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Easy Pecan Turtle Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 137 reviews
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 8 hours 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in this rich and creamy Turtle Cheesecake, featuring a buttery pecan graham cracker crust layered with a caramel-infused cream cheese filling swirled with chocolate, topped with pecan halves and a decadent caramel-chocolate ganache. This show-stopping dessert combines the classic flavors of caramel, pecans, and chocolate in a smooth baked cheesecake perfect for any special occasion.

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

  1. Make the pecan graham cracker crust: Preheat the oven to 350°F (177°C). In a medium mixing bowl, whisk together chopped pecans, graham cracker crumbs, and sugar. Pour in the melted butter and mix until the texture resembles wet sand. Transfer the crumb mixture into a 9-inch springform cheesecake pan and press it evenly into the bottom and halfway up the sides. Bake for 11 minutes, then remove and set aside to cool.
  2. Prepare the cheesecake: Reduce the oven temperature to 325°F (163°C). Wrap the bottom of the cooled springform pan with 2 sheets of aluminum foil to prevent water from seeping in during the water bath. Set aside.
  3. Beat the cream cheese mixture: In a stand mixer fitted with the paddle attachment, beat softened cream cheese on low speed until smooth and creamy, about 2 minutes. Add brown sugar and caramel sauce, and continue mixing on low until fully combined and creamy, about 3 minutes.
  4. Add eggs: While still beating on low, add the eggs and yolks one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides as needed for even mixing.
  5. Add remaining ingredients: Incorporate sour cream, heavy cream, vanilla extract, cornstarch, and salt. Continue mixing on low until the filling is smooth and uniform. Avoid overmixing to prevent air incorporation.
  6. Melt the chocolate: Microwave chopped chocolate in 30-second intervals, stirring between, until completely melted and smooth.
  7. Create chocolate batter: Transfer one-third of the cheesecake batter to a smaller bowl. Add cocoa powder and melted chocolate, mixing until smooth and combined.
  8. Layer cheesecakes: Pour one-third of the plain batter over the cooled crust. Add half of the chocolate batter on top. Repeat the layers, finishing with plain batter on top. Optionally swirl gently with a knife for a marbled effect.
  9. Bake in a water bath: Place the cheesecake pan in a large roasting pan. Pour boiling water to halfway up the sides of the springform pan. Bake for about 1½ hours until edges are set and center is slightly jiggly. Begin checking at 1 hour 15 minutes.
  10. Cool gradually: Turn off the oven and crack the door open slightly. Let cheesecake cool slowly inside for 1½ hours, then remove and cool to room temperature on a rack.
  11. Chill to set: Cover cheesecake and refrigerate for at least 6 hours or overnight to fully set and develop flavor.
  12. Prepare topping: In a small microwave-safe bowl, add chocolate and heavy cream. Microwave in 30-second intervals, stirring until smooth and glossy ganache forms.
  13. Assemble topping and serve: Remove cheesecake from fridge, spread an even layer of caramel sauce on top. Arrange pecan halves evenly, drizzle more caramel and finish with drizzled chocolate ganache. For clean slices, dip a sharp knife in hot water and wipe dry before each cut.

Notes

  • Storage: Cover cooled and set cheesecake tightly with plastic wrap or store in an airtight container. Refrigerate up to 5 days.
  • Freezing: After chilling overnight, wrap cheesecake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in fridge before serving. Individual slices can also be frozen for convenience.
  • Use a water bath and slow cooling to prevent cracking and ensure creamy texture.
  • For best results, make sure cream cheese and dairy ingredients are at room temperature.
  • Gently swirl batter for a beautiful marbled effect without overmixing.
  • Use quality caramel sauce or homemade caramel for best flavor.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cheesecake)
  • Calories: 550
  • Sugar: 32g
  • Sodium: 260mg
  • Fat: 38g
  • Saturated Fat: 18g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 140mg

Find it online: https://piesbypaula.com/easy-pecan-turtle-cheesecake-recipe/