Save on Pinterest

Layered Turtle Cheesecake

After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep: 40 min. Bake: 1-1/4 hours + chilling
  • Makes
    12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 cup finely chopped pecans
  • 6 tablespoons cold butter, cubed
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup plus 1 teaspoon all-purpose flour, divided
  • 2 tablespoons heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • 1/2 cup milk chocolate chips, melted and cooled
  • 1/4 cup caramel ice cream topping
  • 1/3 cup chopped pecans
  • GANACHE:
  • 1/2 cup milk chocolate chips
  • 1/4 cup heavy whipping cream
  • 2 tablespoons chopped pecans
  • Additional caramel ice cream topping, optional

Directions

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust.
  • In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight.
  • For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.
  • Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.
Nutrition Facts
1 slice (calculated without additional caramel topping): 664 calories, 46g fat (25g saturated fat), 182mg cholesterol, 330mg sodium, 55g carbohydrate (36g sugars, 2g fiber), 11g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Reviews

Click stars to rate
Average Rating:
  • Wesley
    Jul 21, 2020

    Made it with a 1to1 ratio paleo gluten free flour and substituted kinnikinnick graham crackers (s'moreables) for flour and pecans. and used paleo flour mix in the cheesecake and the pecan crumble base. Super rich and used dark chocolate for chocolate cheesecake layer and the ganache.

  • CJeanAlvey
    May 20, 2020

    Has anyone tried this using gluten free flour?

  • Susan
    Apr 26, 2020

    Everyone loved it- received several “best cheese cake ever” comments. I did a graham cracker crust instead of the flour crust. Approx 636 cals per serving.

  • Terry
    Feb 21, 2020

    *** Three extra stars. This cheesecake is the best ever. My husband made it, while I watched and helped a few times, but after eating it, I think it is better than anything I have eaten at a fine bakery or restaurant! We taste tested at certain steps, and ended up with chocolate on my chin, but it was worth it!!

  • MarkandWendy
    Jun 6, 2019

    One of the best cheesecakes ever! Instead of the ganache top though, I just drizzled with caramel, sprinkled pecans and tossed on a few mini chocolate chips! So perfect!

  • packer041755
    Apr 17, 2019

    Best cheesecake ever. I always get rave reviews when I make it for family and friends. Instead of flour base I make it with Oreo cookies 4 tablespoons of butter and 24 crushed cookies my friend requested chocolate base and it turned out great.

  • Cassondra
    Mar 10, 2019

    I love making this cheesecake. Its like meditation for me. Big hit at any occasion i make it for.

  • HotMamaJones
    Apr 11, 2018

    This gets rave reviews whenever I make it. A lot of time spent but well worth it.Everyone wants me to make it for their "special" occasion -

  • scholten
    Jan 3, 2018

    Worth every second of the time to make it and the calories in it! Delicious!

  • pajamaangel
    Dec 12, 2017

    I love cheesecake and this one is well worth the time and effort.