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Turtle Cheesecake

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A rich and velvety Turtle Cheesecake with a crunchy pecan topping and drizzled caramel, perfect for any occasion.

Ingredients

Scale
  • 2 cups (200g) chocolate graham cracker crumbs
  • 1.25 cups (250g) granulated sugar, divided
  • 6 tbsp (85g) unsalted butter, melted
  • 1.5 cups (180g) toasted pecans, divided and chopped
  • 32 oz (900g) full-fat cream cheese, room temperature
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 cup (240g) full-fat sour cream
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) thick caramel sauce
  • 1/2 cup (90g) semi-sweet chocolate chips, melted
  • 1 tsp flaky sea salt

Instructions

  1. Prep the Base: In a bowl, combine chocolate graham cracker crumbs, a 1/4 cup of sugar, and melted butter. Mix until the crumbs are fully coated.
  2. Press the Crust: Lay this mix flat into a 9-inch springform pan, pressing firmly to form an even layer.
  3. Toast the Nuts: Preheat your oven to 350°F. Spread the crust and 1.5 cups of chopped pecans on a baking sheet, toasting them for about 8 minutes.
  4. Cream the Cheese: Using an electric mixer, beat the cream cheese and remaining sugar until smooth.
  5. Add the Liquids: Stir in sour cream, cocoa powder, and vanilla extract until uniform.
  6. Incorporate the Eggs: Add eggs one at a time, mixing on low speed until just mixed.
  7. Layer the Surprise: Sprinkle half a cup of pecans over the crust, then pour the cheesecake batter on top.
  8. Bake the Cake: Lower the oven to 325°F and bake for 65-75 minutes.
  9. Cool Slowly: Turn off the oven, crack the door, and let the cake sit for an hour.
  10. Garnish and Chill: Drizzle with caramel, sprinkle remaining pecans and chocolate chips. Chill for at least 6 hours before serving.

Notes

For a gluten-free option, use gluten-free graham crackers. Cheesecake tastes better the next day.

Nutrition

Find it online: https://cookingtrack.com/turtle-cheesecake-velvety-texture/