Even if you’ve never baked before, I’ve distilled my water bath cheesecake tips into an easy, reliable approach that helps you become a turtle cheesecake pro and yields a classic Turtle Dessert.

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I’ll admit I’m a little obsessed with turning simple cream cheese into something that makes people stop talking. Even if you’ve never baked before, you will become a turtle cheesecake pro when you follow my easy recipe and tips for baking a cheesecake in a water bath.

Some folks call it a Cheesecake Turtle, and when warm caramel sauce meets the silky filling it’s kind of magical, like dessert alchemy. The Turtle Cheesecake Topping grabs all the attention, but there’s subtlety under the surface.

I’ll share the messy, real tricks I use so you won’t be afraid to try it.

Ingredients

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Crunchy base with fibre and carbs, help soak up butter and hold crust
Rich, creamy, high in fat and protein, gives cheesecake its smooth tang
Provide protein and structure, make filling set, also add moisture and richness
Toasted nuts add crunch, healthy fats and fibre, bring warm nutty flavour
Sweet buttery mostly sugar, adds gooey sweetness and sticky texture, very indulgent
Chocolate plus cream give glossy finish, bittersweet notes balance caramel and richness
Adds slight tang and creaminess, cuts sweetness and keeps filling tender

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 150 g)

2 tablespoons granulated sugar

6 tablespoons unsalted butter, melted (about 85 g)

24 oz cream cheese, softened (3 8 oz packages)

1 cup granulated sugar (200 g)

1/4 cup packed light brown sugar (about 50 g)

3 large eggs, room temp

1/2 cup sour cream (120 ml)

1/4 cup heavy cream (60 ml)

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1 cup caramel sauce (store bought) or 12 soft caramels melted with 2 tablespoons heavy cream, whatever you got

1 1/2 cups chopped pecans, toasted (about 150 g)

1/2 cup pecan halves for topping

8 oz semisweet chocolate, chopped (about 225 g) and 1/4 cup heavy cream for ganache

Pinch flaky sea salt for finishing, optional

How to Make this

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1. Preheat oven to 325 F and wrap the bottom and outside of a 9 inch springform pan tightly with heavy foil so no water seeps in. Room temp eggs and cream cheese make a smoother batter, so take them out now.

2. Toast 1 1/2 cups chopped pecans in a dry skillet over medium heat, stirring, about 4 to 6 minutes until fragrant and a little darker. Set aside to cool, reserve 1/2 cup pecan halves for the top.

3. Make the crust: mix 1 1/2 cups graham cracker crumbs with 2 tablespoons granulated sugar and 6 tablespoons melted butter until crumbs are evenly moistened. Press into the bottom and slightly up the sides of the prepared pan. Chill in the fridge 10 minutes so it firms up.

4. If using soft caramels instead of store bought sauce, melt 12 caramels with 2 tablespoons heavy cream in a microwave safe bowl in 20 second bursts, stirring until smooth. You should have about 1 cup caramel sauce; reserve 2 to 3 tablespoons for topping.

5. Make the filling: beat 24 oz softened cream cheese until totally smooth, then add 1 cup granulated sugar and 1/4 cup packed light brown sugar and beat until combined. Add 3 large eggs one at a time, mixing just until blended, dont over mix or you will add air. Stir in 1/2 cup sour cream, 1/4 cup heavy cream, 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt until smooth.

6. Assemble and swirl: pour half the batter into the crust, drop half the caramel in spoonfuls over the batter and swirl gently with a knife, sprinkle half the toasted chopped pecans. Add remaining batter, repeat with the rest of the caramel and pecans, swirl again so you get little caramel ribbons through the cake.

7. Bake in a water bath: set the foil wrapped springform pan inside a larger roasting pan and pour hot tap water into the outer pan to come about halfway up the springform sides. Cover the top loosely with foil and bake at 325 F for 60 to 70 minutes, or until the edges are set and the center still has a small jiggle. Dont open the oven too often.

8. Cool slowly to avoid cracks: turn oven off, crack the door and leave cheesecake inside for 1 hour. Remove from water bath, peel off foil, run a thin knife around the edge, then chill uncovered in the fridge at least 4 hours or overnight.

9. Make ganache and finish: heat 1/4 cup heavy cream until just simmering, pour over 8 oz chopped semisweet chocolate and let sit 1 minute then stir until glossy. Cool a bit and pour over the chilled cheesecake, smooth to edges. Arrange pecan halves on top, sprinkle extra chopped pecans and a pinch of flaky sea salt if you like. Chill 30 minutes to set ganache, then slice using a knife dipped in hot water and wiped between cuts for clean slices.

Equipment Needed

1. 9 inch springform pan (wrap it in heavy duty foil so no water gets in)
2. Heavy duty aluminum foil (a few big sheets to seal the pan)
3. Large roasting pan or deep baking dish for the water bath
4. Electric mixer (stand or hand) or a good whisk if you dont have one
5. 2 mixing bowls (one for crust, one for filling)
6. Rubber spatula and an offset spatula for smoothing and scraping
7. Dry skillet for toasting pecans
8. Microwave safe bowl or small saucepan for melting caramels and ganache
9. Measuring cups and spoons (or a kitchen scale for accuracy)
10. Chef’s knife and cutting board for chopping pecans and slicing the finished cake

FAQ

Q: How do I stop the cheesecake from cracking? A: Use room temp cream cheese and eggs, dont overmix, prebake the crust, and bake gently. Bake in a water bath or set the springform in a larger pan with hot water about halfway up the sides, and pull the cake when the edges are set but the center still jiggles a little. Let it cool slowly in the oven with the door cracked, then chill overnight.

Q: Can I make this ahead and how long will it keep? A: Yes. Made fully, it keeps 3 days in the fridge. You can freeze for up to a month (wrap tightly or freeze without ganache and pecan halves). Thaw in the fridge overnight before serving.

Q: What's the easiest, safest way to make the caramel and chocolate ganache? A: For caramel melt soft caramels with 2 Tbsp cream over low heat or microwave in 20 second bursts stirring each time. For ganache heat 1/4 cup heavy cream until just simmering, pour over chopped chocolate, wait 30 seconds then stir until smooth. Dont boil cream or burn the caramel.

Q: Do I need to toast the pecans and how? A: Toasting is worth it, it brings out more flavor and crunch. Spread pecans on a sheet and toast at 350 F for 6 to 8 minutes, stirring once. Cool before chopping so they dont go oily in the batter.

Q: How can I tell when the cheesecake is done? A: The edges should look set and slightly puffed, the center will still have a gentle jiggle about the size of a quarter when you jiggle the pan. If you use a thermometer aim for about 150 to 155 F in the center. Overbaking makes cracks and a dry texture.

Q: Can I swap ingredients for allergies or diet needs? A: Some swaps work: use gluten free graham crumbs for GF crust, Neufchatel for slightly lower fat cream cheese but texture will be less rich. Vegan or full dairy free needs a different recipe. If you have a nut allergy just skip the pecans and use extra caramel and chocolate for texture, but it wont be a turtle cheesecake anymore.

Homemade Turtle Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: swap with crushed digestive biscuits or vanilla wafers or gingersnaps, same volume (1 1/2 cups / ~150 g). If you use gingersnaps cut back the sugar a bit cause they’re spicier.
Unsalted butter, melted: use melted coconut oil 1:1 for similar texture and a faint coconut note, or use regular salted butter but skip any extra salt in the filling.
Cream cheese (24 oz): Neufchatel works 1:1 for lower fat, mascarpone makes it richer and silkier but it’s softer so chill it a little before baking.
Caramel sauce (1 cup): swap with dulce de leche or a can of sweetened condensed milk cooked down into dulce de leche, same amount; or just melt the 12 soft caramels with 2 tbsp heavy cream like the recipe suggests.

Pro Tips

1. Bring everything to room temp and mix gently. Cold cream cheese or eggs make lumpy batter, and whipping too hard adds air which causes cracks, so beat low, scrape the bowl, and stop as soon as it’s smooth. Dont rush this part.

2. Test your water bath seal before baking. Double wrap the pan with heavy foil and for peace of mind fill the springform with a little hot water on the counter to check for leaks, then dump it out and proceed. Also use hot tap water in the outer pan not boiling water so the temp rises gradually.

3. Make thicker caramel ribbons so they stay put. Let your caramel cool just enough to thicken before spooning into the batter or it will sink; if it seems too runny mix it with a teaspoon or two of very cold heavy cream to help it hold shape. Reserve a small amount for drizzling on top after the ganache sets.

4. Finish and slice like a pro. Pour ganache onto a fully chilled cheesecake and let it set 20 to 30 minutes, then slice with a knife warmed under hot water and wiped dry between cuts for clean slices. If you get a tiny crack, a thin ribbon of ganache or a dot of extra caramel hides it and tastes great.

Homemade Turtle Cheesecake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Even if you’ve never baked before, I’ve distilled my water bath cheesecake tips into an easy, reliable approach that helps you become a turtle cheesecake pro and yields a classic Turtle Dessert.

Servings

servings

Calories

770

kcal

Equipment: 1. 9 inch springform pan (wrap it in heavy duty foil so no water gets in)
2. Heavy duty aluminum foil (a few big sheets to seal the pan)
3. Large roasting pan or deep baking dish for the water bath
4. Electric mixer (stand or hand) or a good whisk if you dont have one
5. 2 mixing bowls (one for crust, one for filling)
6. Rubber spatula and an offset spatula for smoothing and scraping
7. Dry skillet for toasting pecans
8. Microwave safe bowl or small saucepan for melting caramels and ganache
9. Measuring cups and spoons (or a kitchen scale for accuracy)
10. Chef’s knife and cutting board for chopping pecans and slicing the finished cake

Ingredients

1 1/2 cups graham cracker crumbs (about 150 g)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted (about 85 g)
24 oz cream cheese, softened (3 8 oz packages)
1 cup granulated sugar (200 g)
1/4 cup packed light brown sugar (about 50 g)
3 large eggs, room temp
1/2 cup sour cream (120 ml)
1/4 cup heavy cream (60 ml)
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 cup caramel sauce (store bought) or 12 soft caramels melted with 2 tablespoons heavy cream, whatever you got
1 1/2 cups chopped pecans, toasted (about 150 g)
1/2 cup pecan halves for topping
8 oz semisweet chocolate, chopped (about 225 g) and 1/4 cup heavy cream for ganache
Pinch flaky sea salt for finishing, optional

Directions

Preheat oven to 325 F and wrap the bottom and outside of a 9 inch springform pan tightly with heavy foil so no water seeps in. Room temp eggs and cream cheese make a smoother batter, so take them out now.
Toast 1 1/2 cups chopped pecans in a dry skillet over medium heat, stirring, about 4 to 6 minutes until fragrant and a little darker. Set aside to cool, reserve 1/2 cup pecan halves for the top.
Make the crust: mix 1 1/2 cups graham cracker crumbs with 2 tablespoons granulated sugar and 6 tablespoons melted butter until crumbs are evenly moistened. Press into the bottom and slightly up the sides of the prepared pan. Chill in the fridge 10 minutes so it firms up.
If using soft caramels instead of store bought sauce, melt 12 caramels with 2 tablespoons heavy cream in a microwave safe bowl in 20 second bursts, stirring until smooth. You should have about 1 cup caramel sauce; reserve 2 to 3 tablespoons for topping.
Make the filling: beat 24 oz softened cream cheese until totally smooth, then add 1 cup granulated sugar and 1/4 cup packed light brown sugar and beat until combined. Add 3 large eggs one at a time, mixing just until blended, dont over mix or you will add air. Stir in 1/2 cup sour cream, 1/4 cup heavy cream, 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt until smooth.
Assemble and swirl: pour half the batter into the crust, drop half the caramel in spoonfuls over the batter and swirl gently with a knife, sprinkle half the toasted chopped pecans. Add remaining batter, repeat with the rest of the caramel and pecans, swirl again so you get little caramel ribbons through the cake.
Bake in a water bath: set the foil wrapped springform pan inside a larger roasting pan and pour hot tap water into the outer pan to come about halfway up the springform sides. Cover the top loosely with foil and bake at 325 F for 60 to 70 minutes, or until the edges are set and the center still has a small jiggle. Dont open the oven too often.
Cool slowly to avoid cracks: turn oven off, crack the door and leave cheesecake inside for 1 hour. Remove from water bath, peel off foil, run a thin knife around the edge, then chill uncovered in the fridge at least 4 hours or overnight.
Make ganache and finish: heat 1/4 cup heavy cream until just simmering, pour over 8 oz chopped semisweet chocolate and let sit 1 minute then stir until glossy. Cool a bit and pour over the chilled cheesecake, smooth to edges. Arrange pecan halves on top, sprinkle extra chopped pecans and a pinch of flaky sea salt if you like. Chill 30 minutes to set ganache, then slice using a knife dipped in hot water and wiped between cuts for clean slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.