Ultimate Turtle Cheesecake
Indulge in decadence with this Ultimate Turtle Cheesecake, the perfect fusion of creamy, rich cheesecake and classic turtle flavors. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and layers of luscious caramel, toasted pecans, and smooth chocolate drizzle, this show-stopping dessert is as indulgent as it is beautiful. The water bath baking technique ensures a crack-free, silky-smooth texture, while the combination of sweet and salty toppings adds layers of flavor and crunch. Whether for holidays, celebrations, or simply satisfying your sweet tooth, this caramel-topped masterpiece delivers pure dessert bliss. Perfectly sliced and served chilled, it's a guaranteed crowd-pleaser that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1.5 teaspoons vanilla extract
- 4 large eggs
- 1.5 cups caramel sauce
- 1 cup chopped pecans, toasted
- 1 cup semi-sweet chocolate chips, melted
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with aluminum foil to prevent leakage.
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes. Remove and let cool while preparing the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add in 1 cup of sugar, sour cream, and vanilla extract. Beat until fully incorporated.
Beat in the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Pour the cheesecake filling over the prepared crust, spreading it evenly.
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the side of the springform pan to create a water bath. This helps prevent cracks in the cheesecake.
Bake for 60-70 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the water bath and place it on a wire rack to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Spread 1 cup of caramel sauce evenly over the top of the chilled cheesecake.
Sprinkle the toasted pecans over the caramel layer.
In a small bowl, combine melted chocolate chips and heavy cream. Stir until smooth. Drizzle the chocolate mixture over the pecans and caramel in a decorative pattern.
Chill the cheesecake for an additional 30 minutes before slicing and serving. Enjoy your Ultimate Turtle Cheesecake!
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 29.3 g | 147% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 55.3 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 153 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
