Indulge in a symphony of flavors with our Turtle Cheesecake— a lavish creation featuring layers of rich caramel, velvety chocolate, and crunchy pecans. This heavenly dessert combines a perfectly baked cheesecake with a luscious caramel sauce, creating a treat that’s a true celebration of sweet indulgence. Elevate your dessert game with this Turtle Cheesecake masterpiece!
In our family, the Turtle Cheesecake is more than just a dessert; it’s a sweet escape into a world of pure delight. Picture this – the kitchen filled with the heavenly aroma of caramel bubbling on the stove and the anticipation of the decadent layers coming together. Each slice is a journey through creamy cheesecake, gooey caramel, and the rich embrace of chocolate and pecans. It’s a dessert that has turned ordinary moments into extraordinary memories for our loved ones.
Why This Recipe:
Why This Decadent Delight: Turtle Cheesecake with Caramel, Chocolate, and Pecans
- Caramel Perfection: A homemade caramel sauce with a touch of pecan crunch, creating a delightful layer beneath the creamy cheesecake.
- Chocolate Indulgence: A layer of semi-sweet chocolate adds richness and complements the caramel, making every bite a heavenly experience.
- Pecan Crunch: Pecan chips in the crust and as a topping provide a satisfying crunch, adding texture to the velvety cheesecake.
- Water Bath Magic: Baking the cheesecake in a water bath ensures a silky smooth texture and helps prevent cracks for a flawless presentation.
Ingredients:
Caramel Sauce
- 2 cups (414g) sugar
- 1/2 cup (112g) salted Challenge butter, room temperature
- 1 cup (240ml) heavy whipping cream, room temperature
- 5 tbsp (41g) all-purpose flour, sifted
- 1/4 cup (28g) pecan chips
Crust
- 2 cups (268g) graham cracker crumbs
- 1/2 cup (112g) salted Challenge butter, melted
- 3 tbsp brown sugar
- 1/4 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 1/2 tbsp vanilla extract
- 3 large eggs
Chocolate Drizzle
- 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
- 3 tbsp (45ml) heavy whipping cream
Directions:
- To make the caramel sauce, melt sugar in a saucepan, then add butter and whisk until smooth. Add cream, flour, and pecan chips. Set aside 1 cup for topping.
- For the crust, combine graham cracker crumbs, melted butter, brown sugar, and pecan chips. Press into the bottom and up the sides of a springform pan. Bake for 10 minutes.
- Pour pecan-infused caramel sauce over the crust, followed by a layer of chocolate chips melted in hot cream.
- In a large bowl, beat cream cheese, brown sugar, and flour. Add sour cream, vanilla, and eggs.
- Pour the cheesecake batter over the crust and layers. Place the springform pan in a water bath and bake.
- Cool the cheesecake gradually in the oven, then refrigerate until firm.
- Drizzle the remaining caramel sauce over the cheesecake, and sprinkle with pecan chips.
- Create a chocolate drizzle by melting chocolate chips in hot cream, then drizzle over the cheesecake.
- Refrigerate until ready to serve.
Notes: For an extra layer of indulgence, consider adding a dollop of whipped cream before serving. Customize with additional pecans or chocolate shavings for a personalized touch. Share this decadent delight with friends and family for an unforgettable dessert experience!
