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Easy Baked Turtle Cheesecake with Caramel and Pecans

A close-up slice of rich turtle cheesecake topped with candied pecans and dripping caramel sauce.
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Make a rich, creamy baked Turtle Cheesecake featuring a chocolate crust, smooth filling, and generous layers of caramel sauce and toasted pecans.

Ingredients

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  • 1 1/2 cups chocolate wafer crumbs
  • 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
  • 1/2 cup caramel sauce, divided
  • 1 cup chopped pecans, toasted
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream

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. Combine chocolate wafer crumbs and 1/4 cup sugar in a bowl. Mix in melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar until fully combined. Mix in vanilla extract and sour cream.
  4. Beat in eggs one at a time, mixing just until each egg is incorporated. Do not overmix the batter.
  5. Pour half of the cheesecake batter over the crust. Drizzle 1/4 cup of caramel sauce over the batter and gently swirl with a knife. Top with half of the toasted pecans. Pour the remaining batter over the top.
  6. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This creates a water bath.
  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, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and let cool completely on a wire rack.
  9. Once cool, chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight.
  10. To make the topping, combine chocolate chips and heavy cream in a small microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth.
  11. Spread the remaining 1/4 cup caramel sauce over the chilled cheesecake. Drizzle with chocolate ganache and sprinkle with the remaining toasted pecans before serving.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely to prevent burning.
  • For a crack-free surface, do not overmix the batter once the eggs are added, and use the water bath method during baking.
  • If you prefer a brownie bottom, substitute the chocolate wafer crust with a thin layer of pre-baked brownie batter.

Nutrition

Find it online: https://tastytribune.com/easy-turtle-cheesecake-recipe/