Turtle Cheesecake
A rich and decadent cheesecake topped with chocolate, caramel, and pecans.
Equipment
- 9-inch Springform Pan
- Saucepan
- Mixing Bowls:
- Baking Sheet
Ingredients
- 2 cups sugar (414g, for caramel sauce)
- 1/2 cup salted butter room temperature (112g, for caramel sauce)
- 1 cup heavy whipping cream room temperature (240ml, for caramel sauce)
- 5 Tbsp all-purpose flour sifted (41g, for caramel sauce)
- 1/4 cup pecan chips for caramel sauce
- 2 cups graham cracker crumbs (268g, for crust)
- 1/2 cup salted butter melted (112g, for crust)
- 3 Tbsp brown sugar for crust
- 4 oz semi-sweet chocolate chips (116g, for filling)
- 24 oz cream cheese room temperature (678g, for filling)
- 1 cup light brown sugar (144g, for filling)
- 3 Tbsp all-purpose flour (24g, for filling)
- 1 cup sour cream (230g, for filling)
- 1 1/2 Tbsp vanilla extract
- 3 large eggs
- 2 oz semi-sweet chocolate chips (for drizzle)
- Toasted pecan chips for garnish
Instructions
- Make the caramel sauce: In a saucepan, melt the sugar over medium-high heat until it turns amber. Remove from heat and whisk in butter, then slowly add heavy cream while whisking.
- Set aside 1 cup of the caramel sauce for topping. Stir in sifted flour and pecan chips into the remaining caramel.
- Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
- Make the crust: Combine graham cracker crumbs, melted butter, and brown sugar. Press the mixture into the bottom of the springform pan and bake for 10 minutes.
- Reduce oven temperature to 300°F (148°C). Pour the caramel mixture into the cooled crust.
- Prepare the filling: Melt semi-sweet chocolate chips with warmed heavy cream. In a separate bowl, beat cream cheese, brown sugar, and flour until smooth.
- Mix in sour cream and vanilla extract, then add eggs one at a time, mixing slowly to combine.
- Pour the cheesecake batter over the caramel layer in the crust. Bake for 1 hour and 35 minutes.
- After baking, turn off the oven and let the cheesecake cool inside for 30 minutes. Gradually crack the oven door and let it cool further for another 30 minutes.
- Once cooled, pour the remaining caramel sauce over the cheesecake and refrigerate for 5 to 6 hours to set.
- For the final touch, melt the remaining semi-sweet chocolate chips with cream and drizzle over the cheesecake before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 5-7 days.