Decadent Triple Chocolate Turtle Cheesecake
Indulge in the ultimate dessert experience with this Decadent Triple Chocolate Turtle Cheesecake. This rich and creamy cheesecake combines layers of velvety chocolate, buttery caramel, and crunchy pecans, all atop a rich chocolate cookie crust. Perfect for celebrations, gatherings, or a special treat, this cheesecake is sure to impress your guests and satisfy your sweet tooth. Follow this detailed recipe and create a dessert that will leave everyone asking for seconds!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Chocolate cookie crumbs
2 cups (Crushed)
Butter
6 tablespoons (Melted)
Caramels
28 ounces (Unwrapped)
Evaporated milk
2 (10-ounce) cans (N/A)
Chopped pecans
2 cups (N/A)
Cream cheese
16 ounces (Softened)
Sugar
1/2 cup (N/A)
Vanilla extract
1 teaspoon (N/A)
Large eggs
2 (At room temperature)
Semi-sweet chocolate chips
1 cup (N/A)
White chocolate chips
1/4 cup (N/A)
Instructions
1
Preheat your oven to 350°F (175°C). To create a moist baking environment, place a 13x9-inch glass baking pan filled halfway with water on the bottom rack of the oven.
2
In a mixing bowl, combine chocolate cookie crumbs with melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. For easier release, cover the bottom of the pan with parchment paper before pressing.
3
Bake the crust in the preheated oven for 10 minutes, then remove it and set aside to cool briefly.
4
In a small saucepan over low heat, melt 14 ounces of caramels with 5 ounces of evaporated milk. Stir frequently until smooth. Once ready, pour this caramel mixture evenly over the baked crust. Sprinkle 1 cup of chopped pecans on top of the caramel layer.
5
In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla together at medium speed until smooth and well combined. Gradually add eggs one at a time, mixing until just blended after each addition. Be careful not to overmix.
6
Melt 1/2 cup of semi-sweet chocolate chips in the microwave or using a double boiler, then fold it into the cream cheese mixture until well incorporated. Pour the cheesecake batter over the pecan layer in the springform pan.
7
Bake the cheesecake at 350°F (175°C) for approximately 40 minutes, or until the center is almost set. Once done, carefully run a knife around the rim of the pan to loosen the cheesecake. This allows it to cool more evenly in the oven. Turn off the oven and let the cheesecake cool slowly inside for about an hour.
8
After cooling, refrigerate the cheesecake for at least 4 hours or overnight for best results.
9
To finish, melt the remaining caramels with the leftover evaporated milk as you did previously and drizzle it over the chilled cheesecake. Top with the remaining chopped pecans.
10
In a double boiler, melt the remaining semi-sweet chocolate and drizzle it over the pecans, followed by the melted white chocolate for a beautiful layered effect.
11
Allow the cheesecake to set in the refrigerator for at least 30 minutes before serving. Store any leftovers in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Triple Chocolate Turtle Cheesecake?
It is a rich dessert featuring layers of chocolate, caramel, and pecans on a chocolate cookie crust, finished with a triple chocolate drizzle.
How do I prepare the oven for baking?
Preheat your oven to 350°F (175°C) and place a 13x9-inch glass baking pan filled halfway with water on the bottom rack to create moisture.
What type of crust is used in this recipe?
The recipe uses a chocolate cookie crust made from 2 cups of crushed chocolate cookie crumbs and 6 tablespoons of melted butter.
How do I ensure the cheesecake releases easily from the pan?
Cover the bottom of the 9-inch springform pan with parchment paper before pressing the crust mixture into it.
How long should the crust be baked?
The chocolate cookie crust should be baked in the preheated oven for 10 minutes before adding the layers.
How do I prepare the caramel layer?
Melt 14 ounces of unwrapped caramels with 5 ounces of evaporated milk in a small saucepan over low heat until smooth.
When should I add the pecans?
Sprinkle 1 cup of chopped pecans over the first caramel layer before adding the cheesecake batter, and use the rest for the topping.
What are the ingredients for the cheesecake filling?
The filling consists of 16 ounces of softened cream cheese, 1/2 cup sugar, 1 teaspoon vanilla extract, 2 large eggs, and 1/2 cup melted semi-sweet chocolate chips.
How should I mix the cream cheese filling?
Beat the cream cheese, sugar, and vanilla at medium speed until smooth, then add eggs one at a time until just blended.
How do I incorporate chocolate into the batter?
Melt 1/2 cup of semi-sweet chocolate chips and fold them into the cream cheese mixture until well incorporated.
How long does the cheesecake bake?
Bake at 350°F for approximately 40 minutes, or until the center is almost set.
How can I prevent the cheesecake from cracking?
Run a knife around the rim of the pan immediately after baking and let the cheesecake cool slowly inside the turned-off oven for one hour.
How long should the cheesecake be refrigerated?
Refrigerate the cheesecake for at least 4 hours, or ideally overnight, for the best results.
How do I make the topping?
Drizzle the remaining melted caramel and evaporated milk over the chilled cheesecake, followed by chopped pecans and melted chocolates.
What kind of chocolate is used for the drizzle?
The recipe uses a combination of melted semi-sweet chocolate and melted white chocolate for a layered decorative effect.
What size springform pan is needed?
This recipe is designed for a 9-inch springform pan.
Can I melt the chocolate in the microwave?
Yes, the chocolate chips can be melted either in the microwave or using a double boiler.
What is the total amount of caramels needed?
You will need a total of 28 ounces of unwrapped caramels for both the internal layer and the topping.
How much evaporated milk is required?
The recipe calls for two 10-ounce cans of evaporated milk.
Do the eggs need to be at room temperature?
Yes, the 2 large eggs should be at room temperature to ensure they blend easily into the batter.
Why is a water pan used in the oven?
The water pan creates a moist environment which helps the cheesecake bake evenly and prevents it from drying out.
Should I stir the caramel mixture frequently?
Yes, stir the caramels and evaporated milk frequently over low heat to ensure the mixture becomes smooth and does not burn.
What happens if I overmix the cheesecake batter?
Overmixing can incorporate too much air, which may cause the cheesecake to puff up and then crack as it cools.
Can I store leftovers?
Yes, store any leftover cheesecake in the refrigerator to maintain its texture and freshness.
How long should the cheesecake set after adding the final toppings?
Allow it to set in the refrigerator for at least 30 minutes before serving.
Is the cream cheese used softened?
Yes, the 16 ounces of cream cheese should be softened to ensure a smooth, lump-free batter.
How many cups of pecans are used in total?
The recipe requires 2 cups of chopped pecans, divided between the inside layer and the topping.
What flavor is the crust?
The crust is a rich chocolate flavor made from chocolate cookie crumbs.
What is the purpose of the white chocolate drizzle?
The melted white chocolate is used at the end to provide a beautiful layered effect and additional sweetness.
What makes this a 'turtle' dessert?
The combination of chocolate, caramel, and pecans is the classic trio of flavors that defines a turtle dessert.