Turtle Cheesecake Recipe
Turtle Cheesecake Recipe for holidays such as Thanksgiving or Christmas. This caramel pecan cheesecake with Oreo crust will leave you crave more than one slice. Sweet treat that you need to make for your next gathering!
RECIPE:
#TurtleCheesecakeRecipe #ThanksGivingDessert #CaramelSauce
Chocolate Turtle Cheesecake Pops Tutorial
A food truck in Toronto serves cheesecake on a stick, dipped in chocolate. What a fabulous idea! I just had to try them, but Canada is far away. What’s a girl to do. Here's my version: Chocolate Turtle Cheesecake Pops are pieces of cheesecake on a stick, dipped in chocolate and topped with caramel and pecans. Yum! Get the recipe here:
TURTLE CHEESECAKE
Today on Sarah's Home Bakery, we will be showing you how to make a delicious turtle cheesecake. We went ahead and made this turtle cheesecake as a nice Easter dessert. Turtle cheesecake is the perfect mix of creamy and decadent dessert items. Let us know in the comments below if you make this and tell us how it turned out!
Ingredients:
Cookie Crumb Crust:
1 1/2 cups chocolate cookie crumbs
2 tbsp sugar
1/4 cup melted butter
For the cheesecake layer
3 eight ounce packages ounces cream cheese
1 cup sugar
3 eggs
1 tbsp vanilla extract, or vanilla bean paste
1 cup whipping cream, minus 1 Tbsp needed for the caramel later
Caramel and Chocolate Topping:
1 1/2 cups toasted pecans
24 soft caramel candies, I used Kraft brand
1 tbsp whipping cream
1/2 cup chocolate chips
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Gourmet Chocolate and Caramel Layered Turtle Cheesecake
Looking for a gourmet cheesecake? Try this turtle cheesecake! It's layered with caramel, chocolate ganache, and pecans throughout. No water bath required!
Recipe:
Ingredients
Chocolate ripple
½ cup heavy cream (118ml)
4 oz chopped chocolate (112g) (see note)
Crust
1 ½ cups graham cracker crumbs (170g)
⅓ cup finely chopped pecans (40g)
3 Tablespoons light brown sugar, firmly packed
7 Tablespoons salted butter, melted (98g)
Cheesecake Filling
24 oz full-fat cream cheese, softened (680g)
¾ cup granulated sugar (150g)
¼ cup light brown sugar, firmly packed (50g)
½ cup sour cream (120g)
¾ teaspoon vanilla extract
3 large eggs, room temperature
¼ cup caramel sauce:
Ganache, from above
Topping
⅓ cup caramel sauce:
1 oz chopped chocolate (see note)
2 Tablespoons heavy cream
¾ cup pecans, mix of chopped and halved (90g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9” springform pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
For the crust
00:35 In a medium-sized bowl, stir together graham cracker crumbs, finely chopped pecans, and brown sugar until combined.
01:40 Add melted butter and stir until all crumbs are moistened.
02:05 Press mixture evenly and firmly into the bottom and up the sides of a 9” springform pan. Set aside.
For the chocolate ripple
03:35 Prepare chocolate ripple first (so it has time to cool) by combining heavy cream and chocolate in a medium-sized microwave-safe mixing bowl. Microwave on high for 25 seconds. Stir well and return to microwave for another 25 seconds. Whisk until smooth and set aside while you prepare the filling.
For the cheesecake
Preheat oven to 325F (165C).
04:24 In a large mixing bowl using an electric mixer, combine cream cheese and sugars. Beat on medium speed until smooth, creamy, and lump free.
06:13 Add sour cream and vanilla extract and stir on low speed until combined.
06:41 In a separate dish, lightly beat one egg. Add to the cheesecake batter, stirring briefly on low speed until just combined. Repeat with remaining eggs, and scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
08:43 Pour approximately a third of the cheesecake batter into the prepared crust. Drizzle half of caramel sauce over cheesecake layer followed by half of the chocolate ripple (this will not cover all of the cheesecake batter, this is fine). Pour another third of the cheesecake batter evenly overtop. Drizzle remaining half of caramel sauce over cheesecake, followed by remaining half of chocolate ripple. Top with the remaining cheesecake batter.
11:18 Place the pan on the center rack of your preheated oven. Bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly and edges should be set and may puff slightly).
11:50 Remove from oven and cool until almost room temperature (alternatively, to help reduce risk of cracks, turn off oven, crack the door, and allow it to sit for 1 hour). Transfer to the refrigerator and chill for at least 6 hours, preferably overnight before topping and serving.
Topping
12:05 Once cheesecake is chilled, prepare your toppings. Make ganache by combining chocolate and heavy cream in a medium-sized microwave-safe bowl. Microwave for 25 seconds and stir well. If not yet smooth, microwave again and whisk until smooth. Set aside.
12:33 Drizzle caramel sauce and prepared ganache over cheesecake. Scatter pecans overtop.
14:10 For easy slicing, chill cheesecake in refrigerator for 15 minutes to allow toppings to set.
14:22 Once cheesecake has chilled completely, remove springform ring, slice and serve.
Notes
Chocolate for Ripple & Topping
I prefer to use semisweet or dark chocolate. You may use a chopped baking bar or use couverture chocolate. Chocolate chips are not my preference but will work in a pinch.
Storing
Return ring to pan and cover with foil. Store in the refrigerator for up to 5 days. Cheesecake may also be tightly wrapped and frozen.
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Cheesecake Factory Copycat Caramel Pecan Turtle Cheesecake
Decadent chocolate cookie crumb crust, classic cheesecake swirled with chocolate and caramel cheesecake. Topped with caramel sauce, pecans and whipped ganache.
A copycat recipe of The Cheesecake Factory’s Caramel Pecan Turtle Cheesecake.
Get the printable recipe here:
Ingredients
Chocolate Cookie Crumb Crust
24 Chocolate Sandwich Cookies, like OREO
6 Tablespoons Butter, melted
Pinch Salt
Cheesecake
4 (8 ounce) Cream Cheese Blocks, room temperature
1 1/3 Cups Sugar
2 Teaspoons Vanilla Extract
4 Eggs, large
2/3 Cup Sour Cream
2/3 Cup heavy cream
1/3 Cup Caramel Ice Cream Topping
1/2 cup Chocolate Chips, melted
Toppings
Chopped Pecans, as desired
Caramel Ice Cream Topping, as desired
Chocolate Chips, melted
Whipped Chocolate Ganache
1 Cup Chocolate Chips
1/2 Cup Heavy Cream
Instructions
Chocolate Cookie Crumb Crust
Crush the cookies into fine crumbs by placing the cookies in a food processor or blender.
Mix the cookie crumbs with the melted butter and press onto the bottom and part way up the sides of a 10 inch spring form pan.
Bake at 350 degrees for 5-10 minutes. Allow to cool to room temperature.
Chessecake
1.Prepare the pan by laying out three large rectangles of foil. Place the spring form pan on top and fold the first piece around the pan. Repeat this with the other two pieces of foil so that the bottom and sides of the pan are completely covered.
2.Beat the cream cheese in a stand mixer with the paddle attachment for about 4 minutes until it is smooth and creamy. Add the sugar and beat for an additional 3-4 minutes.
3.Add the vanilla and mix. Add the eggs, one at a time, and beat for about 1 minute after each.
4.Mix in the sour cream, followed by the heavy cream. Make sure you scrape the sides and bottom of the bowl to get the cream cheese that the paddle attachment missed.
5. Pour 2/3 of the batter into the spring form pan. Divide the remaining 1/3 of the batter in half and place in two bowls. Mix the melted chocolate chips in with the batter in one bowl and the caramel sauce with the batter in the other bowl.
6. Drop the chocolate and caramel cheesecake batter by alternating spoonfuls into the pan. Swirl them in with a knife to create the marbled look.
7. Place the foil wrapped pan into a large roasting pan. Fill the pan with enough hot water to go half way up the spring form pan. Place the roasting pan in the oven and bake at 325 degrees for 90 minutes.
8. After 90 minutes, leave the cheesecake in the oven, but prop open the door about one inch. Let the cheesecake cool in the oven for about an hour.
9. Cooling the cheesecake this way, helps prevent cracking.
10. Remove the cheesecake from the oven and cover loosely with foil. Refrigerate for at least 4 hours but ideally over night.
Whipped Ganache
Place the chocolate chips and heavy cream in a microwave safe bowl. Heat at 50% power in 30 second increments, stirring after each, until the chocolate is melted.
Refrigerate the ganache until it is firm. Place the ganache in the bowl of a stand mixer and use the whisk attachment to whip it until it is fluffy. Place the ganache in a piping bag with a large star tip.
Toppings
Use the piping bag filled with the whipped ganache to pipe 12 swirls around the outside edge of the cheesecake, one for each slice.
Drizzle the caramel ice cream topping and melted chocolate chips over the top of the cheesecake. Sprinkle with chopped pecans and serve!