Turtle cheesecake recipe



  • 1 cup graham crackers (crumbled)
  • 5 tbsp unsalted butter (melted)
  • ¼ cup granulated sugar
Cheesecake Filling
  • 4 (8 oz) pkg cream cheese (room temperature)
  • 1¼ cups granulated sugar
  • 1½ tsp vanilla extract
  • 5 lg eggs
  • ½ cup Smucker’s caramel sauce
  • ½ cup Smucker’s caramel sauce
  • ½ cup Smucker’s fudge sauce
  • ¾ cup toasted chopped pecans
  • 1 cup semi-sweet chocolate chips
  • 3 tbsp heavy cream
  • 3 Turtle candies
How to Make It
  1. Preheat oven to 350 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan; set aside.
  2. To make Crust
  3. In a food processor, pulse graham crackers and sugar till finely crumbled. Add melted butter and pulse till moist. Pour and press onto bottom of spring form pan. Wrap outside of spring form pan with 2 layers of aluminum foil; set aside.
  4. To make Cheesecake Filling
  5. In a mixing bowl with mixer on med-high speed, beat cream cheese and sugar till smooth. Add vanilla extract, beat well. Add eggs (one at a time) and beat well after each addition. Pour ½ cream cheese filling into spring form pan, and then pour ½ cup caramel sauce over filling in a circular motion. Pour rest of cheesecake filling over caramel sauce.
  6. Bake in oven for about 1 hour or when shaken, center jiggles slightly. Remove from oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for least 8 hours or overnight.
  7. To Assemble
  8. When chilled completely, remove cheesecake from spring form pan and set on a plate. Sprinkle top with toasted chopped pecans. Drizzle caramel sauce and warm fudge sauce across top. Then top it with toasted chopped pecans.
  9. In a double boiler pot over med-low heat, add heavy cream and chocolate chips. Stir till melted and smooth. Then with a large spoon, dollop melted chocolate around the edge of cheesecake and let it drip over the edges. Arrange 3 Turtle candies on top in center. Refrigerate for at least 4 hours to chill.

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