This decadent turtle cheesecake is sure to be a crowd pleaser with a chocolate cookie base, creamy center and show-stopping toppings including caramel sauce, chocolate and candied pecans.
What you’ll need for Turtle Cheesecake:
- 3 bars cream cheese, room temp
- 3 eggs, also room temp would be best
- 2 tsp vanilla extract
- 1 can sweetened condensed milk
- 20-25 Oreo sandwich cookies
- 1 stick butter (1/2 cup)
- 1/2 cup Caramel sauce
- 1/3 cup Chocolate chips (I used dark chocolate and semi-sweet)
- 1 tsp coconut oil
- 1/2 cup Candied Pecans
Turtle Candied Pecan Cheesecake – Holiday Recipes Video:
Join me in the kitchen as we prep this cheesecake for a special holiday gathering! It was a hit and I know your family will enjoy this recipe too! Watch it here:
Grab The Recipe:
Turtle Candied Pecan Cheesecake
A decadent cheesecake loaded with caramel sauce, chocolate drizzle and candied pecans.
Ingredients
- 3 bars cream cheese, room temp
- 3 eggs, also room temp would be best
- 2 tsp vanilla extract
- 1 can sweetened condensed milk
- 20-25 Oreos
- 1 stick butter
- Caramel sauce
- Chocolate chips (I used dark chocolate and semi-sweet)
- 1 tsp coconut oil
- CANDIED PECANS:
- 4 Tbsp brown sugar
- 2 tsp water
- .5 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 cup pecan halves
Instructions
1. In a stand mixer, beat the cream cheese bars, scraping down the sides as you go.
2. Add the eggs one at a time and beat for about 30-60 sec.
3. Add the can of milk and the vanilla and finish mixing on med-high for another 30 sec until smooth.
4. For the crust, crush the oreos. I like to use my food processor for this but you can also crush in a plastic bag. Add melted butter and mix.
5. Press into a springform pan and top with the cheesecake mixture.
6. Bake at 300 degrees for 50-60 minutes. Carefully remove from oven and allow to cool completely before refrigerating. After chilling, top with the caramel, chocolate and pecans (and whipped cream if you want to take it to the next level!)
CHOCOLATE COATING: Melt the chocolate chips and the coconut oil and mix. Immediately drizzle over the top of the caramel sauce on the cheesecake and allow to set. Top with pecans. Serve immediately or chill for later.
CANDIED PECANS: Line a baking sheet with parchement paper. In a small sauce pan, add the brown sugar, water, salt, and cinnamon and bring to a simmer over medium heat. Add the pecan halves and vanilla and continue to stir and coat the pecans (about 3-4 minutes over medium/low) or until shiny and coated and nutty smelling (take care not to burn!). Transfer to the lined baking sheet and allow to fully cool. Break apart once cool and store in an air tight container.
Other dessert recipes you might enjoy:
Caramel Toffee Cheesecake: HERE
Sweet & Salty Caramel Brownie Pretzel Ice Cream Cake: HERE
Chunky Chocolate & Pecan Pie Cheesecake: HERE
Thanks for stopping by!
Lauren
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