Turtle Cheesecake
Indulge in the rich, creamy delight of Turtle Cheesecake, featuring a buttery crust, velvety cream cheese filling, and drizzled with caramel and chocolate.
Ingredients
For the crust
- 1.5 cups Graham cracker crumbs Or crushed Oreo cookies for a twist.
- 0.5 cups Melted butter Unsalted preferred.
- 2 tablespoons Granulated sugar To sweeten the crust.
For the filling
- 24 ounces Cream cheese Softened for mixing.
- 1 cup Granulated sugar
- 0.5 cups Sour cream For extra creaminess.
- 3 large Eggs Added one at a time.
- 1 teaspoon Vanilla extract
- 0.5 cups Cocoa powder For a rich chocolate flavor.
For the toppings
- 0.5 cups Caramel sauce Drizzle generously.
- 0.5 cups Chocolate sauce For swirling.
- 1 cups Chopped pecans Toasted, for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham crumbs, sugar, and melted butter until well mixed.
- Press the mixture firmly into the bottom of a springform pan and bake for about 10 minutes or until golden.
Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add in the sugar and sour cream, mixing until well-combined.
- Add the eggs, one at a time, allowing each to incorporate fully before adding the next.
- Finally, stir in the cocoa powder and vanilla extract.
Baking
- Carefully pour the filling onto the crust and smooth the top with a spatula.
- Bake in the preheated oven for about 50 to 60 minutes or until the edges look set but the center still has a slight jiggle.
Cooling
- Let the cheesecake cool at room temperature for at least an hour.
- Refrigerate for at least four hours, but overnight is even better.
Serving
- Before serving, drizzle with caramel sauce, swirl with chocolate sauce, and sprinkle with toasted pecans.
Notes
Use a water bath for gentle baking to prevent cracking. Be patient and avoid opening the oven door too soon.