Description
This rich and creamy Turtle Cheesecake combines buttery graham cracker crust, luscious caramel pecan sauce, and decadent semi-sweet chocolate, delivering a perfect blend of textures and flavors. Baked to creamy perfection and chilled overnight, it’s an indulgent dessert that promises a delightful taste with every bite.
Ingredients
Scale
Caramel Sauce
- ½ cup (112g) salted Challenge butter, room temperature
- 2 cups (414g) sugar
- 1 cup (240ml) heavy whipping cream, room temperature
- 5 tbsp (41g) all-purpose flour, sifted
- ¼ cup (28g) pecan chips
Crust
- 2 cups (268g) graham cracker crumbs
- ½ cup (112g) salted Challenge butter, melted
- 3 tbsp brown sugar
- ¼ cup (28g) pecan chips
Filling
- 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 24 oz (678g) Challenge cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 ½ tbsp vanilla extract
- 3 large eggs
Chocolate Drizzle & Topping
- 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
- 3 tbsp (45ml) heavy whipping cream
- Caramel sauce (prepared earlier)
- ¼ cup (28g) pecan chips (for garnish)
Instructions
- Prepare the Caramel Sauce: In a saucepan over medium heat, melt the butter. Add the sugar and stir continuously until the sugar melts and caramelizes. Slowly pour in the room-temperature heavy cream while stirring constantly. Mix in the sifted flour and cook for 2-3 minutes until the sauce thickens. Remove from heat, stir in pecan chips, and set aside to cool.
- Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, brown sugar, and pecan chips, mixing thoroughly. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until golden brown. Remove from oven and allow to cool completely.
- Prepare the Chocolate Mixture: In a microwave-safe bowl, heat the semi-sweet chocolate chips and 6 tablespoons heavy cream for 30 seconds. Stir until smooth and allow it to cool to room temperature.
- Make the Filling: In a large mixing bowl, beat cream cheese until smooth and creamy. Add light brown sugar and flour, mixing well. Incorporate sour cream and vanilla extract, then beat in eggs one at a time, mixing well after each addition. Finally, fold in the cooled chocolate mixture gently to combine.
- Assemble and Bake Cheesecake: Pour the prepared filling over the cooled crust, smoothing the top evenly with a spatula. Bake at 325°F (163°C) for 50-60 minutes until the edges are set and the center jiggles slightly when shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to set fully.
- Prepare the Chocolate Drizzle: In a microwave-safe bowl, heat the 2 oz semi-sweet chocolate chips and 3 tablespoons heavy cream for 30 seconds. Stir until smooth and let cool slightly.
- Assemble the Cheesecake: Once chilled, drizzle the cooled caramel sauce generously over the cheesecake, followed by the chocolate drizzle. Sprinkle pecan chips on top for extra crunch and a decorative finish.
- Serve: Slice the cheesecake and serve chilled, enjoying the balance of creamy, crunchy, and sweet flavors.
Notes
- Make sure all dairy ingredients are at room temperature for a smooth filling.
- Do not overbake the cheesecake to avoid cracking; slight jiggle in the center is perfect.
- Allow the caramel sauce to cool before drizzling to prevent melting the cheesecake topping.
- Use a springform pan for easier removal of the cheesecake.
- For best flavor, refrigerate the cheesecake overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
