This Turtle Cheesecake recipe combines a rich and creamy cheesecake filling with chocolate, caramel, and crunchy pecans for the ultimate dessert. Made with an Oreo cookie crust and topped with chocolate ganache and caramel sauce, this decadent cheesecake is perfect for holidays, birthdays, and special occasions.
If you love classic turtle candies, this cheesecake version is always a crowd favorite and surprisingly easy to make at home.
Why You’ll Love This Recipe!
Homemade cheesecake always feels extra special, and this Turtle Cheesecake is one of our favorite desserts for holidays and family gatherings. The combination of creamy cheesecake, rich chocolate, gooey caramel, and crunchy pecans tastes bakery-worthy without the expensive price tag.
- Loaded with chocolate, caramel, and pecans
- Easy to customize with different toppings
- Impressive dessert for special occasions
- Family-tested recipe that always gets compliments
- Great for freezing leftovers
If you love cheesecake try these other recipes – Caramel Cheesecake Recipe, Reese’s Cheesecake, Mini Cheesecake Bites, Air Fryer Cheesecake, Strawberry Swirl Cheesecake, Cottage Cheese Cheesecake and Chocolate Chip Cookie Cheesecake.
Ingredients
- Oreo Cookies – Feel free to use other types of cookies to make crust. Make a Homemade Graham Crackers Crust or use Nilla Wafer or shortbread cookies.
- Butter – Use melted unsalted butter
- Cream Cheese – Softened Full Fat cream cheese is best for the a smooth and creamy texture.
- Light Brown Sugar – Learn How to Make Brown Sugar
- Semi-Sweet Chocolate Chips – Use other types of chocolate chips such as dark chocolate chips
- Caramel Sauce – For a delicious variations, use salted caramel sauce or make Homemade Caramel Sauce.
Scroll to the bottom for the full recipe in the recipe card.
How to Make Turtle Cheesecake Crust
Step 1 – Place the Oreo Cookies in a food processor or blender and blend until the cookies are turned into crumbs.
Step 2 – Place the Oreo crumbs in a medium bowl. Stir in the melted butter.
Step 2 – Pour the mixture into a 9-inch springform pan. Use the back of a spoon to press the mixture firmly down into the bottom of the pan and approximately halfway up the sides of the pan.
Step 3 – Refrigerate the crust while you prepare the cheesecake filling.
How to Make Turtle Cheesecake Layer
Step 1 – Beat the softened cream cheese with a hand held mixer or stand up mixer with paddle attachment on medium speed until soft and creamy.
Step 2 – Mix in the light brown sugar and vanilla extract for 1-2 minutes until combined. Scrape down the sides of the bowls as needed.
Step 3 – Reduce the speed on the mixer down to low and slowly add in the eggs, one at a time, until each egg is fully combined. Be careful not to over mix.
Step 4 – Keep the mixer speed on low and mix in the sour cream and heavy cream until both are thoroughly combined.
Step 5 – Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible. Place the pan into a large pan with boiling water.
Step 6 – Bake for 60-70 minutes. The edges should be set and the center should still appear jiggly. Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes. Remove from the oven and carefully remove the cheesecake from the water. Let cheesecake cool on a wire rack.
Step 7 – Chill in the refrigerator for at least 4 hours or overnight.
Step 8 – When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
How to Make the Topping
- Step 1 – Place the heavy cream in a microwave safe bowl. Heat for 20-30 seconds until warmed. Add in the chocolate chips. Let sit for a few minutes and then stir until thoroughly combined and smooth.
- Step 2 – Remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan and move the cheesecake to a serving plate.
- Step 3 – When ready to serve, drizzle the top of the cheesecake with the melted chocolate and caramel sauce. Sprinkle the chopped pecans on top and then the cheesecake is ready to serve and enjoy!
Expert Tips
- Ingredients – Make sure to use room temperature ingredients to ensure that the cheesecake is creamy and smooth.
- Cream Cheese – Use full fat cream cheese for the best flavor.
- Baking Cheesecake – Keep oven door closed while baking. This helps to not crack or deflate the cheesecake.
- Cracking Cheesecake – If your cheesecake does get cracks, just add more toppings to cover them up.
- Cool Cheesecake – For best results, make sure to allow cheesecake according to the steps.
Variations and Substitutions
- Use graham crackers instead of Oreos for a more classic cheesecake crust.
- Swap semi-sweet chocolate chips for dark chocolate chips for a richer flavor.
- Try salted caramel sauce for a sweet and salty variation.
- Add chopped turtle candies on top for extra crunch and decoration.
- Make mini cheesecakes instead of a full cheesecake for parties and holidays.
- Toast the pecans before adding them on top for even more flavor.
- Drizzle extra chocolate and caramel sauce over each slice before serving.
Frequently Asked Questions
A water bath creates an humid environment which helps to prevent the cheesecake from cracking or a curdling filling.
The water bath helps to prevent the cheesecake from cracking but not overmixing the batter also ensures a smooth batter.
Store the leftovers covered in the refrigerator for up to 5 days.
This is a great cheesecake to freeze. You can freeze in slices or as a whole cheesecake. Wrap the cheesecake in multiple layers of plastic wrap and aluminum foil. This helps to prevent freezer burns. If you want to freeze the cheesecake, then I would add the toppings when serving.
More Easy Cheesecake Recipes
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Turtle Cheesecake Recipe
Ingredients
For the Crust:
- 30 Oreo Cookies
- 5 Tablespoons Butter melted
For the Cheesecake:
- 24 ounces Cream Cheese softened
- 1 cup Light Brown Sugar
- 2 Tablespoons Vanilla Extract
- 1 cup Sour Cream
- 3 large Eggs room temperature
- ½ cup Heavy Cream
For the Topping:
- 2 Tablespoons Heavy Cream
- 4 ounces Semi-Sweet Chocolate Chips
- ¼ cup Caramel Sauce
- ½ cup Pecan Halves chopped
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Instructions
For the Crust:
- For the crust, place 30 Oreo cookies in a food processor or blender and blend until the cookies turn into crumbs.
- Place the Oreo crumbs in a mixing bowl. Stir in the melted butter.
- Pour the mixture into a 9-inch springform pan. Use the back of a spoon to press the mixture firmly down into the bottom of the pan and approximately halfway up the sides of the pan.
- Refrigerate the crust while you prepare the cheesecake filling.
For the Cheesecake Layer:
- For the cheesecake layer, beat 24 ounces softened cream cheese with a hand mixer or stand mixer until soft and creamy.
- Mix in 1 cup light brown sugar and 2 tablespoons vanilla extract for 1-2 minutes until combined, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and slowly add 3 large room-temperature eggs, one at a time, until each egg is fully combined. Be careful not to overmix.
- Keep the mixer speed on low and mix in 1 cup sour cream and ½ cup heavy cream until thoroughly combined.
- Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake for 60-70 minutes. The edges should be set and the center should still appear jiggly.
- Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes. Remove from the oven and carefully remove the cheesecake from the water. Let the cheesecake cool completely at room temperature (approximately 1 hour).
- Chill in the refrigerator for at least 4 hours or overnight.
- When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
For the Topping:
- For the topping, place 2 tablespoons heavy cream in a microwave-safe bowl and heat for 20-30 seconds until warm. Add 4 ounces semi-sweet chocolate chips. Let sit for a few minutes, then stir until smooth and thoroughly combined.
- Remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan and move the cheesecake to a serving plate.
- Drizzle the cheesecake with the melted chocolate and ¼ cup caramel sauce. Sprinkle ½ cup chopped pecan halves on top. Slice, serve and enjoy!
How can one not like this turtle cheese cake. I don’t know if I’ve got the energy to make it but I’d love to.
Can it be baked in an oblong glass plate. Sorry. I’m 80 and forgetting words. ?.
How can one not like this turtle cheese cake. I don’t know if I’ve got the energy to make it but I’d love to.
Can it be baked in an oblong glass plate. Sorry. I’m 80 and forgetting words. ?.
Everyone loved this Turtle Cheesecake at our family gathering last weekend!