Indulge in this rich Turtle Cheesecake featuring a crispy Oreo and toasted pecan crust, swirled chocolate cheesecake filling, and topped with caramel, hot fudge, and more crunchy pecans. For a convenient bar version with the same irresistible flavors, check out my Turtle Cheesecake Bars!
Ingredients and Substitutions
Crust: We use crushed Oreo cookies to create a flavorful base. If you’re short on time, a store-bought Oreo cookie crust works just as well.
Pecans: Toasting pecans on the stovetop enhances their crunch and brings out a deeper flavor. This step is recommended for both the crust and the topping.
Room Temperature Ingredients: Ensure that the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps achieve a smooth and creamy cheesecake filling.
Superfine Sugar: Also known as caster sugar, its fine crystals blend seamlessly into the batter. If you don’t have superfine sugar, process granulated sugar in a food processor for about 30 seconds.
Toppings: Caramel sauce, hot fudge, and extra toasted pecans add the finishing touches. For an extra treat, try making your own homemade chocolate syrup to drizzle over the cheesecake.
How to Toast Pecans
Toasting pecans intensifies their flavor and adds a satisfying crunch to your cheesecake.
- Prepare Pecans: Chop the pecans if they aren’t already. Pre-chopped pecans save time.
- Toast: Place the chopped pecans in a dry skillet over medium heat. Stir frequently for about 4-5 minutes until they are golden brown and fragrant.
- Cool: Remove from heat and let the pecans cool completely.
- Divide: Once cooled, measure out ½ cup (55 g) of pecans and set aside for the topping. Spread the remaining 1 cup (110 g) evenly over the Oreo crust.
While you can skip toasting, it significantly enhances the overall flavor of the dessert. It’s a quick step that makes a big difference!
How to Tell When Cheesecake is Done
Knowing when your cheesecake is perfectly baked is key:
- Visual Indicators: The outer 2-3 inches (5-7.5 cm) should be set and slightly puffed, while the center remains slightly jiggly.
- Temperature Check: Use an instant-read thermometer to ensure the internal temperature reaches 150°F (65°C) but does not exceed 160°F (71°C). Overbaking can cause cracks and a tough texture.
Can You Freeze Cheesecake?
Yes, cheesecake freezes wonderfully.
Steps to Freeze:
- Cool Completely: Allow the cheesecake to cool fully.
- Initial Freeze: Place the cheesecake (uncovered) in the freezer for about 1 hour. If using a springform pan, remove the sides before freezing.
- Wrap Securely: After freezing, carefully remove the cheesecake from the pan base (you may need to loosen it with a knife). Wrap it tightly in plastic wrap.
- Store: Place the wrapped cheesecake in a freezer-safe zip-top bag or wrap it in aluminum foil. Label and date it.
- Freeze Duration: It can be stored in the freezer for up to 6 months.
Ingredients
Crust
- 24 Oreo cookies
- ¼ cup (½ stick / 60 g) unsalted butter, melted
Crust Topping
- 1½ cups (160 g) pecans, roughly chopped, divided
Filling
- 3 packages (8 ounces each / 230 g each) cream cheese, softened
- 1 cup (200 g) superfine granulated sugar
- 2 tablespoons all-purpose flour
- ⅓ cup (80 ml) sour cream, room temperature
- 1½ teaspoons vanilla extract
- 3 large eggs, room temperature
- ½ cup (80 g) semi-sweet chocolate chips
Topping
- ½ cup (120 ml) caramel sauce
- ½ cup (120 ml) hot fudge sauce
Instructions
Preheat Oven
- Preheat your oven to 325°F (163°C).
Prepare the Crust
- Crush Cookies: Place the Oreo cookies in a food processor and pulse until they form fine crumbs with minimal larger pieces.
- Combine with Butter: In a medium mixing bowl, mix the crushed Oreos and melted butter until evenly moistened.
- Form Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) springform pan.
Toast the Pecans
- Toast Pecans: In a dry skillet over medium heat, toast 1½ cups (160 g) of chopped pecans for 4-5 minutes, stirring frequently until golden and fragrant.
- Cool and Divide: Let the pecans cool completely. Set aside ½ cup (55 g) for the topping. Spread the remaining 1 cup (110 g) evenly over the crust.
Make the Filling
- Beat Cream Cheese: Using an electric mixer or stand mixer with the paddle attachment, beat the softened cream cheese on medium-high speed until smooth and creamy.
- Add Sugar and Flour: Gradually add the superfine sugar and all-purpose flour, mixing on medium-low speed. Scrape down the sides and bottom of the bowl to eliminate lumps.
- Incorporate Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until well combined.
- Add Eggs: On low speed, add the eggs one at a time, mixing just until each is incorporated. Avoid overmixing to prevent excess air.
- Prepare Chocolate Batter: Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Gently stir 2 cups of the cheesecake batter into the melted chocolate until fully combined.
- Assemble Cheesecake: Pour the plain cheesecake batter over the pecan layer. Drop spoonfuls of the chocolate batter over the top. Swirl with a knife or offset spatula for a marbled effect.
Bake the Cheesecake
- Bake: Place the cheesecake in the preheated oven and bake for 60-70 minutes until the top turns golden. The edges should be set, and the center slightly jiggly.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Cool Completely: Remove from the oven and let it cool to room temperature on a wire rack.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Add the Toppings
- Top with Sauces: When ready to serve, drizzle the cheesecake with the caramel sauce and hot fudge.
- Garnish with Pecans: Sprinkle the reserved toasted pecans over the top.
Enjoy this decadent Turtle Cheesecake with its rich layers and delightful combination of flavors and textures. It’s an impressive dessert perfect for special occasions or simply to satisfy your sweet cravings!
