Turtle Cheesecake
Introduction
Turtle Cheesecake is a rich and creamy dessert that combines the flavors of chocolate, caramel, and pecans. This delightful treat is named after the famous "Turtle" candy, which is known for its combination of these sweet and savory ingredients. With its crunchy crust and smooth filling, this cheesecake is a showstopper for any occasion. Whether you’re celebrating a birthday, holiday, or just a special family dinner, Turtle Cheesecake is sure to impress.
Why Make This Recipe
This Turtle Cheesecake is not just a dessert; it’s an experience! The blend of flavors and textures makes it a favorite among dessert lovers. It’s perfect for sharing with friends and family or for indulging in a personal treat. Plus, it’s a relatively straightforward recipe, making it accessible even for novice bakers. The rich caramel and chocolate flavors will satisfy your sweet tooth and leave everyone asking for more!
How to Make Turtle Cheesecake
Making Turtle Cheesecake is a fun process that requires some patience but is definitely worth the effort. Here’s how to do it step by step:
Ingredients:
- 1½ cups finely crushed graham crackers
- ¼ cup finely chopped pecans
- 2 tablespoons granulated sugar
- ½ cup salted sweet cream butter (melted and cooled)
- 1 cup Kraft caramel bits
- 1 tablespoon water
- 1½ cups semisweet chocolate chips
- 1½ cups granulated sugar
- 2½ tablespoons cornstarch
- 32 ounces (4 8-ounce) packages of cream cheese (softened)
- ¾ cup sour cream
- 4 extra-large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- ¾ cup dulce de leche
- 3 tablespoons heavy cream
- Chocolate syrup
- 3 tablespoons roughly chopped pecans
Directions:
- Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray and set it aside.
- In a medium-sized mixing bowl, combine crushed graham crackers, chopped pecans, and sugar. Stir well, then add the melted butter and mix until everything is coated.
- Spread the crumb mixture evenly at the bottom of the prepared pan. Press down firmly (a flat-bottomed measuring cup works well). Bake for 10 minutes on the middle rack.
- Place caramel bits and 1 tablespoon of water in a small, heat-safe bowl. Microwave in 45-second intervals, stirring well until melted and smooth.
- Remove the crust from the oven and lower the temperature to 325°F. Sprinkle 1½ cups of chocolate chips over the crust, then drizzle the melted caramel on top. Chill the crust while you prepare the filling.
- In a small bowl, whisk together granulated sugar and cornstarch. Set aside.
- In a large mixing bowl or stand mixer, beat the cream cheese and sour cream on medium-high speed for 1 to 1½ minutes until smooth. Scrape down the bowl to ensure everything is mixed well.
- Add in the sugar mixture and continue mixing for another 1 to 1½ minutes until combined.
- Reduce the mixer speed to medium-low and add the eggs one at a time, beating well after each egg.
- With the mixer still on medium-low, add the vanilla extract and mix until incorporated.
- Take the chilled crust from the refrigerator and wrap the springform pan with heavy-duty aluminum foil to prevent leaks.
- Pour the cheesecake filling into the pan and tap it on the counter to remove air bubbles.
- Place the cheesecake pan into a large roasting pan and then in the oven on the middle rack. Pour boiling water into the roasting pan until it reaches about 1 inch up the side of the cheesecake.
- Bake for 1 hour and 30 minutes. Turn off the oven and crack the door open about 1-2 inches. Allow the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the oven and the water bath. Carefully run a knife around the edges, cover with foil, and chill in the refrigerator for at least 8 hours.
- Before serving, microwave ¾ cup of dulce de leche for 45 seconds. Stir in the heavy cream until smooth.
- Remove the cheesecake from the fridge, release the springform sides, and place it on a serving plate. Spread the dulce de leche mixture over the center of the cheesecake, drizzle with chocolate syrup, and sprinkle with chopped pecans.
How to Serve Turtle Cheesecake
Turtle Cheesecake is best enjoyed chilled. Slice it into wedges and serve it with extra chocolate syrup or whipped cream on the side for added indulgence. You can also serve it with a scoop of vanilla ice cream to balance the richness.
How to Store Turtle Cheesecake
Store any leftover Turtle Cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you need to keep it longer, consider freezing it. Wrap individual slices tightly in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator before enjoying.
Tips to Make Turtle Cheesecake
- Make sure your cream cheese is softened for easy mixing.
- Avoid overmixing after adding the eggs to keep your cheesecake from cracking.
- For a firmer texture, consider baking a bit longer but keep an eye to prevent overbaking.
- Let the cheesecake cool slowly to prevent cracks; the water bath helps with this!
Variation
You can change up this Turtle Cheesecake by incorporating fresh fruits like raspberries or strawberries on top for a sweeter contrast. Alternatively, use white chocolate instead of semisweet chocolate for a different flavor profile.
FAQs
Q: Can I use a different type of nut instead of pecans?
A: Yes! You could use walnuts or even almonds if you prefer.
Q: Is it necessary to use a water bath for baking?
A: Yes, a water bath helps to keep the cheesecake moist and reduces the risk of cracking.
Q: How can I know when my cheesecake is done?
A: The edges should be set and the center may still look slightly jiggly. It will continue to firm up as it cools.
