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

Inspired by pecans sitting on a mound of caramel and covered with chocolate

Ingredients

Crust

• 1-cups graham cracker crumbs (if you want more chocolate, use OREO cookie crumbs)
• 1/4 cup finely chopped pecans
• 3 tbsp unsalted butter melted

Filling

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

Decoration

• 3 oz bittersweet chocolate

How to Make a Caramel Cheesecake

1. Preheat oven to 325
2. 10″ pie plate, ungreased

Crust:

1. In a bowl, combine graham cracker crumbs, pecans, and butter.
2. Press into the bottom of the sides of the pie plate and freeze.

Filling:

1. In a mixer bowl fitted with the paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth for 3 minutes.
2. Add eggs one at a time, beating after each addition.
3. fold in chocolate chunks, caramels, pecans, and vanilla by hand.
4. Pour over the frozen crust, smoothing out to the sides of the pie plate.
5. Bake in preheated oven until the top is light brown and the center has a slight jiggle to it, 25-35 minutes.

Decoration:

1. While the pie is still hot, grate chocolate on top.
2. Let cool in the pan on a wire rack for 2 hours.
3. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
4. Drizzle with homemade caramel sauce and sprinkle with chopped 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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