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Ultimate Easy Baked Turtle Cheesecake with Chocolate Cookie Crust

A decadent slice of turtle cheesecake featuring a dark crust, creamy filling, chocolate drizzle, caramel, and pecans.
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Make a rich, creamy baked cheesecake topped with homemade caramel sauce, chocolate ganache, and toasted pecans. This recipe simplifies the process for a showstopper dessert.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (about 30 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 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup caramel sauce (homemade or store-bought)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans, toasted

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine the chocolate cookie crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Let it cool slightly.
  3. In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream until the batter is smooth.
  4. Pour the cheesecake batter over the cooled crust. Place the springform pan inside 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 creates a water bath).
  5. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  6. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  7. Once cool, chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight.
  8. To top, gently warm the caramel sauce. Drizzle half of the caramel over the chilled cheesecake. Sprinkle with toasted pecans.
  9. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the top.
  10. Warm the remaining caramel sauce slightly and drizzle it over the chocolate layer. Serve chilled.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant.
  • If you prefer a no-bake option, chill the cheesecake for 8 hours before topping, and skip the water bath and oven steps.
  • For a cleaner slice, run a thin knife dipped in hot water around the edge before releasing the springform side.

Nutrition

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