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Ultimate Decadent Baked Turtle Cheesecake

A rich slice of turtle cheesecake topped with pecans, dripping with chocolate and caramel sauce.
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A rich, creamy baked cheesecake featuring a chocolate cookie crust, caramel swirl, and a homemade pecan topping.

Ingredients

Scale
  • 1 3/4 cups chocolate cookie crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup caramel sauce (store-bought or homemade)
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup chopped pecans, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine the chocolate cookie crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove and let cool slightly.
  3. Reduce the oven temperature to 325°F (160°C).
  4. In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce over the batter. Gently swirl the caramel using a knife.
  6. Pour the remaining batter over the caramel layer. Drizzle the remaining caramel sauce on top and swirl lightly again.
  7. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack.
  10. Once cool, chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight.
  11. Before serving, melt the chocolate chips and drizzle over the top. Sprinkle with toasted pecans.

Notes

  • For a smoother texture, bring the cream cheese, eggs, and sour cream to room temperature before mixing.
  • If you prefer a no-bake version, use a graham cracker crust and substitute the baked filling with a mixture of softened cream cheese, powdered sugar, whipped topping, and gelatin stabilizer.
  • Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant.

Nutrition

Find it online: https://afripaket.com/turtle-cheesecake-ultimate-creamy-secret/