Turtle Cheesecake – Experience the indulgence of our Turtle Cheesecake, a dessert that perfectly embodies both comfort and sophistication. This delightful creation combines the velvety smoothness of cheesecake, with decadent caramel, luscious chocolate and crunchy pecans. Ideal for any occasion it’s a classic that is sure to delight your taste buds.
I still vividly recall the first time I prepared this Turtle Cheesecake. It was meant to be a treat for a family gathering and I wanted it to be nothing short of extraordinary. The way the caramel sauce elegantly swirled through the creamy filling was truly mesmerizing. Even my husband, who had always been skeptical about cheesecakes couldn’t resist taking one bite and instantly became a convert. As for my child? Let’s just say their eyes sparkled with delight as they savored every chocolate-covered mouthful – their enthusiastic reaction spoke volumes.
What makes this Turtle Cheesecake truly special?
What sets our Turtle Cheesecake apart from others is primarily its caramel sauce that imparts a depth of flavor. The harmonious combination of velvety chocolate and crispy pecan bits adds layers of texture. We mustn’t forget about the cheesecake filling itself – its perfect balance, between sweetness and tanginess is truly unmatched.
What You Need To Make This Turtle Cheesecake Recipe?
Caramel Sauce: The essence of our Turtle Cheesecake lies in its caramel sauce. As you melt the sugar envision creating a ribbon that will gracefully run through the cheesecake. Use Challenge butter to achieve a velvety finish and don’t forget the heavy cream should be, at room temperature – it’s a detail that truly makes an impact.
Crust Ingredients: The crust is more than a foundation; it sets the stage for the experience. By combining graham cracker crumbs with melted Challenge butter and a hint of sugar it’s like blending memories – memories that are crisp, sweet and incredibly comforting.
Pecan Chips: These little warriors bring a crunch to both the caramel sauce and crust. It’s like discovering treasures, with every bite. Feel free to experiment with pecan piece sizes – whether finely chopped or left as chips – they add a rustic touch to the cheesecake.
Filling: The soul of this cheesecake resides in its filling – a dreamy mixture where Challenge cream cheese takes stage. Ensure it reaches room temperature for that fusion. The combination of sugar, flour and sour cream adds multiple layers of depth, to the flavor profile while the vanilla extract brings a comforting and inviting aroma. What about the eggs? Well they play a role in this love story by binding all the flavors harmoniously.
Chocolate Layer: Now let’s talk about the chocolate layer; those semi-sweet chocolate chips are more than an ingredient; they bring a hint of indulgence. When combined with whipping cream they create a velvety and decadent layer that gracefully crowns the caramel. It’s, like dressing your cheesecake in a chocolate gown.
Steps To Make Turtle Cheesecake:
Step 1: Let’s begin with the caramel sauce. It’s truly bewitching to glimpse sugar transform into golden caramel! Just make sure to whisk and keep an eye on it as the transformation happens fast.
Step 2: As for the crust think of it as the base that sets the stage for our cheesecake chef-d’oeuvre. Press it firmly into the pan to acquire that perfect crunch.
Step 3: When it comes to the filling this is where your love and patience truly glow. Gently meld everything together. Pour it over the crust with care.
Step 4: Now you might think using a water bath is a bit meticulous but trust me it’s what guarantees your cheesecake cooks perfectly and stays crack-free.
Step 5: Finally we reach that moment; drizzling caramel and chocolate, over our cooled cheesecake. Trust me when I express that it’s just as delightful as it peals!
Tip:
One of the secrets, to achieving a smooth and crack-free Turtle Cheesecake is mastering the water bath method, also known as a bain Marie. This technique involves placing your cheesecake pan inside a pan filled with heated water creating a consistent and gentle heat around the cheesecake. Here’s how you can perfect it:
- Wrapping: Before immersing your cheesecake in the water bath make sure to wrap the outside of the springform pan with aluminum foil. This step ensures that no water seeps into the crust. For added protection I recommend using a layer of foil.
- Consider Temperature: It’s crucial to use water for the bath than boiling water. Boiling water can be too intense. Might result in uneven cooking of the cheesecake. Warm water provides a gentle heat.
- The Right Depth: Fill the pan with an amount of water so that it reaches about halfway up the sides of your cheesecake pan. This is considered optimal for achieving cooking without any risk of water spilling into your cheesecake.
- Handle Baking and Cooling with Care: After baking allow your cheesecake to rest in the turned-off oven for 30 minutes, with its door slightly open. This gradual cooling process helps prevent temperature changes that could lead to cracks.
By being mindful of these factors when using the water bath method you can guarantee that your Turtle Cheesecake turns out smooth and free of cracks. A dessert, for any special event!
Frequently Asked Questions:
Can I make the caramel sauce beforehand?
Absolutely! You have the freedom to make the caramel sauce ahead of time and keep it refrigerated for up to two weeks. Just remember to warm it before using.
How do I know when the cheesecake is done?
To ensure your cheesecake is perfectly cooked look for edges with a jiggly center. As it cools the center will continue to set.
How can I get clean slices?
For uniform slices dip a knife, in hot water and give it a quick wipe after each cut. This technique helps maintain cleanliness and precision throughout.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Turtle Cheesecake
Ingredients
Caramel Sauce:
- 2 c 414 grams sugar
- 1/2 c 112 grams salted Challenge butter, room temperature
- 1 c 240 ml heavy whipping cream, room temperature
- 5 tablespoon 41 grams all-purpose flour, sifted
- 1/4 c 28 grams pecan chips
Crust:
- 2 c 268 grams graham cracker crumbs
- 1/2 c 112 grams salted Challenge butter, melted
- 3 tablespoon brown sugar
- 1/4 c 28 grams pecan chips
Filling:
- 4 ounces 2/3 c | 116 grams semi-sweet chocolate chips
- 6 tablespoon 90 ml heavy whipping cream
- 24 ounces 678 grams Challenge cream cheese, room temperature
- 1 c 144 grams light brown sugar
- 3 tablespoon 24 grams all-purpose flour
- 1 c 230 grams sour cream
- 1 1/2 tablespoon vanilla extract
- 3 large eggs
Chocolate Drizzle:
- 2 ounces 1/3 c | 58 grams semi-sweet chocolate chips
- 3 tablespoon 45 ml heavy whipping cream
Instructions
To make the caramel sauce:
- Begin by melting the sugar in a saucepan until it reaches an amber color.
- Next add butter to the melted sugar. Gradually mix in the cream.
- Set aside one cup of the caramel sauce, for use as a topping and mix flour and pecan chips into the remaining sauce.
Now let's move on to preparing the crust:
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper while also greasing its sides.
- Combine graham cracker crumbs, melted butter, brown sugar and pecan chips together in a mixing bowl. Then press this mixture into the bottom of the pan.
- Bake the crust for 10 minutes. Allow it to cool.
Next up is creating the cheesecake filling:
- Lower your temperature to 300°F (148°C).
- Spread the caramel mixture evenly over the crust.
- In a bowl melt chocolate chips with cream. Then pour this mixture over the caramel layer.
- In another bowl blend cream cheese, brown sugar and flour together until well combined. Then add cream vanilla extract, followed by adding eggs one at a time while continuing to mix everything
- Pour this creamy cheesecake filling over the chocolate layer.
To bake your cheesecake:
- Place your pan inside a pan filled with water (water bath method) and bake it for approximately 1 hour and 35 minutes.
Once baked:
- Allow your cheesecake to cool inside turned off oven for 30 minutes before cracking open its door for another 30 minutes.
- Afterward remove it from oven completely and let it cool down further at room temperature before transferring it to the refrigerator where you should refrigerate it for around 5 to 6 hours.
Finally finish your cheesecake with toppings:
- Spread the caramel sauce on top of the chilled cheesecake.
- Melt chocolate chips, with cream to create a drizzle and carefully pour it over the caramel layer.
- Pour the chips, over the cheesecake allowing them to drizzle down.
- Enjoy your cheesecake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
