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Turtle Cheesecake

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A rich and creamy Turtle Cheesecake with caramel and chocolate, topped with crunchy pecans.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar, divided
  • 4 (8-ounce) packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup caramel sauce
  • 1/2 cup chocolate chips, melted
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs with melted butter and 1/4 cup sugar until well combined. Press this mixture into the bottom of a 9-inch springform pan.
  3. Beat the cream cheese until smooth, then gradually add the remaining sugar and vanilla extract.
  4. Add in the eggs, one at a time, ensuring each is fully incorporated.
  5. Gently fold in the sour cream until the mixture is well combined.
  6. Carefully pour the cheesecake filling over the crust.
  7. Bake for 60-70 minutes or until the center is set but slightly jiggly.
  8. Turn off the oven and leave the cheesecake inside for another hour.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  10. Once cool, chill in the refrigerator for at least 4 hours or overnight.
  11. Before serving, drizzle with caramel sauce and melted chocolate, and sprinkle with chopped pecans.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. Can freeze slices for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/turtle-cheesecake-recipe-2/

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