Turtle Cheesecake

Turtle Cheesecake

Turtle Cheesecake - a creamy vanilla cheesecake sits on a chocolate cookie crumb base and is topped with toasted pecans, gooey caramel and chocolate; perhaps our most decadent cheesecake yet.
Course Dessert
Cuisine North American
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings 16 servings
Calories 386 kcal


For the cookie crumb crust

  • 1 1/2 cups chocolate cookie crumbs
  • 2 tbsp sugar
  • 1/4 cup melted butter

For the cheesecake layer

  • 3 eight ounce packages ounces cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 tbsp vanilla extract or vanilla bean paste
  • 1 cup whipping cream minus 1 Tbsp needed for the caramel later

For the topping

  • 1 1/2 cups toasted pecans
  • 24 soft caramel candies I used Kraft brand
  • 1 tbsp whipping cream
  • 1/2 cup chocolate chips
US Customary - Metric


To prepare the cookie crumb crust

  1. In a small bowl, combine the cookie crumbs, sugar and butter.
  2. Press into the bottom of a lightly greased 9 or 10 inch springform pan. (Grease bottom only!) Wrap a layer of aluminum foil around the outside of the pan to prevent melting butter seeping out into the bottom of your oven and
  3. Alternatively you can line the bottom of the pan with parchment paper which will help to release the cheesecake from the pan.

To prepare the cheesecake layer

  1. Cream together the cream cheese and sugar.
  2. Add the eggs , one at a time beating well after each addition.
  3. Beat in the vanilla extract.
  4. Finally blend in the whipping cream.
  5. Pour over the prepared base and bake in at 325 degrees F for 60 minutes to 70. The cheesecake should just be beginning to lightly brown at the edges (although it need not brown at all to be done) and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the centre at this point.
  6. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge).
  7. When at room temperature refrigerate for several hours or overnight.

To prepare the topping layer

  1. Toast the pecans in a single layer on a cookie sheet in a 350 degree oven for 8-10 minutes. tossing them halfway through that time.
  2. When cool, snap each pecan into 4 pieces with your fingers
  3. Spread the pecans evenly over the surface of the cheesecake and press down sightly so they get good contact.
  4. Add the caramel candies and whipping cream to a small saucepan and melt gently over low heat.
  5. Drizzle over the pecans.
  6. Melt the chocolate chips in a double boiler and drizzle the chocolate over the caramel and pecans. Cool for an hour before serving.
Nutrition Facts
Turtle Cheesecake
Amount Per Serving (1 slice (16 slices per cheesecake))
Calories 386 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 67mg 22%
Sodium 430mg 18%
Potassium 219mg 6%
Total Carbohydrates 40g 13%
Dietary Fiber 1g 4%
Sugars 31g
Protein 10g 20%
Vitamin A 8.1%
Vitamin C 0.3%
Calcium 20.1%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.