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A stunning Caramel Turtle Cheesecake topped with caramel sauce, chocolate drizzles, and candied pecans. A slice has been cut, showcasing the creamy interior and rich flavors.

Caramel Turtle Cheesecake

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This decadent caramel turtle cheesecake combines the rich flavors of chocolate, caramel, and toasted pecans for a show-stopping dessert.
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Prep Time 1 minute
Cook Time 1 hour 10 minutes
Chill Time 4 hours
Total Time 5 hours 11 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 22 regular Oreo cookies about 250g, use chocolate sandwich cookies
  • 4 Tablespoons unsalted butter melted (for binding the crust)
  • ½ cup roughly chopped pecan halves optional: or use chocolate chips
Cheesecake Filling
  • 32 ounces full-fat brick cream cheese softened to room temperature (for smooth filling texture)
  • 1 cup packed light or dark brown sugar adds caramelized flavor
  • 1 cup full-fat sour cream at room temperature (for creamy texture)
  • 1 teaspoon pure vanilla extract for flavor
  • 1 teaspoon fresh lemon juice optional, but adds tanginess
  • 3 large eggs at room temperature (for structure and richness)
  • ¼ cup store-bought or homemade caramel sauce for swirling and flavor
Topping
  • ¼ cup store-bought or homemade caramel sauce for drizzling
  • 4 ounces semi-sweet chocolate finely chopped (for melting and drizzling)
  • ½ cup pecan halves for crunch and flavor
  • Optional: flaky sea salt for garnish

Method
 

  1. Preheat the oven: Position the oven rack to the lower third of the oven and preheat to 350°F (177°C). Wrap the bottom and sides of a 9-inch springform pan tightly with aluminum foil to prevent leaks.
  2. Make the crust: Pulse the Oreo cookies in a food processor until they are finely ground. Combine the cookie crumbs with the melted butter in a medium bowl. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven. Sprinkle the warm crust with ½ cup pecans or chocolate chips. Set aside.
  3. Make the filling: Using a handheld or stand mixer, beat the cream cheese and brown sugar in a large bowl on medium-high speed for about 2 minutes until smooth. Add the sour cream, vanilla extract, and lemon juice, and beat until well combined. Add the eggs one at a time, mixing gently after each addition. Avoid over-mixing.
  4. Prepare the water bath: Boil enough water to fill a roasting pan with about 1 inch of hot water. Pour the hot water into a large roasting pan and place the springform pan inside it. Be careful when pouring to avoid spilling.
  5. Assemble the cheesecake: Spoon half of the cheesecake batter into the crust and smooth it into an even layer. Drizzle ¼ cup of caramel sauce over the batter and swirl it gently using a knife. Add the remaining cheesecake batter and smooth it evenly.
  6. Bake the cheesecake: Bake the cheesecake for 55-70 minutes, or until the center is almost set but slightly wobbly. If it begins to brown too much on top, cover loosely with foil halfway through the baking time.
  7. Cool and chill: Turn off the oven and let the cheesecake sit with the door slightly open for 1 hour. Then, remove from the oven and cool at room temperature for about 1 hour before refrigerating. Chill for at least 4 hours or overnight.
  8. Remove from pan: Once chilled, run a knife around the edge of the cheesecake to loosen it from the springform pan. Carefully remove the sides of the pan.
  9. Prepare the topping: Melt the chopped chocolate either in a double boiler or microwave in 20-second increments. Drizzle the melted chocolate over the cheesecake. Top with pecans, and drizzle with additional caramel sauce. Optionally, sprinkle with flaky sea salt.
  10. Serve: Slice and serve. Clean the knife between slices for neat cuts.

Nutrition

Serving: 120gCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 280mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 8IUVitamin C: 1mgCalcium: 8mgIron: 10mg

Notes

This cheesecake is a great make-ahead dessert, as it requires chilling to set perfectly. The rich caramel and chocolate layers make it a crowd favorite!

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