This Turtle Cheesecake recipe is so decadent and insanely delicious! It has a buttery graham cracker base with a smooth creamy vanilla cheesecake filling dotted with pockets of caramel and then topped with salted caramel sauce, roasted pecans and a dark chocolate drizzle. It is incredible! The dark chocolate sets up to make a cracking shell so it feels like you are biting through an actual Turtle chocolate candy before sinking your teeth into smooth salted caramel, nutty pecans and creamy cheesecake. This is an easy recipe that does not require a water bath so it saves you extra steps! If you love cheesecake, you must also try my New York Style Cheesecake, my Perfect Vanilla Cheesecake (no water bath!) and my Triple Chocolate Cheesecake!
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - this cheesecake is simple to prepare with only a few simple ingredients.
- Smooth and creamy cheesecake - the brown sugar cheesecake filling is super creamy and silky. It is not too heavy nor dense.
- Gooey caramel pockets - we fold chopped up soft caramels right through the batter and what remains are gooey pockets of caramel in each slice.
- Salted caramel - caramel flavor comes through the cheesecake by using brown sugar in the batter, sweet milky caramels inside and also my thick and rich homemade salted caramel sauce drizzled on top.
- Toasted pecans - they're the star of a turtle chocolate! There are chopped toasted pecans through the cheesecake and then toasted pecan halves right on top over the caramel.
- Cracking chocolate shell drizzle - this cheesecake is finished with a drizzle of melted chocolate with coconut oil which sets to make a hard snappy cracking chocolate shell so it's like a real chocolate-covered pecan caramel cluster!
WHAT IS TURTLE CHEESECAKE?
This recipe is inspired by the popular "Turtles" chocolates which are clusters of caramel and pecans covered in chocolate. They are very delicious and very decadent, so I turned them into a cheesecake!
INGREDIENTS
Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.
- Cream cheese - you will need 2 ½ blocks of brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
- Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the vanilla shines.
- Vanilla - vanilla is the main flavor aside from the tangy sweet cheese taste, so use high quality vanilla. I prefer this Madagascar Bourbon Vanilla extract.
- Eggs - three whole eggs will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard! Basque cheesecake has a higher ratio of eggs compared to American cheesecake.
- Cream - a whole cup of cream goes into this batter and that's one of the things that differentiates it. The added moisture from cream means that the cheesecake will not dry out and can withstand the very high baking temperature.
- Flour - just a bit of flour helps to bind the moisture from the cream and set the custard into a smooth texture.
STEP BY STEP INSTRUCTIONS
- STEP 1). Make the crust. In a medium bowl, stir together graham crumbs, melted butter and sugar until evenly combined. Press the crumbs evenly into the bottom and about ¾-inch up the sides of the pan. Bake for 10-12 minutes until lightly golden and feels dry. Reduce oven temperature to 300°F.
- STEP 2). Make the filling. Mix the cheese and sugar. Beat the cream cheese with brown sugar and beat for about 2 minutes until very smooth and creamy. Make sure you scrape down the sides of the bowl often to ensure you get a homogeneous mixture.
- STEP 3). Mix in eggs. Beat in the eggs one at a time until thoroughly combined. Scrape down the bowl between each addition.
- STEP 4). Mix in vanilla. Mix in the vanilla extract just until blended. Add chopped caramels and pecans and fold them in.
- STEP 5). Bake. Pour the batter over the pre-baked crust, spreading it out evenly and popping any air bubbles that you see. Rap bowl down against the counter to release any large air pockets. Place the pan onto a rimmed baking dish or a rimmed cookie sheet and place it in the oven. Set a kettle to boil and carefully pour boiling water into the dish or sheet so that it comes about 1 inch up the sides of the cheesecake pan. Close the oven door and bake for 40 minutes. Turn the oven off and leave it in for another 15 minutes.
- STEP 6). Cool. Transfer pan to a wire rack and let cool completely at room temperature. Transfer pan to a wire rack to cool. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it from the sides and then remove sides of pan.
- STEP 7). Chill. Let the cheesecake cool completely and then place it in the fridge to chill for at least 2 hours.
- STEP 8). Decorate. Once the cheesecake is chilled, spread salted caramel sauce over top. Place toasted pecans evenly over the surface. Combine chopped dark chocolate with coconut oil in a bowl and microwave on 50% power in 20 second bursts with frequent stirring until completely melted and smooth. Drizzle this melted chocolate mixture over the pecans to cover the cheesecake and let set until hardened. Slice and serve!
EXPERT BAKING TIPS
- Do not over-beat the filling. It is important to beat the cream cheese until it is very smooth and lump-free, but avoid beating on high speed which will incorporate large air pockets that can later lead to cracking.
- Do not over-bake. This cheesecake will still be wobbly and jiggly in the middle when it is ready. It will continue to cook as it cools and it will set into a smooth creamy texture. If it is too firm then it has been over-baked and it will have a coarse texture.
- Release the sides to prevent cracking. When you remove the cheesecake from the oven, run a knife around the sides of the cheesecake to release the cheesecake from the pan. This will prevent cracking since the cheesecake will contract as it cools and if it is stuck to the sides then it won't be able to fall into itself and the tension will cause it to split.
RECIPE FAQ
You will need an 8-inch round pan for this cheesecake. If you use a 9-inch pan then the cheesecake will be thinner and it will take less time to baker. You could use a 7-inch pan and it will be a very nice tall cheesecake, but then it will take another 10-20 minutes to bake.
Since this recipe requires a water bath, it is important to wrap the bottom of the pan tightly with 2 sheets of aluminum foil to create a water barriers and prevent water from leaking through the seam of the springform pan. I also always place a round of parchment paper on the bottom so that the crust doesn't stick. There's no need to grease the sides of the pan.
This recipe uses an old-fashioned technique called a water batch which creates a humid environment in the oven so that the cheesecake does not dry out and also helps it bake evenly. This gentle baking ensures that the final texture is smooth and creamy and helps guard against over-cooking the cheesecake filling which can lead to a coarse, grainy texture.
I mean... caramel, chocolate, pecans.... this cheesecake doesn't need anything at all! It is pure decadence.
Yes, it is important to let the cheesecake chill in the fridge for at least 2 hours before serving. This cooling time will allow the custard to set completely for the silkiest, smoothest, creamiest texture. I usually leave mine overnight.
Cheesecake should be stored in the refrigerator, covered or in an airtight container for up to 1 week.
If you love cheesecake, check out these recipes!
New York Style CheesecakeTriple Chocolate CheesecakeCheesecake BrowniesPeanut Butter Fudge Swirl Brownie Bottom CheesecakeCreamy Raspberry CheesecakePerfect Vanilla Cheesecake (no Water Bath!)Bakery Style Chocolate Chip Peanut Butter CookiesHealthy Homemade Dark Chocolate Peanut Butter CupsBuckeye Peanut Butter Fudge Brownies
Cheesecake Recipes
Looking for more cheesecake recipes? Try these:
Baking with caramel...
If you love baking with caramel, check out these delicious recipes:
Turtle Cheesecake
Ingredients
For the crust:
- 1 ¼ cups 150g graham cracker crumbs
- 4 tablespoon 56g melted unsalted butter
- 2 tablespoon 30g packed light brown sugar
For the filling:
- 2 ½ blocks 625g cream cheese, at room temperature
- ¾ cup 165g packed light brown sugar
- 3 large eggs at room temperature
- 1 teaspoon 5ml pure vanilla extract
- 15 soft wrapped caramels, unwrapped and cut into quarters
- ⅓ cup 50g toasted chopped pecans
1 recipe Rich Salted Caramel Sauce
Chocolate topping:
- 6 oz 170g dark chocolate, coarsely chopped
- 1 tablespoon 14g coconut oil
Instructions
- Preheat your oven to 350°F. Line the bottom of an 8-inch round non-stick springform pan with a round of parchment paper, then wrap the outside of the pan with 2 layers of thick aluminum foil so that it comes a couple of inches up the sides. This will prevent water from going into the pan when you place the pan in the water bath for baking.
- Make the crust. In a medium bowl, stir together graham crumbs, melted butter and sugar until evenly combined. Press the crumbs evenly into the bottom and about ¾-inch up the sides of the pan. Bake for 10-12 minutes until lightly golden and feels dry. Reduce oven temperature to 300°F.
- Make the filling. Beat soft cream cheese in a large bowl on medium speed until smooth. Add brown sugar and beat until smooth and creamy, about 30-45 seconds. Do not over-beat because large bubbles will cause the cheesecake to crack during baking and cooling. Add eggs one at a time and beat on medium speed until well blended between each addition. Scrape down the sides and bottom of the bowl between additions. Add vanilla extract and beat just until blended. Again, do not beat the mixture excessively at this point as the eggs will whip up and create air pockets in the batter. Add chopped caramels and pecans and fold them in.
- Pour the batter over the pre-baked crust, spreading it out evenly and popping any air bubbles that you see. Rap bowl down against the counter to release any large air pockets. Place the pan onto a rimmed baking dish or a rimmed cookie sheet and place it in the oven. Set a kettle to boil and carefully pour boiling water into the dish or sheet so that it comes about 1 inch up the sides of the cheesecake pan. Close the oven door and bake for 40 minutes. Turn the oven off and leave it in for another 15 minutes. It is ready when the filling is set but the center is slightly wobbly or jiggles when the pan is shaken. Transfer pan to a wire rack to cool. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it from the sides and then remove sides of pan. Let the cheesecake cool completely and then place it in the fridge to chill for at least 2 hours.
- Once the cheesecake is chilled, spread salted caramel sauce over top. Place toasted pecans evenly over the surface. Combine chopped dark chocolate with coconut oil in a bowl and microwave on 50% power in 20 second bursts with frequent stirring until completely melted and smooth. Drizzle this melted chocolate mixture over the pecans to cover the cheesecake and let set until hardened. Slice and serve!
Lana
decadent and delicious. I love Turtles and this cheesecake tastes just like them (but better!)
christina.marsigliese
Thanks Lana!
Marcela
This is the most decadent cheesecake I’ve ever had and I have no regrets!
Amelia
This is beyond delicious. I've made your caramel sauce a few times now so I really wanted to try this and it is divine.
Sally
Wow! Incredible and so creamy.