Turtle Cheesecake

5 from 19 reviews

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.

Prep Time1

Cook Time1 10

Chilling Time6

Total Time8 10

Servings: slices

Calories: 372kcal

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

US - Metric

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.

Nutrition