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Classic Turtle Cheesecake - Rich, Nutty, and Crowd-Pleasing

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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups chocolate wafer cookie crumbs (or chocolate graham cracker crumbs)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine sea salt
  • For the cheesecake filling: 24 ounces cream cheese, softened (three 8-ounce blocks)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • For the toppings: 1 cup pecans, toasted and roughly chopped
  • 3/4 cup soft caramel sauce (store-bought or homemade), plus extra if desired
  • 1/2 cup semisweet chocolate chips or chopped chocolate
  • 2 teaspoons neutral oil or heavy cream (for melting chocolate)
  • Flaky sea salt (optional, for finishing)
  • Tools: 9-inch springform pan
  • Aluminum foil (extra wide, for wrapping the pan)
  • Large roasting pan (for a water bath)
  • Electric mixer (hand or stand)

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (163°C). Wrap the outside of the springform pan with two layers of heavy-duty foil to keep water out during baking.
  2. Make the crust. Stir cookie crumbs, sugar, salt, and melted butter until the mixture feels like damp sand. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake for 8–10 minutes until set. Cool slightly while you make the filling.
  3. Mix the filling. Beat softened cream cheese on medium speed until smooth and lump-free, about 2 minutes. Add sugar and salt; beat 1 minute. Blend in sour cream and vanilla. Add eggs one at a time on low speed, mixing just until combined. Do not overmix; too much air can cause cracking.
  4. Assemble the water bath. Place the foil-wrapped pan in a large roasting pan. Pour the filling into the crust and smooth the top. Set the roasting pan on the oven rack, then carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
  5. Bake. Bake 55–70 minutes, until the edges are set and the center still wobbles slightly like gelatin. Avoid opening the oven often. When done, turn off the oven and crack the door. Let the cheesecake rest inside for 45–60 minutes.
  6. Cool completely. Remove the pan from the water bath, discard foil, and run a thin knife around the edge to loosen. Cool on a rack to room temperature. Cover and chill at least 6 hours, preferably overnight, to fully set.
  7. Toast the pecans. While the cheesecake chills, toast pecans in a 350°F (177°C) oven for 6–8 minutes, until fragrant. Cool and chop.
  8. Top with caramel. Warm the caramel sauce slightly so it’s pourable but not hot. Spread a thin, even layer over the chilled cheesecake, leaving a small border. Sprinkle on most of the pecans, reserving some for garnish.
  9. Drizzle chocolate. Melt chocolate with oil or cream in short bursts in the microwave, stirring until smooth. Drizzle over the caramel and pecans. Finish with remaining pecans and a pinch of flaky salt if you like.
  10. Chill to set the top. Refrigerate 20–30 minutes to firm the toppings before slicing. For clean slices, use a hot, dry knife and wipe between cuts.