Caramel Pecan Turtle Cheesecake Recipe

Prepare and bake the brownie base

Preheat oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment, and grease the sides. Wrap the outside of the assembled springform with double layers of heavy-duty foil (this will allow later water-bath baking).

In a heatproof bowl set over simmering water (or in short bursts in the microwave), combine 170 g chopped bittersweet chocolate and 115 g melted butter until smooth. Remove from heat and whisk in 1 cup granulated sugar and 0.25 cup light brown sugar until glossy. Add 2 large eggs, one at a time, whisking until blended, then stir in 1 tsp vanilla.

Sift together 0.75 cup all-purpose flour, 2 tbs cocoa powder and 0.5 tsp kosher salt. Fold dry ingredients into the chocolate mixture until just combined, then fold in 0.75 cup chopped pecans.

Spread the batter evenly into the prepared springform pan (about 1/2" thick). Bake for 10–12 minutes — the brownie should be set but not fully firm (it will finish baking under the cheesecake). Remove from oven and let cool while you prepare the filling; leave oven on at 350°F (175°C).

Make the cheesecake batter

Reduce oven temperature to 325°F (160°C) if your oven runs hot; otherwise keep at 350°F and monitor closely during cheesecake bake. In a large mixing bowl, beat 900 g softened full-fat cream cheese on medium speed until very smooth and lump-free (about 3–4 minutes). Scrape down the bowl.

Add 1 cup granulated sugar and 0.25 tsp kosher salt and beat until combined and slightly glossy. Mix in 120 ml sour cream, 60 ml heavy cream, and 2 tsp vanilla until smooth. Add 3 large eggs one at a time on low speed, mixing just until combined after each — do not overmix. Beat in 2 tbs flour until incorporated; batter should be smooth and pourable.

Pour about two-thirds of the cheesecake batter evenly over the partially baked brownie base in the springform pan, smoothing the top with an offset spatula. Reserve the remaining batter for layering/swirl as instructed below.

Add caramel and fudge swirls

Spoon dollops of caramel sauce (0.75 cup total; use about 1/3 cup of it now in small spoonfuls) and chocolate fudge sauce (0.5 cup; use about 1/4 cup now) over the poured cheesecake batter in several places. Dollop the remaining batter over those areas so you have three thin layers: batter, dollops of caramel/fudge, and batter. Use a skewer or butter knife to create gentle swirls—drag the knife through batter and sauces in a figure-eight pattern to create a marbled swirl (don’t overmix). Reserve any remaining sauces for topping after chilling.

Bake in a water bath

Place the foil-wrapped springform in a large roasting pan. Carefully pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform (use caution). Transfer to the oven and bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center jiggles slightly (center temperature about 150°F/65°C if using a thermometer).

Turn off the oven, crack the oven door open 1–2 inches and let the cheesecake sit in the cooling oven for 1 hour. This gradual cooling reduces cracking. After 1 hour, remove the springform from the water bath and peel off the foil. Run a thin knife around the edge to loosen from the pan to prevent cracking as it cools further. Let cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours or preferably overnight to fully set.

Make candied turtle pecans

About 30–45 minutes before serving (they need to cool), line a baking sheet with parchment. In a medium skillet or saucepan over medium heat combine 0.5 cup light brown sugar, 2 tbs unsalted butter, 2 tbs light corn syrup and 0.125 tsp kosher salt. Stir until sugar dissolves and mixture begins to bubble.

Add 1 cup pecan halves and 0.5 tsp vanilla extract. Stir constantly for 2–3 minutes, until pecans are well coated and the mixture thickens and becomes glossy. Immediately pour the coated pecans onto prepared parchment and spread into a single layer. Allow to cool completely and harden (about 20–30 minutes). Break into clusters.

Prepare ganache

Place 120 g finely chopped bittersweet chocolate in a heatproof bowl. Heat 120 ml heavy cream in a small saucepan until just simmering (do not boil). Pour hot cream over the chocolate and let sit 1–2 minutes, then stir until smooth and glossy. Stir in 1 tbs unsalted butter until melted for shine. Let ganache cool slightly so it thickens but is still pourable—about 10 minutes.

Top and decorate the cheesecake

Once the cheesecake is fully chilled and set, transfer it to a serving plate. If you reserved leftover caramel and fudge sauces, warm slightly to pourable consistency. Spoon and spread a thin layer of caramel over the top center of the cheesecake, then arrange cooled candied pecan clusters (turtle pecans) around the center or in a ring. Drizzle the slightly-cooled ganache over the top in a decorative pattern. If desired, spoon additional caramel or fudge in thin streams over the nuts and ganache for extra shine.

Finish with a light sprinkle of flaky sea salt to taste. Return the assembled cheesecake to the refrigerator for 15–30 minutes to let toppings set before slicing. Use a hot, dry knife wiped between cuts for clean slices. Serve chilled.