Go Back

Caramel Pecan Turtle Cheesecake - Rich, Creamy, and Crowd-Pleasing

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Crust: Graham cracker crumbs (or chocolate cookie crumbs), granulated sugar, unsalted butter, pinch of salt
  • Filling: Full-fat cream cheese (room temperature), granulated sugar, sour cream, vanilla extract, large eggs
  • Caramel: Soft caramels or caramel sauce, heavy cream, pinch of salt
  • Chocolate: Semi-sweet chocolate chips or chopped chocolate, heavy cream
  • Pecans: Halved or chopped, toasted
  • Optional garnish: Flaky sea salt and extra pecan halves

Method
 

  1. Prepare the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Preheat oven to 325°F (163°C).
  2. Make the crust: Mix 1 1/2 cups crumbs, 3 tablespoons sugar, a pinch of salt, and 6 tablespoons melted butter. Press firmly into the bottom and slightly up the sides. Bake 8–10 minutes. Cool slightly.
  3. Toast the pecans: Spread 1 to 1 1/4 cups pecans on a sheet pan. Toast at 325°F for 6–8 minutes until fragrant. Cool, then chop roughly.
  4. Soften the caramel: Warm 1 cup caramel with 2 tablespoons heavy cream and a pinch of salt until pourable. Spread a thin layer over the crust. Sprinkle half the pecans on top. Chill while you make the filling.
  5. Mix the filling: Beat 24 ounces cream cheese with 3/4 cup sugar until smooth, about 2 minutes. Add 3/4 cup sour cream and 2 teaspoons vanilla. Beat in 3 large eggs one at a time on low, just until combined. Don’t overmix.
  6. Assemble: Pour filling into the crust. Tap the pan gently to release bubbles.
  7. Bake gently: Place the pan on a baking sheet. Bake at 325°F for 55–70 minutes, until edges are set and the center still jiggles slightly. Turn off the oven, crack the door, and let it sit 30 minutes.
  8. Cool slowly: Remove and cool on a rack until just warm. Run a thin knife around the edge. Chill at least 6 hours, preferably overnight.
  9. Make the chocolate ganache: Heat 1/2 cup cream until steaming. Pour over 1 cup chocolate. Let sit 2 minutes, then stir smooth.
  10. Finish with toppings: Pour a layer of caramel over the chilled cheesecake, then drizzle the ganache. Sprinkle remaining pecans on top. Add a pinch of flaky sea salt if you like.
  11. Slice cleanly: Warm a sharp knife under hot water, wipe dry, and cut. Repeat between slices for neat edges.