Description
Turtle Cheesecake is a delicious dessert combining creamy cheesecake with sweet and nutty flavors of turtles, featuring a graham cracker and pecan crust topped with salted caramel.
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup chopped pecans
- 1/8 cup light or dark brown sugar
- 10 tbsp melted butter
- 24 oz cream cheese, room temperature
- 3/4 cup brown sugar, packed
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- 1 tbsp unsweetened cocoa powder
- 1 cup cane sugar
- 4 tbsp unsalted butter, cubed and room temperature
- 1/2 cup heavy cream, room temperature
- 1 tsp vanilla extract
- 1 tsp salt
- 1/2 cup chopped pecans
- Mini chocolate chips (optional)
Instructions
- Preheat your oven to 325°F (160°C). Spray a 9-inch springform pan with non-stick spray and line the bottom with parchment paper. In a food processor, crush the graham crackers. In a bowl, combine crushed graham crackers, chopped pecans, brown sugar, and melted butter. Press mixture into the bottom and halfway up the sides of the springform pan. Bake for 11 minutes and set aside.
- In a mixer, beat cream cheese and brown sugar on high speed for 2 minutes until smooth. Add sour cream, heavy cream, and vanilla extract, mixing on medium speed. On low speed, add eggs one at a time, mixing just until incorporated. Mix 1/3 of the cheesecake batter with cocoa powder.
- Pour half of the plain cheesecake batter into the crust. Dollop with half of the chocolate cheesecake batter and swirl. Pour remaining plain cheesecake batter and dollop with remaining chocolate batter. Swirl again.
- For baking, wrap the springform pan in aluminum foil and place it in a roasting pan with hot water halfway up the sides. Bake at 325°F (160°C) for 70-80 minutes until edges are set and center jiggles slightly. Turn off oven and let sit for 30 minutes before cooling on a wire rack. Refrigerate for at least 6 hours or overnight.
- In a saucepan over medium heat, melt sugar while whisking until it turns amber. Remove from heat and whisk in half the butter, then add remaining butter. Warm heavy cream and whisk it into caramel, then add vanilla extract and salt. Let cool.
- Remove cheesecake from springform pan and pour cooled caramel on top. Garnish with chopped pecans and mini chocolate chips if desired.
Notes
Make sure all ingredients are at room temperature for a smooth batter. Avoid over-mixing after adding eggs to prevent cracks. Using dark brown sugar enhances flavor.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: cheesecake, dessert, turtle cheesecake, caramel, pecan