Name: Layered Turtle Cheesecake
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 1 cup all purpose flour; 1/3 cup brown sugar; 1/4 cup pecans (finely chopped); 1/4 cup butter (cut into small pieces); 24 oz cream cheese (room temperature); 2/3 cup sugar; 1/3 cup brown sugar; 1/4 cup all purpose flour; 2 tsp vanilla extract; 1/4 tsp salt; 3 large eggs; 2 tbsp heavy cream; 1/2 cup dark chocolate (chopped); 1/4 cup caramel sauce (I used caramel ice cream topping); 1/2 cup pecans (chopped); 1/2 cup dark chocolate (chopped); 1/4 cup heavy cream; 2 tbsp pecans (chopped)

Recipe Print Comments

5 from 2 votes

This Layered Turtle Cheesecake is full of nuts, caramel and chocolate and they provide so much sweet, chewy and nutty deliciousness it’s absurd. The shortbread crust provides a deliciously crunchy base that gives such great texture and is the perfect compliment.

A Layered Turtle Cheesecake Recipe from Comfortable Food.

Looking for cheesecake ideas? Another fun cheesecake is my pumpkin cheesecake recipe.

I highly recommend baking your cheesecake in a water bath.

I made this Turtle Cheesecake to take to work for someone’s birthday and you wouldn’t believe how quickly it disappeared. It has a candy bar quality to it that works so well with the creaminess of the cheesecake, it’s such a great combination. It’s pretty much like eating a Snickers bar that’s been wrapped and cheesecake, and I’m pretty sure there’s nothing wrong with that! I love my Ultimate Oreo Cheesecake (link below) as much as anything, but this one is a serious contender. If you’ve got a sweet tooth that’s remotely like mine, you should really check this recipe out. I couldn’t recommend it more.

It’s not difficult to make, it has about 30 mins of prep time and it’s in the oven a little over an hour. It makes a normal size springform – I would say enough to serve 8 – 10 people, depending on what size slices you want to give them.

You can always add some delicious cheesecake toppings to this recipe!

📋 Recipe

Layered Turtle Cheesecake

5 from 2 votes

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Course: Baking, Cake

Cuisine: American

Prep Time: 30

Cook Time: 1 15

Total Time: 1 45

Servings: servings

Calories: 639kcal

Author: Ben Rayl

Ingredients

for the crust:

1 cup all purpose flour
⅓ cup brown sugar
¼ cup pecans - finely chopped
¼ cup butter - cut into small pieces

for the cheesecake:

24 oz cream cheese - room temperature
⅔ cup sugar
⅓ cup brown sugar
¼ cup all purpose flour
2 teaspoon vanilla extract
¼ teaspoon salt
3 large eggs
2 tablespoon heavy cream
½ cup dark chocolate - chopped
¼ cup caramel sauce - I used caramel ice cream topping
½ cup pecans - chopped

for the chocolate topping:

½ cup dark chocolate - chopped
¼ cup heavy cream
2 tablespoon pecans - chopped

Instructions

Preheat oven to 325 F (160 C) and grease a 9" springform pan. Wrap the sides and bottom of the pan with aluminum foil, reaching about halfway up the sides.
In a small bowl, mix the flour, brown sugar and pecans together well. Rub the butter in with your fingers or with a pastry cutter until the mixture is crumbly. Press this into the bottom of the pan, coming up a little bit on the sides.
Bake the crust in the oven for about 15 minutes - or until set, then set aside to cool.
In a large bowl, beat the cream cheese together with the sugars until smooth. Add the flour, vanilla and salt and mix well. Add the eggs - one at a time, beating well after each addition then mix in the cream.
Remove about a cup of the batter to a separate bowl and gently mix in the melted chocolate, then spread this over the cooled crust.
Pour in about half of the cheesecake batter, then drizzle the caramel sauce over it and sprinkle on the pecans before pouring in the rest of the batter.
Put the cheesecake pan into a deep casserole dish and pour hot water into the larger dish, coming up about 1" on the side of the cheesecake pan.
Bake in the center of the oven for about 75 minutes, or until the center is just set. Remove the cheesecake from the water bath and allow it to cool it's pan for about 15 minutes on a wire rack. Run a knife around the edges before loosening the springform.
Allow the cake to cool for about an hour, then put in the fridge to cool completely before adding the chocolate topping.
To make the chocolate topping, melt the chocolate chips together with the cream in a metal bowl over boiling water, whisking together until smooth. Allow to cool slightly before pouring it over the top of the cheesecake and sprinkling with the chopped nuts.