This Turtle Cheesecake Recipe is made with a graham cracker crust and plenty of caramel, chocolate and pecans! It’s rich, creamy and sure to be a hit!
INGREDIENTS
CARAMEL SAUCE
CRUST
FILLING
CHOCOLATE DRIZZLE
INSTRUCTIONS
INGREDIENTS
CARAMEL SAUCE
- 2 cups (414g) sugar
- 1/2 cup (112g) salted Challenge butter, room temperature
- 1 cup (240ml) heavy whipping cream, room temperature
- 5 tbsp (41g) all-purpose flour, sifted
- 1/4 cup (28g) pecan chips
CRUST
- 2 cups (268g) graham cracker crumbs
- 1/2 cup (112g) salted Challenge butter, melted
- 3 tbsp brown sugar
- 1/4 cup (28g) pecan chips
FILLING
- 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 24 oz (678g) Challenge cream cheese, room temperature
- 1 cup (144g) light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 3 large eggs
CHOCOLATE DRIZZLE
- 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
- 3 tbsp (45ml) heavy whipping cream
INSTRUCTIONS
- To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
- Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
- Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
- Full instructions visit @lifeloveandsugar
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