Turtle Caramel Chocolate Cheesecake (Print View)
Classic cheesecake swirled with caramel, chocolate, and pecans for a rich, satisfying treat.
# What You'll Need:
→ Caramel Sauce
01 -
2 cups granulated sugar
02 -
1/2 cup salted butter, at room temperature
03 -
1 cup heavy whipping cream, at room temperature
04 -
5 tablespoons all-purpose flour, sifted
05 -
1/4 cup pecan chips
→ Crust
06 -
2 cups graham cracker crumbs
07 -
1/2 cup salted butter, melted
08 -
3 tablespoons light brown sugar
09 -
1/4 cup pecan chips
→ Filling
10 -
4 ounces semi-sweet chocolate chips
11 -
6 tablespoons heavy whipping cream
12 -
24 ounces cream cheese, at room temperature
13 -
1 cup light brown sugar
14 -
3 tablespoons all-purpose flour
15 -
1 cup sour cream
16 -
1 1/2 tablespoons vanilla extract
17 -
3 large eggs
→ Chocolate Drizzle
18 -
2 ounces semi-sweet chocolate chips
19 -
3 tablespoons heavy whipping cream
# Directions:
01 -
Spread the sugar evenly in a large saucepan. Heat over medium-high, whisking continually until the sugar fully melts and turns liquid, about 10 minutes. The sugar will initially clump before liquefying.
02 -
Stop whisking and continue to cook the melted sugar until it reaches a deep amber color with a nutty aroma. Take care not to overcook or the caramel will burn. Remove from heat promptly.
03 -
Whisk in the room temperature butter until fully melted and integrated. Expect significant bubbling during this step.
04 -
Gradually whisk in the heavy whipping cream, starting with small amounts for easier blending, then adding the remainder until smooth and well combined.
05 -
Set aside 1 cup of the caramel for finishing. Add sifted flour and pecan chips to the remaining caramel, stirring thoroughly. Reserve for assembly.
06 -
Preheat the oven to 325°F. Line a 9-inch springform pan with parchment on the base and lightly grease the sides.
07 -
Mix graham cracker crumbs, melted butter, brown sugar, and pecan chips in a bowl. Press firmly into the bottom and up the sides of the prepared pan.
08 -
Bake the crust for 10 minutes. Set aside to cool completely. Cover the exterior of the pan with foil to protect from water bath seepage.
09 -
Lower the oven setting to 300°F after removing the crust.
10 -
Evenly spread the caramel mixture containing pecans and flour over the crust base.
11 -
Place chocolate chips in a bowl. Heat heavy cream just until boiling, then pour over chocolate. Let stand 2–3 minutes. Whisk until a smooth ganache forms.
12 -
Pour the prepared chocolate ganache into an even layer over the caramel in the crust.
13 -
In a large mixing bowl, beat softened cream cheese, brown sugar, and flour on low speed until smooth and fully combined. Scrape down the sides as needed.
14 -
On low speed, blend in sour cream and vanilla extract until consistently mixed.
15 -
Add eggs one at a time, mixing each just until integrated and scraping the bowl as needed to maintain a uniform mixture.
16 -
Carefully pour the cheesecake batter over the chocolate ganache layer in the crust.
17 -
Place the filled springform pan inside a larger roasting pan. Pour warm water into the outer pan until it reaches halfway up the sides, not exceeding the foil edge.
18 -
Bake for 1 hour and 35 minutes. The cheesecake should be set around the edges with a slightly jiggly center.
19 -
Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to gradually continue cooking.
20 -
Crack the oven door and let the cheesecake rest for another 30 minutes to cool further and prevent cracking.
21 -
Take out the cheesecake, remove the water bath, and unwrap the foil from the pan.
22 -
Pour about 1/2 cup of reserved caramel sauce evenly on top. If too firm, warm the sauce briefly in the microwave for easier spreading.
23 -
Chill the cheesecake for 5 to 6 hours or until it is completely cooled and fully set. Release from the springform pan and place on a serving platter.
24 -
For the drizzle, place chocolate chips in a bowl. Heat cream until just boiling and pour over the chocolate. Rest for 3–4 minutes, then stir until smooth.
25 -
Drizzle remaining caramel and chocolate sauce over the cheesecake. Garnish with additional pecan chips. Keep refrigerated until serving.
# Notes:
01 -
Using room temperature dairy and eggs ensures a smoother filling and prevents lumps. For best slicing, use a sharp knife dipped in hot water and wiped dry between cuts.