Description
This rich and creamy Turtle Cheesecake combines a buttery graham cracker crust, a luscious cream cheese filling with melted chocolate, and a homemade caramel sauce studded with pecans. Finished with drizzles of chocolate and caramel and topped with crunchy pecan chips, this dessert is a decadent treat perfect for special occasions or anytime indulgence.
Ingredients
Scale
Caramel Sauce
- ½ cup (112g) salted Challenge butter, room temperature
- 2 cups (414g) sugar
- 1 cup (240ml) heavy whipping cream, room temperature
- 5 tbsp (41g) all-purpose flour, sifted
- ¼ cup (28g) pecan chips
Crust
- 2 cups (268g) graham cracker crumbs
- ½ cup (112g) salted Challenge butter, melted
- 3 tbsp brown sugar
- ¼ cup (28g) pecan chips
Filling
- 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 24 oz (678g) Challenge cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 ½ tbsp vanilla extract
- 3 large eggs
Chocolate Drizzle and Topping
- 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
- 3 tbsp (45ml) heavy whipping cream
- ¼ cup (28g) pecan chips (for garnish)
Instructions
- Prepare the Caramel Sauce: In a saucepan, melt the butter over medium heat. Add the sugar and stir until it begins to melt and form a caramel. Slowly add the room-temperature whipping cream while stirring constantly. Mix in the sifted flour and cook for an additional 2-3 minutes to thicken. Remove from heat, stir in pecan chips, and set aside to cool.
- Make the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, brown sugar, and pecan chips until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes or until golden brown. Remove from the oven and let cool.
- Prepare the Filling: In a microwave-safe bowl, heat the semi-sweet chocolate chips and heavy cream for 30 seconds. Stir until smooth, then let cool to room temperature. In a large bowl, beat the cream cheese until smooth and creamy. Add the light brown sugar and flour, mixing well. Add the sour cream and vanilla extract, then beat in the eggs one at a time, mixing after each addition. Fold in the cooled chocolate mixture. Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake: Bake at 325°F (163°C) for 50-60 minutes, or until the center is just set but slightly jiggles. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Afterwards, remove from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Make the Chocolate Drizzle: In a microwave-safe bowl, heat the chocolate chips and heavy cream for 30 seconds. Stir until smooth. Let it cool slightly before drizzling it over the chilled cheesecake.
- Assemble the Cheesecake: Once the cheesecake is fully chilled, drizzle the caramel sauce over the top and add the chocolate drizzle. Sprinkle the pecan chips on top for extra crunch and decoration.
- Serve: Slice and enjoy this rich, creamy turtle cheesecake!
Notes
- The crust can be made a day ahead and stored covered at room temperature.
- Ensure cream cheese and whipping cream are at room temperature for a smoother filling.
- Do not overbake the cheesecake; the center should have a slight jiggle to prevent dryness.
- For best results, chill the cheesecake overnight before serving.
- You can substitute pecan chips with chopped pecans if preferred.
- Use a water bath during baking to prevent cracking if desired, although not required in this recipe.
