Chocolate Surprise Turtle Cheesecake Recipe

Name: Chocolate Surprise Turtle Cheesecake
Prep time: 45 min
Cook time: 125 min
Total time: 170 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups graham cracker crumbs; 2 tablespoons butter; 1 cup chopped pecans; Semisweet Chocolate; ½ cup heavy cream; 16 ounces cream cheese; 1 ½ cups granulated sugar; Vanilla Extract; 4 large eggs; 14 ounces unwrapped caramels; Semi Sweet Chocolate Chips

Indulge in this decadent Chocolate Surprise Turtle Cheesecake! A rich and creamy cheesecake boasts a hidden layer of intensely chocolatey ganache, revealed with every delightful slice. Inspired by Johnny Carino's famous Turtle Cheesecake, this recipe offers a delightful twist. The unexpected chocolate layer adds an element of surprise and intense flavor. For an even more ooey-gooey experience, consider using fudge ice cream as a topping instead of caramel. Prepare to be amazed!

Prep Time 45 mins

Cook Time 125 mins

Calories 607.2 kcal

Protein 19g

Rating 5.0 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Surprise Turtle Cheesecake

1 ½ cups graham cracker crumbs
2 tablespoons butter
1 cup chopped pecans
Semisweet Chocolate
½ cup heavy cream
16 ounces cream cheese
1 ½ cups granulated sugar
Vanilla Extract
4 large eggs
14 ounces unwrapped caramels
Semi Sweet Chocolate Chips

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chocolate Surprise Turtle Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chocolate Surprise Turtle Cheesecake

Combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, and 6 tablespoons (3 ounces) melted butter. Mix well.
Press mixture into the bottom and 1 inch up the sides of a 10-inch springform pan.
Refrigerate the crust while preparing the ganache.
In a microwave-safe bowl, combine ½ cup heavy cream and 2 tablespoons butter. Microwave in 30-second intervals, stirring until butter is melted and mixture is smooth.
Add 8 ounces semi-sweet chocolate chips; whisk until smooth and glossy.
Pour ganache over the chilled crust, spreading evenly within 1 inch of the pan's edge.
Freeze for at least 30 minutes, or until the ganache is firm.
In a large bowl, beat 16 ounces cream cheese until smooth and creamy.
Gradually add 1 ½ cups granulated sugar and 2 teaspoons vanilla extract; mix well.
Add 4 large eggs one at a time, beating well after each addition. Do not overmix.
Carefully pour the cheesecake batter over the firm ganache layer.
Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (water bath).
Bake in a preheated 350°F (175°C) oven for 1 hour and 5 minutes, or until the center is almost set.
Turn off the oven, leaving the cheesecake inside with the oven door slightly ajar for 1 hour.
Remove from oven and cool completely on a wire rack to room temperature.
Refrigerate overnight.
The next day, in a saucepan over medium heat, melt 14 ounces unwrapped caramels with ⅓ cup heavy cream, stirring constantly until smooth.
Remove from heat and cool for 5 minutes.
Pour caramel sauce over the chilled cheesecake, leaving about 1 inch of the edge bare.
Sprinkle the sides and top edge with remaining ½ cup chopped pecans and drizzle with melted chocolate.
Before serving, run a hot knife under hot water and wipe dry before cutting each slice to prevent cracking.