A decadent recipe for Turtle Cheesecake made entirely from scratch with homemade caramel sauce, rich chocolate ganache, lots of crunchy pecans, and a crispy Oreo crust.
This is a stunning cheesecake that will rival any restaurant or bakery!
If you love turtle candies, those crispy pecan and caramel bundles coated in chocolate, then you are definitely going to love this homemade turtle cheesecake.
It has all of the best parts of turtles – caramel, chocolate, and pecans – running throughout this rich, creamy, decadent swirled cheesecake.
It starts with a thick layer of buttery Oreo crust. We’ll top that with a swirled mixture of caramel cheesecake and chocolate cheesecake, layered with chopped pecans.
To top it off, homemade chocolate ganache, whipped cream, and even more caramel and nuts!
If you are like me and can’t get enough luscious cheesecake recipes, be sure to check out my rustic Basque Cheesecake, classic NY Style Cheesecake, Chocolate Chip Cheesecake, Coffee Cheesecake, and Pecan Pie Cheesecake next!
Turtle Cheesecake Recipe Highlights
- Step-by-Step Cheesecake Recipe– This is probably my most complex cheesecake recipe to date! The step-by-step recipe below will walk you through each step, and I’m sharing my best cheesecake tips too. In the end, you will have created a masterpiece!
- Made from Scratch – You’ll learn to make a homemade Oreo cookie crust, homemade caramel sauce, and easy chocolate ganache in this recipe! Those skills will carry over to so many other amazing dessert recipes such as my Reeses Caramel Cheesecake and Chocolate Jello Pudding Pie.
- Decadent Flavors – The combination of chocolate, caramel, and rich cheesecake is nearly impossible to beat. This recipe might actually be cheesecake perfection!
Key Ingredients
Here’s what you need to make a Caramel Pecan Turtle Cheesecake:
Complete list of ingredients and amounts can be found in the recipe card below.
For the Crust
- Crushed Oreo cookies and melted butter create a thick, crispy, chocolate crust for this cheesecake.
For the Cheesecake
- Caramel Sauce, which we’ll be making from scratch with sugar, cream, and butter.
- Cream Cheese: You’ll need 4 blocks of regular full-fat cream cheese, softened to room temperature.
- Sour Cream: Full-fat sour cream adds richness to the filling.
- Eggs: In cheesecake batter, eggs provide structure to the dessert as it bakes. Let your eggs come to room temperature as well before you start mixing.
- Chocolate: Melted semisweet chocolate will be added to half of the filling to create a swirled cheesecake with the flavors of cocoa and caramel in every single bite.
- Pecans: You can’t have a turtle cheesecake without these! Chopped pecans will be mixed into the cheesecake and sprinkled on top.
For the Toppings
- Chocolate Ganache, made with semisweet chocolate and heavy cream.
- Fresh Whipped Cream: Stabilized whipped cream with powdered sugar and vanilla extract.
How To Make Turtle Cheesecake
For the full recipe with every step and ingredient, see the recipe card below. I suggest reading through all of the steps before you get started, as there are quite a few!
To make homemade caramel sauce
To Make the Oreo Crust
To Make the Cheesecake
Tip!
The key to avoiding cracked cheesecake is to cool it down slowly. I like to let it cool in a turned off oven until it’s at room temperature, then place it in the fridge to chill completely.
To Make the Ganache and Decorate
Once the cheesecake has chilled in the fridge for at least six hours, remove it from the springform pan and place it on a platter. Then you can add the toppings!
Recipe Tips
- Get Organized: Many of the ingredients in this recipe are used in multiple places. Before you get started, it will help to measure and separate everything so that nothing gets mixed up once you start going.
- Making the Crust: Be sure to really press down on the Oreo crumb mixture to create a firm, even crust. Use a flat-bottomed measuring cup or glass to make it smooth and flat.
- Mixing: For a smooth cheesecake, it’s important that the filling is mixed well. Stop frequently to scrape down the sides of the mixing bowl.
- Water Bath: Please don’t skip this step! The water bath turns the oven into a moist environment, which will keep the cheesecake from cracking or drying out.
Storing Tips
You can keep this cheesecake wrapped and in the refrigerator for up to 5 days.
It’s also easy to freeze cheesecake. I prefer to freeze individual slices. Wrap each one with plastic wrap, and store in the freezer for up to 3 months. Thaw overnight in the fridge before enjoying.
Turtle Cheesecake Variations
Without the chocolate, pecans, and caramel, this technically wouldn’t be a turtle cheesecake – but that doesn’t mean that you can’t make some adjustments!
Nuts: Instead of pecans, try this recipe with walnuts, almonds, or pistachios. You can also leave out the nuts to make this a nut-free cheesecake recipe.
Toppings: I think that the toppings really pull this dessert together, but if you decide to skip them, you’ll still have an amazing swirled turtle cheesecake that will wow your guests.
Crust: Instead of Oreos, make a classic graham cracker crust. You can also use any other type of cookie you enjoy.
Recipe FAQs
Can I use low-fat cream cheese for cheesecake?
I do not generally recommend baking with low-fat dairy products, especially in a rich dessert such as this one. Making it with full-fat cream cheese will give you the best flavor and texture.
How can I make a water bath if I don’t have a roasting pan?
If you don’t have a baking pan large enough to hold the cheesecake pan, you can place a smaller baking pan on the oven rack underneath the cheesecake. Fill it about halfway with hot water.
Why are they called Turtles?
Chocolate turtles get their name from their shape. Whole pecans and caramel are arranged in such a way that they resemble turtles once they’re coated with chocolate!
Turtle Cheesecake, with two different cheesecake flavors, swirled together, and topped with caramel, chocolate, and pecans! It’s the perfect dessert, so be sure that you save the recipe by Pinning it for later.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Turtle Cheesecake
Equipment
- 9 inch springform pan
- Aluminum Foil
- Electric Hand mixer or Stand mixer
Ingredients
For the caramel sauce:
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) heavy cream double cream in the UK
- ⅓ cup (75 g) unsalted butter cut into 6 pieces
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ teaspoon salt
For the crust:
- 24 regular whole Oreo cookies one 9.5 ounce (270g) package
- ¼ cup (56 g) melted unsalted butter
For the cheesecake:
- 32 ounces (900 g) cream cheese softened to room temperature (4 8-ounce packages)
- 1 cup (200 g) granulated sugar
- 2 tablespoons (15 g) all-purpose flour
- 4 large eggs at room temperature
- ½ cup (125 g) sour cream
- 1 teaspoon (5 ml) pure vanilla extract
- ⅓ cup (80 ml) caramel sauce from above
- 4 ounces (113 g) semi-sweet chocolate or ⅔ cup chocolate chips, melted and cooled
- ¼ cup finely chopped pecans
For the ganache:
- 3 ounces (85 g) semi-sweet chocolate or ½ cup chocolate chips
- ¼ cup (60 ml) heavy cream
For the whipped cream:
- 1 cup (240 ml) heavy whipping cream very cold
- ½ cup powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract
For the toppings:
- ¼ cup (60 ml) caramel sauce from above
- ¼ cup finely chopped pecans
Instructions
For the Caramel Sauce:
- In a large pot over medium heat, melt the granulated sugar until completely liquid and a light amber color.
- Turn the heat down to low and carefully add the heavy cream, sugar is very hot and will bubble. Mix until smooth.
- Add the butter and stir until melted and the sauce is smooth.
- Remove from the heat and add the vanilla extract and salt and mix to combine. Transfer to a heatproof bowl/jar and allow to cool for at least 30 minutes before using.
For the Crust:
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
- In a high speed food processor, add the OREO cookies and pulse until only crumbs remain. Pour in the melted butter and pulse until the mixture resembles wet sand.
- Transfer into a 9” springform pan and use a measuring cup or glass to press the crumbs firmly on the bottom and slightly up the sides
- Wrap the bottom and sides of the springform pan with two large pieces of aluminum foil, making sure the seams of the pan are covered.
- Bake in the preheated oven for 10 minutes, then remove and cool on a wire rack for 15 minutes.
For the Cheesecake:
- Lower the temperature of the oven to 325°F/160°C or 140°C for a fan oven
- In a large bowl, cream together the cream cheese, granulated sugar and flour until smooth and no lumps remain.
- Add the eggs, one at a time, scraping down the sides between each addition. Add the sour cream and vanilla extract and mix again.
- divide the batter into two equal portions, then add the caramel to one portion and the melted chocolate to the other bowl and mix until smooth.
- Sprinkle the crust with half the pecans, then add half of the caramel cheesecake batter. Spoon half the chocolate batter in 5-6 areas and use a butterknife to swirl the batter.
- Sprinkle with the remaining pecans, then add remaining caramel batter followed by the remaining chocolate batter in 5-6 scoops and swirl again.
- Place the foil covered pan in a roasting pan and fill with 1-2” of hot water. Carefully transfer to the preheated oven and bake for 50-60 minutes, or until the edges are set and the center still wobbles slightly.
- Turn the oven off and open the door and allow the cheesecake to cool for one hour. Then remove from the oven and let it cool down uncovered until it’s completely cooled, about one hour. Chill in the fridge for at least 6 hours or overnight before serving.
- Run a butter knife along the edge of the pan before opening and removing the sides of the springform pan.
For the Ganache:
- Place the chocolate chips in a medium bowl.
- Heat the heavy cream until steaming (but not boiling)
- Pour the hot cream over the chocolate chips and let sit for 1 minute, then stir until the chocolate has melted and the mixture is smooth.
- Spread evenly over the chilled cheesecake.
For the Whipped Cream:
- Add the heavy cream, powdered sugar, and vanilla extract to a large bowl and whisk on high speed until stiff peaks form.
- Pipe the whipped cream along the outside of the cheesecake
Toppings:
- Drizzle the top of the cheesecake with additional caramel sauce
- Sprinkle additional pecans on top of the cheesecake.
Notes:
- Get Organized: Many of the ingredients in this recipe are used in multiple places. Before you get started, it will help to measure and separate everything so that nothing gets mixed up once you start going.
- Making the Crust: Be sure to really press down on the Oreo crumb mixture to create a firm, even crust. Use a flat-bottomed measuring cup or glass to make it smooth and flat.
- Mixing: For a smooth cheesecake, it’s important that the filling is mixed well. Stop frequently to scrape down the sides of the mixing bowl.
- Water Bath: Please don’t skip this step! The water bath turns the oven into a moist environment, which will keep the cheesecake from cracking or drying out.
- To Store: Keep covered in the fridge for up to 5 days, or freeze slices for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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