Chocolate Turtle Cheesecake

Rich, chocolate Cheesecakes topped with a milk chocolate ganache, caramel, and pecans! Next time you crave Cheesecake, try this Chocolate Turtle version!

Chocolate Turtle Cheesecakes: rich, chocolate cheesecake topped with a chocolate ganache, caramel and pecans!

I’m pretty much a sucker for all things caramel. Seriously. You can hand me an uncooked potato drizzled with caramel and I would eat it.

I love candy bars that have caramel, besides chewy fruity candy (like Skittles), anything with caramel would be my choice!

Last month I made these S’mores Cheesecakes and I knew I wanted to do a caramel topping on them.

You can totally make your own caramel sauce (this is an easy, no fail recipe) or use some jarred sauce (like ice cream topping caramel).

When making cheesecakes, I have to say, PHILADELPHIA is my number one ingredient. I don’t mind using store brands for some products, but not my cream cheese. (and no, this is NOT a sponsored post). I just Love My Philly!

Chocolate Turtle Cheesecakes: rich, chocolate cheesecake topped with a chocolate ganache, caramel and pecans

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Yield: 20-24 cheesecakes

Chocolate Turtle Cheesecake

Prep Time 1 hour 30 minutes
Cook Time 25 minutes

Rich, chocolate Cheesecakes topped with a milk chocolate ganache, caramel, and pecans! Next time you crave Cheesecake, try this Chocolate Turtle version!

Ingredients

For the Crust:

  • 9 honey graham crackers (whole)
  • 2 Tbsp granulated sugar
  • 6 Tbsp unsalted butter, melted

For the Cheesecake:

  • 2 pkg (8oz) PHILADELPHIA cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3 Tbsp dark chocolate unsweetened cocoa powder

For the ganache:

  • 2 cup milk chocolate morsels
  • 1/2 cup heavy cream
  • 1/4 cup caramel sauce
  • 24 pecan halves

Instructions

  1. In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
  2. In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until 2/3 full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
  3. When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth.
  4. Spoon about 1-2 Tbsp of ganach over each cooled cheesecake. Drizzle with caramel sauce and top with one pecan halve. Store in refrigerator for up to 3 days. ENJOY.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Do you love Caramel too? Here are a few of my favorites:

 

Salted Caramel Swiss Meringue Frosting with Chocolate Cupcakes:

caramelcup

Easy Caramel Sauce:

caramel-sauce-1

Rich, chocolate Cheesecakes topped with a milk chocolate ganache, caramel, and pecans! Next time you crave Cheesecake, try this Chocolate Turtle version!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 2, 2013

Comments & Reviews

  1. Help! I made these ahead for hosting my in laws but the ganache got supe hard in the fridge. Like you now need a steak knife to cut into it. What can I do to make these serveable again?

  2. I just died in goodness of this cheesecake! 😀 Looks So delicious and cute as well. Thanks for sharing the recipe. My kids would love this!

  3. I`ve never heard about chocolate cheesecake but this one looks very delicious. I think caramel suits perfectly to this cake but isn`t it too sweet? And what other toppings can be applied here? Personally I like to add some fruits to the cheesecake.

  4. I love the caramel / pecan combination! And I like making mini cheesecakes …. something about eating a few of them doesn’t seem as bad as a piece of a regular size one. Despite the fact that my logic is clearly flawed I’m going to roll with it : )

  5. I always need more chocolate in my life…and caramel…and cheesecake…
    I think I really just need these to be FED-EX’d to me ASAP or I’ll die from withdrawal 😉

  6. I love anything with caramel too and Skittles, well, they’re just the best! Caramel Skittles would be just amazing wouldn’t it?! Love these perfect size cheesecakes! 🙂

  7. I so want to see you eating an uncooked potato coated in caramel…too funny! I am a huge fan of caramel goodness too! Love these cute little turtle cheesecakes!!!

  8. Oh yeah, I’m a total caramel fanatic! These look pretty sinful, and being so little, I could do some serious damage!

  9. A. Those look ridiculously delicious!
    B. I am pretty sure I bought a few too many of that same cupcake stand at BB&B today : )

  10. Oh my goodness! All those layers! *swoon* The caramel and potato cracked me up:). I’ll take it on this chocolate cheesecake! Your pictures are so clear, it’s amazing!

  11. Mini cheesecakes are my favorite. I can never take down a whole cheesecake, but I could use a few of these minis!

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