Get ready to treat yourself with this turtle cheesecake!
Picture a creamy cheesecake resting on a crunchy Oreo crust, topped with a gooey layer of melted caramel, toasted pecans, and a sprinkle of chocolate chips.
This dreamy dessert is like turtle candy but in cheesecake form, combining all the classic flavors in one indulgent treat.
Whether you’re sharing it with friends or savoring it solo, turtle cheesecake is perfect for any occasion.
Why You’ll Love This Turtle Cheesecake
Crowd-Pleaser: Between the silky caramel, toasted pecans, and rich, velvety cheesecake filling, it’ll be a hit at any gathering.
Easy to Make: While it looks super impressive, I promise there’s nothing here you can’t handle!
Customizable: Feel free to swap out the crust or add ganache to the top. You can also try different nuts, caramel in the filling, or a sprinkle of sea salt for a real gourmet touch.
Ingredients
- Whole Oreos: The iconic chocolate cookies form a rich, crunchy base for the cheesecake. You want the cookie and the yummy filling!
- Unsalted Butter: Binds the crushed Oreos into a delicious, buttery crust.
- Cream Cheese: The creamy foundation of the cheesecake, creating its signature smooth and tangy texture.
- Granulated and Brown Sugar: This duo sweetens the cheesecake with the perfect balance of caramel notes and classic sweetness.
- Sour Cream: Adds a subtle tang and extra creaminess to the cheesecake filling.
- Cornstarch: Ensures a smooth, velvety texture by helping the cheesecake set perfectly.
- Vanilla Extract: Enhances the flavor with a hint of warmth.
- Eggs and Yolks: Provide structure and richness, giving the cheesecake its dense yet creamy consistency.
- Caramel Candies: Melted into a luscious, gooey topping that drips over the cheesecake.
- Whole Milk: Helps to smoothly melt the caramel candies for the perfect turtle topping.
- Pecans and Chocolate Chips: The perfect garnishes that bring some of that crunchy texture as signature turtle flavor.
How to Make Caramel Turtle Cheesecake
Every bite of this cheesecake is a heavenly experience, with the different textures and flavors harmonizing in your mouth.
The crunch of the pecans, the chewiness of the caramel, and the burst of chocolate from the chips all come together to create a truly indulgent treat.
And yes, I admit it takes a bit of time to make. But trust me, it’s more than worth it in the end!
1. PREP: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and wrap the outside with foil
2. CRUSH: Blitz or pound the Oreos into fine crumbs and mix with the melted butter. Press the mixture into the pan and bake for 10 minutes. Set aside.
3. BEAT: Beat the softened cream cheese until smooth. Then beat in the sugars, sour cream, cornstarch, and vanilla. Blend in the eggs and yolks one at a time.
4. BATH: Pour the filling over the crust and tap to release air bubbles. Place the pan in a roasting pan and add hot water halfway up the sides.
5. BAKE: Bake at 350°F for 10 minutes, reduce the temperature to 300°F, and bake for 55-65 minutes. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then, cool on the counter for 1-2 hours before refrigerating overnight.
6. TOP: Melt the caramel and milk, then pour over the cheesecake. Sprinkle with pecans and drizzle with melted chocolate. Chill the cheesecake until ready to serve. Slice and enjoy!
Tips For the Best Turtle Cheesecake
I love how this dessert is fancy enough to impress guests but easy enough to make at home.
That makes it perfect for special occasions or when you just want to treat yourself to something extraordinary.
Never made a baked cheesecake before? Read these tips!
- Room temperature ingredients. Get everything out of the fridge 20-30 minutes before mixing. This helps create a smooth, lump-free filling.
- Don’t overbake. Bake the cheesecake until the center is almost set but still slightly jiggly. Overbaking can lead to cracks and a dry texture.
- Waterbath hack. Place a baking dish filled with hot water on the rack under the cheesecake pan.
- Cool slowly. Don’t try to speed up the chill by placing it right in the fridge. That will create cracks, and it won’t give you the same velvety texture.
- Toast the pecans. Toast the pecans for added flavor and crunch.
- Melt caramel carefully. Melt the caramel candies with milk in short intervals, stirring well between each. This ensures a smooth consistency and prevents burning. Let it cool slightly before pouring it over the cake.
- Chill thoroughly. Refrigerate the finished turtle cheesecake for at least 6 hours or overnight before slicing. This allows the cheesecake to set properly and makes slicing easier.
- Alternative crust options. Try graham crackers, vanilla wafers, or a brownie base for a different flavor profile.
- Variations. Try different types of nuts, such as walnuts or almonds. You can also drizzle melted chocolate over the top for added visual appeal and flavor contrast.
How to Store
Caramel. Cheesecake. Chocolate Chips.
I don’t think you need to worry about leftovers with that combo!
But if you somehow have a slice or two sitting on the plate, eat it all here’s what to do:
To Store: Place leftovers in an airtight container for up to 5 days in the fridge.
To Freeze: Freeze the baked, cooled, plain cheesecake wrapped in plastic and foil for up to three months. Thaw in the fridge overnight and top with caramel before serving.
More Decadent Cheesecake Recipes to Try
Cherry Cheesecake Bars
Peanut Butter Cheesecake
White Chocolate Raspberry Cheesecake
Chocolate Cheesecake Bars
Turtle Cheesecake
12
servings30
minutes1
hour15
minutes656
kcalThis turtle cheesecake with caramel drizzle combines an Oreo crust, creamy vanilla cheesecake, and plenty of pecans and chocolate chips for crunch!
Ingredients
- For the Oreo Crust
24 whole Oreos
1/4 cup unsalted butter, melted
- For the Cheesecake Filling
4 (8 ounce) blocks cream cheese, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup sour cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 large eggs + 2 egg yolks
- For the Turtle Topping
7 ounces caramel candies (about 25 individual pieces)
1/4 cup whole milk
1/4 cup pecans, toasted and chopped
1/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with 2-3 layers of foil.
- Make the Crust: Crush the Oreos into fine crumbs using a food processor or by placing them in a sealed bag and pounding with a rolling pin. Transfer to a large bowl and mix with the melted butter until evenly moistened.
- Press the mixture into the springform pan, packing it down firmly. Bake for 10 minutes, then remove from the oven and set aside.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Scrape the bottom and sides of the bowl, then add the granulated and brown sugar, beating until fully incorporated and smooth.
- Turn the mixer to low and beat in the sour cream, cornstarch, and vanilla extract. Finally, blend in the eggs and egg yolks, one at a time, just until combined.
- Pour the cheesecake filling over the baked Oreo crust. Tap the pan gently to remove any air bubbles, then transfer the pan to a larger roasting pan. Carefully place the two pans in the oven, and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake at 350°F for 10 minutes. Without opening the door, reduce the oven temperature to 300°F (150°C) and continue baking for an additional 55-65 minutes, or until the center is slightly jiggly but set.
- Turn off the oven, crack the door slightly, and allow the cheesecake to cool for 1 hour. Then, leave it to cool on the counter for 1-2 hours before wrapping and refrigerating overnight.
- Make the Turtle Topping: In a microwave-safe bowl, melt the caramel candies and whole milk in 30-second intervals, stirring between each spin until smooth.
- Pour the caramel over the cooled cheesecake, spreading it evenly. Sprinkle the toasted and chopped pecans evenly over the caramel layer, followed by the chocolate chips.
- Chill until ready to serve. Slice and enjoy!
Notes
- Waterbath hack. Place a baking dish filled with hot water on the rack under the cheesecake pan.
- Don’t overmix. Beat the cream cheese and sugar with an electric mixer. Whisk the rest by hand.
