Turtle Cheesecake Recipe

Prep and bake crust

Preheat oven to 350°F (175°C). Put graham cracker crumbs, 2 tbsp granulated sugar, 6 tbsp melted unsalted butter, and 1/4 tsp salt in a bowl and mix until crumbs are evenly moistened and hold together when pressed. Press the mixture evenly into the bottom (and 1/2 inch up the sides, if desired) of a 9-inch springform pan. Use the bottom of a measuring cup to compact firmly. Bake on the middle rack for 8–10 minutes until set and lightly golden. Remove and cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to room temperature

Take the 32 oz cream cheese and eggs out of the refrigerator about 1 hour beforehand so they come to room temperature. This prevents lumps and ensures a smooth batter.

Beat cream cheese and sugars

Place room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Beat on low-medium speed until very smooth, about 2–3 minutes. Add 1 cup granulated sugar and 1/4 cup light brown sugar and beat until incorporated and smooth, scraping down the bowl as needed (about 1–2 minutes).

Add eggs and dairy

Add eggs one at a time, mixing on low speed and scraping down the bowl after each addition. After eggs are incorporated, add 1/2 cup sour cream, 1/2 cup heavy cream, and 2 tsp vanilla extract. Mix on low until combined and smooth—avoid whipping in air.

Finish batter

Sprinkle 2 tbsp all-purpose flour and 1/4 tsp salt over the batter and fold or mix on low just until combined. The batter should be silky and pourable but not foamy.

Assemble and bake in a water bath

Pour the filling over the cooled crust and smooth the top. Wrap the outside of the springform pan tightly in two layers of heavy-duty foil to prevent water ingress. Place the pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan. Carefully transfer to the preheated 325°F (160°C) oven. Bake for 55–70 minutes, until the edges are set and the center still jiggles slightly when the pan is nudged (it will continue to set as it cools).

Cool and chill

Turn off the oven and crack the oven door; let the cheesecake sit in the cooling oven for 1 hour to reduce rapid temperature change (helps prevent cracking). Remove from the water bath, unwrap foil, and run a thin knife around the edge to loosen from the pan. Cool to room temperature on a wire rack, then refrigerate for at least 6 hours or preferably overnight to fully set.

Make caramel

About 30–45 minutes before serving (or while the cheesecake chills), make the caramel. In a medium heavy-bottomed saucepan, add 1 cup granulated sugar in an even layer over medium heat. Without stirring, let the sugar begin to melt at the edges; when it starts to melt, gently swirl the pan occasionally to encourage even melting. If needed, use a heatproof spatula to gently stir once melting is underway. Continue until the sugar is a deep amber color (watch carefully to prevent burning).

Add butter and cream

Immediately remove the pan from heat and carefully add 6 tbsp unsalted butter, whisking until melted and combined. Slowly pour in 1/2 cup heavy cream (it will bubble vigorously) while whisking until smooth. If using, whisk in 1 tbsp light corn syrup for added smoothness. Stir in 1/4 tsp sea salt. Return to low heat briefly if needed to smooth out any lumps, then remove from heat and cool to warm (not hot) before topping the chilled cheesecake.

Toast pecans

While the caramel cools, toast 1 cup pecan halves in a dry skillet over medium heat, tossing frequently, for 3–5 minutes until fragrant and lightly browned. Alternatively, spread on a baking sheet and toast at 325°F (160°C) for 6–8 minutes, stirring once. Let cool.

Top the cheesecake

Remove the chilled cheesecake from the springform pan and place on a serving plate. Spoon or pour the warm (not piping hot) caramel over the top, allowing some to drip down the sides. Scatter toasted pecan halves evenly over the caramel. If desired, pipe or dollop whipped cream around the edges for garnish.

Serve

Let the caramel set for 10–15 minutes at room temperature, then slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at just-below-room temperature. Store any leftovers refrigerated up to 4 days; warm caramel slightly before serving if it firms too much.