Chocolate Turtle Cheesecake is a decadent dessert that combines the rich flavors of chocolate, caramel, and pecans. This creamy cheesecake is topped with gooey caramel sauce, crunchy pecans, and a drizzle of chocolate, creating the perfect indulgent treat for special occasions or when you’re craving something truly spectacular.
Ingredients:
For the crust:
- 1 1/2 cups chocolate graham cracker crumbs (or Oreo crumbs)
- 1/4 cup unsalted butter, melted
For the cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup cocoa powder
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- 1 teaspoon vanilla extract
For the turtle topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 cup pecans, toasted and chopped
- 1/2 cup semi-sweet chocolate chips, melted
Instructions:
- Preheat the oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside of the pan with aluminum foil to prevent leaks.
- Prepare the crust: In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and both sugars together until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, heavy cream, cocoa powder, melted chocolate, and vanilla extract until fully combined and smooth.
- Bake the cheesecake: Pour the cheesecake batter over the cooled crust. Place the springform pan in a large roasting pan and pour hot water into the roasting pan, filling it halfway up the sides of the springform pan to create a water bath. This helps prevent cracks in the cheesecake. Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually in the oven for about 1 hour. Remove the cheesecake from the water bath, place it on a cooling rack, and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
- Add the turtle topping: Once the cheesecake is chilled, pour the caramel sauce over the top, spreading it evenly. Sprinkle the toasted, chopped pecans over the caramel. Drizzle the melted chocolate over the top to complete the turtle topping.
- Serve: Slice the cheesecake and serve chilled. Store any leftovers in the refrigerator.
This Chocolate Turtle Cheesecake is rich, creamy, and loaded with caramel, chocolate, and pecans, making it the perfect dessert for any special occasion or indulgent treat!
