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Ultimate Turtle Cheesecake Recipe
Emily

Turtle Cheesecake

This indulgent Turtle Cheesecake features a buttery pecan graham crust, rich cream cheese filling, and a decadent topping of caramel, chocolate, and toasted pecans — pure dessert luxury in every bite.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 8 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs (about 10–12 full crackers)
  • 6 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar (for crust)
  • 1/4 cup finely chopped pecans (optional for crust)
  • 32 oz cream cheese, softened (four 8 oz blocks)
  • 1 1/2 cups granulated sugar (for filling)
  • 4 large eggs, room temperature
  • 1 cup sour cream, full-fat, room temperature
  • 2 tsp pure vanilla extract
  • 2 tbsp all-purpose flour
  • 1 1/2 cups pecans, roughly chopped and toasted
  • 1 cup thick caramel sauce (salted optional)
  • 1/2 cup chocolate sauce or ganache

Equipment

  • 9-inch springform pan
  • heavy-duty aluminum foil
  • roasting pan (for water bath)
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Wire rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired. Wrap the outside of the pan with 2 layers of heavy-duty aluminum foil to prepare for a water bath.
  2. In a bowl, mix graham cracker crumbs, sugar, and chopped pecans. Stir in melted butter until the texture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then let cool. Keep oven on.
  3. Beat softened cream cheese until smooth and lump-free. Add sugar gradually and beat until creamy. Add eggs one at a time on low speed just until combined. Stir in sour cream, vanilla, and flour gently until smooth and thick.
  4. Pour batter over cooled crust. Smooth the top. Place the pan inside a large roasting pan and pour hot water into the outer pan to reach halfway up the cheesecake sides. Bake 70–80 minutes until edges are set and the center slightly jiggles.
  5. Turn off the oven and crack the door slightly. Leave cheesecake inside for 1 hour to cool slowly. Remove from the water bath and let cool fully on a rack for about 1 more hour.
  6. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight until firm.
  7. Remove from pan, drizzle generously with caramel sauce, top with toasted pecans, and finish with chocolate sauce or ganache. Slice and serve chilled.

Notes

Let all ingredients come to room temperature before mixing to avoid lumps and cracks. Always bake with a water bath and cool slowly for the creamiest texture. For a fun twist, drizzle a bit of salted caramel and top with extra pecans before serving.