Indulge in these creamy Turtle Cheesecake Bars featuring a buttery graham cracker crust and a rich cheesecake filling, all topped with caramel sauce, candied pecans, and a drizzle of hot fudge. If you’re a fan of turtle-flavored desserts, be sure to try my Turtle Cheesecake for even more sweet delights!
When you think of turtle desserts, the classic combination of chocolate, caramel, and pecans instantly comes to mind. These cheesecake bars embrace that trio to create an unforgettable treat. What sets this turtle cheesecake bar recipe apart is the addition of homemade candied pecans. They’re so delicious you might be tempted to snack on them alone—but save some for the topping! For more turtle-inspired treats, don’t miss my Turtle Cookie Cups!
Ingredients for Turtle Cheesecake Bars
Graham Crackers
For the crust, you’ll need about 2 cups (168 g) of finely crushed honey graham crackers, which is approximately 14-16 graham cracker sheets. You can buy pre-made graham cracker crumbs or crush your own.
Room Temperature Ingredients
It’s crucial to use room temperature ingredients for a smooth cheesecake filling. Ensure that the cream cheese, sour cream, and eggs are all at room temperature before mixing.
Superfine Sugar
Also known as caster sugar, superfine sugar has fine crystals that blend seamlessly into the cheesecake batter. If you don’t have superfine sugar on hand, you can make your own by processing granulated sugar in a food processor for about 30 seconds.
Pecans
While you can use regular chopped pecans, using candied pecans adds an extra layer of sweetness and crunch to your turtle cheesecake bars. You can buy pecans already chopped to save time.
For the finishing touch, drizzle homemade or store-bought hot fudge over the cheesecake bars along with caramel sauce.
How to Store Turtle Cheesecake Bars
Store these decadent turtle cheesecake bars in an airtight container in the refrigerator for up to 3-4 days. This ensures they remain fresh and delicious.
Can I Freeze Cheesecake Bars?
Absolutely! If you can’t finish these rich and creamy cheesecake bars all at once, you can freeze them for later enjoyment. It’s best to freeze the bars without the toppings. Here’s how:
- Cool Completely: Allow the cheesecake bars to cool entirely after baking.
- Initial Freeze: Remove the bars from the pan and place them on a plate, either cut into pieces or left whole. Freeze the cheesecake (uncovered) for about 1 hour.
- Wrap and Store: After the initial freeze, wrap the cheesecake bars tightly in plastic wrap.
- Protect from Freezer Burn: Place the wrapped bars into a freezer-safe zip-top bag or wrap them in aluminum foil. Don’t forget to label and date them.
- Freeze Duration: The cheesecake bars can be frozen for up to 3 months.
- Serve: When ready to enjoy, thaw the bars in the refrigerator and add the caramel sauce, candied pecans, and hot fudge before serving.
Ingredients
Crust
- 2 cups (14-16 sheets, 170 g) honey graham crackers, finely crushed
- 6 tablespoons unsalted butter, melted (85 g)
Filling
- 4 packages (8 ounces each) cream cheese, softened (900 g total)
- 1¼ cups superfine granulated sugar (250 g)
- ½ cup sour cream, room temperature (120 ml)
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
Topping
- ½ cup caramel sauce (120 ml)
- ½ cup chopped pecans, candied or plain (55 g)
- ½ cup hot fudge (120 ml)
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking dish with parchment paper.
Prepare the Crust
- Combine Ingredients: In a medium bowl, mix the finely crushed graham cracker crumbs (2 cups / 170 g) with the melted unsalted butter (6 tablespoons / 85 g) using a fork. Ensure every crumb is well coated, as the butter acts as the binding agent.
- Form the Crust: Press the graham cracker mixture evenly onto the bottom of the lined baking dish. Use your hands to pat it down, then use the bottom of a glass to press it flatter and compact. Set aside.
Make the Filling
- Cream the Cheese: In a large mixing bowl, use a handheld mixer or stand mixer fitted with a whisk attachment to beat the softened cream cheese (4 packages / 900 g) until smooth and creamy.
- Add Sugar and Sour Cream: Gradually beat in the superfine granulated sugar (1¼ cups / 250 g), scraping down the sides of the bowl as needed. Mix in the sour cream (½ cup / 120 ml) and vanilla extract (2 teaspoons) until fully combined and smooth.
- Incorporate Eggs: With the mixer on low speed, add the room temperature eggs (5 large eggs) one at a time, ensuring each egg is fully incorporated before adding the next.
- Pour Over Crust: Pour the cheesecake filling over the prepared graham cracker crust, spreading it evenly.
Bake the Cheesecake
- Bake: Place the baking dish in the preheated oven and bake for 60-70 minutes, or until the top of the cheesecake turns golden. The edges should start to pull away from the sides of the dish, and the center should still have a slight jiggle.
- Cool: Remove the cheesecake from the oven and allow it to come to room temperature.
- Chill: Once cooled, refrigerate the cheesecake for 1-2 hours to set.
Add the Toppings
- Top with Goodness: Before serving, drizzle the top of the cheesecake with caramel sauce (½ cup / 120 ml), sprinkle with chopped candied pecans (½ cup / 55 g), and drizzle with hot fudge (½ cup / 120 ml).
- Serve: Cut into bars and enjoy your Turtle Cheesecake Bars!
