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I first shared this turtle cheesecake in 2022, but after years of testing I have made it even better. My updated version skips the messy water bath while still baking up creamy and crack free and swirls caramel and chocolate right into the cheesecake, not just on top.
With a pecan studded crust and pro tested steps, this recipe delivers bakery quality results with less stress. If you have ever wanted a cheesecake you can truly trust, this is it.
I first shared this turtle cheesecake back in 2022 and since then I have continued testing and improving my cheesecake recipes to make them easier and more reliable for home bakers.
One of the biggest questions I have gotten over the years is whether you can skip the dreaded water bath. I completely understand the hesitation. Foil leaks, messy pans, and sloshing hot water are not exactly beginner friendly.
After multiple tests, I discovered that you can achieve the same creamy, crack free results with a simpler method. By placing a separate pan of water in the oven, the steam creates a gentle and moist baking environment without the stress of a traditional water bath.
Made this for a dinner party tonight and it got RAVES! Thank you!
-JuliE
This updated version of turtle cheesecake is more than just easier, it is also more indulgent. My original recipe topped the cheesecake with caramel and chocolate, but this one swirls both right into the filling and adds plenty on top. Every bite is rich, balanced, and undeniably turtle.
To take it even further, I fold finely chopped pecans into the crust. That one thoughtful detail ensures the nutty flavor runs through every slice, tying the classic trio of caramel, chocolate, and pecans together perfectly.
Small steps make a big difference in results too. Prebaking the crust helps it stay crisp, bringing it up the sides of the pan ensures the perfect crust to filling ratio, and letting the cheesecake cool slowly in the oven with the door cracked prevents cracks.
These are the techniques that separate an average cheesecake from a bakery style masterpiece. After years of testing cheesecakes, I know these are the details that matter. This recipe proves you do not need to be a professional to bake like one. You just need the right process, and that is exactly what I have given you here.
Why You’ll Love This Recipe
- Easier method without a water bath
- Caramel and chocolate baked inside and on top
- Pecan crust for the true turtle flavor
- Tested and perfected for consistent results
Key Ingredients and Why They Work
Here is a breakdown of some of the key ingredients in this recipe. Jump to the recipe card below for the exact measurements.
- Cream cheese: Use full fat cream cheese for the creamiest texture.
- Caramel sauce: You can use store bought or homemade caramel sauce. It’s both swirled inside and drizzled on top, making it a highlight of this cheesecake recipe.
- Chocolate: Melted into the batter and sauce on top, chocolate is a key part of turtle cheesecake.
- Pecans: Finely chopped in the crust for nutty flavor and texture.
- Eggs: Eggs help to bind the filling. Be sure to avoid overmixing to prevent cracks in the cheesecake.
How to Make Turtle Cheesecake (with no water bath)
Follow my step-by-step guide to make turtle cheesecake. Jump to the recipe card for the full instructions.
Crust
Prep oven and pan. Preheat the oven to 350°F. For a cheesecake that releases cleanly every time, line both the bottom and sides of your 8 or 9-inch springform pan (or cheesecake pan, what I use) with parchment paper. The parchment keeps the crust from sticking and prevents the edges of the cheesecake from clinging to the pan as it bakes and cools. When it’s time to unmold, you’ll get smooth sides and an easy lift, no fighting with the pan or losing chunks of crust.
Make crust. If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small bowl, combine the crumbs with the finely chopped pecans, brown sugar, cinnamon and melted butter, mix well.
Form crust in pan. Add the crumbs to the pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
Bake crust. Bake the crust in the oven for 8-10 minutes, or until golden. Remove the pan and allow it to cool to room temperature. Reduce the oven temperature to 325°F. Instead of a water bath, place a roasting pan or 9×13 inch pan filled with a few inches of water on the bottom rack of the oven.
Cheesecake Filling
Prepare the chocolate swirl so it has time to cool. Place the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 20-30 seconds, or until the heavy cream begins to bubble. Allow the mixture to stand for 1 minute. Use a spatula to stir the mixture until smooth. Set aside.
Beat cream cheese. In a large mixing bowl, beat the 3 packages of softened cream cheese until smooth, about 2-3 minutes.
Begin mixing in ingredients. Add in the granulated sugar and vanilla extract, beat again.
Mix in eggs. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute.
Begin layering. Pour half of the cheesecake mixture on top of the cooled crust.
Add remaining layers. Drizzle the chocolate swirl and caramel swirl over the cheesecake, then use a spatula to swirl the batter together a few times. Add the remaining cheesecake batter.
Bake. Place the cheesecake on the rack above the pan of water and bake for 55-65 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
Cool. Once the cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
Chill. Once cool, remove the cheesecake from the oven. Allow it to continue to rest at room temperature, then cover the pan in plastic wrap and place in the fridge for at least 6 hours or overnight.
Garnish
- Make chocolate ganache. Before serving, make the chocolate ganache. Place the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 20-30 seconds, or until the heavy cream begins to bubble. Allow the mixture to stand for 1 minute. Use a spatula to stir the mixture until smooth. Allow it to cool for a few minutes.
- Garnish. Unmold the cheesecake. Drizzle caramel sauce then chocolate ganache over the cheesecake. Top with pecans.
- Slice and enjoy! For neat slices, place the cheesecake in the fridge for 15 minutes to set the toppings.
My Tested Method for Cheesecake Without a Water Bath
For years I thought a water bath was the only way to guarantee a creamy, crack free cheesecake. But after so many reader questions about skipping it, I put the method to the test. What I found is that you can absolutely bake a cheesecake without wrapping your pan in foil and wrestling a sloshing tray of water.
Here’s how my updated method works:
After prebaking the crust, place a roasting pan or 9×13 inch pan filled with a few inches of hot water on a lower oven rack. Let that water heat up as the oven preheats so it starts steaming. Then, place your cheesecake on the rack above. The steam mimics the conditions of a traditional water bath by creating gentle, even heat and a moist environment, but it removes the risk of leaks and mess.
One important detail is your pan. A high quality springform pan makes all the difference, especially when you are skipping the traditional water bath. This is the cheesecake pan I use and recommend because it bakes evenly, releases cleanly, and holds up batch after batch.
This one change makes cheesecake so much more approachable for home bakers. You still get the creamy texture and smooth top, but without the hassle. Combine this with my other pro baker tips like cooling the cheesecake slowly in the oven with the door cracked, and you will have a cheesecake that looks and tastes bakery perfect.
Recipe Tips for Success
For best results, follow my pro cheesecake tips:
- Bring cream cheese to room temperature: Using room temperature cream cheese is key for cheesecake because it helps create that smooth, creamy texture we look for in a cheesecake.
- Do not overmix once eggs are added: Overmixing can cause your cheesecake to crack when baking.
- Make sure crust comes up the sides of the pan: For crust lovers, crust coming up the sides of the pan will ensure a crust around the sides of the cheesecake.
- Cool slowly in the oven with the door cracked: Cheesecake is very sensitive to sudden temperature changes. Moving it from hot to cool too quickly can make the surface crack. Letting it cool gradually in the oven prevents this.
- Chill overnight for best flavor and texture: Right out of the oven, cheesecake is soft and a bit jiggly in the center. Overnight chilling in the fridge allows it to set completely, making it easier to slice cleanly. The resting time also lets the ingredients meld together for the best flavor.
Variations and Substitutions
This turtle cheesecake is perfect as-is, but if you want to change it up a bit, here are some ideas:
- Swap pecans for walnuts or almonds
- Use Oreo crust instead of graham cracker crust
- Add more caramel if you like it extra gooey
- Try mini cheesecakes in muffin tins
FAQs
Yes. I have tested this method multiple times and the results are consistently creamy and smooth. Instead of a traditional water bath, I use a separate pan of hot water on a lower rack to create steam. It is easier, cleaner, and still prevents cracks.
Cracks are usually caused by sudden changes in temperature or by overmixing the eggs. Cool your cheesecake slowly in the oven with the door cracked open and avoid beating too much air into the batter once the eggs are added.
The edges should look set and the center should still have a slight jiggle when you gently shake the pan. It will continue to firm up as it cools and chills. Overbaking is one of the most common mistakes, so do not wait until the center is completely solid.
More Cheesecakes
- No Bake Oreo Cheesecake
- Mini Peanut Butter Cheesecakes
- Classic Cheesecake
- No Bake Cheesecake
- Chocolate Cheesecake
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Cheesecake Factory Turtle Cheesecake
Equipment
Ingredients
Crust
- 2 cups (226g) graham cracker crumbs
- ¼ tsp cinnamon
- ¼ cup (29g) pecans, finely chopped
- ¼ cup (54g) brown sugar
- 6 Tbsp (86g) unsalted butter, melted
Cheesecake
- 24 oz (678g) full fat cream cheese, room temperature
- 1 cup (198g) granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
Chocolate Swirl
- ⅓ cup (57g) semi-sweet chocolate chips
- 3 Tbsp (42g) heavy whipping cream
Caramel Swirl
- ¼ cup caramel sauce, store bought or homemade
Garnish
- ⅓ cup (57g) semi-sweet chocolate chips
- 3 Tbsp (42g) heavy whipping cream
- ⅓ cup caramel sauce, store bought or homemade
- ¾ cup (86g) chopped pecans
Instructions
Crust
- Preheat the oven to 350°F. For a cheesecake that releases cleanly every time, line both the bottom and sides of your 8 or 9-inch springform pan (or cheesecake pan, what I use) with parchment paper. The parchment keeps the crust from sticking and prevents the edges of the cheesecake from clinging to the pan as it bakes and cools. When it’s time to unmold, you’ll get smooth sides and an easy lift, no fighting with the pan or losing chunks of crust.
- If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small bowl, combine the crumbs with the finely chopped pecans, brown sugar, cinnamon and melted butter, mix well.2 cups (226g) graham cracker crumbs, ¼ tsp cinnamon, ¼ cup (29g) pecans, ¼ cup (54g) brown sugar, 6 Tbsp (86g) unsalted butter
- Add the crumbs to the pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
- Bake the crust in the oven for 8-10 minutes, or until golden. Remove the pan and allow it to cool to room temperature. Reduce the oven temperature to 325°F. Instead of a water bath, place a roasting pan or 9×13 inch pan filled with a few inches of water on the bottom rack of the oven.
Cheesecake
- Prepare the chocolate swirl so it has time to cool. Place the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 20-30 seconds, or until the heavy cream begins to bubble. Allow the mixture to stand for 1 minute. Use a spatula to stir the mixture until smooth. Set aside.⅓ cup (57g) semi-sweet chocolate chips, 3 Tbsp (42g) heavy whipping cream
- In a large mixing bowl, beat the 3 packages of softened cream cheese until smooth, about 2-3 minutes.24 oz (678g) full fat cream cheese
- Add in the granulated sugar and vanilla extract, beat again.1 cup (198g) granulated sugar, 1 tsp vanilla extract
- Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute.3 large eggs
- Pour half of the cheesecake mixture on top of the cooled crust.
- Drizzle the chocolate swirl and caramel swirl over the cheesecake, then use a spatula to swirl the batter together a few times. Add the remaining cheesecake batter.¼ cup caramel sauce
- Place the cheesecake on the rack above the pan of water and bake for 55-65 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
- Once the cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
- Once cool, remove the cheesecake from the oven. Allow it to continue to rest at room temperature, then cover the pan in plastic wrap and place in the fridge for at least 6 hours or overnight.
Garnish
- Before serving, make the chocolate ganache. Place the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 20-30 seconds, or until the heavy cream begins to bubble. Allow the mixture to stand for 1 minute. Use a spatula to stir the mixture until smooth. Allow it to cool for a few minutes.⅓ cup (57g) semi-sweet chocolate chips, 3 Tbsp (42g) heavy whipping cream
- Unmold the cheesecake. Drizzle caramel sauce then chocolate ganache over the cheesecake. Top with pecans.⅓ cup caramel sauce, ¾ cup (86g) chopped pecans
- For neat slices, place the cheesecake in the fridge for 15 minutes to set the toppings.
Video
Notes
First published February 14th 2022. Updated on September 26th 2025.
Made this for a dinner party tonight and it got RAVES! Thank you!
Hi, I want to make this but the bag part is confusing 😕. Obviously not a baker here lol. I’m just wondering after making the crust, you put it in to the bag but the bag isn’t closed like it says. What then? Are you pouring the cheesecake batter on top of the crust and when ready to cook leaving it in the bag and closing it or is the bag just there to let the pan rest on it?
Looks delicious!! Do you have any brand or brands of caramel sauce you recommend or a recipe for homemade caramel sauce?
Thanks and Happy Holidays!!
Hi Eva! I typically use store bought, smuckers or a premium brand like Mrs. Richardson’s.
Ingredients do not list cinnamon. The instructions listed cinnamon for the crust with no amount.
Thank you for catching that! The cinnamon is 1/4 tsp.
First time making this recipe and it is definitely the best Ive ever made!
First time making this recipe and it is definitely the best Ive ever made! Everyone loved it. Creamiest!!
The recipe calls for 24 pkgs. of cr cheese is 24 oz. the correct amount?
YES! Should be 24 ounces of cream cheese, not 24 packages! Just updated, thanks!