Print

Ultimate Baked Turtle Cheesecake Recipe

A decadent slice of turtle cheesecake featuring a dark crust, creamy filling, caramel, chocolate drizzle, and pecans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a decadent Turtle Cheesecake featuring a chocolate cookie crust, creamy filling, rich caramel swirl, and toasted pecans. This recipe delivers the ultimate indulgence for special occasions.

Ingredients

Scale
  • 1 3/4 cups chocolate cookie crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup caramel sauce, divided
  • 1 cup chopped pecans, toasted
  • 4 ounces semisweet chocolate, melted

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate cookie crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt with an electric mixer until smooth. Beat in the sour cream.
  4. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix the batter.
  5. Pour half of the cheesecake batter over the cooled crust. Drizzle 1/2 cup of the caramel sauce over the batter. Gently swirl the caramel using a knife.
  6. Pour the remaining batter over the caramel layer. Bake in a water bath (place the foil-wrapped springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan).
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Before serving, top the chilled cheesecake with the remaining 1/2 cup caramel sauce, the toasted pecans, and the melted semisweet chocolate drizzle.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350 degrees F for 5 to 8 minutes, watching closely to prevent burning.
  • For a smoother caramel swirl, gently warm the caramel sauce slightly before drizzling it over the batter.
  • If you prefer a richer chocolate flavor in the crust, use chocolate wafer cookies instead of standard chocolate sandwich cookies.

Nutrition

Find it online: https://blissbatter.com/turtle-cheesecake-recipe-ultimate-indulgence/