This turtle cheesecake is perfect for thanksgiving! It has a graham cracker pecan crust with a baked brown sugar cheesecake swirled with chocolate cheesecake. It is topped with salted caramel and pecans.

Taking a slice out of turtle cheesecake.

This turtle cheesecake is the perfect mix of flavors. This will be a hit at any special occasions with the perfectly balanced combination of chocolate cheesecake, brown sugar cheesecake, pecans, and caramel topping. The best part is the chocolate swirl!
I have tips and tricks and process photos to easily help you make this recipe! If you love turtle desserts, you have to try my turtle brownies.

Side view of cheesecake.

Tips for making the cheesecake

Here are my tips, so yours turns out like this recipe! See my post on homemade salted caramel for more tips!

  • Tip 1: Make sure the dairy ingredients are room temperature before using. Making sure it is blended properly will help prevent cracks.
  • Tip 2: When mixing in the eggs, make sure to mix on low speed. Any extra air mixed in with the eggs, will cause the cheesecake to rise fast and collapse, causing cracks.
  • Tip 3: Use a large cookie scoop to scoop the chocolate cheesecake batter on top of the brown sugar cheesecake. Then, use a butter knife to swirl it in.
  • Tip 4: Use a water bath for best results. I like to use a large roasting pan and 10 inch cake pan. I put the springform pan in the cake pan so no water gets into the crust!
Graham cracker pecan crust in a springform pan.
The crust has some pecans in it to give it more nutty flavor.
Cheesecake batter in a bowl.
Separate 1/3rd of the batter into a separate bowl.
Chocolate cheesecake batter in the bowl.
Add the cocoa powder and sugar. It needs the extra sugar to balance out the cocoa powder. Otherwise it can be bitter.
Chocolate cheesecake batter dolloped on top of crust.
Spread half of the batter on top of the crust, and dollop half of the chocolate cheesecake batter on top and swirl it.
Swirled cheesecake batter in the pan.
Repeat with the rest of the batter. I like to make sure the top has a pretty swirl on top.
Baked cheesecake on a platter.
After chilling, add the caramel and pecans on top.
Top view of cheescake.

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For more fall cheesecake recipes, try my pumpkin cheesecake and caramel cheesecake.

One slice of turtle cheesecake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Taking a slice out of turtle cheesecake.
5 from 19 reviews

Turtle Cheesecake

This turtle cheesecake is perfect for thanksgiving! It has a graham cracker pecan crust with a baked brown sugar cheesecake swirled with chocolate cheesecake. It is topped with salted caramel and pecans.
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Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Chilling Time: 6 hours
Total Time: 8 hours 10 minutes
Servings: 16 slices

Ingredients
 
 

Graham Cracker and Pecan Crust

  • 2 cups Crushed graham crackers, 1 1/2 packets
  • 1/2 cup Chopped pecans
  • 1/4 cup Brown Sugar, packed light or dark
  • 10 TBSP Melted butter

Brown Sugar Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup Brown Sugar, packed light or dark
  • 1/2 cup Sour cream, room temperature
  • 1/4 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 3 TBSP Unsweetened cocoa powder
  • 2 TBSP White granulated sugar

Caramel

  • 1 cup White granulated sugar
  • 4 TBSP Unsalted Butter, room temperature and cubed
  • 1/2 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 1 tsp Salt
  • 1/2 cup Chopped pecans

Instructions
 

Graham Cracker and Pecan Crust

  • Preheat oven to 325F. Spray a 9-inch springform pan with a baking non stick spray. Place a 9-inch parchment circle on the bottom and spray again.
  • Crush graham crackers in a food processor. In a small bowl combine graham cracker crumbs, brown sugar, melted butter, and pecans. Pour into spring form pan. Use your hands to press it halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
    2 cups Crushed graham crackers, 1/2 cup Chopped pecans, 1/4 cup Brown Sugar, 10 TBSP Melted butter
  • Bake for 11 minutes.

Brown Sugar Cheesecake

  • Start this once the crust is done baking. Using a mixer, beat the cream cheese and Wholesome Organic Fair Trade Light on high speed for 2 minutes. Add in sour cream, heavy cream, and vanilla and mix on medium until combined.
    24 oz Cream cheese, 3/4 cup Brown Sugar, 1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract
  • Add in the eggs and mix on low speed until just combined. Separate out 1/3rd of the cheesecake batter. In the 1/3rd of the batter, add in the unsweetened cocoa powder and sugar. Use a rubber spatula to mix until just combined.
    4 Large eggs, 3 TBSP Unsweetened cocoa powder, 2 TBSP White granulated sugar
  • Pour 1/2 of the white cheesecake batter into the crust. Dollop half of the chocolate cheesecake batter on top and use a butter knife to swirl. Pour the rest of the white cheesecake batter on top and dollop the remaining chocolate batter. Use a clean butter knife to swirl it again.
  • Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
    1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
    2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
  • Bake for 70-80 minutes. Bake until the edges are set and the middle has a slight jiggle.
  • When cheesecake is done baking, turn off oven and crack the oven door. Let sit in oven for 30 minutes while it slowly cools. Then, place springform pan on a cooling rack and cool completely.
  • Cover with foil and chill overnight or at least 6 hours.

Salted Caramel

  • In a medium saucepan over medium heat, melt the Wholesome Organic Fair Trade Cane Sugar. Use a whisk to mix the sugar until all the sugar crystals melt. Let it sit until it turns amber in color. This take less than 30 seconds. Remove from heat.
    1 cup White granulated sugar
  • Add half of the cubed butter and whisk until combined. (It will bubble up). Then, add the rest of the butter. Heat the cream in the microwave for 30 seconds so it is warm. Slowly pour in the cream while whisking continuously.
    4 TBSP Unsalted Butter, 1/2 cup Heavy cream
  • Then, add salt and vanilla. Pour into a glass container and let it cool completely.
    1 tsp Pure vanilla extract, 1 tsp Salt
  • Take the springform pan and parchment paper off of the cheesecake. Pour the cooled caramel on top of the cheesecake. Use as much as desired. If the caramel is not pourable, heat in the microwave for 15 seconds.
  • Top the cheesecake with chopped pecans and mini chocolate chips.
    1/2 cup Chopped pecans

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 372kcal, Carbohydrates: 29g, Protein: 4g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 67mg, Sodium: 288mg, Potassium: 142mg, Fiber: 1g, Sugar: 27g, Vitamin A: 871IU, Vitamin C: 0.2mg, Calcium: 73mg, Iron: 1mg
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