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Ultimate Baked Turtle Cheesecake

A close-up of a rich slice of turtle cheesecake topped with pecans and dripping with caramel sauce.
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A rich, creamy baked cheesecake featuring a pecan crust, chocolate, salted caramel swirl, and toasted pecans.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup caramel sauce, divided
  • 1/2 cup chopped pecans, toasted, for topping

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs, 1/2 cup toasted pecans, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and sour cream with an electric mixer until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the chocolate chips over the batter. Drizzle with half of the caramel sauce. Pour the remaining batter over the top. Sprinkle with the remaining chocolate chips.
  5. Create the swirl: Dollop the remaining caramel sauce over the top of the cheesecake. Use a knife or skewer to gently swirl the caramel into the batter.
  6. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. Before serving, top with the remaining toasted pecans. Release the springform side and slice.

Notes

  • For a salted caramel effect, use salted caramel sauce or add a pinch of sea salt to your sauce.
  • If you prefer a no-bake version, chill the filling for 6 hours instead of baking.
  • Use room temperature ingredients for the cream cheese and eggs for the smoothest batter.

Nutrition

Find it online: https://eatableempress.com/turtle-cheesecake-recipe-ultimate-baked/