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A slice of Turtle cheesecake being lifted from the rest of the cheesecake on a plate below.

Turtle Cheesecake

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  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Chilling Time: 8 hours
  • Cook Time: 1 hour 40 minutes
  • Total Time: 10 hours
  • Yield: 8-12 slices
  • Category: Cheesecake
  • Method: Oven
  • Cuisine: American

Description

This caramel turtle cheesecake combines a rich and creamy cheesecake filling with a chocolatey Oreo crust, more caramel, and toasty pecans. It’s a perfect holiday dessert!

Ingredients

For the Crust:

  • 24 Oreo cookies
  • 5 tablespoons (70g) unsalted butter
  • ¼ cup (28g) chopped pecans

For the Filling:

  • 32 ounces (904g) full-fat cream cheese, at room temperature
  • ½ cup (95g) granulated sugar
  • ¼ cup (56g) light brown sugar, firmly packed
  • ¼ cup (60g) full-fat sour cream, at room temperature
  • ¼ cup (59ml) Salted caramel sauce
  • 1 tablespoon (15ml) pure vanilla extract
  • 4 large eggs, at room temperature

Optional Garnishes

  • Toasted pecans
  • Caramel sauce
  • Hot fudge or chocolate sauce
  • Whipped cream

Instructions

For the Crust:

  1. Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom.
  2. In the bowl of a food processor with a blade attachment, blend the Oreos and pecans until they become fine crumbs. Add in the melted butter and blend until well combined and the consistency of wet sand. Press the crumbs tightly into the bottom of the springform pan, bringing it slightly up the sides.
  3. Bake at 325°F for 8-10 minutes. Allow the crust to cool. Then wrap the pan with 3 sheets of foil so that it creates a watertight seal around the bottom of the springform pan. *See notes for other methods. Set aside.

For the Filling:

  1. In a large mixing bowl, beat the cream cheese for 2 minutes until free of lumps then add the sugars, sour cream, caramel sauce, vanilla extract, and eggs, beating everything together on medium speed until smooth. Some very tiny lumps (sesame seed size) are ok. Scrape down the bowl occasionally to make sure everything is evenly and thoroughly combined.
  2. Pour the cheesecake batter into the prepared crust. Gently tap the pan on the counter to remove any air bubbles on the surface, pop with a toothpick. Place the wrapped springform pan inside another larger roasting pan or baking dish. Fill the outside pan with approximately 2-3 cups of very hot water so it is about halfway up the sides of the springform pan.
  3. Bake at 325°F for approximately 80-100 minutes. The center should be set and the edges should look more dry, but the center will still be slightly jiggly. Turn off the oven and leave the door cracked open for 60 minutes, shut a kitchen towel between the oven and door to crack it just the right amount. This allows the cheesecake to continue to cool slowly, which helps to prevent cracking.
  4. Remove the cheesecake from the oven and water bath and cool for at least 1 hour on the countertop, then cover and move to the refrigerator. Refrigerate for 4-6 hours until the cheesecake has fully set.
  5. When ready to serve, slide a thin knife all along the outside edge of the pan, gently remove the cheesecake from the springform pan, and place it on a platter or cake plate. Top the cheesecake with drizzles of salted caramel sauce and chocolate sauce and top with chopped pecans.

Equipment

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Notes

Storing

  • Leftover cheesecake needs to be stored wrapped in the refrigerator for up to 6 days.
  • Freezing: Once the cheesecake is completely cool. wrap the entire cheesecake or individual slices in plastic wrap then in a layer of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. It is best to freeze the plain cheesecake before topping it with sauces and pecans.

Cheesecake tips

  • Waterbath options: You can also wrap the cheesecake pan in a slow cooker liner bag, tying it tightly to create a water-tight seal. In this case, do not wrap the pan in foil.
  • Toppings:
    • You can use hot fudge or melted chocolate in place of the chocolate sauce when garnishing the cheesecake.
    • I used my homemade caramel sauce, but you could use a jar of caramel sauce (I recommend Smucker’s Salted Caramel Sauce). If you can’t find salted caramel sauce, I would add a pinch of salt to help keep the flavor profile the same and help to tame the sweetness of the caramel.
  • For an extra dose of chocolate, you could mix a handful of chocolate chips into the cheesecake batter before baking or sprinkle them on top as a garnish after it cools.
  • Slicing tip: For the neatest slices, dip a sharp knife in very hot water and clean off with a paper towel between each slice. The heat helps the knife slide through the cheesecake smoothly and wiping it off keeps the slices clean.

Nutrition

  • Serving Size: 1 slice
  • Calories: 656
  • Sugar: 31.3 g
  • Sodium: 450.2 mg
  • Fat: 53.4 g
  • Carbohydrates: 35.4 g
  • Fiber: 0.3 g
  • Protein: 11 g
  • Cholesterol: 230.9 mg

Find it online: https://beyondfrosting.com/turtle-cheesecake/