Indulge in a rich and creamy Turtle Cheesecake topped with chocolate, caramel, and pecans.
Author:Adriana Rose
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:4 hours 30 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup chocolate chips
1 cup caramel sauce
1 cup chopped pecans
Instructions
Preheat the oven to 325°F.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until fully combined.
Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the chocolate chips and half of the chopped pecans over the batter.
Pour the remaining cheesecake batter on top, then drizzle with half of the caramel sauce. Use a knife to gently swirl the caramel into the batter.
Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, drizzle the remaining caramel sauce over the top and sprinkle with the remaining chocolate chips and pecans.
Notes
For a richer flavor, use dark chocolate chips instead of semi-sweet.
To make it a no-bake cheesecake, substitute the cream cheese with whipped cream cheese and omit the baking step, chilling the cheesecake for at least 6 hours before serving.