I whipped up a Chocolate Turtle Cheesecake Recipe that looks like it broke pastry rules and every caramel-dripping, pecan-studded slice demands you keep scrolling.

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I adore this Homemade Turtle Cheesecake because it hits every mood I actually crave. I love the thick, tangy cream cheese center that refuses to be dainty.

And the way salty, crunchy chopped pecans scatter over sticky caramel and glossy chocolate makes me forget manners. I’m obsessed with Chocolate Turtle Cheesecake Recipe versions that pile on nuts and drizzle like they mean it.

No delicate plating here. I want a fork fight.

This is the kind of dessert I’ll hoard in the fridge and lie about at parties. Messy, loud, and ridiculously addictive.

I’m not sharing. Seriously, I keep it.

Ingredients

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Graham cracker crumbs: crunchy base, kinda nostalgic, holds everything together without being boring.
Finely chopped pecans: little nutty pockets, adds texture and toasty flavor.
Chopped pecans for topping: big crunch on top, looks rustic and inviting.
Granulated sugar (crust): just enough sweetness, helps the crust crisp up nicely.
Unsalted butter: brings richness and helps the crust stick together, so satisfying.
Cream cheese: creamy, tangy backbone of the cake, it’s what makes it cheesecake.
Granulated sugar (filling): smooth sweetness without masking the tang of the cheese.
Light brown sugar (filling): molasses notes, makes the filling a touch deeper.
Eggs: give structure and silkiness, they’re the binding heroes.
Vanilla extract: warms the flavor, bright but not loud.
Sour cream: keeps it tangy and extra smooth, prevents cracks often.
Flour or cornstarch: subtle thickener, makes slices cut cleanly without being gummy.
Sea salt: wakes up sweetness, a tiny pinch makes a big difference.
Caramel components: buttery, lush sauce that’s sticky-good and totally addictive.
Chocolate chips and cream: melty drizzle, adds bittersweet contrast and elegance.

Ingredient Quantities

1 1/2 cups graham cracker crumbs, finely crushed

1/2 cup finely chopped pecans, plus 1 cup chopped for topping

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

24 ounces (3 packages) cream cheese, room temperature

1 cup granulated sugar

1/4 cup packed light brown sugar

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup sour cream, room temperature

2 tablespoons all purpose flour or cornstarch

1/4 teaspoon fine sea salt

For the caramel sauce: 1 cup packed light brown sugar

For the caramel sauce: 6 tablespoons unsalted butter

For the caramel sauce: 1/2 cup heavy cream

For the caramel sauce: 1 teaspoon vanilla extract and a pinch of sea salt

4 ounces semisweet or dark chocolate chips for drizzle

2 tablespoons heavy cream to thin the chocolate, if needed

Flaky sea salt for finishing, optional

How to Make this

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1. Preheat oven to 325F. Stir together 1 1/2 cups graham cracker crumbs, 1/2 cup finely chopped pecans, 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter until it holds together when pressed; press into the bottom (and a little up the sides if you like) of a 9 inch springform pan. Chill in the fridge 15 minutes while you make the filling.

2. Beat 24 ounces cream cheese until smooth, then add 1 cup granulated sugar and 1/4 cup packed light brown sugar; beat until well combined and not grainy. Scrape bowl.

3. Add 3 large eggs one at a time, mixing gently after each so you don’t whip too much air into the batter; stir in 1 teaspoon vanilla, 1/2 cup sour cream, 2 tablespoons flour or cornstarch and 1/4 teaspoon fine sea salt until just combined. Don’t overmix.

4. Pour filling into chilled crust, smooth top. Tap pan on counter to release big air bubbles. Wrap bottom and sides of springform pan tightly in aluminum foil to prevent water leaks.

5. Place wrapped pan in a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Bake 55 to 70 minutes until edges are set and center still slightly jiggly. Oven times vary, so start checking at 55 minutes.

6. Turn oven off, crack the oven door and let cheesecake cool in oven for 1 hour (this helps prevent cracks). Then remove from water bath, unwrap, cool to room temperature on a rack, and chill at least 4 hours or overnight.

7. While cheesecake chills make the caramel: in a medium saucepan over medium heat melt 6 tablespoons butter with 1 cup packed light brown sugar, stirring until sugar dissolves. Slowly whisk in 1/2 cup heavy cream and simmer 2 to 3 minutes until slightly thickened; remove from heat and stir in 1 teaspoon vanilla and a pinch of sea salt. Let cool until pourable but not scalding hot.

8. For the chocolate drizzle melt 4 ounces semisweet or dark chocolate chips gently in a microwave in 20 second bursts stirring between, or use a double boiler; if too thick stir in up to 2 tablespoons heavy cream to thin to a drizzling consistency.

9. When cheesecake is fully chilled, pour some caramel over the surface and spread, reserve some caramel for serving. Sprinkle 1 cup chopped pecans over the caramel, then drizzle the chocolate over the top. If you want a prettier finish, use a spoon or a small zip bag with the corner snipped.

10. Chill 15 to 30 minutes so toppings set. Slice with a hot knife (run under hot water and wipe dry between cuts) and serve with extra warm caramel on the side and a light sprinkle of flaky sea salt if you like sweet and salty.

Equipment Needed

1. 9 inch springform pan (you really want one that seals well so the water bath wont leak)
2. Food processor or rolling pin plus a zip top bag to crush the graham crackers and chop pecans
3. Large mixing bowls (one for crust, one for filling)
4. Electric mixer or stand mixer (hand whisk will work but takes longer and is messier)
5. Measuring cups and spoons
6. Rubber spatula and a sturdy wooden spoon for scraping and folding
7. Large roasting pan for the water bath and heavy duty aluminum foil to wrap the springform pan
8. Medium saucepan for the caramel and a small heatproof bowl or double boiler for melting chocolate
9. Wire cooling rack and a sharp knife (run under hot water between slices)

FAQ

Q: How do I keep the crust from getting soggy? A: Toast the graham crumbs and chopped pecans a few minutes in the oven before you mix them with the melted butter. Press the crust firmly into the pan and chill it in the fridge for 15 to 30 minutes before filling. That helps form a barrier so the filling doesn't soak in.

Q: My cheesecake cracked on top. How can I avoid that? A: Don't overmix once you add the eggs, and make sure everything is room temp so it blends fast and smooth. Bake low and slow and use a water bath or at least place a pan of hot water on the lower rack to keep oven humidity up. Let the cake cool in the turned off oven with the door cracked for 30 to 60 minutes before moving it. Cracks can still happen, but they hide easily with caramel and chopped pecans.

Q: The caramel turned grainy. How do I get a smooth sauce? A: Use the recipe's brown sugar, butter and cream and heat gently, stirring until it's smooth. If sugar crystallizes on the sides, brush them down with a wet pastry brush while cooking. If it still looks grainy, strain it and warm it a bit with a splash more cream, whisking until smooth. Never stir too vigorously as it cools or you can encourage crystals.

Q: Can I make this ahead and how long will it keep? A: Yes. Cheesecake is better after a day in the fridge. Cover tightly and keep refrigerated up to 4 days. You can freeze the plain cheesecake (no caramel or chocolate) wrapped well for up to 2 months. Thaw overnight in the fridge before topping.

Q: Any tips for the chocolate drizzle so it looks pretty? A: Melt the chips slowly in a microwave in short bursts or over a double boiler. Add the 2 tablespoons of heavy cream if it seems too thick. Put the chocolate in a small zip bag, snip a tiny corner and drizzle. Work quickly because it firms up fast.

Q: Can I swap ingredients like pecans or sour cream? A: Yes. Walnuts or almonds work for the nuts though they change the flavor. Greek yogurt can replace some or all of the sour cream but it may be a touch tangier. For a gluten free crust use gluten free graham crumbs or crushed gluten free cookies. Keep in mind swaps can change texture so test once before serving to guests.

How To Make The Best Turtle Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: swap with finely crushed digestive biscuits or plain shortbread cookies, or for a salty sweet twist use crushed pretzels. Any of these pack and brown similarly, just reduce added salt if you use pretzels.
Pecans (in crust or topping): replace with chopped walnuts or almonds, or use roasted sunflower seeds for a nut free option. Toast them first for more flavor, it really helps.
Cream cheese: you can use Neufchâtel (lower fat) for nearly the same texture, or full fat mascarpone for a silkier, richer cheesecake. For a dairy free version use a good quality vegan cream cheese and add a little tang with 1 tablespoon lemon juice.
Eggs: if you need an egg free swap use aquafaba (about 3 tablespoons per egg, so ~9 tablespoons total) whipped slightly, or 3/4 cup silken tofu blended smooth for a denser but stable set. Both keep the filling from cracking but may change texture a bit.

Pro Tips

1) Toast the pecans and graham crumbs first. It brings out a nuttier, deeper flavor and helps the crust hold together better. Don’t burn them though, stir and watch closely, 4 to 6 minutes at medium heat should do it.

2) Keep everything at room temp, especially the cream cheese and eggs. If the cream cheese is still a bit cold you’ll get lumps and you’ll be tempted to overbeat which traps air and can cause cracks. If you do get a few lumps, stop, scrape well and gently fold until smooth.

3) Wrap the springform tightly and use a shallow enough water bath so the pan isn’t floating. Too much water means leaks and a soggy crust, too little and the cake won’t bake evenly. If you’re nervous, put the wrapped pan on a small baking sheet first before lowering into the water for extra protection.

4) Cool slowly and slice like a pro. Let the cake sit in the turned off oven with the door cracked for the full hour, then chill overnight if you can. For clean slices, run a knife under hot water, dry it, slice, wipe and repeat. Warm caramel on the side helps if the drizzle stiffens.

How To Make The Best Turtle Cheesecake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I whipped up a Chocolate Turtle Cheesecake Recipe that looks like it broke pastry rules and every caramel-dripping, pecan-studded slice demands you keep scrolling.

Servings

servings

Calories

786

kcal

Equipment: 1. 9 inch springform pan (you really want one that seals well so the water bath wont leak)
2. Food processor or rolling pin plus a zip top bag to crush the graham crackers and chop pecans
3. Large mixing bowls (one for crust, one for filling)
4. Electric mixer or stand mixer (hand whisk will work but takes longer and is messier)
5. Measuring cups and spoons
6. Rubber spatula and a sturdy wooden spoon for scraping and folding
7. Large roasting pan for the water bath and heavy duty aluminum foil to wrap the springform pan
8. Medium saucepan for the caramel and a small heatproof bowl or double boiler for melting chocolate
9. Wire cooling rack and a sharp knife (run under hot water between slices)

Ingredients

1 1/2 cups graham cracker crumbs, finely crushed
1/2 cup finely chopped pecans, plus 1 cup chopped for topping
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
24 ounces (3 packages) cream cheese, room temperature
1 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature
2 tablespoons all purpose flour or cornstarch
1/4 teaspoon fine sea salt
For the caramel sauce: 1 cup packed light brown sugar
For the caramel sauce: 6 tablespoons unsalted butter
For the caramel sauce: 1/2 cup heavy cream
For the caramel sauce: 1 teaspoon vanilla extract and a pinch of sea salt
4 ounces semisweet or dark chocolate chips for drizzle
2 tablespoons heavy cream to thin the chocolate, if needed
Flaky sea salt for finishing, optional

Directions

Preheat oven to 325F. Stir together 1 1/2 cups graham cracker crumbs, 1/2 cup finely chopped pecans, 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter until it holds together when pressed; press into the bottom (and a little up the sides if you like) of a 9 inch springform pan. Chill in the fridge 15 minutes while you make the filling.
Beat 24 ounces cream cheese until smooth, then add 1 cup granulated sugar and 1/4 cup packed light brown sugar; beat until well combined and not grainy. Scrape bowl.
Add 3 large eggs one at a time, mixing gently after each so you don't whip too much air into the batter; stir in 1 teaspoon vanilla, 1/2 cup sour cream, 2 tablespoons flour or cornstarch and 1/4 teaspoon fine sea salt until just combined. Don’t overmix.
Pour filling into chilled crust, smooth top. Tap pan on counter to release big air bubbles. Wrap bottom and sides of springform pan tightly in aluminum foil to prevent water leaks.
Place wrapped pan in a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Bake 55 to 70 minutes until edges are set and center still slightly jiggly. Oven times vary, so start checking at 55 minutes.
Turn oven off, crack the oven door and let cheesecake cool in oven for 1 hour (this helps prevent cracks). Then remove from water bath, unwrap, cool to room temperature on a rack, and chill at least 4 hours or overnight.
While cheesecake chills make the caramel: in a medium saucepan over medium heat melt 6 tablespoons butter with 1 cup packed light brown sugar, stirring until sugar dissolves. Slowly whisk in 1/2 cup heavy cream and simmer 2 to 3 minutes until slightly thickened; remove from heat and stir in 1 teaspoon vanilla and a pinch of sea salt. Let cool until pourable but not scalding hot.
For the chocolate drizzle melt 4 ounces semisweet or dark chocolate chips gently in a microwave in 20 second bursts stirring between, or use a double boiler; if too thick stir in up to 2 tablespoons heavy cream to thin to a drizzling consistency.
When cheesecake is fully chilled, pour some caramel over the surface and spread, reserve some caramel for serving. Sprinkle 1 cup chopped pecans over the caramel, then drizzle the chocolate over the top. If you want a prettier finish, use a spoon or a small zip bag with the corner snipped.
Chill 15 to 30 minutes so toppings set. Slice with a hot knife (run under hot water and wipe dry between cuts) and serve with extra warm caramel on the side and a light sprinkle of flaky sea salt if you like sweet and salty.

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.