Turtle Cheesecake

This easy homemade Turtle Cheesecake is rich, creamy, and loaded with caramel, chocolate, and pecans, just like the classic candy. It’s the perfect show-stopping dessert for holidays, birthdays, or special occasions.

Want to save this recipe?

Enter your email below and we’ll send the recipe straight to your inbox (and more recipes sent daily!)

Email Address *

Save

Why You’ll Love This Turtle Cheesecake

• Foolproof step-by-step instructions make this impressive dessert easy to follow for home bakers
• Ultra creamy cheesecake filling pairs beautifully with a crunchy graham cracker and pecan crust
• Gooey layers of caramel and chocolate capture the classic turtle candy flavor in every slice
• Elegant presentation and convenient make-ahead prep make it perfect for entertaining

Turtle Cheesecake Ingredients

Graham Cracker Crust

• Graham crackers — can be swapped with vanilla wafers, shortbread cookies, or crushed Oreos for a different flavor base
• Chopped pecans — adds crunch and that signature turtle candy flavor
• Granulated sugar — can be replaced with brown sugar 1:1 in the crust for a richer, slightly chewy texture and deeper flavor
• Salted sweet cream butter — unsalted butter works too, just add a pinch of salt
• Kraft caramel bits — or substitute with caramel sundae sauce, homemade caramels, or homemade caramel sauce
• Water — helps melt the caramel bits smoothly
• Semisweet chocolate chips — milk or dark chocolate chips can also be used for different levels of sweetness

Cheesecake Filling

• Granulated sugar
• Cornstarch — helps thicken and stabilize the cheesecake
• Cream cheese — use full-fat cream cheese for the best rich, creamy texture; low-fat is not recommended
• Sour cream — adds tang and extra smoothness
• Extra-large eggs — large eggs work too if that’s what you have on hand
• Pure vanilla extract — for the best flavor, avoid imitation vanilla

Turtle Topping

• Dulce de leche — can be replaced with caramel sundae sauce or homemade salted caramel sauce
• Heavy cream — thins the topping to a pourable consistency
• Chocolate syrup — or substitute with melted chocolate or chocolate ganache for a richer, thicker drizzle
• Roughly chopped pecans — toast them for added depth and crunch

See the recipe card for full information on ingredients and quantities.

How to Make Turtle Cheesecake

1. Make the crust: Mix graham cracker crumbs, pecans, sugar, and melted butter. Press into a springform pan and bake at 350°F for 10 minutes.
2. Melt the caramel: Add caramel bits and water to a microwave-safe bowl and heat in 45-second intervals, stirring until smooth.
3. Layer the crust: Cool the crust slightly. Sprinkle chocolate chips over the base, drizzle with melted caramel, and refrigerate while you make the filling.
4. Mix the filling: Whisk together sugar and cornstarch. Beat cream cheese and sour cream with an electric mixer until smooth, scrape down the sides, then add the sugar mixture. Mix in eggs one at a time, followed by vanilla.
5. Prep the pan: Wrap a 9-inch springform pan in heavy-duty aluminum foil to prevent leaks. Pour in the filling and tap the pan to release air bubbles.
6. Bake in a water bath: Place the foil-wrapped pan in a roasting pan. Add hot water about 1 inch up the sides. Bake at 325°F for 1 hour 30 minutes. Turn off the oven and let the cheesecake rest inside with the door cracked for 1 hour.
7. Chill: Remove from the oven and water bath. Unwrap the foil, run a thin knife around the edges, then cover and chill for at least 8 hours.
8. Top and serve: Warm dulce de leche with heavy cream and stir until smooth. Spread over the cheesecake, drizzle with chocolate syrup, and sprinkle chopped pecans before serving.

Recipe Tips

• Use parchment paper at the bottom of the pan for easy cheesecake transfer
• Bake the caramel pecan turtle cheesecake slowly to help prevent cracks
• Make sure your cream cheese is fully softened and brought to room temperature for a smooth, creamy filling
• Chill the cheesecake for at least 8 hours or overnight before slicing
• Tap the pan gently before baking to release any trapped air bubbles
• Don’t skip the water bath; it’s key to a perfectly creamy texture and crack-free surface

Storage Instructions

• Store: Keep the cheesecake covered in the refrigerator for up to 5 days.
• Serve: No need to reheat; this cheesecake is best served chilled.
• Freeze: Freeze the cheesecake without toppings for up to 2 months. Thaw overnight in the refrigerator before adding toppings and slicing.

More Recipes You’ll Love

• Reese’s Cheesecake – for another rich, chocolatey baked cheesecake
• Homemade Chocolate Turtle Candy – matches the turtle flavor theme
• Turtle Fudge – an easy, no-bake version
• Turtle Lasagna Dessert – layers of caramel, chocolate, and whipped topping
• Samoa Cheesecake – fun, candy-inspired cheesecake option
• Thin Mint Cheesecake – for Girl Scout cookie lovers

If you’ve tried this Turtle Cheesecake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 2 votes

Turtle Cheesecake

Author — Jennifer Fishkind

Serves — 12

Rich and creamy Turtle Cheesecake topped with gooey caramel, melty chocolate, and crunchy pecans. Perfect for any special celebration.

PrintRatePin Save Saved

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Rest and Chill Time 9 hours hrs

Total Time 10 hours hrs 50 minutes mins

Ingredients

 

Graham Cracker Crust

• ▢ 1½ cups finely crushed graham crackers
• ▢ ¼ cup finely chopped pecans
• ▢ 2 tablespoons granulated sugar
• ▢ ½ cup salted sweet cream butter melted and cooled
• ▢ 1 cup Kraft caramel bits
• ▢ 1 tablespoon water
• ▢ 1½ cups semisweet chocolate chips

Cheesecake Filling

• ▢ 1½ cups granulated sugar
• ▢ 2½ tablespoons cornstarch
• ▢ 32 ounces (4 8-ounce) packages of cream cheese softened
• ▢ ¾ cup sour cream
• ▢ 4 extra-large eggs room temperature
• ▢ 2 teaspoons pure vanilla extract

Turtle Topping

• ▢ ¾ cup dulce de leche
• ▢ 3 tablespoons heavy cream
• ▢ Chocolate syrup
• ▢ 3 tablespoons roughly chopped pecans

Instructions

 

• Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray and set aside.
• Add the crushed graham crackers, chopped pecans, and sugar to a medium-sized mixing bowl and stir. Add the melted butter and stir to completely coat the graham cracker mixture.
  1½ cups finely crushed graham crackers, ¼ cup finely chopped pecans, 2 tablespoons granulated sugar, ½ cup salted sweet cream butter
• Spread and press the coated crumb mixture evenly in the bottom of the prepared pan. (I usually use a flat-bottomed 1-cup measuring cup to press the buttered crumbs) Bake for 10 minutes on the middle rack.
• Add the caramel bits and 1 tablespoon of water to a small heat-safe bowl. Microwave in 45-second intervals, stirring well after each interval, until the caramel bits are melted and smooth.
  1 cup Kraft caramel bits, 1 tablespoon water
• Remove the crust from the oven and reduce the oven temperature to 325°F. While the crust is cooling, sprinkle the 1½ cups of chocolate chips over the crust. Drizzle the caramel over the chocolate chips. Place the crust in the refrigerator to chill while you make the cheesecake filling.
  1½ cups semisweet chocolate chips
• Add the granulated sugar and cornstarch to a small bowl. Whisk to combine. Set it aside.
  1½ cups granulated sugar, 2½ tablespoons cornstarch
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese and sour cream for 1-1½ minutes until smooth. Scrape down the sides of the bowl as you go and also the bottom of the mixing bowl to make sure all ingredients are well mixed.
  32 ounces (4 8-ounce) packages of cream cheese, ¾ cup sour cream
• Add in the sugar mixture and continue mixing for another 1-1½ minutes until well incorporated.
• Lower the mixer speed to medium-low. Add the eggs one at a time, beating well after each egg until no yellow streaks remain.
  4 extra-large eggs
• Keep the mixer speed on medium-low and add the vanilla extract. Mix just until incorporated.
  2 teaspoons pure vanilla extract
• Remove the crust from the refrigerator. Tear 2 large pieces of heavy-duty aluminum foil. Wrap the outside of the springform pan. Be sure both pieces of foil are large enough to cover all the way up to the top outer edge of the pan. This will help ensure no leakage from the water bath.
• Pour the cheesecake filling into the prepared and foil-wrapped pan. Tap the pan a couple of times on the counter to remove any air bubbles.
• Place the cheesecake pan into a large roasting pan and place the roasting pan into the oven on the middle rack.
• Pour boiling water into the roasting until it comes up about 1 inch on the side of the cheesecake pan.
• Bake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about 1-2 inches. Leave the cheesecake to sit in the oven for 1 hour.
• Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours.
• Just before you are ready to serve, add ¾ cup dulce de leche to a small heat-safe bowl. Microwave for 45 seconds. Add the heavy cream and stir well until the mixture is smooth.
  ¾ cup dulce de leche, 3 tablespoons heavy cream
• Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle.
• Spread the dulce de leche mixture over the center of the cheesecake top. Be sure to avoid the very edges. Lightly drizzle the chocolate syrup over the dulce de leche. Sprinkle the chopped pecans. Keep the cheesecake refrigerated before slicing and serving.
  Chocolate syrup, 3 tablespoons roughly chopped pecans

Jenn’s Notes

Storage:

• To Store: Store any leftovers covered in the refrigerator for up to 5 days.
• To Freeze: You can freeze the ungarnished cheesecake for up to 2 months. Allow the cheesecake to thaw overnight before garnishing and slicing.

Tips:

• It is helpful to use parchment paper circles at the bottom of the springform. This will help your graham cracker crust to release from the bottom of the pan when you are transferring the cheesecake to a serving plate.
• It is very important to be patient while you are baking the cheesecake. The lower temperature and longer baking time will help keep the cheesecake from cracking.
• It is very important that all of your cream cheese is at room temperature before mixing. This will help ensure your filling is smooth and creamy.

Nutrition Info

Calories: 793kcal | Carbohydrates: 70g | Protein: 11g | Fat: 54g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 167mg | Sodium: 450mg | Potassium: 355mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1498IU | Vitamin C: 0.3mg | Calcium: 155mg | Iron: 2mg

Tried This Recipe?

Mention @princesspinkygirl Or Tag #Princesspinkygirl