Turtle Cheesecake π’π°
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For the Graham Cracker and Pecan Crust:
2 cups crushed graham crackers
1/2 cup chopped pecans
1/8 cup light or dark brown sugar
10 tbsp melted butter
For the Brown Sugar Cheesecake:
24 oz cream cheese, room temperature
3/4 cup light or dark brown sugar, packed
1/2 cup sour cream, room temperature
1/4 cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
1 tbsp unsweetened cocoa powder
For the Salted Caramel:
1 cup cane sugar
4 tbsp unsalted butter, cubed and room temperature
1/2 cup heavy cream, room temperature
1 tsp vanilla extract
1 tsp salt
For Topping:
1/2 cup chopped pecans
Mini chocolate chips (optional)
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1. Prepare the Graham Cracker and Pecan Crust:
Preheat your oven to 325Β°F (160Β°C).
Spray a 9-inch springform pan with non-stick spray and line the bottom with a parchment circle, then spray again.
In a food processor, crush the graham crackers. Combine them in a bowl with the chopped pecans, brown sugar, and melted butter.
Press the mixture into the bottom and halfway up the sides of the springform pan using your hands and a measuring cup to compact it.
Bake the crust for 11 minutes, then set aside.
2. Make the Brown Sugar Cheesecake:
In a mixer, beat the cream cheese and brown sugar on high speed for 2 minutes until smooth and creamy.
Add in the sour cream, heavy cream, and vanilla extract. Mix on medium speed until fully combined.
On low speed, add in the eggs one at a time, mixing just until incorporated.
Separate out 1/3rd of the cheesecake batter. Add the unsweetened cocoa powder to this portion and mix with a spatula until combined.
3. Assemble the Cheesecake:
Pour half of the plain cheesecake batter into the prepared crust.
Dollop half of the chocolate cheesecake batter on top and swirl with a butter knife.
Pour the remaining plain cheesecake batter on top, followed by dollops of the remaining chocolate batter. Swirl again with a clean knife.
4. Bake the Cheesecake (Water Bath):
Use one of the following methods to bake in a water bath:
Cake pan method: Place the springform pan inside a 10-inch cake pan, then place both in a roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan.
Foil method: Wrap the springform pan tightly in aluminum foil twice, place it in the roasting pan, and fill with hot water halfway up the sides.
Bake the cheesecake at 325Β°F (160Β°C) for 70-80 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and crack the door open. Let the cheesecake sit for 30 minutes.
Remove from the oven, cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
5. Make the Salted Caramel:
In a saucepan over medium heat, melt the sugar while whisking continuously until it turns amber in color.
Remove from heat and whisk in half of the butter (it will bubble), then add the remaining butter.
Warm the heavy cream in the microwave for 30 seconds, then slowly whisk it into the caramel.
Add the vanilla extract and salt. Let the caramel cool completely.
6. Assemble the Topping:
Once the cheesecake is fully chilled, remove it from the springform pan.
Pour the cooled caramel on top, using as much as desired. If the caramel thickens, heat it for 15 seconds in the microwave to make it pourable.
Garnish the cheesecake with chopped pecans and mini chocolate chips.
β± Total Time: 8 hours 10 minutes
π½ Yield: 16 slices
π₯ Calories: 372 kcal per slice π’π’