Description
A rich and indulgent Chocolate Caramel Turtle Cheesecake featuring a graham cracker crust, creamy chocolate filling, and topped with caramel and pecans.
Ingredients
- Graham Cracker Crust
- 2 cups (200 g) graham cracker crumbs
- ⅓ cup (65 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted
- ¼ tsp salt
- Chocolate Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 g) sour cream
- 8 oz (225 g) semi-sweet chocolate, melted and slightly cooled
- 2 tbsp all-purpose flour
- Pinch of salt
- Caramel Layer
- ¾ cup caramel sauce
- ½ cup chopped toasted pecans
- Chocolate Ganache
- ½ cup (120 ml) heavy cream
- 4 oz (115 g) semi-sweet chocolate, finely chopped
- 1 tbsp unsalted butter
- Topping
- ½ cup caramel sauce
- ½ cup chopped toasted pecans
- Chocolate ganache
- Whole pecans (optional)
- Flaky sea salt (optional)
- Whipped cream (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Mix the graham cracker crumbs, sugar, melted butter, and salt until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes. Remove and let cool.
- Beat the cream cheese until smooth and creamy. Add the sugar and beat until combined. Mix in the flour and salt. Add the eggs one at a time, mixing on low speed after each addition. Blend in the vanilla and sour cream. Fold in the melted chocolate until smooth.
- Pour half of the cheesecake batter over the cooled crust. Drizzle with ¾ cup caramel sauce and sprinkle with ½ cup toasted pecans. Carefully spoon the remaining cheesecake batter over the caramel layer and smooth the top.
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath). Bake for 65–70 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Remove, cool completely, then refrigerate for at least 6 hours, preferably overnight.
- Heat the heavy cream until it just begins to simmer. Pour over the chopped chocolate and let stand for 2 minutes. Stir until smooth, then mix in the butter for a glossy finish.
- Drizzle the chilled cheesecake with the remaining caramel sauce. Spoon or drizzle the chocolate ganache over the caramel. Sprinkle generously with toasted pecans. Add whole pecans, whipped cream, or a light sprinkle of flaky sea salt if desired.
- Slice with a sharp knife dipped in hot water, wiping the blade clean between cuts. Serve chilled.
Notes
- For best results, refrigerate the cheesecake overnight before serving.
- Use high-quality chocolate for the ganache for a richer flavor.
- Optional toppings can be adjusted based on personal preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg