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Turtle Cheesecake

This Turtle Cheesecake is decadently delightful! Creamy cheesecake meets chocolate, caramel, and pecans for an irresistible dessert experience.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Servings: 8 servings

Ingredients

Crust

  • 24 cookies Oreo cookies finely crushed
  • 6 tablespoons unsalted butter melted
  • 1 pinch salt

Filling

  • 32 ounces cream cheese at room temperature
  • 1 cup granulated sugar
  • ½ cup heavy cream for filling
  • 1 tablespoon vanilla extract

Toppings

  • 1 cup caramel sauce for drizzling
  • 1 cup chopped pecans for crunch
  • ½ cup heavy cream for ganache
  • ½ cup light corn syrup
  • 8 ounces semisweet chocolate finely chopped
  • ½ teaspoon vanilla extract for ganache

Instructions

Preparation

  • Step 1: Prepare the Crust - Combine crushed Oreo cookies, melted butter, and salt in a bowl. Press into a greased 9-inch springform pan. Bake at 350°F for 10 minutes. Let cool.
  • Step 2: Make the Cheesecake Filling - Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time. Mix in heavy cream and vanilla until smooth.
  • Step 3: Add Caramel and Pecans - Fold in pecans and half of the caramel sauce into the cheesecake batter. Pour over cooled crust.
  • Step 4: Bake the Cheesecake - Bake at 325°F for 55-60 minutes until edges are set. Turn off oven and leave cheesecake inside for 1 hour to cool.
  • Step 5: Prepare the Ganache - Melt chocolate, heavy cream, corn syrup, and vanilla in a double boiler. Stir until smooth.
  • Step 6: Assemble the Cheesecake - Drizzle remaining caramel over cooled cheesecake. Pour ganache over the top and garnish with pecans.
  • Step 7: Chill and Serve - Refrigerate for at least 4 hours before serving. Remove sides of springform pan, slice, and enjoy!

Equipment

  • Springform pan
  • Mixing bowls
  • Electric Mixer
  • Rubber spatula
  • Double boiler or microwave-safe bowl
  • Measuring cups and spoons

Notes

  • Use room temperature ingredients for a smooth batter.
  • Let the cheesecake cool gradually to avoid cracks.
  • Store leftovers covered in the refrigerator for up to 5 days.