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The Ultimate Decadent Baked Turtle Cheesecake with Chocolate Crust

A decadent slice of turtle cheesecake featuring a dark crust, creamy filling, caramel drizzle, and whole pecans on top.
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Make this show-stopping Turtle Cheesecake featuring a rich chocolate crust, creamy filling, gooey caramel swirls, and crunchy pecans. This decadent recipe is perfect for holidays and special occasions.

Ingredients

Scale
  • 1 3/4 cups chocolate wafer crumbs (about 35 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup caramel sauce, divided
  • 1 cup chopped pecans, toasted
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, combine the chocolate wafer crumbs and 1/4 cup sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually beat in the 1 1/2 cups sugar and flour until just combined. Mix in the vanilla extract and salt.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Gently stir in the sour cream. Do not overmix the batter once the eggs are added.
  5. Pour half of the cheesecake batter over the cooled crust. Drizzle 1/2 cup of the caramel sauce over the batter. Sprinkle with half of the chopped pecans and half of the chocolate chips.
  6. Pour the remaining cheesecake batter over the top. Drizzle the remaining 1/2 cup caramel sauce over the top layer. Sprinkle with the remaining pecans and chocolate chips.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350 degrees F for 5 to 8 minutes, watching closely to prevent burning.
  • For a professional look, use a high-quality, thick caramel sauce for the topping.
  • If you prefer a brownie bottom cheesecake, substitute the chocolate wafer crust ingredients with a layer of pre-baked, fudgy brownie batter pressed into the pan bottom.

Nutrition

Find it online: https://juliameal.com/turtle-cheesecake-recipe-decadent-chocolate/