A chocolate-cookie-crust cheesecake topped with caramel, German sweet chocolate sauce and toasted pecans.
Plan for a thorough chill
Check the center with a food thermometer, then chill the cheesecake until firm before removing the springform rim. Cool the sauces until just warm before drizzling.
Turtle Pecan Cheesecake
A chocolate-cookie-crust cheesecake topped with caramel, German sweet chocolate sauce and toasted pecans.
Ingredients
- 2 cups finely crushed chocolate cookie crumbs
¼ cup Unsalted butter Melted- 20 oz Cream cheese softened; 2½ eight-ounce packages
- 1 cup Sugar
- 1 ½ tbsp All-Purpose Flour
- ¼ tsp Salt
- 1 tsp Vanilla Extract
- 3 Egg Large
- 2 tbsp Whipping cream
- 1 cup Toasted pecans chopped
- ⅓ cup Whipping cream for caramel topping
- 7 oz Caramels unwrapped; half of a 14-ounce bag, for caramel topping
- 1 tsp Unsalted butter for chocolate sauce
- 2 tbsp Whipping cream for chocolate sauce
- 4 oz German sweet chocolate for chocolate sauce
Equipment
Instructions
- Heat the oven to 450°F. Lightly grease a 9-inch springform pan. Mix the cookie crumbs with the ¼ cup melted butter and press evenly over the bottom.
- Beat the softened cream cheese until smooth. Add the sugar, flour, salt and vanilla and mix until combined. Add the eggs one at a time, mixing just until incorporated after each. Blend in the filling’s 2 tablespoons whipping cream; scrape the bowl and pour over the crust.
- Bake for 10 minutes, then reduce the oven to 200°F. Continue baking, checking after another 35–40 minutes, until the edges are set and the center reaches 160°F on a food thermometer. The center may still move slightly when the pan is gently nudged, but should not be liquid. Continue baking as needed; time alone does not establish doneness.
- Remove from the oven and run a thin knife around the edge to loosen it, leaving the springform rim in place. Cool on a rack, then refrigerate within 2 hours of removal from the oven. Chill at least 6 hours, or overnight, until firm before removing the rim.
- For the caramel topping, combine the unwrapped 7 ounces caramels and ⅓ cup whipping cream in a small saucepan. Stir over low heat until smooth, then let cool until just warm and pourable.
- For the chocolate topping, combine the 4 ounces German sweet chocolate, 1 teaspoon butter and 2 tablespoons whipping cream in a small saucepan. Stir over low heat until smooth, then let cool until just warm and pourable.
- Remove the rim from the chilled cheesecake. Drizzle with the caramel and chocolate sauces, using as much as desired. Sprinkle with the toasted chopped pecans just before serving. Keep refrigerated until serving.
Notes
Timing is an estimate: the historical recipe starts checking after 10 minutes at 450°F plus 35–40 minutes at 200°F, but continue until the center reaches 160°F. Allow up to 2 hours for rack cooling and at least 6 hours in the refrigerator; overnight chilling is convenient. The caramel amount is 7 ounces, half of a 14-ounce bag. Cookie crumbs are measured after crushing. Use full-fat block cream cheese for this formula.
Tried this recipe?
Let us know how it was!Adapted from the recipe attributed to Cooking Class magazine, March 1993, in Quench’s historical recipe transcription. Doneness and cooling guidance follows FDA egg-safety guidance.