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Turtle Cheesecake – rich and creamy cheesecake topped with caramel, chocolate and pecans. A decadent and delicious dessert for any occasion.
Cheesecake is pretty much the ultimate when it comes to dessert. It is rich, creamy, and just and over the top dessert. I mean, there is a full chain restaurant that is founded on just cheesecake. There are a million different flavor ideas you can make, and I have to say this turtle cheesecake is such a great one! Gooey caramel, chocolate ganache and a Oreo cookie crust….pure heaven!
If you have been to Cheesecake Factory and this Cookie Dough Cheesecake is a copycat of their version that is a must try for cookie dough fans!
I love Turtle Candies, they are a candy made with pecans, gooey caramel and then covered in chocolate. It is a traditional candy usually around the holidays, but they really should be a must all year round! Which is why this turtle cheesecake should be high up on the must make list.
What’s In Turtle Cheesecake
There are a few different parts to this cheesecake with the crust and all the toppings. So it looks complicated, but trust me it is easier than you think and you can do everything in batches, so it doesn’t have to take all day. Plus there are options for shortcuts if you want, so don’t worry.
- Oreo Cookie Crumbs
- Butter
- Cream Cheese
- Sugar
- Eggs
- Flour
- Heavy Cream
- Salt
- Vanilla Extract
- Brown Sugar
- Pecans
- Chocolate Chips
How To Make Turtle Cheesecake
- The first step is to make the crust. Just combine the Oreo cookie crumbs and the melted butter together and press into the bottom of your springform pan. You will want to bake this for about 10 minutes before you pour in the filling to bake the cheesecake.
- Next up the cheesecake itself. In a stand mixer cream together the cream cheese and sugar until it is smooth and creamy. Add in the flour and salt and beat until those are combined.
- Add in the eggs, one at a time, making sure it is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary to get everything combined. Then add in the heavy cream until it is blended.
- Pour the cheesecake mixture over the partially baked crust and place into the bottom of a roasting pan.
- Fill the roasting pan with hot water, about 1 inch up the sides of the springform pan.
- Carefully place in the oven and bake for 60-70 minutes. Don’t open the door of the oven during the first 60 minutes of cooking. After the hour, open the door and check for doneness. It will be slightly jiggly in the center but the sides should be set.
- Once the cheesecake is done, close the oven door, turn off the oven and let it sit in there for another 60 minutes. This finishes the final bit of cooking and helps for the cheesecake not to crack on top.
- Remove the cheesecake from the oven and let it cool completely at room temperature before putting it in the fridge to chill.
Caramel Sauce
This is one spot where you can take a shortcut if you want. I think the homemade caramel takes this over the top, but if you want to save time a jar of your favorite sauce will work just fine!
- Add the brown sugar, butter, salt, heavy cream and vanilla to a saucepan and bring it to a simmer.
- Once it is simmering, turn it to low and continue to simmer for 7-10 minutes, stirring constantly, until it has thickened and is no longer watery. Keep in mind it will continue to thicken as it cools.
- Set aside and let it cool before using.
Assembling Turtle Cheesecake
- Once the caramel sauce has cooled completely pour it over the top of the cheesecake.
- Sprinkle with a few of the chopped pecans and then place it in the fridge to set it set up.
- Meanwhile heat heavy cream for the ganache in the microwave for 60 seconds. Pour in the chocolate chips and let it sit for 1 minute. Then stir until they are completely melted and it is smooth.
- Pour the ganache over the caramel layer.
- Let the chocolate set and then slice to serve!
Baking Cheesecake In A Water Bath
A water bath can seem intimidating and unnecessary when you are baking cheesecake, but it really is a simple step that really helps your cheesecake bake evenly and turn out perfect every time.
The first thing to do is wrap your spring form pan with foil, to make sure that no water gets in while everything cooks. I like to wrap 2-3 layers of foil around the bottom and edge, this seems like the perfect amount to make sure everything stays perfectly dry.
Why a water bath? A water bath does a few things while baking.
- It makes sure our cheesecake does not get too brown on top.
- It helps make sure your cheesecake doesn’t sink in the middle as it cooks.
- It make sure the cheesecake bakes evenly throughout.
- It also helps prevent cracks as it bakes and cools.
Storage
Cheesecake needs to be kept in the fridge. Cover with plastic wrap or foil and it will keep in the fridge for 4-5 days. There will be some condensation on top of the chocolate when you take it out, but that is nothing to worry about. Just slice and serve. You can blot each slice with a paper towel if necessary.
You can also freeze it! Cheesecake freezes so well. It is best to slice first and then wrap up each slice when you put it in the freezer. Then you can take out however many slices you need, and let it sit on the counter for a couple hours to thaw.
Cheesecake is one of those desserts that people can be hesitant to make at home. But it is great to do in steps. You don’t have to tackle it all at once. This can be made ahead of time, and then just pour the caramel an chocolate on the day you are ready to serve.
More Tasty Dessert Recipes
- No Bake Peanut Butter Cheesecake
- Raspberry Lemon Cupcakes
- Chocolate Mousse
- French Silk Pie
- Lemon Brownies
- Cream Puffs
- Peanut Butter Cream Pie
- Mini Pavlova
Turtle Cheesecake
Ingredients
Crust
- 2 cups Oreo cookie crumbs
- 4 Tbsp butter, melted
Cheesecake
- 4 8 oz packages cream cheese, softened
- 1 cup white granulated sugar
- 5 whole large eggs
- 3 Tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1/4 teaspoon salt
Caramel
- 1 cup brown sugar
- 4 Tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 cup heavy cream
- 2 teaspoon vanilla extract
Ganache
- 1/2 cup heavy cream
- 1 1/2 cups chocolate chips, semi-sweet or milk chocolate
Topping
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350º F. Prepare a 9-inch spring form pan by wrapping the outside with 2-3 layers of aluminum foil so water can not get inside. Set aside.
- In a bowl combine the Oreo cookie crumbs and melted butter for the crust. Press into the bottom of the prepared spring form pan and bake for 10 minutes. Remove from the oven and let cool slightly.
- In a stand mixer cream together the cream cheese and sugar until it is smooth and creamy. Add in the flour and salt and beat until those are combined.
- Add in the eggs, one at a time, making sure it is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary to get everything combined. Then add in the heavy cream until it is blended.
- Pour the cheesecake mixture over the partially baked crust and place into the bottom of a roasting pan.
- Fill the roasting pan with hot water, about 1 inch up the sides of the springform pan.
- Carefully place in the oven and bake for 60-70 minutes. Don’t open the door of the oven during the first 60 minutes of cooking. After the hour, open the door and check for doneness. It will be slightly jiggly in the center but the sides should be set.
- Once the cheesecake is done, close the oven door, turn off the oven and let it sit in there for another 60 minutes. This finishes the final bit of cooking and helps for the cheesecake not to crack on top.
- Remove the cheesecake from the oven and let it cool completely at room temperature before putting it in the fridge to chill.
To Make The Caramel Sauce
- Add the brown sugar, butter, salt, heavy cream and vanilla to a saucepan and bring it to a simmer.
- Once it is simmering, turn it to low and continue to simmer for 7-10 minutes, stirring constantly, until it has thickened and is no longer watery. Keep in mind it will continue to thicken as it cools.
- Set aside and let it cool before using.
Assemble Turtle Cheesecake
- Once the caramel sauce has cooled completely pour it over the top of the cheesecake.
- Sprinkle with a few of the chopped pecans and then place it in the fridge to set it set up.
- Meanwhile heat heavy cream for the ganache in the microwave for 60 seconds. Pour in the chocolate chips and let it sit for 1 minute. Then stir until they are completely melted and it is smooth.
- Pour the ganache over the caramel layer.
- Let the chocolate set and then slice to serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a tasty dessert, I know a lot of people who would love this!
This is the stuff my dreams are made of. Love the chocolate and caramel combination and the crunchy nuts on top.
This is such an amazing dessert! I would love a BIG slice! YUM!
Oh my goodness!! This looks like the perfect slice of cheesecake! LOVE the flavor!
I think I am going to make this for my book club. It looks and sounds scrumptious! I hope mine turns out as pretty as yours.
This is really an amazing treat! Everyone at my house was impressed!
Mmmmm….. I am drooling over this cheesecake! It’s so amazing!