Turtle Cheesecake
This Turtle Cheesecake is irresistible! Creamy cheesecake, gooey caramel, crunchy pecans, and rich chocolate ganache on a buttery Oreo crust.
Equipment
- 9-inch Springform Pan
- Food Processor
- Plastic bag and rolling pin
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Spatula
- Double boiler
- Microwave-safe Bowl
Ingredients
For the Oreo Crust:
- 24 pieces Oreo cookies regular or chocolate, finely crushed
- 6 tablespoons Unsalted butter melted
- pinch Salt
For the Cheesecake Filling:
- 32 ounces Cream cheese room temperature
- 1 cup Granulated sugar
- 4 large Eggs room temperature
- 0.5 cup Heavy cream
- 1 tablespoon Vanilla extract
For the Caramel and Pecans Layer:
- 1 cup Caramel sauce
- 1 cup Chopped pecans
For the Chocolate Ganache:
- 0.5 cup Heavy cream
- 0.5 cup Light corn syrup
- 8 ounces Semisweet chocolate finely chopped
- 0.5 teaspoon Vanilla extract
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). Crush the 24 Oreo cookies finely using a food processor or by placing them in a plastic bag and rolling over with a rolling pin until you have fine crumbs.
- In a bowl, mix the Oreo crumbs with 6 tablespoons of melted unsalted butter and a pinch of salt until combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling
- In a large mixing bowl, beat 32 ounces of cream cheese at room temperature with 1 cup of granulated sugar until smooth and creamy.
- Add 4 eggs one at a time, mixing well after each addition.
- Pour in ½ cup of heavy cream and 1 tablespoon of vanilla extract, mixing until fully incorporated and silky smooth.
Layer the Caramel and Pecans
- Pour half of the cheesecake batter over the cooled crust and smooth it out.
- Drizzle ½ cup of caramel sauce evenly over the batter, then sprinkle ½ cup of chopped pecans on top.
- Pour the remaining cheesecake batter over this layer, smoothing it to cover the pecans and caramel completely.
Bake the Cheesecake
- Place the cheesecake in the preheated oven and bake for 60 to 70 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.
- Turn off the oven and leave the cheesecake inside for an additional hour to prevent cracking.
- Remove and let cool completely on a wire rack.
Prepare the Chocolate Ganache
- While the cheesecake cools, combine ½ cup of heavy cream and ½ cup of light corn syrup in a small saucepan over medium heat. Bring to a simmer.
- Pour over the 8 ounces of finely chopped semisweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Stir in ½ teaspoon of vanilla extract.
Assemble and Chill
- Once the cheesecake is completely cooled, pour the chocolate ganache over the top, spreading it evenly with a spatula.
- Sprinkle the remaining ½ cup of chopped pecans on top for garnish.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set perfectly.
Notes
- Use room temperature ingredients for a smooth, lump-free cheesecake batter.
- To avoid cracks, bake at low temperature and cool gradually inside the oven before removing.
- Store leftovers in an airtight container in the refrigerator up to 4 days or freeze for up to 1 month.