Turtle Cheesecake Recipe
Turtle Cheesecake makes a rich and creamy dessert that everyone loves. This cheesecake is perfect for the holidays or any special occasion.
Servings: 15
Cost: $21.57, $1.44 per Servings
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
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!
Notes
Store the leftovers covered in the refrigerator for up to 5 days.
Make sure to use room temperature ingredients to ensure that the cheesecake is creamy and smooth.
Use full fat cream cheese for the best flavor.
Nutrition
Calories: 516kcal | Carbohydrates: 42g | Protein: 7g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 303mg | Potassium: 239mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1024IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 4mg
