Description
This Turtle Cheesecake is a rich and decadent dessert featuring a chocolate cookie crust, creamy cheesecake filling, and a luscious topping of caramel sauce, melted chocolate, and crunchy pecans. Perfect for holidays or special occasions, this cheesecake combines classic flavors into an irresistible treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
- 1/4 cup unsalted butter (melted)
For the Filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
For the Topping:
- 1/2 cup caramel sauce
- 1/2 cup chocolate sauce or melted chocolate
- 1/2 cup chopped pecans
- Extra caramel and chocolate for drizzling (optional)
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan. In a medium bowl, mix the chocolate cookie crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 8–10 minutes, then set aside to cool slightly.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and continue beating until light and well combined. Mix in the sour cream and vanilla extract until fully incorporated. Add the eggs one at a time, mixing just until combined after each addition, taking care not to overbeat to keep the batter smooth.
- Bake the Cheesecake: Pour the cream cheese filling over the cooled crust and smooth out the top with a spatula. Bake for 50–60 minutes, or until the center is set but still slightly jiggly to the touch. Once baked, turn off the oven and crack the door open to let the cheesecake cool inside for 1 hour, which helps prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven after it has cooled for an hour inside. Refrigerate it for at least 4 hours or preferably overnight to let it fully set for the best texture.
- Add Toppings and Serve: After chilling, pour caramel sauce evenly over the top of the cheesecake. Drizzle with chocolate sauce or melted chocolate and sprinkle with chopped pecans. For extra indulgence, drizzle more caramel and chocolate just before serving. Slice and enjoy this rich dessert.
Notes
- To prevent cracks in the cheesecake, consider using a water bath or placing a pan of hot water on the lower rack while baking.
- Store leftover cheesecake in the refrigerator for up to 5 days to maintain freshness.
- This cheesecake freezes well without toppings—wrap tightly and thaw in the refrigerator before adding toppings.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34g
- Sodium: 280mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
