serving, microwave dulce de leche for 45 seconds in a small heatproof bowl. Stir in heavy cream until smooth.
  17. Serve: Release springform pan sides and transfer cheesecake to a serving plate. Spread the dulce de leche glaze over the center, avoiding edges. Drizzle with chocolate syrup and sprinkle with chopped pecans. Keep refrigerated until ready to slice and serve.

Notes

  • Use room temperature eggs and cream cheese for a smooth cheesecake texture without lumps.
  • Wrapping the springform pan in foil carefully is essential to prevent water from leaking into the cheesecake during the water bath bake.
  • Chilling the cheesecake overnight helps it set properly and enhances flavors.
  • The measuring cup used to press the crust should have a flat bottom to evenly compact the crumbs.
  • Leftover dulce de leche glaze can be stored in the refrigerator for up to 3 days.
  • For easy clean slices, use a hot, clean knife when cutting the cheesecake.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/turtle-cheesecake-recipe/