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A slice of turtle pie on a pie server

Turtle Pie

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 10 slices

Description

A little salty and a lot sweet, this Turtle Pie features a creamy caramel cheesecake filling topped with a crunchy layer of chocolate and pecans in a delightful Oreo crust. Top it off with some extra caramel and whipped cream for a decadent (but easy!) dessert.

Ingredients

For the Crust

  • 30 Oreos
  • 56 tablespoons unsalted butter, melted

For the Filling

  • 4 ounces white chocolate
  • 1 cup plus 2 tablespoons heavy whipping cream, divided
  • ½ cup powdered sugar
  • 16 ounces full-fat cream cheese, at room temperature
  • ¼ cup granulated sugar
  • 1/3 cup salted caramel 
  • 1 teaspoon pure vanilla extract

For the Topping

  • ½ cup chopped pecans
  • 2 ounces (75g) dark chocolate
  • 1 cup plus 6 tablespoons heavy whipping cream, divided
  • ½ cup powdered sugar
  • Additional pecans for garnish
  • Additional salted caramel for garnish
  • Chocolate bar for shavings

Instructions

For the Crust

  1. Preheat the oven to 350°F. Grind the cookies into a fine crumb using a food processor or blender.
  2. In a small bowl, melt 5 tablespoons of butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. If the cookie crumbs still seem dry and hard to pack together, add an additional tablespoon of melted butter.
  3. Tightly press the crumbs into a pie plate into the bottom and up on the sides. Bake at 350°F for 8-10 minutes. Cool on the counter until it’s completely cooled, refrigerating if necessary.

For the Filling

  1. In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
  2. Prepare the whipping cream. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat 1 cup heavy whipping cream in the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  3. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar, and vanilla extract and continue beating until smooth. Next, add the melted chocolate and salted caramel, beating until it’s completely mixed into the cream cheese.
  4. Finally, slowly fold in the whipped cream until it’s completely smooth. Pour the filling into the prepared cooled crust, spreading evenly. Refrigerate for 2-4 hours until it’s firm.

For the Topping

  1. Chop the pecans into small pieces. Set aside.
  2. In a microwave-safe bowl, combine the chocolate and 6 tablespoons heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined and smooth. Mix the pecans into the melted chocolate and let the chocolate cool down until it’s no longer hot to the touch.
  3. Pour the ganache over top of the pie, gently spreading to the edges. Refrigerate to allow the ganache to set a little bit before adding the whipped topping.
  4. Once the ganache is set, make the whipped cream. Follow the instruction above using 1 cup heavy whipping cream and ½ cup powdered sugar. Use a large piping bag fitting with a 1M piping tip to pipe rosettes over top of the pie.
  5. To garnish, chop up additional pecans, drizzle with caramel and add chocolate shavings. To make the chocolate shavings, take a chocolate bar and vegetable peeler and run it along the edges of the chocolate bar.

Notes

  • What type of chocolate is best? I recommend using chocolate bars such as Ghirardelli or Lindt
  • Salted caramel you can sue something like Smuckers or caramel dip that is used for apples. Avoided uses “sauces” that some in a squeeze bottle.
  • Storing: Store your caramel cheesecake in the fridge for up to 3 days. Keep it covered tightly with plastic. 
Nutrition Information:
637
37.2 g
224.3 mg
51.4 g
41.1 g
1 g
6.2 g
124.4 mg
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Keywords: caramel pecan turtle pie, caramel cheesecake, turtle cheesecake