why make this recipe
Turtle Cheesecake is a delightful dessert that combines rich flavors and textures. The creamy cheesecake, smooth chocolate, sweet caramel, and crunchy pecans create a delicious treat for any occasion. It’s perfect for birthdays, holidays, or simply as a special dessert after dinner. This recipe is sure to impress family and friends, making it a favorite at gatherings.
how to make Turtle Cheesecake
Ingredients:
- 16 chocolate sandwich cookies (such as Oreos)
- 2 tbsp unsalted butter, room temperature
- 16 oz full-fat cream cheese, softened
- 2 cups sour cream
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 2 tbsp heavy cream
- 3 tbsp all-purpose flour
- 2 tsp vanilla paste or vanilla extract
- 2/3 cup semi-sweet or dark chocolate chips, melted and cooled
- 1/3 cup caramel sauce or dulce de leche
- 2/3 cup chopped pecans
- 3 tbsp semi-sweet chocolate chips (topping)
- 2 tbsp heavy cream (topping)
- 4 tbsp caramel sauce or dulce de leche (topping)
- 3 tbsp chopped pecans (topping)
- 2 Oreo cookies, chopped (topping)
Directions:
- Grease a 9-inch springform pan and wrap the outside with foil.
- Process cookies into fine crumbs and combine with melted butter.
- Press the crumb mixture firmly into the bottom of the pan.
- Preheat your oven to 350°F (175°C). Place a pan of boiling water on the lower rack.
- Beat cream cheese and sour cream until smooth.
- Mix in brown sugar until dissolved.
- Add eggs one at a time, then the egg yolk, mixing gently between each addition.
- Beat in heavy cream and vanilla extract.
- Mix in flour on low speed until the batter is smooth.
- Remove 2 cups of the batter and stir in the melted chocolate until well combined.
- Mix caramel with chopped pecans and spread evenly over the crust.
- Pour the chocolate batter over the caramel layer.
- Spoon the plain batter over the top and smooth gently.
- Bake for 1 hour and 10 minutes.
- Turn off the oven and let the cheesecake rest inside for another 30 minutes.
- Cool at room temperature for 2 hours, then refrigerate for 3-4 hours.
- Melt chocolate chips with heavy cream and drizzle over the chilled cheesecake.
- Top with caramel sauce, chopped pecans, and chopped Oreos.
- Slice and serve chilled.
how to serve Turtle Cheesecake
Serve Turtle Cheesecake chilled, sliced into generous portions. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it alongside a hot cup of coffee or tea.
how to store Turtle Cheesecake
Store any leftover Turtle Cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It can last for up to a week in the fridge.
tips to make Turtle Cheesecake
- Make sure your cream cheese is softened to avoid lumps in the batter.
- For a smoother texture, beat the cheesecake mixture on low speed.
- Let the cheesecake rest in the oven after baking for the best texture.
- Allow the cheesecake to chill completely to enhance the flavors.
variation
You can add different toppings, such as whipped cream, chocolate shavings, or even fresh fruit like strawberries or raspberries for a fruity twist.
FAQs
Q: Can I make Turtle Cheesecake ahead of time?
A: Yes, you can make it a day in advance. Just keep it chilled in the refrigerator.
Q: Is it necessary to use a springform pan?
A: A springform pan is recommended for easy removal of the cheesecake, but you can use a regular pan if necessary.
Q: Can I use low-fat cream cheese and sour cream?
A: While you can use low-fat versions, they may affect the flavor and creaminess of the cheesecake.
Turtle Cheesecake
Ingredients
Method
- Grease a 9-inch springform pan and wrap the outside with foil.
- Process cookies into fine crumbs and combine with melted butter.
- Press the crumb mixture firmly into the bottom of the pan.
- Preheat your oven to 350°F (175°C). Place a pan of boiling water on the lower rack.
- Beat cream cheese and sour cream until smooth.
- Mix in brown sugar until dissolved.
- Add eggs one at a time, then the egg yolk, mixing gently between each addition.
- Beat in heavy cream and vanilla extract.
- Mix in flour on low speed until the batter is smooth.
- Remove 2 cups of the batter and stir in the melted chocolate until well combined.
- Mix caramel with chopped pecans and spread evenly over the crust.
- Pour the chocolate batter over the caramel layer.
- Spoon the plain batter over the top and smooth gently.
- Bake for 1 hour and 10 minutes.
- Turn off the oven and let the cheesecake rest inside for another 30 minutes.
- Cool at room temperature for 2 hours, then refrigerate for 3-4 hours.
- Melt chocolate chips with heavy cream and drizzle over the chilled cheesecake.
- Top with caramel sauce, chopped pecans, and chopped Oreos.