A rich, creamy Turtle Cheesecake Recipe is just what every cook needs. This recipe is super simple, the recipe is super sweet. Layers of walnuts, caramel and chocolate with a graham cracker crust should be dessert at your house soon!
A creamy cheesecake layered with delicious toppings is one of the greatest desserts, wouldn’t you say? This turtle cheesecake recipe is topped with caramel, chocolate and a twist to a traditional favorite, walnuts.
We decided to go with walnuts because, well, I wanted to. It was our oldest 18th birthday so we went with his favorites. And, the walnuts instead of pecans was a great and tasty change to the regular pecan.
How to bake a cheesecake
Oh, the question of the ages. The more proper question would be, how to get the cheesecake to not crack. I would strongly encourage you to do what I say, not what I do. Er, did.
The best tips for baking a cheesecake are as follows:
- Don’t have the oven too hot (325* is the perfect temperature)
- Don’t stick a knife in it to check if it is done. You can tell by the slight wobble in the cheesecake and the firmness in the touch. By my pictures, can you tell I used a knife? I know better, old habit, right?
- When the cheesecake is done, turn off the oven and leave the oven door open a crack. I put oven mitts in my oven door to keep it propped open. You need to do this for at least 15 minutes. Let the cheesecake cool slowly.
- Place the cheesecake on the counter to cool longer (about another 15 minutes then place in fridge.
How do I store leftovers?
It’s important to keep the cheesecake chilled. You will want to let the cheesecake hang out on the plate (or I use the bottom of the springform pan) after baking. After serving the cheesecake and you have a piece or two left, place it in an airtight container in the refrigerator.
How to melt chocolate
It is quite easy to melt chocolate. All I used for the chocolate in this Turtle Cheesecake Recipe is semi-sweet chocolate chips. You can also use milk chocolate if you like.
Simply place the chocolate chips in a microwave safe bowl and microwave them for 30 seconds on high. Remove and stir. If needed, microwave them for 15 seconds more, then remove and stir. Repeat as needed.
A few thoughts: Always let your cheesecake cool completely BEFORE putting the toppings on. Also, let it sit in the fridge for about 30 minutes AFTER you put your toppings on.
If you like cheesecake, here a few more recipes:
- 4 8 oz cream cheese softened
- 3/4 cup white sugar
- 4 eggs
- 1 cup sour cream
- 2 tsp vanilla
- 1/2 cup caramel topping
- 3/4 cup chocolate chips semi-sweet or milk chocolate
- 1 cup walnuts chopped
Graham Cracker Crust
- 8 graham crackers whole
- 1/4 cup butter melted
- Preheat oven to 325*
- Mix using a stand mixer or hand mixer, combine cream cheese and sugar in a large mixing bowl
- Add eggs one at a time, mixing until just combined
- Cream sour cream and vanilla with the other ingredients, mixing only until combined
- Set aside
- Mix crushed cracker crumbs and melted butter in a bowl or food processor
- Spread up the sides and on the bottom of a greased 9 inch springform pan
- Pour cream cheese mixture on top of graham cracker crust
- Bake in oven for 45-50 minutes. Do not open the oven door to check until at least 35 minutes have past. Cheesecake is done when top is firm yet still moves slightly. You can use a toothpick to test doneness. You want just a little batter on the toothpick
- Cool in oven (with oven off) for 15 minutes with oven doors propped slightly open
- Cool on countertop for 15 minutes
- Place in fridge to cool completely (approx 4-5 hours)
After Cheesecake Is Cooled Completely
- Pour caramel on top of cheesecake
- Melt chocolate in microwave safe bowl for 30 seconds. Stir. Melt for 15 seconds if necessary. Stir. Repeat if necessary
- Drizzle chocolate on top of caramel
- Place walnuts on top of chocolate
- Chill cheesecake in fridge for at least 1 hour