Description
This rich and creamy Turtle Cheesecake combines a buttery graham cracker crust, smooth cream cheese filling with a hint of chocolate, and a luscious homemade caramel sauce studded with crunchy pecan chips. Finished with a decadent chocolate drizzle and pecan topping, this dessert delivers the perfect balance of sweet, nutty, and chocolaty flavors that will delight cheesecake lovers.
Ingredients
Scale
Caramel Sauce
- ½ cup (112g) salted Challenge butter, room temperature
- 2 cups (414g) sugar
- 1 cup (240ml) heavy whipping cream, room temperature
- 5 tbsp (41g) all-purpose flour, sifted
- ¼ cup (28g) pecan chips
Crust
- 2 cups (268g) graham cracker crumbs
- ½ cup (112g) salted Challenge butter, melted
- 3 tbsp brown sugar
- ¼ cup (28g) pecan chips
Chocolate Mixture for Filling
- 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
Cheesecake Filling
- 24 oz (678g) Challenge cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 ½ tbsp vanilla extract
- 3 large eggs
Chocolate Drizzle
- 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
- 3 tbsp (45ml) heavy whipping cream
Topping
- Pecan chips for garnish
Instructions
- Prepare the Caramel Sauce: In a saucepan, melt the butter over medium heat. Add the sugar and stir until it begins to melt and form a caramel. Slowly add the room-temperature whipping cream while stirring constantly. Mix in the sifted flour and cook for an additional 2-3 minutes to thicken. Remove from heat, stir in pecan chips, and set aside to cool.
- Make the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, brown sugar, and pecan chips until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes or until golden brown. Remove from the oven and let cool.
- Prepare the Chocolate Mixture for Filling: In a microwave-safe bowl, heat the semi-sweet chocolate chips and heavy cream for 30 seconds. Stir until smooth, then let it cool to room temperature.
- Prepare the Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the light brown sugar and flour, and mix well. Add the sour cream and vanilla extract, then beat in the eggs one at a time, mixing after each addition. Once smooth, fold in the cooled chocolate mixture.
- Assemble the Cheesecake: Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake: Bake at 325°F (163°C) for 50-60 minutes, or until the center is just set but slightly jiggles. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Cool and Chill: Remove from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Make the Chocolate Drizzle: In a microwave-safe bowl, heat the chocolate chips and heavy cream for 30 seconds. Stir until smooth. Let it cool slightly before drizzling it over the chilled cheesecake.
- Assemble the Cheesecake Toppings: Once the cheesecake is fully chilled, drizzle the caramel sauce over the top and add the chocolate drizzle. Sprinkle pecan chips on top for extra crunch and decoration.
- Serve: Slice and enjoy this rich, creamy turtle cheesecake!
Notes
- Ensure all dairy ingredients are at room temperature before mixing for a smoother batter.
- Press the crust firmly into the pan to prevent cracking later.
- A cracked cheesecake can be avoided by not overbaking and using a water bath if desired.
- Allow the caramel sauce to cool before drizzling to avoid melting the cheesecake topping.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- For easier slicing, run a knife under hot water, dry it, and then slice.
