Turtle Cheesecake Recipe (with Optional Oreo or Graham Cracker Crust)
Today, I’m sharing one of my absolute favorite desserts – My Aunt Christie’s Turtle Cheesecake. It’s the perfect combination of rich, creamy cheesecake with the indulgent, sweet toppings of a classic turtle candy—caramel, chocolate, and crunchy nuts. And guess what? You can make this dessert even more special by adding your choice of either a delicious Oreo crust or a more traditional graham cracker crust!
This cheesecake is always a hit at family gatherings, holiday celebrations, and dinner parties. It’s easy to prepare, yet so impressive when it’s served. So, let’s dive into the recipe!
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Ingredients:
For the crust (choose one):
- Oreo Crust:
- 12 Oreo cookies (about 1 cup crushed)
- 3 tbsp unsalted butter (melted)
- Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter (melted)
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
For the turtle topping:
- 3/4 cup caramel sauce (store-bought or homemade)
- 1/4 cup semi-sweet chocolate chips melted
- 1/4 cup pecans (or walnuts), chopped and toasted
Instructions:
Step 1: Prepare the Crust
- For Oreo Crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- For Graham Cracker Crust: In a medium bowl, mix graham cracker crumbs, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create an even layer.
- Pour 1/2 cup of the caramel sauce onto the crust and refrigerate for 15 minutes.
Step 2: Make the Cheesecake Filling
- Preheat the oven to 325°F (163°C). In a large mixing bowl, beat the softened cream cheese, sugar and vanilla with an electric mixer until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Pour the cheesecake filling over the refrigerated crust. Smooth the top with a spatula. Place the spring-form pan on a baking sheet lined with foil for easy clean up.
- Bake the cheesecake at 325°F (163°C) for 65–70 minutes, or until the center is set (it may still jiggle slightly, but it should not be liquid). Run a knife around the edge while it’s still warm and then let the cheesecake cool to room temperature before refrigerating for at least 4 hours, preferably overnight before removing from the pan.
Step 3: Prepare the Turtle Topping
- Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans for 3–5 minutes until fragrant and golden brown. Set aside to cool.
- Melt the chocolate: In a small microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until the mixture is smooth and fully melted.
- Assemble the turtle topping: Once the cheesecake has chilled, Carefully release the cheesecake from the springform pan. Drizzle the caramel sauce over the top, followed by the melted chocolate. Sprinkle the toasted pecans over the top, creating a beautiful “turtle” topping!
- Allow the cheesecake to set in the fridge for an additional 30 minutes before serving to let the topping firm up a little. Serve and Enjoy!
Tips for the Best Turtle Cheesecake:
- Crust options: Both the Oreo crust and graham cracker crust are delicious, but if you’re a chocolate lover, I highly recommend the Oreo crust for that extra rich flavor. Make it gluten free by using GF Oreos.
- Caramel sauce: You can use store-bought caramel sauce for ease, but if you have time, homemade caramel will take this dessert to another level.
- Cheesecake texture: The key to a smooth, creamy cheesecake is beating the cream cheese until it’s completely smooth before adding the eggs. Also, be careful not to overmix the eggs to avoid cracks in your cheesecake.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4-5 days (if it lasts that long!).
This Turtle Cheesecake is sure to be the star of your next event! The rich, creamy filling paired with the sweet and crunchy toppings makes every bite a blissful experience. Enjoy!
I hope you enjoyed this recipe, let me know how yours turned out in the comments!
-Hailee
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VISIT OUR JOURNEY TO HOME’S WALMART STOREFRONT
SHOP THIS RECIPE
Mixing Bowls | Spatula | Spring-Form Pan | Mixing Spoon
Danish Dough Whisk | Cordless Mixer
Turtle Cheesecake Recipe
With Optional Oreo or Graham Cracker Crust
Servings: 16 servings
Ingredients
For the crust (choose one):
Oreo Crust:
- 12 Oreo cookies 1 cup crushed
- 3 tbsp unsalted butter melted
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter melted
For the cheesecake filling:
- 3 8oz packages cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
For the turtle topping:
- ¾ cup caramel sauce store-bought or homemade
- ¼ cup semi-sweet chocolate chips melted
- ¼ cup pecans or walnuts, chopped and toasted
Instructions
Step 1: Prepare the Crust
- For Oreo Crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- For Graham Cracker Crust: In a medium bowl, mix graham cracker crumbs, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create an even layer.
- Pour 1/2 cup of the caramel sauce onto the crust and refrigerate for 15 minutes.
Step 2: Make the Cheesecake Filling
- Preheat the oven to 325°F (163°C). In a large mixing bowl, beat the softened cream cheese, sugar and vanilla with an electric mixer until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Pour the cheesecake filling over the refrigerated crust. Smooth the top with a spatula. Place the spring-form pan on a baking sheet lined with foil for easy clean up.
- Bake the cheesecake at 325°F (163°C) for 65–70 minutes, or until the center is set (it may still jiggle slightly, but it should not be liquid). Run a knife around the edge while it’s still warm and then let the cheesecake cool to room temperature before refrigerating for at least 4 hours, preferably overnight before removing from the pan.
Step 3: Prepare the Turtle Topping
- Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans for 3–5 minutes until fragrant and golden brown. Set aside to cool.
- Melt the chocolate: In a small microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until the mixture is smooth and fully melted.
- Assemble the turtle topping: Once the cheesecake has chilled, Carefully release the cheesecake from the springform pan. Drizzle the caramel sauce over the top, followed by the melted chocolate. Sprinkle the toasted pecans over the top, creating a beautiful "turtle" topping!
- Allow the cheesecake to set in the fridge for an additional 30 minutes before serving to let the topping firm up a little. Serve and Enjoy!