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Turtle Cheesecake Recipe
Ash Tyrrell

Turtle Cheesecake Recipe

I have to admit, making this turtle cheesecake was one of the most fun and rewarding dessert experiences I’ve had. From the first bite, I knew it would become my go-to recipe for special occasions.
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Prep Time 25 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • Graham cracker crumbs – 1 ½ cups I like using fresh, finely crushed graham crackers for the crust; they stick together better and give a crisp texture
  • Granulated sugar – ¼ cup A touch of sugar in the crust balances the richness of the filling
  • Unsalted butter – 6 tablespoons melted (I always use unsalted butter so I can control the saltiness; melt it gently to avoid separating)
  • Cream cheese – 32 ounces softened (For a smooth filling, bring cream cheese to room temperature and beat well to remove lumps)
  • Granulated sugar – 1 cup This sweetens the cheesecake perfectly without overpowering the caramel and chocolate
  • Sour cream – 1 cup Adds tanginess and keeps the cheesecake creamy and luscious
  • Vanilla extract – 2 teaspoons Fresh vanilla gives a natural depth of flavor compared to artificial flavoring
  • Eggs – 4 large I always use room-temperature eggs; it helps prevent cracks while baking
  • Caramel sauce – ¾ cup Homemade is best, but store-bought works too; I drizzle half into the batter and reserve half for topping
  • Chocolate chips – ¾ cup Semi-sweet chocolate works best; it balances the caramel’s sweetness
  • Pecans – ¾ cup chopped (I toast them lightly to enhance the nutty flavor)

Method
 

  1. First, I mix graham cracker crumbs, sugar, and melted butter until fully combined. Press it firmly into the bottom of a springform pan to form an even layer. Baking it for 10 minutes gives it a golden, slightly crisp base.
  2. In a large bowl, I beat cream cheese until smooth, then add sugar, sour cream, and vanilla. Next, I add eggs one at a time, mixing gently to avoid overbeating, which keeps the texture creamy.
  3. I fold in half the caramel, chocolate chips, and pecans into the filling for a rich, layered flavor. Pour the batter over the baked crust evenly for a smooth top.
  4. I bake it at 325°F for about an hour until the center is almost set. Let it cool completely in the oven with the door slightly open to prevent cracks.After cooling, I chill it in the refrigerator for at least 4 hours, preferably overnight.
  5. This step is crucial for a firm, sliceable cheesecake.
  6. Before serving, I drizzle the remaining caramel on top and sprinkle extra chocolate chips and pecans for a beautiful, indulgent finish.

Notes

  • I always let cream cheese reach room temperature; it blends smoother.
  • I toast pecans lightly; it intensifies their flavor.
  • I avoid overmixing eggs; it keeps the cheesecake from cracking.
  • I use a water bath occasionally to keep edges from overcooking.