I’m excited to share this indulgent Turtle Cheesecake that combines a buttery graham cracker–pecan crust with layers of homemade caramel, silky chocolate ganache, and a creamy brown sugar cheesecake. It’s rich, festive, and perfect for sharing (or not!).

Why You’ll Love This Recipe

I love how each bite delivers everyone’s favorite turtle candy flavors in cheesecake form. The crust has pecan chips folded right in, giving a delightful crunch beneath the smooth filling. I always look forward to spreading that thick layer of gooey caramel and dripping chocolate over the top—it feels like dessert decadence at its finest. Baking it in a water bath keeps the cheesecake perfectly crack-free and ultra-creamy, and chilling it overnight lets all those flavors meld together beautifully. This is my go-to showstopper for holiday gatherings or any special occasion when I want to wow my friends and family.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Caramel Sauce

• 2 cups (414g) sugar

• ½ cup (112g) salted butter, room temperature*

• 1 cup (240ml) heavy whipping cream, room temperature*

• 5 tbsp (41g) all-purpose flour, sifted

• ¼ cup (28g) pecan chips

Crust

• 2 cups (268g) graham cracker crumbs

• ½ cup (112g) butter, melted

• 3 tbsp brown sugar

• ¼ cup (28g) pecan chips

Filling

• 4 oz (116g) semi-sweet chocolate chips

• 6 tbsp (90ml) heavy whipping cream

• 24 oz (678g) cream cheese, room temperature

• 1 cup (144g) light brown sugar

• 3 tbsp (24g) all-purpose flour

• 1 cup (230g) sour cream

• 1½ tbsp vanilla extract

• 3 large eggs

Chocolate Drizzle

• 2 oz (58g) semi-sweet chocolate chips

• 3 tbsp (45ml) heavy whipping cream

directions

1. Make the caramel sauce. I melt the sugar over medium-high heat, whisking occasionally until it’s a deep amber. After removing it from the heat, I whisk in the butter, then slowly stream in the cream. I set aside 1 cup of that silky sauce for topping, then stir the flour and pecans into the rest.

2. Prepare the crust. I preheat the oven to 325°F (163°C). After lining and greasing a 9-inch springform pan, I mix together the cracker crumbs, melted butter, brown sugar, and pecans, then press it up the sides and across the bottom. I bake it 10 minutes and let it cool.

3. Layer the cheesecake. With the oven lowered to 300°F (148°C), I wrap the pan in foil for a water bath. I pour in the caramel-pecan mixture, then whisk melted chocolate chips and cream for the ganache, spreading that atop the caramel.

4. Beat the cheesecake filling. I use a mixer on low to combine cream cheese, brown sugar, and flour, then fold in sour cream, vanilla, and eggs one at a time—scraping down the bowl to keep everything smooth. I pour that over the chocolate layer.

5. Bake in a water bath. I place the springform inside a larger pan, add warm water up to halfway, and bake 1 hour 35 minutes (the center should still jiggle). I turn off the oven, keep the door closed 30 minutes, then crack it open another 30 minutes.

6. Chill and finish. Once the pan is cool, I remove it from the water bath, pour the reserved caramel over the top, and refrigerate 5–6 hours (or overnight) until firm. Finally, I whisk together the remaining chocolate drizzle ingredients, drizzle it over the cheesecake, sprinkle extra pecans, and chill until ready to serve.

Servings and timing

• Prep Time: 1 hour 10 minutes

• Cook Time: 2 hours 45 minutes

• Total Time: 3 hours 55 minutes (plus chilling)

• Yield: 12–14 slices

Variations

• I sometimes swirl in peanut butter ribbons for a peanut-turtle twist.

• You can stir chopped pecans into the cheesecake batter for extra crunch throughout.

• For a salted caramel version, sprinkle flaky sea salt over the top before serving.

• Swap in dark chocolate chips for a more intense chocolate layer.

• I’ve even turned this into mini cheesecakes by using a muffin tin and shortening the bake time by about 10–15 minutes.

storage/reheating

I store slices tightly wrapped or in an airtight container in the fridge for up to 4 days—after that, the texture starts to soften too much. For longer storage, I freeze individual slices (well wrapped) for up to 1 month; I thaw them in the fridge overnight. I never reheat cheesecake on its own, but if I want that caramel warm, I pop a slice in a low-temp oven (200°F/93°C) for 5 minutes or microwave briefly—just enough to soften the topping without melting the filling.

FAQs

What’s the trick to a crack-free cheesecake?

I always bake mine in a water bath and cool it gradually—first cooling in the oven with the door closed, then cracked, which prevents sudden temperature changes that cause cracks.

Can I make this cheesecake ahead of time?

Absolutely. I often bake it a day ahead and refrigerate overnight, which actually improves the flavor melding and makes slicing neater.

How do I know when the cheesecake is done?

The edges should be set, but the center still jiggles slightly when you gently shake the pan—carryover heat will finish it as it cools.

Can I use store-bought caramel sauce?

I prefer homemade for flavor and thickness, but you can substitute jarred sauce; just mix in the flour and pecans before layering.

Why do I need to bring the cream and butter to room temperature?

If those ingredients are too cold, the caramel can seize or clump. I let them warm so the sauce stays smooth and combines easily.

Conclusion

I hope you enjoy making this Turtle Cheesecake as much as I do. It’s a show-stopping dessert that brings together the best of caramel, chocolate, and pecans in every creamy bite—perfect for celebrations or any time you want to treat yourself!