How to Make Turtle Cheesecake

3.75 from 99 ratings

How to Make Turtle Cheesecake

Even if you’ve never baked before, you will become a turtle cheesecake pro when you follow my easy step-by-step recipe and learn my tips for baking a cheesecake in a water bath. Your friends and family will RAVE about this turtle cheesecake recipe!

Prep Time30

Cook Time1 10

Cooling1

Servings: slices

Author: Beth

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

3 packages (8 oz each) full fat cream cheese, softened to room temperature room temperature, 678g total
1 cup (198g) granulated sugar
1 tsp vanilla extract
3 large eggs
One oven safe turkey bag, see instruction #1 under cheesecake

Toppings

½ cup jarred caramel sauce
¾ cup (86g) chopped pecans
⅓ cup (57g) semi-sweet chocolate chips
2 ½ Tbsp heavy whipping cream

Instructions

Crust

Preheat the oven to 350º F.
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 until incorporated.
2 cups (226g) graham cracker crumbs, 1/4 tsp cinnamon, ¼ cup (29g) pecans, ¼ cup (54g) brown sugar, 6 Tbsp (86g) unsalted butter
Add the crumbs to a 8 or 9 inch springform 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.
Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.
Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
Turn the oven down to 325º F.

Cheesecake

Place the round springform pan inside an oven safe bag (like one that you’d cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn’t cover the cheesecake. Set aside.
One oven safe turkey bag, see instruction #1 under cheesecake
In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, and vanilla extract, beat again. Add in the eggs, beating just until the egg yolks break. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.
3 packages (8 oz each) full fat cream cheese, softened to room temperature, 1 cup (198g) granulated sugar, 1 tsp vanilla extract, 3 large eggs
Place the springform pan inside a larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60-70 minutes *see note. 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 is done baking, turn the oven off and crack the oven door. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil or store in a large airtight container and place in the fridge overnight.
Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
Meanwhile, 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 the ganache to come to room temperature before adding it to the cheesecake.
⅓ cup (57g) semi-sweet chocolate chips, 2 ½ Tbsp heavy whipping cream
Add caramel sauce and spread into an even layer on top of the cheesecake. Drizzle chocolate ganache over the caramel. Sprinkle chopped pecans over the caramel. Return the cheesecake to the fridge until serving.
Store leftovers in an air tight container in the fridge for up to 5 days.
½ cup jarred caramel sauce, ¾ cup (86g) chopped pecans
Pro tip: for clean cheesecake slices, wipe the knife completely clean between each slice.

Notes

8 inch cheesecake baking time: 70-85 minutes
9 inch cheesecake baking time: 60-75 minutes

Nutrition