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Decadent Homemade Turtle Cheesecake (Easy No-Crack Recipe)

A slice cut from a rich turtle cheesecake, topped with chocolate ganache, caramel drizzle, and candied pecans.
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Make a rich, creamy Turtle Cheesecake featuring a pecan crust, homemade salted caramel, chocolate ganache, and toasted pecans. This recipe focuses on simple steps for a perfect, crack-free bake.

Ingredients

  • For the Pecan Crust: 1 1/2 cups graham cracker crumbs, 1/2 cup finely chopped pecans, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 3 (8 ounce) packages full-fat cream cheese, softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 4 large eggs, 1/2 cup sour cream
  • For the Salted Caramel Sauce: 1 cup granulated sugar, 1/4 cup water, 1/2 cup heavy cream, warmed, 4 tablespoons unsalted butter, 1/2 teaspoon sea salt
  • For the Chocolate Ganache: 4 ounces semi-sweet chocolate, finely chopped, 1/2 cup heavy cream
  • For Topping: 1 cup toasted pecans, roughly chopped

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, chopped pecans, and sugar in a bowl. Pour in melted butter and mix until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool slightly.
  2. Prepare the Water Bath (Recommended for No-Crack): Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil, ensuring no water can seep in. Place the wrapped pan inside a larger roasting pan.
  3. Make the Filling: Beat the softened cream cheese in a large bowl with an electric mixer until smooth. Gradually beat in the sugar until just combined. Mix in vanilla extract and salt. Beat in eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream until the batter is smooth. Do not overmix.
  4. Bake the Cheesecake: Pour the filling over the cooled crust. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly.
  5. Cool Slowly: Turn off the oven. Prop the oven door open slightly with a wooden spoon and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  6. Make the Salted Caramel: Combine sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves. Stop stirring and let the mixture boil until it turns a deep amber color. Remove from heat. Carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk in the butter and sea salt until smooth. Let cool slightly.
  7. Make the Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth. Let cool until slightly thickened.
  8. Assemble: Once the cheesecake is fully chilled, run a thin knife around the edge before releasing the springform side. Drizzle the top generously with the salted caramel sauce. Pour the chocolate ganache over the caramel. Sprinkle with toasted pecans.
  9. Serve: Slice and serve cold. This rich dessert is a great alternative to standard meal planning desserts.

Notes

  • For a foolproof, crack-free bake without a water bath, ensure all ingredients (especially cream cheese and eggs) are at true room temperature. Mix the batter on low speed and stop mixing as soon as the last egg is incorporated.
  • If you prefer a chocolate cookie crust, substitute chocolate wafer crumbs for graham cracker crumbs.
  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://carlacooking.com/turtle-cheesecake-recipe-caramel-chocolate/