The Best Turtle Cheesecake Recipe

Crunchy pecans, dark chocolate, creamy vanilla and sweet caramel make this the best turtle cheesecake recipe. So if you're dreaming of digging into a scrumptious slice of rich turtle cheesecake, you're in luck. This decadent dessert is not nearly as hard to make as it sounds. You're bound to enjoy every bite.

For best results, follow the directions carefully. Cheesecakes can be touchy. They crack easily and are often overcooked because it's easy to misjudge the signs the cheesecake is really done.

Best Chocolate Turtle Cheesecake Recipe

Ingredients You Will Need:
2 cups crushed chocolate wafer cookies
1 cup chopped pecans
¼ cup melted butter

2 packages full fat cream cheese
1 cup granulated sugar
1½ tablespoons flour
2 teaspoons vanilla
¼ teaspoon salt
3 large eggs, gently beaten
2 tablespoons heavy cream

Caramel Topping:
7 ounces caramel candies
1/3 cup heavy cream

Chocolate Topping:
2 ounces unsweetened baking chocolate
2 ounces semisweet baking chocolate
2 tablespoons heavy cream

1 cup chopped pecans
2 tablespoons butter

Creating Your Chocolate Turtle Cheesecake
Soften cream cheese to room temperature. You can do this by putting cream cheese in a microwavable bowl and heating it in microwave for 15 seconds at a time, gently mixing the cream cheese in between heating segments, redistributing the part of the cream cheese that is being heated until it reaches room temperature. Try not to heat any part of the cream cheese to the point where it feels warm.

Preheat oven to 325 degrees. Set rack to center setting.

Combine crushed chocolate cookie wafers, pecans and butter in a bowl. Mix until well combined. Press crust into a buttered spring-form pan. Line outside of pan with tinfoil.

In a mixing bowl, gently cream softened cream cheese with sugar, salt and flour. The flour is added to prevent the cheesecake from cracking. Add vanilla and eggs and mix using an electric mixer on low, beating just enough to get cheesecake filling to be smooth and lump-free, but no more than is absolutely necessary. (Overbeaten cheesecakes are more prone to cracking.) Pour cheesecake batter into crust. Scrape sides of bowl to get every bit of the batter into the spring-form pan.

Make a water bath (otherwise known as a bain-marie) for the cheesecake pan. Fill a baking dish with two inches of hot water. Place cheesecake pan (wrapped in tinfoil) into the baking dish so hot water rises about half way up the side of the spring form pan.  Place baking dish, with cheesecake in it, onto the center rack in the oven and bake for approximately 45 minutes or until center two to three inches is set, but still jiggles when the pan is moved. Shut oven off and let cheesecake sit in oven for 30 minutes.

Remove cheesecake from oven and take it out of the water bath. Run a knife along the outside edge of the cheesecake. Let the cheesecake cool on a wire rack for 30 minutes. Then move cheesecake to the refrigerator for at least six hours. This gradual cooling process will help prevent your cheesecake from cracking too much.

Unmold cheesecake. Heat ingredients for caramel topping in one small saucepan, stirring over low heat until well-combined. Melt the baking chocolate in another small saucepan. Add cream and stir until well incorporated. Toast pecans in butter in a skillet. Drizzle caramel and chocolate toppings over chilled cheesecake and then sprinkle with pecans. Enjoy!

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