Turtle Cheesecake

Our decadent turtle cheesecake takes all the best flavors of turtle candy and adds them to creamy cheesecake for an out-of-this-world dessert.

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Table of Contents

Turtle Cheesecake Ingredients
Substitutions And Additions
How To Make This Turtle Cheesecake Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
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If you’re looking for a new and unique dessert to tantalize your taste buds, look no further than turtle cheesecake! This luscious dessert has all the decadence of traditional cheesecake, made even more indulgent with a divine graham cracker base, caramel-pecan topping, and sweet chocolate drizzle.

a close up shot of a slice of Turtle Cheesecake on a plate

Turtle Cheesecake Ingredients

Turtle Cheesecake raw ingredients that are labeled

Turtle cheesecake, with its layers of creamy cheesecake, rich chocolate ganache, and crunchy, nutty caramel, is a dessert lover’s dream come true.

The smooth, velvety texture of the cheesecake contrasts perfectly with the chewy caramel and chocolate, creating a luxurious flavor experience that is impossible to resist.

You’ll need:

For The Graham Cracker Crust:

1½ cups of finely crushed graham crackers
¼ cup of finely chopped pecans
2 tablespoons of granulated sugar
½ cup of salted sweet cream butter, melted and cooled
1 cup of Kraft caramel bits
1 tablespoon of water
1½ cups of semisweet chocolate chips

For The Cheesecake Filling:

1½ cups of granulated sugar
2½ tablespoons of cornstarch
4 (8-ounce) packages of cream cheese, softened
¾ cup of sour cream
4 extra-large eggs, room temperature
2 teaspoons of pure vanilla extract

For The Turtle Topping:

¾ cup of dulce de leche
3 tablespoons of heavy cream
Chocolate syrup
3 tablespoons of roughly chopped pecans

Substitutions And Additions

DULCE DE LECHE: You can substitute caramel sundae sauce for the dulce de leche in this caramel pecan cheesecake.

CREAM CHEESE: For best results, we recommend using full-fat cream cheese for your caramel turtle cheesecake rather than low-fat or fat-free, as it won’t give you the same extra creamy texture.

PECANS: Customize the nutty profile of your carrot cake by substituting pecans with walnuts, almonds, or even hazelnuts.

Chopped dried fruits like raisins or cranberries can also be delightful additions for added texture and sweetness.

CLEAR VANILLA FLAVORING: While clear vanilla flavoring provides a classic taste, experiment with different extracts like almond, orange, or lemon extract to infuse unique flavors into your frosting.

How To Make This Turtle Cheesecake Recipe

Our step-by-step directions below will walk you through the process of making this utterly decadent cheesecake.

STEP ONE: Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray and set aside.

OUR RECIPE DEVELOPER SAYS

It is helpful to use parchment paper circles at the bottom of the springform. This will help your graham cracker crust release from the bottom of the pan when transferring the turtle pecan cheesecake to a serving plate.

STEP TWO: Add the crushed graham crackers, chopped pecans, and sugar to a medium-sized mixing bowl and stir.

Add the melted butter and stir to completely coat the graham cracker mixture.

melted butter and graham cracker mixture combined together

STEP THREE: Spread and press the coated crumb mixture in an even layer in the bottom of the prepared pan.

I usually use a flat-bottomed 1-cup measuring cup to press the buttered crumbs.

Bake for ten minutes on the middle rack.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.

STEP FOUR: Add the caramel bits and one tablespoon of water to a small heat-safe bowl.

Microwave in 45-second intervals, stirring well after each interval, until the caramel bits are melted and smooth.

STEP FIVE: Remove the crust from the oven and reduce the temperature to 325°F.

While the crust is cooling, sprinkle the 1½ cups of chocolate chips over the top of the crust.

Drizzle the caramel over the chocolate chips. Place the crust in the refrigerator to chill while you make the cheesecake filling.

chocolate chip sprinkled over the crust and drizzle caramel over

STEP SIX: Add the granulated sugar and cornstarch to a small bowl. Whisk to combine. Set it aside.

STEP SEVEN: Using a stand mixer or a large bowl and a hand mixer on medium-high speed, beat the cream cheese and sour cream for 1 to 1½ minutes until smooth.

Scrape down the sides and the bottom of the bowl as you go to make sure all ingredients are well-mixed.

PRO TIP:

It is very important that all of your cream cheese is at room temperature before mixing. This will help ensure your filling is smooth and creamy.

STEP EIGHT: Add in the sugar mixture and continue mixing for another 1 to 1½ minutes until well incorporated.

sugar mixture added to the melted butter mixture

STEP NINE: Lower the mixer speed to medium-low speed.

Add the eggs one at a time, beating well after each egg until no yellow streaks remain in the cream cheese mixture.

STEP TEN: Keep the electric mixer speed on medium-low and add the vanilla extract. Mix just until incorporated.

PRO TIP:

Take caution when mixing, as overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.

vanilla extract added to the sugar mixture

STEP ELEVEN: Remove the crust from the refrigerator. Tear two large pieces of heavy-duty aluminum foil.

Wrap the outside of the pan. Be sure both pieces of foil are large enough to cover all the way up to the top outer edge of the pan.

This will help ensure no leakage from the water bath.

STEP TWELVE: Pour the cheesecake batter into the prepared and foil-wrapped pan. Tap the pan a couple of times on the counter to remove any air bubbles.

cheesecake filling poured into a prepared pan

STEP THIRTEEN: Place the cheesecake pan into a large roasting pan and place the roasting pan into the oven on the middle rack.

STEP FOURTEEN: Pour boiling water into the roasting until it comes up about one inch on the side of the cheesecake pan.

STEP FIFTEEN: Bake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about one to two inches.

Leave the cheesecake to sit in the oven for one hour.

PRO TIP:

It is very important to be patient while you are baking the cheesecake. The lower temperature and longer baking time will help keep the cheesecake from cracking.

STEP SIXTEEN: Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake.

Cover the top of the springform pan with foil and chill in the refrigerator for at least eight hours.

STEP SEVENTEEN: Just before you are ready to serve, add three-quarters of a cup of dulce de leche to a small heat-safe bowl. Microwave for 45 seconds.

Add the heavy cream and stir well until the mixture is smooth.

heavy cream added to the dulce de leche and stir

STEP EIGHTEEN: Remove the cheesecake from the refrigerator. Release the springform pan sides.

Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle.

STEP NINETEEN: Spread the dulce de leche mixture over the center of the cheesecake top. Be sure to avoid the very edges.

Lightly drizzle the chocolate syrup over the dulce de leche. Sprinkle the chopped pecans. Keep the cheesecake refrigerated before slicing and serving.

chocolate syrup drizzled over the dulce de leche and sprinkle chopped pecans

How To Serve

The ultimate in decadence, this perfect cheesecake will undoubtedly become a family favorite from the first time you make it.

For an extra dose of indulgence, how about a scoop of vanilla ice cream on the side and a homemade hot chocolate to wash it down?

If you’re looking for something a little bit lighter, a simple fruit salad or sliced strawberries would be the perfect accompaniment.

Can’t resist a creamy slice of cheesecake? Check out our mint chocolate cheesecake and lemon cheesecake for two more fantastic options.

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Storage

Here’s a guide on how to make the most of this scrumptious dessert:

MAKE AHEAD: If you’d like to prepare in advance, you can make the cheesecake a day or two before serving. Ensure it has fully cooled and set in the refrigerator.

Once chilled, cover it securely with plastic wrap or aluminum foil to prevent any odors from affecting its taste.

This method allows you to enjoy the convenience of having dessert ready for your special occasion without any last-minute rush.

IN THE FRIDGE: Store any leftovers of your chocolate turtle cheesecake covered with plastic wrap in the refrigerator for up to five days.

IN THE FREEZER: You can freeze the ungarnished cheesecake for up to two months. Allow the cheesecake to thaw overnight before garnishing and slicing.

Why We Love This Recipe

IRRESISTIBLE COMBINATION: This cheesecake brings together the best of both worlds – creamy, velvety cheesecake and the turtle candy flavors of chocolate, caramel, and pecans.

DECADENT TOPPINGS: The rich drizzle of caramel and the sprinkle of chopped pecans on top of the cheesecake add a delightful crunch and a gooey sweetness.

CREAMY AND SMOOTH TEXTURE: The cheesecake layer is incredibly creamy and smooth, thanks to the perfect balance of cream cheese, eggs, and sugar.

This delicious homemade recipe for turtle cheesecake combines two of your favorite desserts in one – chewy chocolate-covered caramels and pecans plus creamy cheesecake. You can’t go wrong with the combination of sweet caramel, rich chocolate, and the smoothness of creamy cheesecake.

FREQUENTLY ASKED QUESTIONS

How do you prevent your caramel pecan turtle cheesecake from cracking?

To prevent your cheesecake from cracking, don’t overmix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top.
Also, don’t overbake your cheesecake and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.

How do I bake a cheesecake in a water bath?

Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture.

Place the wrapped springform pan in a large roasting pan, fill the pan with one inch of water, and place it in the oven. You don’t want any higher than one inch, or you risk water getting into the cheesecake.

How do I prevent the cheesecake water bath from leaking?

To prevent the cheesecake water bath from leaking, either wrap the bottom and sides of the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag.

Place the wrapped pan inside the roasting pan and fill it with water.

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Turtle Cheesecake

5 from 1 vote

Our decadent turtle cheesecake takes all the best flavors of turtle candy and adds them to creamy cheesecake for an out-of-this-world dessert.

Prep Time 20

Cook Time 1 30

Total Time 10 50

Servings

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Ingredients

Graham Cracker Crust

1½ cups finely crushed graham crackers
¼ cup finely chopped pecans
2 tablespoons granulated sugar
½ cup salted sweet cream butter, melted and cooled
1 cup Kraft caramel bits
1 tablespoon water
1½ cups semisweet chocolate chips

Cheesecake Filling

1½ cups granulated sugar
2½ tablespoons cornstarch
32 ounces cream cheese, softened
¾ cup sour cream
4 extra large eggs, room temperature
2 teaspoons pure vanilla extract

Turtle Topping

¾ cup dulce de leche
3 tablespoons heavy cream
Chocolate syrup
3 tablespoons pecans, roughly chopped

Instructions

Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray and set aside.
Add the crushed graham crackers, chopped pecans, and sugar to a medium-sized mixing bowl and stir. Add the melted butter and stir to completely coat the graham cracker mixture.
Spread and press the coated crumb mixture evenly in the bottom of the prepared pan. (I usually use a flat-bottomed 1-cup measuring cup to press the buttered crumbs.) Bake for 10 minutes on the middle rack.
Add the caramel bits and 1 tablespoon of water to a small heat-safe bowl. Microwave in 45-second intervals, stirring well after each interval, until the caramel bits are melted and smooth.
Remove the crust from the oven and reduce the oven temperature to 325°F. While the crust is cooling, sprinkle the 1½ cups of chocolate chips over the crust. Drizzle the caramel over the chocolate chips. Place the crust in the refrigerator to chill while you make the cheesecake filling.
Add the granulated sugar and cornstarch to a small bowl. Whisk to combine. Set it aside.
Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese and sour cream for 1 to 1½ minutes until smooth. Scrape down the sides and the bottom of the bowl as you go to make sure all ingredients are well-mixed.
Add in the sugar mixture and continue mixing for another 1 to 1½ minutes until well incorporated.
Lower the mixer speed to medium-low. Add the eggs one at a time, beating well after each egg until no yellow streaks remain.
Keep the mixer speed on medium-low and add the vanilla extract. Mix just until incorporated.
Remove the crust from the refrigerator. Tear 2 large pieces of heavy-duty aluminum foil. Wrap the outside of the springform pan. Be sure both pieces of foil are large enough to cover all the way up to the top outer edge of the pan. This will help ensure no leakage from the water bath.
Pour the cheesecake filling into the prepared and foil-wrapped pan. Tap the pan a couple of times on the counter to remove any air bubbles.
Place the cheesecake pan into a large roasting pan and place the roasting pan into the oven on the middle rack.
Pour boiling water into the roasting until it comes up about 1 inch on the side of the cheesecake pan.
Bake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about 1 to 2 inches. Leave the cheesecake to sit in the oven for 1 hour.
Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours.
Just before you are ready to serve, add ¾ cup dulce de leche to a small heat-safe bowl. Microwave for 45 seconds. Add the heavy cream and stir well until the mixture is smooth.
Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle.
Spread the dulce de leche mixture over the center of the cheesecake top. Be sure to avoid the very edges. Lightly drizzle the chocolate syrup over the dulce de leche. Sprinkle the chopped pecans. Keep the cheesecake refrigerated before slicing and serving.

Notes

It is helpful to use parchment paper circles at the bottom of the springform. This will help your graham cracker crust release from the bottom of the pan when transferring the turtle pecan cheesecake to a serving plate.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
It is very important that all of your cream cheese is at room temperature before mixing. This will help ensure your filling is smooth and creamy.
Take caution when mixing, as overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
It is very important to be patient while you are baking the cheesecake. The lower temperature and longer baking time will help keep the cheesecake from cracking.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Rhadonda Sedgwick Creative Director
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Turtle Cheesecake

Turtle Cheesecake Ingredients

Substitutions And Additions

How To Make This Turtle Cheesecake Recipe

How To Serve

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Storage

Why We Love This Recipe

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