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Our Turtle Cheesecake Recipe isn’t just your ordinary cheesecake; it’s a delightful blend of creamy cheesecake layered with gooey caramel and topped with chocolate ganache and pecans!

slice of turtle cheesecake recipe on white plate

Is your mouth watering yet? Turtle is one of my all-time favorite flavor combinations, so you know I had to come up with a Turtle Cheesecake Recipe!

It’s like someone took the best parts of a turtle candy and transformed it into a cheesecake! The chocolate and caramel blend so well with the crunchy pecans and smooth cream cheese.

My husband asks for this one for his birthday every year. I know, it’s not your typical birthday cake, and I’ve told him that. Ha! He doesn’t care, though. He says if it’s his birthday, he gets to pick.

I guess I can’t argue with that, right? I mean, this stuff is amazing, after all. It might just be the perfect cheesecake, actually.

If it looks complicated, don’t worry. I’ve got some easy steps for you that will make this whole thing a breeze. The best turtle cheesecake you’ve ever tasted doesn’t have to be difficult!

Honestly, just looking at it is a treat. Once you’ve created your own, you’ll understand what I mean. This chocolatey caramel delight is really a sight to behold. It almost looks to good to cut into. Almost!

This Turtle Cheesecake recipe is perfect for special occasions or just because you deserve something sweet. Are you excited yet? Let’s get started!

Some of our other favorite cheesecake recipes we have on our site include: Golden Oreo Strawberry Cheesecake Bars (Easy Recipe), Coconut Cheesecake Bars (Best & Easy Recipe), and Pumpkin Cheesecake.

turtle cheesecake recipe on serving platter

WHY THIS RECIPE WORKS:

  1. Crunchy Contrast: The graham cracker crust along with the pecans add a delightful crunch to every bite. All this crunchiness surrounds that sweet cheesecake layer like a hug. So good!
  2. Caramel Delight: Our homemade caramel sauce, when layered on top, adds a touch of gooey sweetness. Homemade caramel is simply a cut above anything you can find in the store.
  3. Chocolaty Topping: The chocolate ganache drizzle makes it even more decadent. It’s like a gooey sweetness overload once you add it to the top!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Graham crumbs
  • Salted butter
  • Cream cheese
  • White sugar
  • Eggs
  • All-purpose flour
  • Heavy cream
  • Salt
  • Chopped pecans
  • Brown sugar
  • Unsalted butter
  • Vanilla extract
  • Chocolate chips (either semisweet or milk)
ingredients needed to make turtle cheesecake recipe

HOW TO MAKE TURTLE CHEESECAKE RECIPE:

  1. Lightly grease the bottom of the springform pan. Preheat oven to 350°F.
  2. In a small mixing bowl, mix together the graham crumbs and melted butter.
  3. Press into the bottom of the springform pan and bake for 10 minutes. Place on a cooling rack and set aside.
  4. Turn oven down to 300°F.
making crust for turtle cheesecake recipe
  1. In a large mixing bowl, mix together the sugar and cream cheese until smooth and creamy.
  2. Add the flour and salt and beat again until well combined.
  3. Add the eggs, one at a time, beating well in between each addition. Scrape the sides of the bowl often.
  4. Add heavy cream and mix until combined.
  5. Once the springform pan has cooled enough to handle, wrap the bottom of the pan with 2-3 layers of tin foil. Add a paper towel between the pan and the foil to help absorb any water that may leak in the water bath.
  6. Pour the cheesecake batter into the springform pan. Carefully place it into the bottom of a roasting pan. Fill the roasting pan about an inch deep with very hot or boiling water.
  7. Gently place in the oven and bake for 60-70 minutes. (Don’t open the door of the oven for the entire cooking time.) After the hour is up, open the door and check for doneness. It will be slightly jiggly in the center, but the sides should be set.
  8. Once the cheesecake is done, turn the oven off, but keep it in the oven for an additional hour (This helps prevent any cracking).
  9. Remove the cheesecake and allow to cool completely before covering and placing it in the refrigerator. I gently place a piece of paper towel on the cake and then Saran Wrap. This will absorb condensation that forms in the refrigerator.
making batter and baking turtle cheesecake recipe
  1. While the cheesecake is cooling, make the caramel by adding all ingredients to a small saucepan.
  2. Bring to a simmer on medium and then turn down to low and, stirring constantly, simmer for 7-10 minutes. Set aside to cool.
  3. Once the caramel has cooled completely, stir and then pour evenly on top of the cooled cheesecake. Sprinkle with pecans and place in refrigerator to set.
making caramel for turtle cheesecake recipe
  1. Make the ganache by adding chocolate chips to a small bowl. Heat heavy cream in a microwave or saucepan The cream should be hot (90-110°F), and then pour over the chocolate chips.
  2. Let sit for 5 minutes and then stir until chips are melted. Let cool 5-10 minutes, and then drizzle over top of caramel topping.
making ganache for turtle cheesecake recipe
  1. Allow to chill for at least 2 hours before serving to set.
turtle cheesecake recipe on a white plate

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

DO I HAVE TO MAKE THE CARAMEL?

No, you can buy caramel from grocery stores if you’re short on time.

However, I would highly recommend doing it yourself.

Homemade caramel sauce brings an extra special touch to this dessert!

DO I HAVE TO MAKE THE GANACHE?

Again, store-bought will work, but the homemade chocolate ganache drizzle is super easy and worth it.

If you’re short on time, though, I totally get it.

CAN I USE A DIFFERENT CRUST?

Absolutely! An Oreo cookie crust or chocolate cookie crust can be a delicious alternative to the classic graham cracker crust. 

turtle cheesecake recipe on a white plate

HOW AND WHY TO USE A WATER BATH?

Using a water bath means placing your springform pan in a larger pan filled with hot water.

It helps to bake the cheesecake evenly and prevents cracking.

Always remember to wrap the bottom of the springform pan with aluminum foil to prevent any water from seeping in!

ANY ADDITIONS?

Heck yes! I’ve got a fair number of options for you.

  • Mini chocolate chips
  • Chopped turtle candies
  • Drizzle of chocolate sauce
  • Crushed oreo cookies on top
  • Extra caramel pecan layer
  • White chocolate drizzle
  • A sprinkle of sea salt on top for a sweet-salty taste
  • Coconut shreds for a tropical touch
  • Bits of toffee candy
  • Sprinkling of cocoa powder

ANY SUBSTITUTIONS?

Here’s a good list to get you started. 

  • Use coconut oil or vegan butter for dairy-free
  • Almond flour for a gluten-free crust
  • Stevia or coconut sugar as a sugar substitute
  • Oreo crust in place of graham cracker crust
  • Full fat yogurt or sour cream as an alternative to heavy cream
  • Dark chocolate chips if you prefer a deeper chocolate flavor
turtle cheesecake recipe on a white plate with bite taken out

HOW TO STORE:

Refrigerator: Keep the cheesecake in the fridge, covered with plastic wrap or in an airtight container.

It should be good for 3-4 days.

Freezer: Want to save some for later? Just place the cheesecake on a baking sheet and freeze until solid.

Then wrap it in plastic wrap and foil. It can be stored frozen for up to a month.

DANA’S TIPS AND TRICKS:

  • Make sure your cream cheese is at room temperature. This ensures a smoother cheesecake filling.
  • For an even graham cracker crust, you can use a food processor or a rolling pin to crush the graham crackers into fine crumbs.
  • Always wrap the sides and bottom of the springform pan securely with aluminum foil when using a water bath.
  • To avoid cracks, refrain from opening the oven door frequently.
  • Let the cheesecake cool slowly in the oven and then on a wire rack to prevent rapid temperature changes.
  • Use parchment paper on the bottom of the springform pan for easier removal.
turtle cheesecake recipe with bite taken out on a white plate

This Turtle Cheesecake Recipe is truly a dreamy and decadent dessert, perfect for those moments when you want to indulge. It combines creamy cheesecake, gooey caramel, and rich chocolate ganache to give you a delightful treat that’s bound to become a favorite.

So, go ahead, gather up your ingredients, follow this easy recipe, and treat yourself and your loved ones to this delicious creation.

If you’ve tried this TURTLE CHEESECAKE RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
4.50 from 2 votes

Best Turtle Cheesecake Recipe from Scratch

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 1 hour 20 minutes
Chill and Cool Time 6 hours
Our Turtle Cheesecake Recipe isn’t just your ordinary cheesecake; it’s a delightful blend of creamy cheesecake layered with gooey caramel and topped with chocolate ganache and pecans!
Servings 12 servings

Ingredients
  

Cheesecake

Caramel

Ganache

Instructions

  • Lightly grease the bottom of the springform pan. Preheat oven to 350°F.
  • In a small mixing bowl, mix together the graham crumbs and melted butter.
    2 cups graham crumbs, 1/4 cup salted butter
  • Press into the bottom of the springform pan and bake for 10 minutes. Place on a cooling rack and set aside.
  • Turn oven down to 300°F.
  • In a large mixing bowl, mix together the cream cheese and sugar until smooth and creamy.
    4 – 8 ounce packages cream cheese, 1 cup granulated sugar
  • Add the flour and salt and beat again until well combined.
    3 tablespoon All-purpose flour, 1/4 teaspoon Salt
  • Add the eggs, one at a time, beating well in between each addition. Scrape the sides of the bowl often.
    5 large eggs
  • Add heavy cream and mix until combined.
    1/4 cup heavy cream
  • Once the springform pan has cooled enough to handle, wrap the bottom of the pan with 2-3 layers of tin foil. Add a paper towel between the pan and the foil to help absorb any water that may leak in the water bath.
  • Pour the cheesecake batter into the springform pan. Carefully place it into the bottom of a roasting pan. Fill the roasting pan about an inch deep with very hot or boiling water.
  • Gently place in the oven and bake for 60-70 minutes. (Don’t open the door of the oven for the entire cooking time.) After the hour is up, open the door and check for doneness. It will be slightly jiggly in the center, but the sides should be set.
  • Once the cheesecake is done, turn the oven off, but keep it in the oven for an additional hour (This helps prevent any cracking).
  • Remove the cheesecake and allow to cool completely before covering and placing it in the refrigerator. I gently place a piece of paper towel on the cake and then Saran Wrap. This will absorb condensation that forms in the refrigerator.
  • While the cheesecake is cooling, make the caramel by adding all ingredients to a small saucepan.
    1 cup brown sugar, 1/2 cup heavy cream, 4 tablespoons Unsalted butter, 2 teaspoons Vanilla extract, 1 teaspoon Salt
  • Bring to a simmer on medium and then turn down to low and, stirring constantly, simmer for 7-10 minutes. Set aside to cool.
  • Once the caramel has cooled completely, stir and then pour evenly on top of the cooled cheesecake. Sprinkle with pecans and place in refrigerator to set.
    1/2 cup chopped pecans
  • Make the ganache by adding chocolate chips to a small bowl. Heat heavy cream in a microwave or saucepan The cream should be hot (90-110°F), and then pour over the chocolate chips.
    1 1/2 cups chocolate chips, 1/2 cup heavy cream
  • Let sit for 5 minutes and then stir until chips are melted. Let cool 5-10 minutes, and then drizzle over top of caramel topping.
  • Allow to chill for at least 2 hours before serving to set.

Notes

  • Make sure your cream cheese is at room temperature. This ensures a smoother cheesecake filling.
  • For an even graham cracker crust, you can use a food processor or a rolling pin to crush the graham crackers into fine crumbs.
  • Always wrap the sides and bottom of the springform pan securely with aluminum foil when using a water bath.
  • To avoid cracks, refrain from opening the oven door frequently.
  • Let the cheesecake cool slowly in the oven and then on a wire rack to prevent rapid temperature changes.
  • Use parchment paper on the bottom of the springform pan for easier removal.

Nutrition

Calories: 560kcal | Carbohydrates: 63g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 135mg | Sodium: 437mg | Potassium: 202mg | Fiber: 1g | Sugar: 52g | Vitamin A: 841IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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4.50 from 2 votes (2 ratings without comment)

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