Turtle Cheesecake

Tired of too sweet, not enough texture dessert that feels too ordinary? This Turtle cheesecake is a creamy vanilla cheesecake with gooey caramel, drizzled chocolate and crunchy pecans. It's an easy‑bake version that looks and tastes like a bakery‑showpiece.

Love Cheesecakes? Try Cheesecake Chocolate Brownies and Cheesecake Stuffed Strawberries next!

Turtle Cheesecake is an impressive dessert that tastes like a gourmet bakery cheesecake but is absolutely doable in a home kitchen.

Why You'll Love This Turtle Cheesecake

• Layers upon layers of flavor: Crisp graham-pecan crust, thick caramel, silky chocolate, and ultra-creamy cheesecake in every bite.
• Crowd-pleasing: It's Cheesecake Factory-style dessert that can be served for holidays and birthdays.
• Make-ahead friendly: The cheesecake needs a long chill, so it's perfect to prepare 1-2 days before your event.

What Is Turtle Cheesecake?

"Turtle" cheesecake gets its name from turtle candies, which layer pecans, caramel, and chocolate on top of a rich, baked cheesecake in a way that resembles a turtle shell and legs.

Key Ingredients

• Oreo cookies: To make the crust
• Unsalted butter - Adds rich, buttery flavor and balances sweetness; if you are using salted butter here - then you don't need extra salt.
• Full fat cream cheese, at room temperature
• Granulated sugar - Forms the base of a classic dry caramel.
• Heavy whipping cream - Turns the hot caramel into a pourable sauce; room temperature cream helps prevent seizing.
• All-purpose flour - Stirred into part of the caramel to thicken it for the layer inside the cheesecake.
• Large eggs, at room temperature
• Pecans: some whole some roughly chopped. Add crunch and classic turtle flavor.
• Semi-sweet chocolate - Melted. Used for both the ganache layer and the drizzle; semi-sweet keeps sweetness balanced.
• Cream cheese - Full-fat, brick-style cream cheese at room temperature is essential for a smooth, rich filling.
• Light brown sugar - Sweetens the cheesecake and adds a hint of molasses flavor.

You will also need sour cream, at room temperature, vanilla extract, caramel sauce and flaky sea salt.

How to Make Turtle Cheesecake

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below. 

1. Make Oreo Crust

To a food processor add the Oreo cookies (no need to scrape out the middle). Blitz until the cookies are a fine crumb then add the melted butter and blitz again until the combined.

2. Add Oreo Crumbs to Springform Pan

• Tip half of the Oreo crumbs into the springform pan and push them up the sides of the pan.
• Add the remaining crumbs and press into an even layer on the bottom of the pan.
• Use a spoon to smooth around the edge of the crust to ensure the crumbs up the side of the pan and on the bottom are joined together.
• Bake in the preheated oven for 10 minutes at 350; then remove from the oven and set aside to cool.

3. Mix Cream Cheese and Sugar

To a large mixing bowl, add the cream cheese and sugar. Beat on a medium speed until smooth and creamy - about 2 minutes.

4. Make Cheesecake Filling

• Add the flour and beat again to combine.
• Add the sour cream, vanilla and caramel sauce. Beat on a medium speed until uniform in color and completely combined.
• Add the eggs, one at a time, beat on a medium speed for 20 seconds after each addition. Do not over mix.
• Use a rubber spatula to thoroughly scrape the mixing bowl and ensure all the ingredients are fully combined.

5. Pour the cheesecake batter on top of the Oreo crust

• Tap the springform pan on the counter several times to remove any air bubbles.
• Put the springform pan on to the middle rack of the oven.
• Place the baking pan or casserole dish on the rack beneath then fill it with an inch of boiling water and immediately close the oven door.
• Bake the cheesecake at 325 F. for 1 hour and 10 minutes.
• The cheesecake is properly baked when the edges of the cheesecake have risen above the center and look and feel set. If you gently tap the pan the center of the cheesecake will give a slight jiggle.
• Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour. During this time the cheesecake edges will settle.

6. Pour Caramel Sauce on Top of Cheesecake

• Pour over the ¼ cup of caramel sauce. If it is too thick to pour, loosen it in the microwave for a few seconds before pouring.
• Pick up the pan and swirl it so the caramel sauce covers the top of the cheesecake in an even layer.
• Cover the cheesecake with cling wrap and leave to cool at room temperature for a further hour then refrigerate for at least 4 hours, but preferably overnight.

7. Drizzle Melted Chocolate and Caramel Sauce

• When you're ready to serve, remove the cheesecake from the fridge.
• Run a knife around the edge of the cheesecake then unclip the pan.
• Drizzle over the melted chocolate and some extra caramel sauce.
• Scatter the pecans on top of the cheesecake
• Add a sprinkling of flaky sea salt to finish.

Slice, serve and enjoy!

Recipe Tips

• If you don't have a food processor add the Oreos to a ziplock bag and use a rolling pin to bash them into fine crumbs. Tip the crumbs into a bowl and add the melted butter and mix to combine.
• When it comes to making the crust, I've found it's easiest to press the Oreo crumbs up the sides of the pan first and then add a layer of crumbs on the bottom of the pan. Make sure you use a spoon to firmly press together the area where the sides and bottom of the crust meet.
• Do not over mix your eggs when you add them to the cheesecake batter. 20 seconds mixing at a medium speed after adding each egg should be plenty. If you over mix the batter at this stage you risk incorporating too much air into the batter which can cause problems with the cheesecake cracking.
• You'll notice that I didn't use a traditional water bath. Instead I created a steamy environment for my cheesecake by adding a pan of boiling water directly underneath the cheesecake as it is baking. This method is incredibly successful and saves a lot of hassle, because it means you don't have to wrap the springform pan in layers of foil.
• As your cheesecake is baking, the edges will puff up higher than the middle. Do not panic as this is completely normal. The edges will settle as the cheesecake cools.
• Remember to loosen your caramel in the microwave before pouring it on to the still warm cheesecake as this will help it flow in an even layer. Picking up the pan and swirling it will give you better results versus using an offset spatula to spread it in an even layer.

FAQ

• Why not water bath? We have made lots of baked cheesecakes over the years and while a water bath does a beautiful job, there is always a chance the water can seep into the pan and make the crust soggy.
• Why leave the cheesecake in the oven for an hour with the door cracked open? So that the cheesecake cools at the same rate of the oven. This means no sudden changes in temperature which can cause cracks. Likewise, the cheesecake is left to cool even further at room temperature before refrigerating. This gradual cooling process guarantees perfect results every time!
• Can I make this ahead of time? Yes. Bake, cool, and chill the cheesecake 1-2 days in advance. Add final drizzle and toppings the day you plan to serve for the best appearance.
• Can I halve the recipe? Yes, but baking time will change depending on your pan size.
• Can I make Turtle Cheesecake into Mini-Cheesecakes? Yes, you can make mini-muffin cheesecakes. Follow the recipe and then change baking time 15-20 minutes at the same temperature, until the centers are mostly set but still slightly jiggly when you gently shake the pan.

Storage and Leftovers

• Refrigerator: Store any leftover cheesecake in an airtight container or plastic wrap and refrigerate for up to 5 days.
• Freezer: Chill the cheesecake then wrap with a layer of plastic wrap and a layer of foil and freeze for up to 2 months.

More Cheesecake Recipes

• Creamy Blueberry Cheesecake
• S'mores Cheesecake
• Peach Cobbler Cheesecake
• Blueberry Crumble Cheesecake