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Turtle Cheesecake Recipe: Easy Homemade Decadent Dessert with Caramel & Chocolate Drizzle

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This decadent turtle cheesecake features a creamy, velvety filling atop a crunchy pecan-graham crust, finished with a luscious caramel and chocolate drizzle. It’s a showstopping dessert that’s easy to make and perfect for any celebration.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans, toasted
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 3 (8 oz each) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 3/4 cup caramel sauce
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup pecan halves, toasted
  • 2 tablespoons heavy cream (for chocolate drizzle)

Instructions

  1. Combine graham cracker crumbs, chopped pecans, melted butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand and holds together when pressed.
  2. Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill in the refrigerator for at least 15 minutes.
  3. In a large bowl, beat softened cream cheese until smooth and fluffy (about 2 minutes). Add sugar and vanilla extract, beating until combined.
  4. Add eggs one at a time, beating gently and scraping down the sides between additions. Do not overmix.
  5. Blend in sour cream and heavy cream until the batter is creamy and lump-free.
  6. Pour the filling over the chilled crust and smooth the top with a spatula. Place the pan on a baking sheet.
  7. Bake at 325°F for 55-65 minutes, until the edges are set but the center jiggles slightly.
  8. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour. Remove, run a knife around the edge, and let cool completely on a rack.
  9. Cover and refrigerate for at least 4 hours, preferably overnight.
  10. Toast pecan halves in a dry pan over medium heat for 2-3 minutes, stirring often until fragrant.
  11. Melt chocolate chips with heavy cream in a small saucepan over low heat, stirring constantly until glossy and pourable.
  12. Remove cheesecake from pan and place on a serving platter. Drizzle caramel sauce generously over the top, followed by the warm chocolate sauce. Scatter toasted pecans over the top.
  13. Slice with a hot, clean knife and serve chilled.

Notes

For best results, use brick-style cream cheese and room temperature ingredients. Don’t overmix the filling to avoid cracks. Drizzle toppings just before serving for a glossy finish. The cheesecake tastes even better after chilling overnight. For gluten-free, substitute graham crackers with gluten-free cookies.

Nutrition

Keywords: turtle cheesecake, caramel, chocolate, pecan, easy dessert, homemade cheesecake, decadent, party dessert, holiday, birthday, creamy cheesecake

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