Turtle Cheesecake Recipe

Love the combination of pecans, caramel, and chocolate? How about cheesecake? Yeah? Then this Turtle Cheese Pie is the perfect recipe to feed your flavors and textures. It’s decadent, rich and beautiful.

The combination of chocolate and caramel seems like the perfect duo. It works so well in this Turtle Cheesecake.

If you’re a fan of Turtle candies, you’ll love this cheesecake!

Why are they called Turtle Candies?

DeMet’s Candy Company created the delectable bite-sized candies in 1918. They were made with pecan pieces coated in caramel and tucked inside a glob of gourmet chocolate. They were named “Turtles” because they looked like turtles with large, chocolate-covered shells.

So for those who love turtle flavors but also love cheesecake, we have this delicious turtle cheesecake!

What’s in a Turtle Cheesecake?

Layers and layers of turtle flavor (chocolate, pecans and caramel).

Let’s start with the crust. Graham crackers and pecans with chocolate.

The filling is caramel with more pecans mixed in and a layer of chocolate.

Then topped with buttery caramel, drizzled with decadent chocolate and more crunch pecans.

Are you drooling yet?

Who invented turtle cheesecake?

New York-style cheesecake became prominent in the late 1920s using spreadable cream cheese.

This cheesecake, using caramel, chocolate, and pecans, is named after Turtles, a confection developed in the United States by DeMet’s Candy Company in 1918; so named because the shape of the treat resembles a turtle.

Turtle Cheesecake Recipe

Indulge in the rich, decadent flavors of our Turtle Cheesecake, inspired by the classic combination of pecans, caramel, and chocolate. This dessert is a delightful treat for any occasion, combining creamy cheesecake with a crunchy crust and topped with a luscious chocolatey finish.

• Prep Time: 30 minutes
• Cook Time: 25-35 minutes
• Total Time: 7 hours (including chilling time)
• Servings: 8-10
• Cuisine: American

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs (or OREO cookie crumbs for more chocolate flavor)
• 1/4 cup finely chopped pecans
• 3 tbsp unsalted butter, melted

Filling:

• 16 oz cream cheese, softened (2 packages, 8 oz each)
• 1/2 cup granulated sugar
• 2 eggs
• 3 oz bittersweet chocolate chunks
• 3 oz soft caramels, quartered
• 1/4 cup pecans, toasted and chopped
• 1/2 tsp vanilla extract

Decoration:

• 3 oz bittersweet chocolate, grated

How to Make a Caramel Cheesecake

Crust:

1. In a medium bowl, combine graham cracker crumbs, pecans, and melted butter.
2. Press the mixture into the bottom and up the sides of a 10-inch ungreased pie plate.
3. Freeze the crust while preparing the filling.

Filling:

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Fold in the chocolate chunks, caramels, chopped pecans, and vanilla extract by hand.
5. Pour the filling over the frozen crust, spreading it evenly to the edges of the pie plate.

Baking:

1. Bake the cheesecake in the preheated oven until the top is lightly browned and the center has a slight jiggle to it, about 25-35 minutes.
2. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for 2 hours.
3. Cover the cheesecake with plastic wrap and refrigerate it for at least 6 hours before serving.

Decoration:

1. Just before serving, grate the bittersweet chocolate over the top of the chilled cheesecake.
2. Drizzle with homemade caramel sauce and sprinkle with additional chopped pecans, if desired.

Helpful Tips:

• To easily toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (177°C) for 5-7 minutes, stirring halfway through.
• For a smoother filling, ensure the cream cheese is softened and beat it well with the sugar before adding other ingredients.

Storage:

• Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• For longer storage, freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs:

Can I use a different type of nut for the crust? Yes, you can substitute pecans with other nuts like almonds or walnuts for a different flavor profile.

Can I use caramel sauce instead of soft caramels? Yes, you can use caramel sauce in the filling, but the texture may be slightly different.

Can I make this cheesecake ahead of time? Yes, you can prepare the cheesecake up to 2 days in advance and store it in the refrigerator until ready to serve.

1. ped pecans before serving.

 

 

Notes

Appears on page 220, The Cheesecake Bible[br]Excerpted from The Cheesecake Bible by George Geary © 2014 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

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