Description
This indulgent Turtle Cheesecake features a buttery pecan graham cracker crust filled with a rich and creamy caramel-infused cheesecake swirled with chocolate. Topped with a glossy chocolate ganache and crunchy pecan halves drizzled with additional caramel, it’s a decadent dessert perfect for special occasions or any time you crave a luscious treat.
Ingredients
Scale
For the pecan graham cracker crust:
- ⅓ cup (35 grams) pecans, finely chopped
- 1 ½ cups (200 grams) graham cracker crumbs
- ¼ cup (50 grams) white sugar
- 5 tablespoons (71 grams) unsalted butter, melted
For the turtle cheesecake:
- 4 blocks (1000 grams) cream cheese, softened
- 1 cup (220 grams) brown sugar
- ½ cup (150 grams) caramel sauce, homemade or store-bought
- 3 large eggs
- 2 egg yolks
- ½ cup (120 grams) sour cream, at room temperature
- ¼ cup (55 grams) heavy cream, at room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons cornstarch, sifted
- ¼ teaspoon salt
- 1 ½ tablespoons (10 grams) cocoa powder
- 2 ounces (57 grams) semi-sweet chocolate, finely chopped
For the topping:
- 1 ounce (28 grams) semi-sweet chocolate, finely chopped
- 1 tablespoon (14 grams) heavy cream
- 1 cup (100 grams) pecan halves
Instructions
- Make the pecan graham cracker crust: Preheat your 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 stir until the mixture resembles wet sand. Press this crumb mixture evenly into the bottom and halfway up the sides of a 9-inch springform cheesecake pan. Bake for 11 minutes, then set aside to cool.
- Prepare the cheesecake batter: Reduce the 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. In 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 and mix until combined, about 3 minutes.
- Add eggs carefully: While still mixing on low, add eggs and yolks one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl edges as needed for even mixing.
- Add remaining ingredients: Incorporate sour cream, heavy cream, vanilla extract, sifted cornstarch, and salt. Mix gently until smooth and uniform, avoiding overmixing to prevent excess air in the batter.
- Melt chocolate: Microwave the chopped semi-sweet chocolate in 30-second intervals, stirring between each, until melted and smooth.
- Make chocolate batter: Transfer one-third of the cheesecake batter to a smaller bowl and mix in the cocoa powder and melted chocolate until fully combined.
- Layer batters in pan: Pour one-third of the plain cheesecake batter over the crust in the pan. Add half of the chocolate batter on top. Repeat layering and finish with the remaining plain batter. Optionally swirl gently with a knife for a marbled effect.
- Bake in a water bath: Place the cheesecake pan into a large roasting pan. Pour boiling water to come halfway up the sides of the springform pan. Carefully transfer to the oven and bake for approximately 1½ hours, checking at 1 hour 15 minutes. The edges should be set while the center remains slightly jiggly.
- Cool gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1½ hours. Remove from oven and water bath, then cool further on a rack to room temperature.
- Chill to set: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to fully set and develop flavors.
- Make the ganache topping: In a small microwave-safe bowl, combine chopped chocolate and heavy cream. Microwave in 30-second intervals, stirring between, until smooth, glossy, and fully melted.
- Assemble topping: Remove the cheesecake from the fridge. Spread an even layer of caramel sauce over the top. Arrange pecan halves evenly, drizzle more caramel on top, then finish with the chocolate ganache drizzle.
- Serve: For clean slices, dip a sharp knife in hot water and wipe dry before slicing the cheesecake. Serve chilled.
Notes
- How to store: After cooling and setting, cover cheesecake tightly with plastic wrap or place in an airtight container. Refrigerate for up to 5 days.
- How to freeze: Chill cheesecake overnight, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving. You can also freeze individual slices for convenience.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 520
- Sugar: 32g
- Sodium: 290mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg
