Introduction

This Turtle Cheesecake is a decadent dessert featuring layers of caramel, chocolate, and pecans atop a buttery graham cracker crust. With its creamy filling and rich toppings, it’s perfect for special occasions or whenever you want to indulge in a truly luscious treat.

A round, three-layer cake sits on a white scalloped plate over a blue cloth on a white marbled surface. The bottom layer is thick and crumbly with a light brown cookie or cake texture. The middle layer is a creamy white, smooth and firm, topped with a glossy caramel layer that drips slightly down the sides. The cake is decorated with dark chocolate drizzle in a crisscross pattern on top and sprinkled evenly with chopped nuts, some spilling onto the plate. In the background, blurred jars and bowls hold additional nuts and chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (414g) sugar
1/2 cup (112g) salted Challenge butter, room temperature
1 cup (240ml) heavy whipping cream, room temperature
5 tbsp (41g) all-purpose flour, sifted
1/4 cup (28g) pecan chips
2 cups (268g) graham cracker crumbs
1/2 cup (112g) salted Challenge butter, melted
3 tbsp brown sugar
1/4 cup (28g) pecan chips
4 oz (2/3 cup | 116g) semi-sweet chocolate chips
6 tbsp (90ml) heavy whipping cream
24 oz (678g) Challenge cream cheese, room temperature
1 cup (144g) light brown sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream
1 1/2 tbsp vanilla extract
3 large eggs
2 oz (1/3 cup | 58g) semi-sweet chocolate chips
3 tbsp (45ml) heavy whipping cream

Instructions

Step 1: To make the caramel sauce, pour the sugar into an even layer in a large saucepan. Heat on medium-high, whisking until the sugar melts (about 10 minutes). Once melted, stop whisking and allow the sugar to turn a darker amber color, watching closely to prevent burning. Remove from heat.
Step 2: Add the butter to the caramel and whisk until combined. The mixture will bubble vigorously. Slowly pour in the heavy cream, whisking continuously until the sauce is smooth. Set aside 1 cup of caramel sauce for topping. To the remaining sauce, add the flour and pecan chips and set aside.
Step 3: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Step 4: In a small bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press this crust mixture evenly into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool. Wrap pan sides with aluminum foil to protect from water during baking.
Step 5: Lower oven temperature to 300°F (148°C). Spread the caramel sauce with pecans and flour evenly over the crust in the pan.
Step 6: To make the chocolate layer, place 4 oz chocolate chips in a small bowl. Heat 6 tbsp heavy cream until it just begins to boil, pour over chocolate chips and let sit 2-3 minutes. Whisk until smooth, then pour over the caramel layer.
Step 7: In a large bowl, beat cream cheese, light brown sugar, and 3 tbsp flour on low speed until smooth and combined. Scrape sides as needed.
Step 8: Add sour cream and vanilla extract; mix on low until blended. Add eggs one at a time, mixing slowly after each addition and scraping sides as needed.
Step 9: Pour the cheesecake batter over the chocolate layer in the crust.
Step 10: Place the springform pan in a larger pan and add warm water to the larger pan halfway up the sides of the springform pan. Ensure water doesn’t rise above foil.
Step 11: Bake for 1 hour and 35 minutes. The center should be set but still slightly jiggly.
Step 12: Turn off the oven and leave the door closed for 30 minutes to allow gentle cooling.
Step 13: Crack the oven door open and let the cheesecake continue to cool for another 30 minutes to prevent cracking.
Step 14: Remove cheesecake from oven and water bath. Pour about 1/2 cup of reserved caramel sauce over the top and spread evenly. Warm caramel slightly if it has thickened.
Step 15: Refrigerate cheesecake until completely firm, about 5-6 hours. Remove from pan and transfer to serving dish.
Step 16: For the drizzle, put 2 oz chocolate chips in a small bowl. Heat 3 tbsp heavy cream until just boiling, pour over chips and let sit 3-4 minutes. Whisk until smooth.
Step 17: Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake. Sprinkle with additional pecan chips if desired. Refrigerate until serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and prevent cracking.
To avoid cracks, mix the batter on low speed and use a water bath for gentle, even baking.
For a nut-free version, omit pecan chips and use toasted coconut or chocolate chunks instead.
If your caramel thickens, gently reheat it for a few seconds to restore pourable consistency.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. Keep it tightly wrapped or in an airtight container to maintain freshness. Before serving, let it sit at room temperature for 10-15 minutes for the best texture. Leftover cheesecake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A slice of layered cheesecake sits on a white plate, showing four visible layers: the bottom is a golden, crunchy crust, above it is a thick, smooth brown layer, followed by a tall, creamy white cheesecake layer, all topped with a shiny drizzle of caramel and dark chocolate sauces flowing over the edges, sprinkled with small pieces of nuts. In the blurred background, a full cheesecake with the same layers and toppings is visible on a white plate, along with a turquoise bowl filled with nuts and a jar. The scene is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better after resting overnight. Just cover and refrigerate it for 5-6 hours or overnight before serving.

What can I use if I don’t have a springform pan?

A springform pan is ideal for cheesecake, but if you don’t have one, use a regular cake pan lined with parchment on the bottom and sides for easier removal. Note that removing the cheesecake will be more challenging without the removable sides.