Turtle Cheesecake Recipe
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • Crust:

  • 2.5-3 Cups - Oreo Cookies (Finely ground w/ frosting centers removed. 2 full family size package sleeves.)
  • 6 Tbsp - Salted Butter (Melted)

  • Cheesecake:

  • 32oz (4 Packages) - Cream Cheese
  • 1⅔ Cups - Sugar
  • 3 Tbsp - Flour
  • ¼ Tsp - Salt
  • 4 - Eggs
  • 2 - Egg Yolks
  • 1.5 Tsp - Madagascar Bourbon Vanilla Extract
  • ¼ Cup - Sour Cream

  • Chocolate Ganache:

  • 3.5 oz - Heavy Cream
  • 4-6 oz - Guittard Bittersweet Chocolate Onyx Wafers

  • Caramel Filling:

  • 10oz - King Arthur Flour Caramel (Filling)
  • 4 Tbsp - Heavy Cream (Can substitute for milk)
  • 1 Cup - Crushed Pecans + ½ Cup - Crushed Pecans for Topping

  • Caramel Drizzle:

  • 6-8oz - King Arthur Flour Caramel (Drizzle)
  • 3.5-4oz - Heavy Cream (Can substitute for milk)
  1. Finely grind oreo cookies. Add melted butter and sugar, and gently mix with a fork to combine and fully coat the crumbs.
  2. Press into a 9" spring form pan evenly bringing crust approx. 1 inch up the sides.
  3. Crush the pecans. Melt the caramel with the cream in a double boiler. Remove from heat and stir in pecans.
  4. Gingerly drop caramel on Oreo crust and spread out along the bottom until reaching where the edges start working up the sides. Allow to chill for 30 minutes.
  5. Preheat oven to 220º F.
  6. In a large mixer, on low, combine room temperature cream cheese, sugar, flour, and salt until smooth.
  7. Add in 4 full eggs, plus 2 egg yolks one at a time until thoroughly incorporated.
  8. Add vanilla and sour cream, and beat until combined.
  9. Pour cheesecake mixture into pan and bake for 75 minutes.
  10. Fill a large oven safe bowl or pan with water and place on a rack under the cheesecake.
  11. Increase temperature to 300º F and continue to bake for another 30-40 minutes. Cheesecake should be firm, and very lightly golden.
  12. Remember to run a knife around the edge of the cheesecake as soon as it comes out to help avoid any possible cracking.
  13. Place back in the oven and allow to cool with the oven door opened a bit.
  14. Allow to cool to room temperature before covering placing in the fridge 3-24 hours.
  15. A few hours before ready to serve, make the chocolate ganache by bringing cream to a boil. (Watch closely.) Remove from heat and add chocolate whisking together until fully combined.. Pour over the top of the cheesecake.
  16. Top ganache with crushed pecans.
  17. Finally melt caramel with the cream and drizzle all over the top.
  18. Chill until 30 minutes before you're ready to serve.
Recipe by Exploring Food & Drink in D.C. at https://www.epicureandc.com/turtle-cheesecake-recipe-sponsored-by-king-arthur-flour/