Name: Turtle Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; ½ cup sour cream; ¾ cup caramel sauce; ½ cup chopped pecans; ½ cup chocolate chips, melted (or chocolate sauce)

Jump to Recipe·Leave a Review

This Turtle Cheesecake is a rich, creamy dessert that layers classic cheesecake with gooey caramel, crunchy pecans, and a generous drizzle of chocolate. It’s the ultimate indulgence that combines sweet, salty, and nutty flavors in one stunning dessert.

Why You’ll Love This Recipe

I love how this cheesecake combines so many textures and flavors. The creamy cheesecake base is smooth and velvety, the crust is buttery and crisp, and the toppings add the perfect balance of crunch and sweetness. It’s the kind of dessert that looks impressive but is surprisingly simple to make. Whether I’m making it for a holiday, birthday, or just a weekend treat, it always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream

For the topping:

¾ cup caramel sauce
½ cup chopped pecans
½ cup chocolate chips, melted (or chocolate sauce)

Directions

I preheat the oven to 325°F (163°C).
To make the crust, I mix the graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand. Then I press it into the bottom of a 9-inch springform pan and bake it for 10 minutes. I set it aside to cool slightly.
For the filling, I beat the softened cream cheese in a large bowl until smooth. I add in the sugar and vanilla, then beat in the eggs one at a time. Lastly, I mix in the sour cream until everything is well combined.
I pour the filling over the cooled crust and smooth the top.
I bake the cheesecake for 55–65 minutes, or until the center is almost set but still slightly jiggly.
Once it’s done, I turn off the oven, crack the door, and let the cheesecake sit in the oven for 1 hour to prevent cracking.
I then cool it completely at room temperature before refrigerating it for at least 4 hours or overnight.
Before serving, I drizzle caramel sauce over the top, sprinkle with chopped pecans, and drizzle with melted chocolate.

Servings and timing

This Turtle Cheesecake serves 12 people. It takes about 30 minutes to prepare, 1 hour to bake, and at least 4 hours to chill (preferably overnight).

Variations

When I want to change things up, I sometimes swap the graham cracker crust for a chocolate cookie crust to add more cocoa flavor. For a more intense caramel flavor, I stir some caramel sauce into the cheesecake batter before baking. If I’m short on time, I use store-bought caramel and chocolate sauce, but making them from scratch works great too. I’ve also added a bit of sea salt on top to make it a salted turtle cheesecake, which is a hit every time.

Storage/Reheating

I keep leftover Turtle Cheesecake covered in the refrigerator for up to 5 days. If I want to store it longer, I freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. To serve, I thaw the slices in the fridge overnight. I don’t reheat this cheesecake since it’s meant to be enjoyed cold, but letting it sit out for 10–15 minutes before eating helps soften the texture.

FAQs

What kind of caramel sauce should I use?

I usually use a thick, high-quality caramel sauce. Store-bought or homemade both work well. I just make sure it’s pourable but not too runny.

Can I use a different nut instead of pecans?

Yes, I sometimes use walnuts or almonds if I don’t have pecans on hand. Pecans are traditional for turtle desserts, but other nuts still give a nice crunch and flavor.

How do I prevent the cheesecake from cracking?

To avoid cracks, I make sure not to overmix the batter, and I always let the cheesecake cool gradually in the oven with the door slightly open before chilling.

Do I need a water bath?

While not required, a water bath helps the cheesecake bake more evenly and prevents cracking. I wrap the springform pan in foil and place it in a larger pan with hot water if I want a super smooth top.

Can I make this cheesecake ahead of time?

Absolutely! I often make it the day before since it needs time to chill anyway. It actually tastes better the next day once all the flavors have settled.

Conclusion

Turtle Cheesecake is a show-stopping dessert that’s perfect for any celebration—or whenever I want to treat myself. With its creamy filling, buttery crust, and decadent toppings, it’s a dessert that always satisfies and impresses.

Turtle Cheesecake