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Turtle Cheesecake

Turtle Cheesecake

Stephanie Rutherford
Turtle Cheesecake that is dressed to impress. It has a graham cracker pecan crust, mini chocolate chips, fresh pecan caramel on the bottom, and brown sugar cheesecake. Topped with fresh caramel, chocolate ganache and pecans.
Prep Time 40 mins
Cook Time 1 hr 40 mins
Resting Time 30 mins
Total Time 2 hrs 50 mins
Course Dessert
Cuisine American
Servings 1 cheesecake
Calories 300 kcal

Ingredients
  

Caramel

  • 2 cups White granulated sugar
  • ½ cup Unsalted Butter
  • 1 cup Heavy cream
  • 5 TBSP Sifted all-purpose flour
  • ¼ cup Chopped pecans

Graham Cracker and Pecan Crust

  • 2 cups Crushed graham crackers
  • 5 TBSP Melted butter
  • ¼ cup Chopped pecans
  • 3 TBSP Packed dark brown sugar
  • 1 cup Mini chocolate chips

Brown Sugar Cheesecake

  • 24 oz Cream cheese room temperature
  • 1 cup Packed dark brown sugar
  • ¾ cup Sour cream room temperature
  • ¾ cup Heavy cream room temperature
  • 4 eggs room temperature
  • 2 tsp Pure vanilla extract

Chocolate Ganache

  • ¼ cup Heavy cream
  • ½ cup Semi-sweet chocolate chips
  • ¼ cup Chopped pecans

Instructions
 

Caramel

  • In a large saucepan on medium heat, place sugar in pan. Heat sugar until all sugar is melted, whisking continuously. Sugar will at first have huge clumps, but will melt down. Once all sugar is melted stop whisking and let sit until it becomes a more amber color and has a slight nutty smell. This goes super fast so watch carefully and remove from heat immediately.
  • Place butter in pan and whisk until butter is melted and combined. Very slowly stir the heavy cream into caramel. Save 1 cup of caramel for the decoration and set aside. With the rest of caramel stir in flour and pecans.

Graham Cracker and Pecan Crust

  • Preheat oven to 325F. Spray a 9-inch spring form pan with a flour 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. Using your fingers, spread crust evenly and compact it down. Be sure to not make it go up the sides. Bake crust for 10 minutes
  • Spread mini chocolate chips around the bottom. Pour the pecan caramel over the top of the mini chocolate chips. Set aside while making the cheesecake.

Brown Sugar Cheesecake

  • Using a mixer on medium speed, beat cream cheese until light and fluffy. Add in brown sugar and beat again. Scrape sides of the bowl. Add in vanilla, sour cream, and heavy cream. Mix until smooth. Add in eggs one at a time. Scrape the sides half way through adding the eggs.
  • Pour cheesecake batter on top of pecan caramel. In a large saucepan, heat up water until boiling. Should be enough water for water bath. Using an all-purpose pan, create the water bath. Place 10 inch cake pan in the all purpose pan. Place the spring form pan in the cake pan. Once the water is boiling pour into all purpose pan. The water should come up half way up the cake pan. Bake 95-110 minutes. Cheesecake is ready when edges are set but the middle has a slight jiggle. If it has a stronger jiggle it needs to bake more.
  • When cheesecake is ready, turn off oven and crack the oven door. Let sit in oven for 30 minutes while it slowly cools. After, immediately place spring form on a cooling rack. Pour half of caramel (½ cup) over the top of the cheesecake. Once cheesecake has cooled, cover and refrigerate for 6 hours or overnight.
  • Once cheesecake is completely cooled, take off spring form pan and the parchment paper on the bottom. Pour the rest of the caramel over the top. Heat up for 10 seconds in the microwave if it firmed up too much.

Chocolate Ganache

  • In a small bowl pour in chocolate chips and set aside. Heat heavy cream in a sauce pan until it starts to steam, but not yet boiling. Pour over chocolate chips and let sit for 1 minute and 30 seconds. Stir thoroughly until glossy and smooth.
  • Drizzle chocolate ganache over the top of the cheesecake. Spread chopped pecans over the top of the cheesecake. Let chill in the fridge for 30 minutes before serving so the chocolate ganache can set.

Nutrition

Calories: 300kcal
Keyword caramel, chocolate, easy cheesecake, pecans, turtle cheesecake
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