Description
Indulge in the rich, creamy goodness of this Turtle Cheesecake. With a buttery graham cracker crust, decadent cream cheese filling, and a topping of sweet caramel, chocolate, and crunchy pecans, this dessert is a showstopper. It’s the perfect balance of creamy, nutty, and chocolaty flavors—just like the classic turtle candy, but in cheesecake form!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 cup chopped pecans
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup caramel topping (store-bought or homemade)
- 1 cup chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and chopped pecans. Mix until well combined. Press this mixture into the bottom of a 9-inch springform pan to form a crust.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs, one at a time, mixing on low speed after each addition until just blended. Pour the cream cheese mixture over the prepared crust.
- Bake the cheesecake for 55 minutes, or until the center is almost set (it should still jiggle slightly when you shake the pan). Remove from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
- Before serving, drizzle the cheesecake with caramel topping and sprinkle the chocolate chips over the top. Garnish with additional chopped pecans if desired.
Notes
- For a richer flavor, you can use dark chocolate chips or a combination of dark and milk chocolate.
- Be sure to let the cheesecake cool completely before refrigerating to avoid condensation on the surface.
- This cheesecake can be made a day in advance, and the flavors will deepen as it sits in the fridge.
- Prep Time: 20 minutes
- Cook Time: 55 minutes