Description
An indulgent Turtle Cheesecake featuring a buttery graham cracker–pecan crust, layers of homemade caramel and silky chocolate ganache, topped with a creamy brown sugar cheesecake and finished with a rich chocolate drizzle and pecans.
Ingredients
2 cups sugar
½ cup salted butter, room temperature
1 cup heavy whipping cream, room temperature
5 tbsp all-purpose flour, sifted
¼ cup pecan chips
2 cups graham cracker crumbs
½ cup butter, melted
3 tbsp brown sugar
¼ cup pecan chips
4 oz semi-sweet chocolate chips (for ganache)
6 tbsp heavy whipping cream (for ganache)
24 oz cream cheese, room temperature
1 cup light brown sugar
3 tbsp all-purpose flour
1 cup sour cream
1½ tbsp vanilla extract
3 large eggs
2 oz semi-sweet chocolate chips (for drizzle)
3 tbsp heavy whipping cream (for drizzle)
Instructions
- Make the caramel sauce: Melt sugar over medium-high heat, whisking until deep amber. Remove from heat and whisk in butter, then slowly stream in cream. Set aside 1 cup for topping, stir flour and pecans into the rest.
- Prepare the crust: Preheat oven to 325°F (163°C). Grease a 9″ springform pan. Mix graham crumbs, melted butter, brown sugar, and pecans. Press onto bottom and up sides of pan. Bake 10 minutes and cool.
- Layer caramel and ganache: Lower oven to 300°F (148°C). Wrap pan in foil for water bath. Pour caramel-pecan mixture into crust. Melt 4 oz chocolate with 6 tbsp cream, spread ganache over caramel.
- Beat the filling: On low speed, combine cream cheese, brown sugar, and flour. Fold in sour cream and vanilla, then eggs one at a time until smooth. Pour over chocolate layer.
- Bake in a water bath: Place springform in a larger pan, add warm water to halfway. Bake 1 hr 35 min until center jiggles. Turn off oven, keep door closed 30 min, then crack open another 30 min.
- Chill and finish: Remove from water bath, pour reserved caramel over top, and refrigerate 5–6 hours or overnight. Whisk together remaining chocolate and cream; drizzle over cheesecake, sprinkle extra pecans, and chill until serving.
Notes
Bring butter and cream to room temperature before making caramel to prevent clumps.
Cool the cheesecake gradually in the closed oven to avoid cracks.
Chill overnight for best texture and flavor melding.
Use full-fat dairy for the richest, creamiest result.
Keep water bath water below the foil line to maintain a crisp crust.
- Prep Time: 1 hour 10 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 760 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 48 g
- Saturated Fat: 29 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 160 mg