Description
This Turtle Cheesecake is a rich, creamy dessert layered with gooey caramel, crunchy pecans, and chocolate drizzle. Perfect for celebrations or indulgent treats, it balances sweet, salty, and nutty flavors beautifully.
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)
Instructions
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool slightly.
- In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and vanilla extract; mix well.
- Beat in the eggs one at a time, then mix in the sour cream until fully combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55–65 minutes, until the center is nearly set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce, sprinkle with chopped pecans, and drizzle with melted chocolate.
Notes
- Use a water bath for a smoother top and to reduce cracking.
- Store leftovers in the fridge for up to 5 days or freeze individual slices for up to 2 months.
- Let cheesecake sit at room temperature for 10–15 minutes before serving for the best texture.
- Swap pecans for walnuts or almonds if desired.
- A chocolate cookie crust or sea salt topping adds fun variations.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
