Turtle Cheesecake Classic Flavor (Printer-Friendly)
Creamy cheesecake with chocolate ganache, caramel drizzle, and a crisp graham crust for a rich dessert experience.
# The Ingredients You'll Need:
→ Cheesecake
01 -
24 oz full fat cream cheese
02 -
1/2 cup granulated sugar
03 -
1 tsp vanilla extract
04 -
1/2 cup caramel coffee creamer
05 -
3 large eggs
→ Crust
06 -
1 1/2 cups graham cracker crumbs
07 -
5 tbsp butter, melted
→ Chocolate Ganache
08 -
1/4 cup heavy cream
09 -
3/4 cup chocolate chips
→ Caramel Sauce
10 -
1 cup sugar
11 -
1/2 cup butter
12 -
1/3 cup heavy cream
# Step-by-Step Instructions:
01 -
Preheat oven to 350º F. Pulse graham crackers until fine and measure 1 1/2 cups. Combine crumbs with melted butter, then press evenly into an 8-inch pan lined with two layers of foil. Bake for 8-10 minutes until golden, then cool to room temperature. Reduce oven temperature to 325º F.
02 -
Beat cream cheese until smooth, about 2-3 minutes. Add sugar and vanilla extract, mix again. Incorporate caramel coffee creamer, then add eggs one at a time, beating after each. Continue beating for 1 minute.
03 -
Pour filling over cooled crust. Place 8-inch pan into a larger 9x13-inch cake pan and add water to create a water bath, reaching about 1 inch below foil edge. Bake at 325º F for 60 minutes until center wobbles slightly and edges are set. Turn oven off, slightly open door, and cool cheesecake inside oven to room temperature.
04 -
Remove cheesecake from oven and foil. Refrigerate in pan for at least 6 hours or overnight before removing from pan.
05 -
In medium saucepan, melt sugar and butter over medium heat, stirring constantly until bubbling. Cook and stir for 1 more minute. Remove from heat, slowly add heavy cream while stirring until smooth. Let cool.
06 -
Place chocolate chips in heatproof bowl. Heat heavy cream in saucepan until boiling, then pour over chocolate chips. Let sit 1-2 minutes to melt, then stir until smooth. Let cool 10-15 minutes.
07 -
Spread chocolate ganache over cheesecake top and sides with a spatula. Top with whole and broken pecans. Drizzle cooled caramel sauce generously over ganache. Refrigerate leftovers.
# Extra Tips:
01 -
Wrap pan in foil to prevent water from seeping into cheesecake during the water bath.
02 -
Cool cheesecake gradually in the oven to prevent cracking.