If you’re wondering why this is called an {Almost} Turtle Cheesecake, here’s the explanation: it has all the classic Turtle components—rich chocolate and buttery caramel—but no nuts. Since it’s missing the pecans that make a true Turtle cheesecake, it’s almost a Turtle cheesecake. Makes sense, right?
I made this for my brother’s birthday because he specifically requested cheesecake. I enjoy making a smooth, crack-free baked cheesecake and used my usual technique for a flawless top. My brother doesn’t like nuts, so I left them off — if you prefer pecans, sprinkle them on top and you’ll have a true Turtle cheesecake.
This was my first time baking a cheesecake that includes sweetened condensed milk, and the batter was wonderfully creamy and flavorful. Sweetened condensed milk adds a pleasant richness and may cause the cheesecake to finish baking a bit sooner, but the result is a decadently smooth, flavorful dessert. Taste testing the batter is encouraged — I won’t judge if you lick the bowl.
{Almost} Turtle Cheesecake
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Ingredients
- 1 ¾ cups (217 g) Chocolate graham crackers, about 14 crackers (1½ sleeves)
- ⅓ cup (75 g) butter
- 24 oz (678 g) block-style cream cheese, softened (three 8 oz packages)
- 14 oz (396 g) sweetened condensed milk
- ½ cup (100 g) granulated sugar
- 3 large eggs
- 3 Tbsp lime juice
- 1 Tbsp vanilla extract
- 1 ½ cups (255 g) semi-sweet chocolate morsels, about 9 oz
- 2 Tbsp chocolate syrup or ice cream topping
- 2 Tbsp caramel syrup or ice cream topping
- ¼ cup (43 g) mini semi-sweet morsels
- Optional: ½ cup (28 g) coarsely chopped pecans, add to make a full Turtle Cheesecake; omit for an Almost Turtle Cheesecake
Instructions
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Preheat the oven to 300°F (150°C). Grease a 9-inch springform pan and line the bottom and sides with foil to protect from water when baking in a water bath.
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Combine the crushed chocolate graham crackers and melted butter in a medium bowl. Press the mixture firmly onto the bottom and about 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, then remove from the oven.
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In a large mixer bowl, beat the cream cheese and sweetened condensed milk until smooth. Add the granulated sugar, eggs, lime juice, and vanilla extract, and mix until combined and silky.
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Melt 1½ cups of the semi-sweet morsels in a medium, uncovered microwave-safe bowl on HIGH for 1 minute, then stir. If needed, heat in additional 10–15 second intervals, stirring until smooth.
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Stir about 2 cups of the cheesecake batter into the melted chocolate until thoroughly combined; this chocolate mixture will be very thick. Alternate spoonfuls of the plain cheesecake batter and the chocolate batter into the crust, beginning and ending with the plain batter to create a marbled effect.
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Place the foil-wrapped springform pan in the center of a large rimmed baking sheet. Fill the baking sheet with hot water so the water comes partway up the outside of the pan, creating a water bath. Bake for 70 to 75 minutes, or until the edges are set and the center is slightly jiggly. Keep the oven door closed during baking. When time is up, turn the oven off and let the cheesecake rest inside the oven, door closed, for 2–3 hours.
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Remove the cheesecake from the oven and allow it to cool completely at room temperature. Run a warm knife around the edge to loosen. Drizzle chocolate and caramel syrup over the top, and sprinkle with mini morsels. Add chopped pecans if you want a full Turtle Cheesecake.
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Refrigerate for several hours or overnight to set. Before slicing, remove the sides of the pan and cut slices with a hot knife, wiping the blade clean between cuts for neat slices.
Notes
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