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The Ultimate Easy No-Fail Turtle Cheesecake

A rich slice of turtle cheesecake topped with pecans, chocolate swirl, and dripping caramel sauce.
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Make this decadent Turtle Cheesecake without a water bath. You get a creamy, rich cheesecake base swirled with caramel and chocolate, topped with toasted pecans for a show-stopping dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 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
  • 4 large eggs, room temperature
  • 1 cup caramel sauce (store-bought or homemade)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans, toasted

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until fully combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Pour the filling over the cooled crust.
  5. Create the turtle swirl: Drizzle half of the caramel sauce over the cheesecake batter. Sprinkle half of the chocolate chips over the caramel. Use a knife or skewer to gently swirl the caramel and chocolate into the batter.
  6. Bake the cheesecake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  7. 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. This slow cooling prevents cracking.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  9. Before serving, top the chilled cheesecake with the remaining caramel sauce, remaining chocolate chips, and the toasted chopped pecans. Release the springform side and slice.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5-7 minutes, stirring often until fragrant.
  • Use room temperature ingredients for the cream cheese and eggs to ensure a smooth, lump-free batter.
  • If you prefer a chocolate cookie crust, substitute chocolate wafer crumbs for graham cracker crumbs.

Nutrition

Find it online: https://delishcraze.com/turtle-cheesecake-recipe-easy-no-fail/