Print

The Ultimate Easy Turtle Cheesecake Recipe

A decadent slice of turtle cheesecake with a dark crust, creamy filling, chocolate, caramel, and pecans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this decadent Turtle Cheesecake featuring a chocolate crust, creamy filling, caramel swirl, and toasted pecans. This recipe is straightforward for home cooks.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup caramel sauce (plus extra for topping)
  • 1 cup chopped pecans, toasted
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Combine chocolate wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until fully combined.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  5. Pour half of the cream cheese mixture over the cooled crust. Drizzle half of the caramel sauce over the batter. Sprinkle with half of the chocolate chips and half of the toasted pecans.
  6. Gently pour the remaining cream cheese mixture over the first layer. Top with the remaining caramel sauce, chocolate chips, and pecans.
  7. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  9. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a richer flavor, use salted caramel sauce.
  • If you are interested in meal planning for desserts, consider how this recipe fits into a weekly schedule.
  • To toast pecans, spread them on a baking sheet and bake at 350 degrees F for 5 to 8 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://delicerecipe.com/turtle-cheesecake-recipe-easy-homemade/