Turtle Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g chocolate sandwich cookies (like Oreos), finely crushed</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">For the cheesecake filling:</li><li class="ingredients-single-item">750g cream cheese, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">120ml sour cream, at room temperature</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">1 egg yolk, at room temperature</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">For the turtle topping:</li><li class="ingredients-single-item">150g caramel sauce (store-bought or homemade)</li><li class="ingredients-single-item">100g pecan halves, toasted</li><li class="ingredients-single-item">100g dark chocolate, melted</li><li class="ingredients-single-item">30g butter (for caramel sauce if making homemade)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Food processor (optional, for crushing cookies)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, making sure it comes up the sides. This critical step prevents water from seeping into your crust during baking in the water bath, which creates the silkiest, creamiest texture without cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, combine the crushed chocolate cookies and melted butter in a bowl until the mixture resembles wet sand. Press firmly into the bottom of your prepared springform pan, using the flat bottom of a measuring cup to create an even layer. Bake for 10 minutes, then remove and allow to cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce your oven temperature to 150°C (300°F). In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 4 minutes. Scrape down the sides and bottom of the bowl several times during mixing – this ensures a perfectly smooth cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the sugar to the cream cheese and beat until fully incorporated and fluffy, about 2 minutes. Add the sour cream and vanilla extract, beating until just combined. The sour cream adds a subtle tanginess that balances the sweetness of the caramel topping you'll add later.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs and egg yolk one at a time, beating on low speed just until each is incorporated. Over-beating after adding eggs can incorporate too much air, which leads to cracks during baking. Gently fold in the flour using a rubber spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling into the cooled crust. Place the foil-wrapped springform pan in a large roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan. This water bath method ensures gentle, even heating for the most velvety texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 65-75 minutes, until the edges are set but the center still has a slight wobble when gently shaken – it should move as one unit, like set gelatin. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour (this gradual cooling prevents cracks).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the cheesecake from the water bath, carefully remove the foil, and let cool completely on a wire rack. Once at room temperature, refrigerate uncovered for at least 6 hours, preferably overnight. The flavors deepen and the texture perfects with this chilling time.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the topping, if making homemade caramel, heat the butter in a small saucepan until melted. Add 150g sugar and cook until it turns amber (about 5-7 minutes), swirling occasionally but not stirring. Once amber, remove from heat, carefully add 120ml heavy cream (it will bubble vigorously), and whisk until smooth. Allow to cool slightly. If using store-bought, warm it slightly for easier pouring.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to serve, run a thin knife around the edges of the cheesecake and release the springform pan sides. Pour the warm (not hot) caramel sauce over the top, allowing some to drip down the sides. Arrange the toasted pecan halves decoratively on top, then drizzle with melted dark chocolate. The contrast between the creamy cheesecake, buttery caramel, crunchy pecans, and rich chocolate creates the classic "turtle" candy experience.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the cleanest slices, dip a large, sharp knife in hot water and wipe dry between each cut. Serve chilled for the best texture and flavor experience. Your Turtle Cheesecake will keep, covered in the refrigerator, for up to 5 days.</li></ol>