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A slice of Turtle Cheesecake with caramel sauce, chocolate sauce and pecans

Luscious Turtle Cheesecake

5 from 11 votes
Caramel Pecan cheesecake with Oreo crust. Smooth, sweet and luscious cake for special occasion.
Recipe AuthorCooking Journey Blog
https://cookingjourneyblog.com
Prep Time30 minutes
Cook Time2 hours
Custom Time1 hour
Total Time3 hours 30 minutes
CourseDessert
CuisineAmerican
Servings6

Equipment

  • 8″/20 cm spring form pan
  • food processor or rolling pin
  • Hand mixer or stand mixer
  • large baking tray
  • sauce pan
  • piping bag

Ingredients

Oreo cookie crust

  • 2 cups oreo cookies
  • ½ cup butter
  • 1 tbsp brown sugar
  • ¼ cup pecans

Cheesecake filling

  • 3½ cup cream cheese
  • 1 cup sour cream
  • 1 tbsp vanilla
  • 2 eggs
  • ½ cup brown sugar
  • 3 tbsp flour all-purpose

Caramel sauce

  • 1 cup white sugar
  • ½ cup water
  • ½ cup butter
  • ½ cup heavy cream

Chocolate sauce

  • ⅓ cup chocolate
  • 3 tbsp heavy cream warm

Instructions

Oreo crust

  • Preheat the oven to 325 F / 160 C.
    Luscious Turtle Cheesecake step
  • Remove the filing from Oreo cookies and place cookies in the food processor. Process until crumbs.
    2 cups oreo cookies
    Remove the filing from Oreo cookies and place cookies in the food processor. Process until crumbs.
  • Add half pecans and 1 tbsp brown sugar. Process again.
    1 tbsp brown sugar, ¼ cup pecans
    Addhalfpecansandtbspbrownsugar.Processagain.
  • Add melted butter and process until wet crumbs.
    ½ cup butter
    Add melted butter and process until wet crumbs.
  • Prepare spring form pan. Smear the bottom and sides of the pan with butter. Cover the foil around the pan until half high of the sides.
    Prepare spring form pan. Smear the bottom and sides of the pan with butter. Cover the foil around the pan until half high of the sides.
  • Add Oreo crumbs at the bottom of the spring form pan. Make it smooth with a spoon. Bake the Oreo crust 10 minutes. Let it cool on the counter top or wire rack.
    AddOreocrumbsatthebottomofthespringformpan.Makeitsmoothwithaspoon.BaketheOreocrustminutes.Letitcoolonthecountertoporwirerack.

Cheesecake filling

  • Lower the temperature of the oven to 300 F / 150 C.
    LowerthetemperatureoftheoventoF/C.
  • Put cream cheese, brown sugar and flour in a large bowl. Combine with a hand mixer just until incorporated.
    3½ cup cream cheese, 3 tbsp flour all-purpose, ½ cup brown sugar
    Put cream cheese, brown sugar and flour in a large bowl. Combine with a hand mixer just until incorporated.
  • Add sour cream and vanilla flavoring. Mix until incorporated.
    1 cup sour cream, 1 tbsp vanilla
    Add sour cream and vanilla flavoring. Mix until incorporated.
  • Add eggs one by one, mixing with hand mixer. Don't forget to scrape the sides of the bowl.
    2 eggs
    Add eggs one by one, mixing with hand mixer. Don't forget to scrape the sides of the bowl.
  • Put the spring form pan in a larger baking tray. Transfer the cream cheese filling on top of the Oreo base. Smooth the top with a spatula or spoon.
    3½ cup cream cheese
    Put the spring form pan in a larger baking tray. Transfer the cream cheese filling on top of the Oreo base. Smooth the top with a spatula or spoon.
  • Fill the large baking tray with hot water until 1/3 of the cake pan. Bake 1 hour and 30 minutes until set, but slightly jiggly in center. Let it cool in the oven for 30 minutes, then open the door and let it cool further 30 minutes.
    Fillthelargebakingtraywithhotwateruntil/ofthecakepan.Bakehourandminutesuntilset,butslightlyjigglyincenter.Letitcoolintheovenforminutes,thenopenthedoorandletitcoolfurtherminutes.
  • Transfer the cheesecake on the counter top or wire rack and let it cool completely for about 1-2 hours before placing in the fridge overnight. Run the knife around the cheesecake before placing it in the fridge.
    Transferthecheesecakeonthecountertoporwirerackandletitcoolcompletelyforabout hoursbeforeplacinginthefridgeovernight.Runtheknifearoundthecheesecakebeforeplacingitinthefridge.

Caramel sauce

  • Put white sugar in a pan and cover it with water. Bring it to the boil. Keep cooking it with a lid on about 20-30 minutes on low heat until browned. Don't stir!
    1 cup white sugar, ½ cup water
    Puttwhitesugarinapanandcoveritwithwater.Bringittotheboil.Keepcookingitabout minutesonlowheatuntilbrowned.Don'tstir!
  • Add butter to the caramel and whisk on a low heat until incorporated.
    ½ cup butter
    Add butter to the caramel and whisk on a low heat until incorporated.
  • Add warm heavy cream and keep whisking on low heat until smooth.
    ½ cup heavy cream
    Add warm heavy cream and keep whisking on low heat until smooth.
  • Pour 1/2 of caramel on top of the cooled cheesecake. Move the pan to let the caramel spread around. Place the cheesecake in the fridge for 10 minutes until caramel is set. Transfer other half of caramel in the piping bag.
    Pour/ofcaramelontopofthecooledcheesecake.Movethepantoletthecaramelspreadaround.Placethecheesecakeinthefridgeforminutesuntilcaramelisset.Transferotherhalfofcaramelinthepipingbag.

Chocolate sauce

  • Add chopped dark chocolate in microwave-safe bowl. Cover with heavy cream.
    ⅓ cup chocolate, 3 tbsp heavy cream
    Addchoppeddarkchocolateinmicrowave safebowl.Coverwithheavycream.
  • Microwave chocolate sauce for 30-40 seconds. Stir until smooth and transfer to the piping bag.
    Microwavechocolatesaucefor seconds.Stiruntilsmoothandtransfertothepipingbag.

Decoration

  • Carefully remove the sides of the spring form pan.
    Carefully remove the sides of the spring form pan.
  • Pipe chocolate sauce on top of the cheesecake, then drizzle caramel sauce in between.
    Pipe chocolate sauce on top of the cheesecake, then drizzle caramel sauce in between.
  • Add remaining crushed pecans on top of the cheesecake.
    Add remaining crushed pecans on top of the cheesecake.
  • Highly recommend drizzle more caramel and chocolate sauce on each slice!
    Highly recommend drizzle more caramel and chocolate sauce on each slice!

Notes

Turtle cheesecake will last up to 5 days in the fridge.

Nutrition

Calories: 1467kcal | Carbohydrates: 108g | Protein: 16g | Fat: 112g | Saturated Fat: 62g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 339mg | Sodium: 1011mg | Potassium: 481mg | Fiber: 3g | Sugar: 86g | Vitamin A: 3447IU | Vitamin C: 1mg | Calcium: 243mg | Iron: 6mg