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Turtle Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 90 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 8 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and decadent Turtle Cheesecake features a buttery pecan graham cracker crust layered with a creamy caramel-infused cheesecake, marbled with chocolate, and baked in a gentle water bath for flawless texture. Topped with luscious caramel sauce, toasted pecan halves, and a glossy chocolate ganache drizzle, this dessert perfectly balances nutty, sweet, and chocolatey flavors, making it an irresistible treat for any special occasion.

Ingredients

Scale

Crust

  • 1/3 cup (35 grams) pecans, finely chopped
  • 1 ½ cups (200 grams) graham cracker crumbs
  • 1/4 cup (50 grams) white sugar
  • 5 tablespoons (71 grams) unsalted butter, melted

Cheesecake Filling

  • 4 blocks (1000 grams) cream cheese, softened
  • 1 cup (220 grams) brown sugar
  • 1/2 cup (150 grams) caramel sauce, homemade or store-bought
  • 3 large eggs
  • 2 egg yolks
  • 1/2 cup (120 grams) sour cream, at room temperature
  • 1/4 cup (55 grams) heavy cream, at room temperature
  • 1 tablespoon vanilla extract
  • 2 teaspoons cornstarch, sifted
  • 1/4 teaspoon salt
  • 1 ½ tablespoons (10 grams) cocoa powder
  • 2 ounces (57 grams) semi-sweet chocolate, finely chopped

Chocolate Batter Addition

  • 1 ounce (28 grams) semi-sweet chocolate, finely chopped
  • 1 tablespoon (14 grams) heavy cream

Topping

  • 1 cup (100 grams) pecan halves
  • 1/2 cup (150 grams) caramel sauce, homemade or store-bought
  • Chocolate ganache (made with semi-sweet chocolate and heavy cream)

Instructions

  1. Make the pecan graham cracker crust: Preheat the oven to 350°F (177°C). In a medium bowl, whisk together the chopped pecans, graham cracker crumbs, and sugar. Pour in the melted butter and mix until the mixture resembles wet sand. Press this crumb mixture evenly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 11 minutes, then remove and set aside to cool.
  2. Prepare the springform pan for water bath: Reduce oven temperature to 325°F (163°C). Wrap the bottom of the cooled springform pan with two sheets of aluminum foil to prevent water leakage during the water bath baking, then set aside.
  3. Beat the cream cheese mixture: Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese on low speed until smooth and creamy, about 2 minutes. Add brown sugar and caramel sauce, mixing on low until fully combined and creamy, approximately 3 minutes.
  4. Slowly add eggs: While continuing to mix on low speed, add the eggs and egg yolks one at a time, ensuring full incorporation of each before adding the next. Scrape down the bowl sides as needed.
  5. Add remaining filling ingredients: Add sour cream, heavy cream, vanilla extract, sifted cornstarch, and salt. Mix on low until the filling is smooth and uniform, being careful not to overmix to avoid excess air in the batter.
  6. Melt the chocolate: Place 2 ounces of chopped semi-sweet chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until fully melted and smooth.
  7. Create the chocolate batter: Transfer one-third of the cheesecake batter into another smaller bowl. Add the sifted cocoa powder and melted chocolate, then mix until well combined and smooth.
  8. Layer the batters: Pour one-third of the plain cheesecake batter over the cooled crust. Spoon half of the chocolate batter on top. Repeat layers, finishing with the remaining plain batter on top. Optionally, gently swirl the batters with a knife for a marbled effect.
  9. Bake in a water bath: Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for about 1 hour 30 minutes, starting to check for doneness at 1 hour 15 minutes. The edges should be set while the center remains slightly jiggly.
  10. Cool gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool slowly inside the oven for 1½ hours to prevent cracking. Remove from oven and water bath, then place cheesecake on a cooling rack until it reaches room temperature.
  11. Chill to set: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or preferably overnight to fully set and develop flavors.
  12. Make the topping: In a small microwave-safe bowl, combine 1 ounce of chopped semi-sweet chocolate and 1 tablespoon heavy cream. Microwave in 30-second intervals, stirring until melted and smooth to form a chocolate ganache.
  13. Decorate the cheesecake: Remove the chilled cheesecake from the fridge. Evenly spread the caramel sauce over the top. Arrange pecan halves on the surface, drizzle with additional caramel sauce, and finish with the chocolate ganache.
  14. Slice and serve: For clean slices, dip a sharp knife in hot water and wipe dry before each cut. Serve the cheesecake chilled and enjoy the rich combination of caramel, chocolate, and pecan flavors.

Notes

  • Ensure cream cheese is fully softened at room temperature for a smooth batter.
  • Do not overmix the batter to avoid incorporating too much air which can cause cracking.
  • Wrapping the springform pan bottom with foil is essential to prevent water from leaking into the cheesecake during the water bath.
  • Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
  • Chilling overnight not only helps the cheesecake set firmly but also deepens the flavors.
  • Use a water bath to achieve a creamy, smooth texture by regulating oven heat and moisture.
  • The marbled chocolate layer adds visual appeal and rich flavor contrast to the caramel-infused plain batter.
  • For best results, use homemade caramel sauce or a high-quality store-bought version.

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Find it online: https://buzzbitekitchen.com/turtle-cheesecake-recipe/