turtle cheesecake

Mini Turtle Cheesecakes. A cupcake sized portion of our incredibly poplar Turtle Cheesecake recipe with only 200 calories. Great for parties and pot lucks!

Mini Turtle Cheesecakes

chocolate cookie crumbs, like Oreo crumbs

2½ tbsp melted butter

tbsp sugar

cream cheese, one 8 oz block

sugar

1½ tsp pure vanilla extract

whipping cream

chocolate chips

pecans

Kraft Caramel candies

tsp milk

Preheat oven to 300 degrees F.

Mix together the crumbs, butter and sugar.

Divide evenly between the 12 paper lined muffin...

Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.

Beat the cream cheese, sugar and vanilla extract...

Beat the cream cheese, sugar and vanilla extract until smooth.

Beat in the egg until smooth.

Finally blend in the whipping cream.

Divide the cheesecake filling equally between the 12...

Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.

Remove from the oven and cool completely.

Gently melt the chocolate and whipping cream together...

Gently melt the chocolate and whipping cream together in a double boiler. A glass bowl placed over slowly simmering water works well.

Spoon the chocolate ganache evenly over the cooled...

Spoon the chocolate ganache evenly over the cooled mini cheesecakes.

Toast the pecans on a cookie sheet for...

Toast the pecans on a cookie sheet for ten minutes at 350 degrees F, turning them at the 5 minute mark.

Melt together the caramel candies and milk in...

Melt together the caramel candies and milk in a small saucepan over low heat. Do NOT let this mixture get too hot or the caramels will get hard.

Sprinkle the pecans over the chocolate layer and...

Sprinkle the pecans over the chocolate layer and drizzle with the melted caramel.

Store in an airtight plastic container in the...

Store in an airtight plastic container in the fridge.

Turtle Cheesecake contains the flavors and textures of a chocolate caramel pecan candy cluster combined with a classic creamy cheesecake. A graham cracker crust is piled high with a cream cheese filling and covered with a turtle topping.

Turtle Cheesecake

graham crackers

sweet cream butter

Kraft caramel bits

water

cornstarch

sour cream

eggs (room temperature)

vanilla extract

dulce de leche

heavy cream

Chocolate syrup

Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray and set aside.

Add the crushed graham crackers, chopped pecans, and sugar to a medium-sized mixing bowl and stir. Add the melted butter and stir to completely coat the graham cracker mixture.

Spread and press the coated crumb mixture evenly in the bottom of the prepared pan. (I usually use a flat-bottomed 1-cup measuring cup to press the buttered crumbs)  Bake for 10 minutes on the middle rack.

Add the caramel bits and 1 tablespoon of water to a small heat-safe bowl. Microwave in 45-second intervals, stirring well after each interval, until the caramel bits are melted and smooth.

Remove the crust from the oven and reduce the oven temperature to 325°F. While the crust is cooling, sprinkle the 1½ cups of chocolate chips over the crust. Drizzle the caramel over the chocolate chips. Place the crust in the refrigerator to chill while you make the cheesecake filling.

Add the granulated sugar and cornstarch to a small bowl. Whisk to combine. Set it aside.

Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese and sour cream for 1-1½ minutes until smooth. Scrape down the sides of the bowl as you go and also the bottom of the mixing bowl to make sure all ingredients are well mixed.

Add in the sugar mixture and continue mixing for another 1-1½ minutes until well incorporated.

Lower the mixer speed to medium-low. Add the eggs one at a time, beating well after each egg until no yellow streaks remain.

Keep the mixer speed on medium-low and add the vanilla extract. Mix just until incorporated.

Remove the crust from the refrigerator. Tear 2 large pieces of heavy-duty aluminum foil. Wrap the outside of the springform pan. Be sure both pieces of foil are large enough to cover all the way up to the top outer edge of the pan. This will help ensure no leakage from the water bath.

Pour the cheesecake filling into the prepared and foil-wrapped pan. Tap the pan a couple of times on the counter to remove any air bubbles.

Place the cheesecake pan into a large roasting pan and place the roasting pan into the oven on the middle rack.

Pour boiling water into the roasting until it comes up about 1 inch on the side of the cheesecake pan.

Bake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about 1-2 inches. Leave the cheesecake to sit in the oven for 1 hour.

Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours.

Just before you are ready to serve, add ¾ cup dulce de leche to a small heat-safe bowl. Microwave for 45 seconds. Add the heavy cream and stir well until the mixture is smooth.

Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle.

Spread the dulce de leche mixture over the center of the cheesecake top. Be sure to avoid the very edges. Lightly drizzle the chocolate syrup over the dulce de leche. Sprinkle the chopped pecans. Keep the cheesecake refrigerated before slicing and serving.

This Turtle Cheesecake Recipe is made with a graham cracker crust and plenty of caramel, chocolate and pecans! It's rich, creamy and sure to be a hit!

(414 grams) sugar

(112 grams) salted Challenge butter, room temperature

(240 milliliters) heavy whipping cream, room temperature

tbsp (41 grams) all-purpose flour, sifted

(28 grams) pecan chips

(268 grams) graham cracker crumbs

(112 grams) salted Challenge butter, melted

brown sugar

| 116 grams) semi-sweet chocolate chips

tbsp (90 milliliters) heavy whipping cream

oz (678 grams) Challenge cream cheese, room temperature

(144 grams) light brown sugar

tbsp (24 grams) all-purpose flour

(230 grams) sour cream

tbsp vanilla extract

eggs

oz (1/3 cup | 58 grams) semi-sweet chocolate chips

tbsp (45 milliliters) heavy whipping cream

To make the caramel sauce, pour the sugar into an even layer in a large saucepan.

2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.

3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4.

Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
5.

Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
6.

Set about 1 cup of caramel sauce aside for topping. Add the flour and pecan chips to the remaining caramel and set that aside.
7.

To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. C

mbine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. B

ke the crust for 10 minutes, then set aside to cool.
10.

over the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
11.

educe oven temperature to 300°F (148°C).
12. Po

r the caramel sauce with the pecans and flour into the bottom of the crust and spread into an even layer.
13. To

make the cheesecake filling, put the chocolate chips in a small bowl.
14. He

t the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
15. Po

r the chocolate into an even layer over the caramel sauce in the crust.
16. In

a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
17. Ad

the sour cream and vanilla extract and mix on low speed until well combined.
18. Ad

the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
19. Po

r the cheesecake batter into the crust, over the chocolate.
20. Pl

ce the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
21. Ba

e for 1 hour 35 minutes. The center should be set, but still jiggly.
22. Tu

n off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
23. Cr

ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
24. Re

ove the cheesecake from the oven and remove the water bath and wrapping.
25. Po

r about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds.
26. Re

rigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
27. Pl

ce the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth.
28. Dr

zzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with a few more pecan chips. Refrigerate cheesecake until ready to serve.

I have made this cheesecake several times and it comes out wonderful. I have one in the oven for my bestie's birthday on Thursday. It is his favorite!! Thank you!!

https://www.youtube.com/watch?v=RJHDrVesotQ

This Turtle Cheesecake recipe is made with a graham cracker crust and plenty of caramel, chocolate and pecans! It’s rich, creamy and sure to be a hit!

Recipe: https://www.lifeloveandsugar.com/turtle-cheesecake/

Inspired by turtle chocolates, this Turtle Cheesecake is so creamy and indulgent! Perfect for the holidays or any upcoming dinner parties.

chocolate sandwich cookies (such as Oreo’s)

pecan halves

unsalted butter (melted)

blocks cream cheese (room temperature)

brown sugar ((220 grams))

all-purpose flour (divided (35 grams))

chocolate

caramel sauce ((120 milliliters))

heavy whipping cream

caramel sauce

Position an oven rack to the lowest level and the rack in the middle of the oven. Preheat the oven to 325F. Lightly spray a 9-inch springform pan with cooking spray.

In a food processor, pulse the sandwich cookies and pecans until finely ground, about 30 seconds. Place in a medium bowl, and stir in the melted butter until well combined. Press the mixture into the bottom of the prepared pan. Refrigerate while preparing the filling, or at least 30 minutes.

For the Crust:

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth and fluffy, about 2 to 3 minutes. Add 1/4 cup flour, cream, and vanilla. Beat on medium until smooth, about 1 minute. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the bowl frequently.

Remove 1 cup of batter, and place in a small bowl. Stir the melted chocolate into the batter.

In another small bowl, whisk together the caramel and the remaining 2 teaspoons of flour. Stir in the chopped pecans. Spread the caramel mixture in an even layer over the cooled crust. Spread the chocolate batter into an even layer over the caramel mixture. Carefully spoon the plain batter over the chocolate filling, and smooth the top. Place on a baking sheet.

Bring 8 cups of water to a boil. Place a large roasting pan or casserole dish on the bottom rack of the oven and carefully fill halfway with the boiling water. Place the cheesecake on the middle rack.

Bake for 75 to 90 minutes or until the edges are pulling away slightly from the sides of the pan and the center wobbles when gently shaken. Cover the cheesecake loosely with foil after 60 minutes if the top appears to be browning too quickly. Remove from the oven and let cool on a wire rack, for 1 hour. Refrigerate, uncovered, for at least 4 hours and up to 2 days.

For the Filling:

In a small microwave-safe bowl, heat the cream for 15 to 30 seconds, or until steaming. Add the chocolate chips and let stand for a few minutes. Stir until smooth.

Carefully run a knife around the edge of the pan to release the cheesecake. Remove sides of the pan and transfer the cheesecake to a cake plate. Drizzle the cheesecake with melted chocolate and caramel. Sprinkle with pecans.

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Top 4 turtle cheesecake recipes from across the web

The most viewed turtle cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mini Turtle Cheesecakes

Turtle Cheesecake

Turtle Cheesecake

Turtle Cheesecake

The most viewed turtle cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine