Turtle Cheesecake has a rich filling topped with pecans, caramel and chocolate. It’s layered over an Oreo cookie crust for a delicious dessert.
If you love the flavor of Chocolate Turtles, this recipe for Turtle Cheesecake will be a hit. From Mini Oreo Cheesecake and Butter Pecan Cheesecake to Cheesecake Brulee, my family loves when I make cheesecake. I don’t have a ton of time but these recipes are easy enough that I can make them anytime.
If you love this recipe, try Chocolate Turtles.
Table of contents
Why we love this recipe
This new recipe is so wonderful. Each bite is a tasty combination of cheesecake filling, chocolate, caramel and pecans. The filling is so good with the Oreo crust.
Each bite is so indulgent.
Ingredients
Crust
- Oreo Cookies. Try homemade Chocolate Wafer Cookies.
- Butter (melted)
Cheesecake
- Cream Cheese
- Light Brown Sugar
- Vanilla Extract
- Sour Cream
- Large Eggs (room temperature)
- Heavy Cream
Topping
- Heavy Cream
- Semi-Sweet Chocolate Chips
- Caramel Sauce
- Pecan Halves (chopped)
Get the entire ingredients and recipe card at the bottom of the page.
Variations and Substitutions
- Homemade Caramel Sauce. I love to use this Easy Homemade Caramel Sauce Recipe.
- Garnish with whipped cream. Top each slice with Homemade Whipped Cream Recipe.
- Crust. You can substitute other types of cookies for the Oreos. Try using Vanilla wafers, Biscoff, graham crackers or shortbread cookies.
Step by step instructions
Step 1. Blend the cookies to make the fine crumbs for the crust. You can use a food processor or blender.
Step 2. Next, pour the Oreo crumbs in a medium bowl. Stir in the melted butter. Once combined, pour the mixture into a 9-inch springform pan. Use the back of a spoon to press the mixture firmly down into the bottom of the pan and halfway up the sides of the pan. Allow to chill while you make the filling.
Step 3. Get out a separate large bowl. Beat the softened cream cheese with a handheld mixer or stand mixer until soft and creamy.
Step 4. Add the light brown sugar and vanilla extract. Combine and scrape down the sides of the bowls as needed.
Step 5. Reduce the speed on the mixer to low. Slowly add in the eggs, one at a time, until each egg is fully combined. Be careful not to over mix. Keep the mixer speed on low and mix in the sour cream and heavy cream until both are thoroughly combined.
Step 6. Finally, pour the cream cheese mixture into the bottom of the crust. Put the pan into a large pan. Pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan. Bake for 60-70 minutes. Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes. Remove from the oven and carefully remove the cheesecake from the water.
Step 7. The cheesecake needs to chill in the refrigerator for at least 4 hours or overnight. When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
Step 8. Next, pour the heavy cream in a microwave safe bowl. Heat for 20-30 seconds until warmed. Add in the chocolate chips. Allow this to sit for a few minutes and then stir until thoroughly combined and smooth.
Step 9. Move the cheesecake to a serving plate. When ready to serve, drizzle the top of the cheesecake with the melted chocolate and caramel sauce.
Step 10. Sprinkle the chopped pecans on top and then the turtle cheesecake recipe is ready to serve and enjoy!
Storage
Store the leftovers covered in the refrigerator for up to 5 days.
Pro Tips
- Room temperature ingredients. Make sure to use room temperature ingredients to ensure that the cheesecake is creamy and smooth.
- Full fat cream cheese. Use full fat cream cheese for the best flavor.
- Don’t peak and open the oven. Resist the urge to peak as this will release hot air from the oven. This can cause the cheesecake to crack or deflate.
- Cut clean slices by wiping the knife. Simply run the knife under water before cutting each slice.
- Don’t overbake the cheesecake. It will continue to set as it cools. The center will still be jiggly.
Frequently Asked Questions
Yes, this helps to ensure the cheesecake will not crack. The moisture also helps to prevent the filling from curdling. Don’t skip this step as it prevents cracks.
This recipe is freezer friendly. Allow to cool and wrap in plastic wrap. Place inside a freezer bag or container.
If you would like to freeze the entire cheesecake, I suggest waiting to add the toppings until serving.
Overmixing the batter can result in air bubbles. This can cause the cheesecake to rise too much and crack during baking. Also, using too high speed can cause this.
More Cheesecake Recipes
- Reese’s Cheesecake
- Strawberry Swirl Cheesecake
- Crockpot Cheesecake
- Sweet Potato Cheesecake
- Banana Cream Cheesecake
I’m so excited for you to try this turtle cheesecake recipe. Please leave a comment once you do.
Turtle Cheesecake
Ingredients
For the Crust:
- 30 Oreo Cookies
- 5 Tablespoons Butter melted
For the Cheesecake:
- 24 ounces Cream Cheese softened
- 1 cup Light Brown Sugar
- 2 Tablespoons Vanilla Extract
- 1 cup Sour Cream
- 3 large Eggs room temperature
- 1/2 cup Heavy Cream
For the Topping:
- 2 Tablespoons Heavy Cream
- 4 ounces Semi-Sweet Chocolate Chips
- 1/4 cup Caramel Sauce
- 1/2 cup Pecan Halves chopped
See how we calculate recipe costs.
Instructions
For the Crust:
- Place the Oreo Cookies in a food processor or blender and blend until the cookies are turned into crumbs.
- Place the Oreo crumbs in a mixing bowl. Stir in the melted butter.
- Pour the mixture into a 9-inch springform pan. Use the back of a spoon to press the mixture firmly down into the bottom of the pan and approximately halfway up the sides of the pan.
- Refrigerate the crust while you prepare the cheesecake filling.
For the Cheesecake Layer:
- Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.
- Mix in the light brown sugar and vanilla extract for 1-2 minutes until combined. Scrape down the sides of the bowls as needed.
- Reduce the speed on the mixer down to low and slowly add in the eggs, one at a time, until each egg is fully combined. Be careful not to over mix.
- Keep the mixer speed on low and mix in the sour cream and heavy cream until both are thoroughly combined.
- Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake for 60-70 minutes. The edges should be set and the center should still appear jiggly.
- Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes. Remove from the oven and carefully remove the cheesecake from the water. Let the cheesecake cool completely at room temperature (approximately 1 hour).
- Chill in the refrigerator for at least 4 hours or overnight.
- When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
For the Topping:
- Place the heavy cream in a microwave safe bowl. Heat for 20-30 seconds until warmed. Add in the chocolate chips. Let sit for a few minutes and then stir until thoroughly combined and smooth.
- Remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan and move the cheesecake to a serving plate.
- When ready to serve, drizzle the top of the cheesecake with the melted chocolate and caramel sauce. Sprinkle the chopped pecans on top and then the cheesecake is ready to serve and enjoy!
