Go Back Email Link
–+ servings
A slice of turtle cheesecake on a blue plate.

Turtle Cheesecake with Biscoff Cookie Crust

This decadent caramel Turtle cheesecake has caramel sauce in the cheesecake, a layer of chocolate ganache, and a delicious Biscoff cookie crust with chopped pecans. Topped with even more caramel sauce, chocolate ganache, and pecans, it's sure to be a fast favorite for the holidays or any get-together!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 6 hours
Total Time: 7 hours 30 minutes
Servings: 16 slices
Author: Jamie

Equipment

Ingredients

To make the caramel sauce:

  • 1 cup packed brown sugar light or dark brown sugar works
  • 1/2 cup heavy cream
  • 5 tablepsoons cubed butter salted or unsalted
  • 1 tablespoon vanilla extract
  • 1 pinch salt if using unsalted butter

For the chocolate ganache layer:

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

For the crust:

  • 2 1/2 cups Biscoff cookies, crushed 32 cookies or an 8.8 ounce package
  • 1/3 cup pecans, chopped or crushed
  • 4 tablespoons brown sugar light or dark brown sugar
  • 7 tablespoons melted butter salted or unsalted

For the cheesecake filling:

  • 32 ounces room temperature cream cheese 4-8 ounce blocks
  • 1/2 cup caramel sauce
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar light or dark
  • 4 large room temperature eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup room temperature sour cream

For the topping:

  • 1/2 cup caramel sauce
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream
  • 1/2 cup chopped pecans

Instructions

Make the caramel sauce (skip this step if using store-bought):

  • Add the brown sugar, cubed butter, and heavy cream to a medium saucepan over medium heat on the stove. Whisk continuously as the mixture melts and boils. The caramel will start to thicken after about 7 minutes. Add the vanilla extract towards the end when you're ready to take the pan off the heat. Allow it to cool. It will thicken more as it cools.

Make the chocolate ganache layer:

  • Add the chocolate chips and heavy cream to a microwave-safe bowl. Microwave for 20 seconds. Whisk until the chocolate chips are melted into the heavy cream. If not completely melted, microwave again for 5 seconds before whisking again. Once melted and glossy, set the ganache aside while you prepare the crust.

Make the crust:

  • Add the cookies to a food processor and pulse several times until the cookies are crumbs. Alternatively, you can put the cookies in a gallon-sized Ziploc bag and crush them with a rolling pin. You can also add the chopped pecans to the processor and crush them or leave them chopped.
  • Add cookie crumbs, chopped pecans, brown sugar, and melted butter to a mixing bowl. Mix with a spatula or wooden spoon until the ingredients are combined.
  • Pour the ingredients into a 9-inch springform pan and use the bottom of a drinking glass or your hands to press the crust firmly down on the pan and up the sides of it.
  • Pour the chocolate ganache into the crust and set aside.

Make the cheesecake filling:

  • Preheat the oven to 325 degrees Fahrenheit. Add the cream cheese to a large mixing bowl and mix thoroughly for about 2 minutes or until the cream cheese is smooth.
  • Add the caramel sauce, granulated sugar, and brown sugar. Mix the eggs in one at a time, then add the vanilla extract. Finally, add the sour cream. Mix the filling until just combined, making sure there are no lumps. Scrape the inside of the bowl to ensure you combine all the ingredients.
  • Now it's time to prepare the water bath. Double-wrap the bottom of the springform pan with tin foil. Make sure that no water can get into the pan. Move the pan into a larger pan--I use a 10x14 metal cake pan. You can also use a roasting pan. Pour hot water into the large pan until it reaches about an inch in depth. Make sure there is half an inch to a full inch of space between the top of the larger pan and the water.
  • Bake the cheesecake in the middle rack of the oven for 65-75 minutes. You'll know the cheesecake is done when the edges start to move away from the pan and the middle of the cheesecake is a little wobbly if you move or shake it.
  • Once baked, turn the oven off, remove the springform pan from the water bath, put the cheesecake back in the oven, and crack the oven door a few inches. Leave the cheesecake in the gradually cooling oven for 1-2 hours. Then move the cheesecake to room temperature for another 30-60 minutes before covering it with tin foil or plastic wrap and moving to the fridge. Chill in the fridge for 4 hours or overnight.

Make the topping:

  • Pour the caramel sauce over the cheesecake and spread it over the top. Prepare the chocolate ganache just as you did for the filling above: add the semi-sweet chocolate chips and heavy cream to a microwave-safe bowl and microwave for 20 seconds. Whisk until the chocolate melts into the cream. If it needs to melt more, heat for another 5 seconds.
  • Pour the ganache into a piping bag or gallon-sized Ziploc bag and cut a small bit from the corner of the bag. Pipe lines vertically, horizontally, and diagonally over the cheesecake. Finally, add the chopped pecans. Slice and serve!

Notes

Helpful Hints for the Perfect Cheesecake:
    • The Water Bath is Our Friend - It will help prevent cracks in the cheesecake. Make sure you use hot or at least warm water.
    • Toast the Pecans - You do not need to toast the pecans, but if you choose so, they are a simple (though additional) step. To toast them, lay them out flat on a baking sheet and bake them for 5-7 minutes at 350 degrees Fahrenheit. I like to give them a little stir halfway through baking.
    • Avoid Over-Mixing - Over-mixing the batter can result in the cheesecake rising, falling, and then cracking due to the extra air bubbles. Mix the ingredients well, but until they are just mixed.
    • Use Room Temperature Ingredients - The cream cheese, eggs, and sour cream should all be at room temperature. They mix better this way and result in a creamy, non-lumpy cheesecake. I like to set the ingredients out about an hour or two before baking.
    • Keep Temperature Changes Subtle - After baking the cheesecake, you will want to turn the oven heat off, remove the cheesecake pan from the water bath, then put the cheesecake right back in the oven and crack open the oven door just a few inches. Leave your cheesecake in the cooling oven for about 1-2 hours as it gradually cools. I then move it to the counter for another 30-60 minutes before covering it with foil and putting it in the fridge.
    • Slice Perfectly - The best and easiest way to slice the cheesecake so the slices turn out neat, is to run the knife under hot water from the faucet before cutting into the cheesecake.
Storage:
  • Store the cheesecake in an airtight container in the fridge for up to 5 days. 
  • This cheesecake can be stored in the freezer for up to 2 months. Make sure to wrap it in plastic wrap and then an airtight container. I take my cheesecakes out of the freezer and move them to the fridge the night before eating them. 
Make Ahead:
This cheesecake can be made ahead. I actually recommend making it the day before you plan to serve it. I follow all the steps before the topping part. Leave that for the day of serving. 

Nutrition

Serving: 1slice | Calories: 306kcal | Carbohydrates: 45g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 66mg | Potassium: 139mg | Fiber: 1g | Sugar: 42g | Vitamin A: 320IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1mg
Calories: 306kcal
Tried this recipe?Mention @Bake.With.Jamie