Turtle Cheesecake Recipe

Name: Turtle Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chocolate wafer crumbs; 1 ⅓ cups butter, melted; ¼ cup sugar; 24 ounces cream cheese, softened; 1 ¼ cups sugar; 4 eggs; 1 cup sour cream; 1 tablespoon vanilla extract; butter; 1 cup semisweet chocolate chips; 1 (12 ounce) jar caramel ice cream topping; 1 cup chopped pecans

Servings: persons

2 cups chocolate wafer crumbs
1 ⅓ cups butter, melted
¼ cup sugar
24 ounces cream cheese, softened
1 ¼ cups sugar
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
butter
1 cup semisweet chocolate chips
1 (12 ounce) jar caramel ice cream topping
1 cup chopped pecans

1
For the crust, combine the chocolate wafer crumbs, butter and sugar in a bowl and mix well.
2
Press the crumb mixture over the bottom and 1 inch up the side of a lightly greased 9-inch springform pan.
3
Bake at 325 degrees for 10 minutes.
4
Cool in the pan on a wire rack.
5
For the filling, beat the cream cheese in a mixing bowl until creamy.
6
Add the sugar gradually, beating constantly until blended.
7
Add the eggs 1 at a time, beating well after each addition and scraping the side of the bowl as needed.
8
Stir in the sour cream and vanilla.
9
Spoon into the prepared crust.
10
Bake at 325 degrees for 65 minutes; the center will not be completely set .
11
Turn off oven.
12
Let the cheesecake stand in the oven with the door open ajar for 1 hour.
13
Remove to a wire rack to cool completely.
14
Chill, covered, for 8 hours or longer.
15
Remove the side of the pan carefully and place the cheesecake on a serving plate.
16
For the topping, heat the butter in a saucepan until melted.
17
Stir in the chocolate chips.
18
Cook overlow heat until blended, stirring frequently.
19
Spread over the top of the cheesecake.
20
Chill for 15 minutes.
21
Combine the caramel topping and pecans in a saucepan.
22
Bring to a boil over medium heat, stirring constantly.
23
Boil for 2 minutes.
24
Remove from heat.
25
Cool for 5 minutes.
26
Spread over the top of the cheesecake.
27
Let stand until cool.
28
Serve immediately or store, covered, in the refrigerator.

2846

kcal

Calories

220

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chocolate wafer crumbs, 1 ⅓ cups butter, melted, ¼ cup sugar, 24 ounces cream cheese, softened, and more.

Yes, Turtle Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Turtle Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions