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Caramel Pecan Turtle Cheesecake

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Decadent chocolate cookie crumb crust, classic cheesecake swirled with chocolate and caramel cheesecake. Topped with caramel sauce, pecans and whipped ganache.

A copycat recipe of The Cheesecake Factory’s Caramel Pecan Turtle Cheesecake.

My husband’s birthday was last week and I asked him what kind of cake he wanted to celebrate. I found out something that I never knew about him. My husband doesn’t like cake.

A slice from a Turtle Pecan Cheesecake

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I’ve been making him a birthday cake for 14 years and he doesn’t like cake. Mind blown.

After his cake confession, he told me that he wanted me to make him a cheesecake for his birthday. One of my all time favorite foods happens to be cheesecake, so of course I had no objections.

A bite of a copycat Cheesecake Factory Turtle Pecan Cheesecake

My grandmother was an amazing cheesecake baker and I grew up eating her amazing desserts that she would make for our family.

Her cheesecakes were always perfect and never cracked on top, they were tall, creamy and delicious. (Get her recipe HERE)

A slice of Cheesecake Factory Caramel Pecan Turtle Cheesecake with whipped cream and caramel sauce.

My husband suggested making a Caramel Pecan Turtle Cheesecake just like the one from The Cheesecake Factory. Challenge accepted.

I took my grandmother’s perfect cheesecake recipe and adapted it to become this heavenly Caramel Pecan Turtle Cheesecake.

Caramel Pecan Turtle Cheesecake

You will be amazed at how creamy and dreamy this cheesecake is.

How to Make a Perfect Cheesecake

Making a cheesecake can be a little intimidating if you’re not familiar with all of the items needed to make it perfect.

But, it is really not very difficult and the result is totally worth it! If you slow down and do one step at a time, you’ll be a cheesecake pro in no time!

Swirled Cheesecake Batter

There are some tools that will definitely help you make your cheesecake perfect. You will definitely need a 10-inch Spring Form Pan for baking the cheesecake, a Roasting Pan for the water bath and foil to wrap around the spring form pan.

A slice of Cheesecake Factory Caramel Pecan Turtle Cheesecake with whipped cream and caramel sauce.

Cheesecake Factory Copycat Caramel Pecan Turtle Cheesecake

I wanted my Caramel Pecan Cheesecake to look like the one from The Cheesecake Factory, so I divided the cheesecake batter and added some chocolate and caramel. I then swirled it in to create the marbled effect.

A slice of Cheesecake Factory Caramel Pecan Turtle Cheesecake with whipped cream and caramel sauce.

The cheesecake has a chocolate cookie crust and is topped with caramel ice cream topping, chopped pecans and chocolate ganache.

I also whipped some chocolate ganache to create the chocolate swirl on top, which isn’t necessary, but gave the cheesecake the Cheesecake Factory look I was going for.

Caramel Pecan Turtle Cheesecake Ingredients

Ingredients for a chocolate cookie crust.

Chocolate Cookie Crust

OREO Cookies- You can use any chocolate sandwich cookies, but my favorite brand happens to be OREO.

A package of OREO cookies.

Butter- To make the chocolate cookie crust, you can use either salted or unsalted butter. Either will work just fine.

A bowl of melted butter.

Salt- There is only a pinch of salt called for to make this crust and is used to help enhance the flavor.

A small bowl of salt.

Cheesecake

Ingredients to make Caramel Pecan Turtle Cheesecake.

Cream Cheese- Whenever I make cheesecake, I always use full fat cream cheese. It definitely has more flavor and if I am going to the trouble to make a homemade cheesecake, I’m not going to skimp on ingredients.

Four bricks of cream cheese.

Sugar- Use standard white granulated sugar for this recipe.

A bowl of granulated sugar.

Vanilla Extract- You can use either pure vanilla extract of imitation, but for flavor, I highly recommend pure. The best price I have seen for pure vanilla extract is at Costco, but you can also find it on Amazon.

A bottle of pure vanilla extract.

Eggs- Use large eggs for this cheesecake recipe.

An egg in a bowl over cheesecake batter.

Sour Cream- Just like the cream cheese, I recommend using full fat sour cream to make the best homemade cheesecake.

A white bowl of sour cream.

Heavy Cream- Use high quality heavy whipping cream for the best results.

A measuring cup of heavy cream.

Caramel Ice Cream Topping- You will be using caramel ice cream topping to flavor part of the cheesecake batter. I have used Hershey’s and Ghirardelli.

Ghirardelli Salted Caramel Sauce.

Chocolate Chips- My favorite brand of chocolate chips are Ghirardelli. They always have the best chocolate flavor! Make this Ghirardelli Sea Salt Hot Cocoa and I’m sure you will fall in love with it too.

Ghirardelli Chocolate Chips.

Optional Toppings

  • Chopped Pecans
  • Caramel Ice Cream Topping
  • Chocolate Chips Melted
A package of chopped pecans and a slice of caramel pecan turtle cheesecake.

Whipped Chocolate Ganache, Optional

  • Chocolate Chips
  • Heavy Cream

How to Make Caramel Pecan Turtle Cheesecake

Cookie Crust

Crush the cookies into fine crumbs by placing the cookies in a food processor or blender.

OREO cookies in a food processor.

Mix the cookie crumbs with the melted butter and salt.

OREO cookie crumbs mixed with melted butter and salt.

Press onto the bottom and part way up the sides of a 10 inch spring form pan.

Pressing OREO crust into the bottom of a springform pan.

Bake at 350 degrees for 5-10 minutes.

Baking a cookie crust in the oven.

Allow the crust to cool at room temperature.

A baked OREO cookie crust.

Cheesecake

Prepare the pan by laying out three large rectangles of foil. Place the spring form pan on top and fold the first piece around the pan.

A springform pan covered in foil.

Repeat this with the other two pieces of foil so that the bottom and sides of the pan are completely covered.

A springform pan covered in foil.

Beat the cream cheese in a stand mixer with a whisk attachment for about 4 minutes until it is smooth and creamy.

Cream cheese beaten in a stand mixer with a whisk attachment.

Add the sugar and beat for an additional 3-4 minutes.

Sugar added to cheesecake batter.

Pour in the vanilla and mix. Then add the eggs, one at a time, and beat for about 1 minute after each.

Vanilla extract and cheesecake batter.

Mix in the sour cream, followed by the heavy cream. Make sure you scrape the sides and bottom of the bowl to get the cream cheese that the paddle attachment missed.

Sour Cream and Cheesecake batter.

How to Swirl the Caramel Pecan Turtle Cheesecake

Pour 2/3 of the batter into the spring form pan.

Cheesecake batter in a springform pan.

Divide the remaining 1/3 of  batter in half and place in two bowls.

Two bowls of cheesecake batter.

Mix the melted chocolate chips in with the batter in one bowl.

Melted chocolate poured into a bowl of cheesecake batter.

Add the caramel sauce to the second bowl of batter and mix together.

Caramel sauce being poured into a bowl of cheesecake batter.

Drop the chocolate and caramel cheesecake batter by alternating spoonfuls into the pan.

Chocolate and caramel cheesecake batter marbled with cheesecake.

Swirl them in with a knife to create the marbled look.

A knife swirling cheesecake together.

How to Bake the Cheesecake

Fill the pan with enough hot water to go half way up the spring form pan.

A roasting pan filled with water.

Place the foil wrapped pan into a large roasting pan.

Caramel Pecan Cheesecake in a water bath.

Place the roasting pan in the oven and bake at 325 degrees for 90 minutes.

After 90 minutes, leave the cheesecake in the oven, but prop open the door about one inch.

Cheesecake baking in an oven.

Let the cheesecake cool in the oven for about an hour. Cooling the cheesecake this way, helps prevent cracking. 

Remove the cheesecake from the oven and cover loosely with foil.

A baked caramel pecan turtle cheesecake.

Refrigerate for at least 4 hours but ideally over night.

How to Make Whipped Chocolate Ganache

  1. Place the chocolate chips and heavy cream in a microwave safe bowl.
  2. Heat at 50% power in 30 second increments, stirring after each, until the chocolate is melted. 
  3. Refrigerate the ganache until it is firm.
  4. Place the ganache in the bowl of a stand mixer and use the whisk attachment to whip it until it is fluffy.
  5. Place the ganache in a piping bag with a large star tip.
A slice of Cheesecake Factory Caramel Pecan Turtle Cheesecake with whipped cream and caramel sauce.

How to Top the Caramel Pecan Turtle Cheesecake

  1. Use the piping bag filled with the whipped ganache to pipe 12 swirls around the outside edge of the cheesecake, one for each slice.
  2. Drizzle the caramel ice cream topping and melted chocolate chips over the top of the cheesecake.
  3. Sprinkle with chopped pecans and serve!
A copycat Cheesecake Factory Caramel Pecan Turtle Cheesecake

Helpful Kitchen Tools

I know that you are going to love this Totally Amazing Caramel Pecan Cheesecake as much as I do.

Don’t forget to pin this recipe so that you can make it whenever your cheesecake craving strikes!

A slice of Cheesecake Factory Caramel Pecan Turtle Cheesecake with whipped cream and caramel sauce.

If you want to make it a full Cheesecake Factory meal, check out my recipe for Cheesecake Factory’s Louisiana Chicken Pasta!

More Recipes to Try:

Watch the video here:

YouTube thumbnail for Caramel Pecan Turtle Cheesecake

View the Web Story

 

Caramel Pecan Turtle Cheesecake Copycat Recipe from Cheesecake Factory

Totally Amazing Carmel Pecan Turtle Cheesecake

Yield: 16
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Passive Time: 5 hours
Total Time: 7 hours

A decadent chocolate cookie crumb crust, classic cheesecake swirled with chocolate and caramel cheesecake, topped with caramel sauce, pecans and whipped ganache. A copycat recipe of The Cheesecake Factory's Caramel Pecan Turtle Cheesecake.

Ingredients

Chocolate Cookie Crumb Crust

  • 24 Chocolate Sandwich Cookies, like OREO
  • 6 Tablespoons Butter, melted
  • Pinch Salt

Cheesecake

  • 4 (8 ounce) Cream Cheese Blocks, room temperature
  • 1 1/3 Cups Sugar
  • 2 Teaspoons Vanilla Extract
  • 4 Eggs, large
  • 2/3 Cup Sour Cream
  • 2/3 Cup heavy cream
  • 1/3 Cup Caramel Ice Cream Topping
  • 1/2 cup Chocolate Chips, melted

Toppings

  • Chopped Pecans, as desired
  • Caramel Ice Cream Topping, as desired
  • Chocolate Chips, melted

Whipped Chocolate Ganache

  • 1 Cup Chocolate Chips
  • 1/2 Cup Heavy Cream

Instructions

Chocolate Cookie Crumb Crust

  1. Crush the cookies into fine crumbs by placing the cookies in a food processor or blender.
  2. Mix the cookie crumbs with the melted butter and press onto the bottom and part way up the sides of a 10 inch spring form pan.
  3. Bake at 350 degrees for 5-10 minutes. Allow to cool to room temperature.

Chessecake

  1. Prepare the pan by laying out three large rectangles of foil. Place the spring form pan on top and fold the first piece around the pan. Repeat this with the other two pieces of foil so that the bottom and sides of the pan are completely covered.
  2. Beat the cream cheese in a stand mixer with the paddle attachment for about 4 minutes until it is smooth and creamy. Add the sugar and beat for an additional 3-4 minutes.
  3. Add the vanilla and mix. Add the eggs, one at a time, and beat for about 1 minute after each.
  4. Mix in the sour cream, followed by the heavy cream. Make sure you scrape the sides and bottom of the bowl to get the cream cheese that the paddle attachment missed.
  5. Pour 2/3 of the batter into the spring form pan. Divide the remaining 1/3 of the batter in half and place in two bowls. Mix the melted chocolate chips in with the batter in one bowl and the caramel sauce with the batter in the other bowl.
  6. Drop the chocolate and caramel cheesecake batter by alternating spoonfuls into the pan. Swirl them in with a knife to create the marbled look.
  7. Place the foil wrapped pan into a large roasting pan. Fill the pan with enough hot water to go half way up the spring form pan. Place the roasting pan in the oven and bake at 325 degrees for 90 minutes.
  8. After 90 minutes, leave the cheesecake in the oven, but prop open the door about one inch. Let the cheesecake cool in the oven for about an hour. Cooling the cheesecake this way, helps prevent cracking.
  9. Remove the cheesecake from the oven and cover loosely with foil. Refrigerate for at least 4 hours but ideally over night.

Whipped Ganache

  1. Place the chocolate chips and heavy cream in a microwave safe bowl. Heat at 50% power in 30 second increments, stirring after each, until the chocolate is melted.
  2. Refrigerate the ganache until it is firm. Place the ganache in the bowl of a stand mixer and use the whisk attachment to whip it until it is fluffy. Place the ganache in a piping bag with a large star tip.

Toppings

  1. Use the piping bag filled with the whipped ganache to pipe 12 swirls around the outside edge of the cheesecake, one for each slice.
  2. Drizzle the caramel ice cream topping and melted chocolate chips over the top of the cheesecake. Sprinkle with chopped pecans and serve!

Notes

Try to make this cheesecake the day before you need it, for best results.

Special tools to make the cheesecake:

Nutrition Information:
Yield: 16 Serving Size: 1 Slice
Amount Per Serving: Calories: 451Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 87mgSodium: 154mgCarbohydrates: 47gFiber: 2gSugar: 41gProtein: 6g

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Faith

Sunday 19th of September 2021

Made this and turned out amazing!!! 10/10 would make again. I didn’t have a spring form so made in a smaller brownie dish and cooked for 1hr 50 min and turned out great.

Alison Crabtree

Tuesday 4th of September 2018

Hello, the chocolate chips are they semi-sweet?? or milk chocolate?

mindymoser

Saturday 8th of September 2018

You can use either :)

niki

Friday 22nd of December 2017

is there anyway you can do this without putting it in a pan of water? my roasting dishes arent wide enough for most of my cake pans

mindymoser

Friday 22nd of December 2017

I'm not sure because I have never done it without the water bath. I know the moisture when baking is important to keep it from cracking so maybe you could try putting a pan of water on the rack below the cheesecake in the oven? I hope that helps!

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