Ingredients
Crust
- 1.5 cups chocolate cookie crumbs
- 0.25 cup melted butter
Cheesecake filling
- 24 oz cream cheese, softened (3 packages, 8 oz each)
- 1 cup sugar
- 1 cup caramel sauce
- 0.25 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup chopped pecans, divided
Topping
- 0.5 cup melted chocolate, for drizzling
- Extra caramel sauce, for drizzling
- Remaining chopped pecans
Optional substitutions: gluten‑free cookie crumbs and lactose‑free cream cheese.
Ingredient notes
- Chocolate cookie crumbs + butter: Crushed chocolate cookies (like sandwich cookies without the filling, or chocolate graham‑style cookies) mixed with melted butter create a firm, slightly crunchy crust that holds up under the creamy filling.
- Cream cheese (24 oz): Full‑fat, softened cream cheese is essential for a rich, smooth cheesecake. Letting it come fully to room temperature prevents lumps and over‑mixing.
- Caramel sauce (1 cup + extra): Prepared caramel sauce stirs into the filling for sweetness and flavor and is also used on top for that signature glossy, gooey finish. Choose a thicker sauce so it doesn’t run off the cake too quickly.
- Sour cream (0.25 cup): A little sour cream adds tang and helps create a silky, not overly dense texture. It also prevents the filling from tasting too sweet when combined with caramel.
- Pecans (1 cup, divided): Chopped pecans stirred into the filling bring crunch and that classic turtle vibe; the remaining pecans on top add texture and visual appeal. Toasting them lightly before using deepens the flavor.
- Melted chocolate: A drizzle of melted semisweet or dark chocolate over the chilled cheesecake balances the sweetness of the caramel and makes the cake look finished and professional.
Step‑by‑step instructions
Step 1: Prep the pan and oven
Preheat the oven to 325°F (160°C). Lightly grease a 9‑inch springform pan and, if you like, line the bottom with parchment paper for easier slicing and serving. Set the pan aside while you prepare the crust.
Step 2: Make and bake the crust
In a bowl, combine the 1.5 cups chocolate cookie crumbs and 0.25 cup melted butter, stirring until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom of the 9‑inch springform pan, creating an even layer with no bare spots. Bake the crust for about 10 minutes, then remove from the oven and let it cool while you make the filling.
Step 3: Beat cream cheese and sugar
In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until completely smooth, creamy, and lump‑free. Scrape down the sides and bottom of the bowl as you go to ensure everything is fully incorporated. This step is crucial for a silky filling.
Step 4: Add caramel, sour cream, vanilla, and pecans
Add the 1 cup caramel sauce to the cream cheese mixture and beat until well combined and uniform in color. Mix in the sour cream and vanilla extract until just blended. Stir in about 3/4 cup of the chopped pecans, reserving the remaining pecans for garnishing the top later.
Step 5: Add the eggs
Add the eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Avoid over‑mixing at this stage; too much air in the batter can cause the cheesecake to puff and crack. The filling should be smooth and pourable but not foamy.
Step 6: Fill the pan and bake
Pour the cheesecake filling over the cooled chocolate crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Bake at 325°F (160°C) for about 60–70 minutes, until the edges are set and the center is almost set but still slightly wobbly when the pan is gently jiggled. The top should look mostly matte rather than shiny.
Step 7: Cool gradually
Turn off the oven, crack the door open slightly, and leave the cheesecake inside for about 1 hour to cool gradually. This slow temperature change helps prevent cracks on the surface. After an hour, remove the cheesecake from the oven and let it come to room temperature on a rack.
Step 8: Chill thoroughly
Once the cheesecake has reached room temperature, cover the pan and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the texture to set fully and the flavors of caramel, chocolate, and pecan to meld together.
Step 9: Finish with caramel, chocolate, and pecans
Before serving, carefully release and remove the springform ring. Drizzle the top of the chilled cheesecake with melted chocolate (about 0.5 cup) and extra caramel sauce, letting it run over the edges for a dramatic effect. Sprinkle the remaining chopped pecans over the top so they stick to the sauces. Slice with a sharp knife, wiping the blade between cuts for clean slices.