Turtle Cheesecake

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This Turtle Cheesecake Recipe is made with a graham cracker crust and plenty of caramel, chocolate and pecans! It’s rich, creamy and sure to be a hit!

This post is sponsored by Challenge Dairy, but all opinions are my own.

Overhead view of Turtle Cheesecake on a white platter

I am a big fan of turtle candies. The combination of chocolate and caramel is my jam. Not to mention the cute shape of them when you actually get them in their true shape. If you aren’t familiar, turtle candies are called “turtles” because the pecans are placed in a way that looks like turtle legs and the caramel and chocolate are placed so that they look like turtle shells. They are delicious and cute little candies that is great for the holidays.

But perhaps even though you love the turtle flavors, but really want a cheesecake. Well then, this cheesecake is for you!

What’s in a Turtle Cheesecake?

This Turtle Cheesecake is made with several layers of turtle flavors throughout. To start, there’s the crust. In addition to graham cracker crumbs, the crust has pecans right it in for extra flavor and crunch. The cheesecake filling has a layer of caramel with more pecan chips mixed in, a layer of chocolate and then a creamy brown sugar cheesecake. The whole cheesecake is topped with even more buttery caramel, smooth chocolate and crunchy pecan chips. Delicious!

How to Make a Turtle Cheesecake

First, you’ll make the caramel sauce – arguably the best part of this Turtle Cheesecake. It’s basically the same as my Homemade Caramel Sauce, with a few tweaks to make it a little thicker.

The first ingredient for the caramel is the sugar, which gets melted down. Once melted, butter is added, then heavy whipping cream. It makes the most amazing caramel sauce with such a smooth, buttery flavor. Seriously, that buttery flavor is to die for, which is why I used my favorite Challenge Butter.

You’ve heard me say it before and I’ll say it again – Challenge Butter is a wonderful, high quality butter that is perfect for baked goods. Their butter is made from fresh milk at family-owned dairies and goes from farm to fridge in just two days. It has no added hormones, artificial flavors or fillers, which I’m a big fan of. I usually find it at Walmart, but it’s now also available in Kroger. And if you’re near a Harris Teeter, you can also usually find it there. If you aren’t sure, find a location near you where they carry it. It’s good stuff!

Side view of a slice of Turtle Cheesecake with Challenge Butter in the background
Side view of a slice of Turtle Cheesecake on a blue plate

When your caramel sauce is made, it’s time for the crust. Combine all the ingredients and bake for 10 minutes.

Next up is the filling. You’ll start by adding some of the caramel sauce to the crust, then making the chocolate ganache. Add the chocolate ganache in an even layer on top of the caramel.

The next part of the cheesecake filling is the cream cheese mixture. Again, I rely on my trusty Challenge Cream Cheese, which is as close to homemade as it gets with nothing artificial and no added hormones. It’s super creamy and perfect as the base of the cheesecake filling. It’s combined with brown sugar, vanilla and your usual ingredients for a silky-smooth filling.

Bake the cheesecake in a water bath, then refrigerate until firm.

How do you bake a cheesecake in a water bath?

While water baths can seem intimidating, they really aren’t hard and they are totally worth it. I have a tutorial on how I set up my water baths that is quite helpful. I not only use aluminum foil, but also a crock pot liner bag to ensure that water doesn’t get into the cheesecake. Works like a charm!

As for benefits of a water bath, it’ll keep your cheesecake from browning too much, sinking and will help prevent cracks. Definitely the way to go!

Once the cheesecake has cooled, it’s topped with some of the remaining caramel sauce, more chocolate ganache and pecan chips. There’s nothing quite a beautiful as a dessert covered in caramel and chocolate! Nothing quite as tasty either!

The final cheesecake is smooth, creamy and the perfect combination of turtle candy flavors and cheesecake. Such a fun holiday dessert that makes a great alternative to pumpkin! Bring it on!

Overhead view of Turtle Cheesecake on a white platter
A slice of Turtle Cheesecake next to a fork on a blue plate

Read Transcript

You might also like Turtle candy desserts:

Turtle Brownie Cheesecake
Turtle Chocolate Layer Cake
Chocolate Turtle Cupcakes
Chocolate Turtle Poke Cake
Turtle Chocolate Cookie Cups
Chocolate Caramel Turtle Cake Roll

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A slice of Turtle Cheesecake next to a fork on a blue plate

Turtle Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 2 hours 45 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Turtle Cheesecake Recipe is made with a graham cracker crust and plenty of caramel, chocolate and pecans! It’s rich, creamy and sure to be a hit!


Caramel Sauce

  • 2 cups (414g) sugar
  • 1/2 cup (112gsalted Challenge butter, room temperature
  • 1 cup (240ml) heavy whipping cream, room temperature
  • 5 tbsp (41g) all-purpose flour, sifted
  • 1/4 cup (28g) pecan chips


  • 2 cups (268g) graham cracker crumbs
  • 1/2 cup (112gsalted Challenge butter, melted
  • 3 tbsp brown sugar
  • 1/4 cup (28g) pecan chips


  • 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 24 oz (678g) Challenge cream cheese, room temperature
  • 1 cup (144g) light brown sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 3 large eggs

Chocolate Drizzle

  • 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream


1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
6. Set about 1 cup of caramel sauce aside for topping. Add the flour and pecan chips to the remaining caramel and set that aside.
7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. Bake the crust for 10 minutes, then set aside to cool.
10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
11. Reduce oven temperature to 300°F (148°C).
12. Pour the caramel sauce with the pecans and flour into the bottom of the crust and spread into an even layer.
13. To make the cheesecake filling, put the chocolate chips in a small bowl.
14. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
15. Pour the chocolate into an even layer over the caramel sauce in the crust.
16. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
17. Add the sour cream and vanilla extract and mix on low speed until well combined.
18. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
19. Pour the cheesecake batter into the crust, over the chocolate.
20. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
21. Bake for 1 hour 35 minutes. The center should be set, but still jiggly.
22. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
23. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
24. Remove the cheesecake from the oven and remove the water bath and wrapping.
25. Pour about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds.
26. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
27. Place the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth.
28. Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with a few more pecan chips. Refrigerate cheesecake until ready to serve.


  • Serving Size: 1 Slice
  • Calories: 659
  • Sugar: 55.8 g
  • Sodium: 396.5 mg
  • Fat: 37.6 g
  • Carbohydrates: 73.5 g
  • Protein: 10 g
  • Cholesterol: 119.4 mg

Keywords: Turtle Cheesecake, cheesecake recipe, how to make cheesecake, cheesecake water bath how to



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  1. April Watkins

    I am going to be making this but I don’t see cream cheese in the list of ingredients. Do you not use cream cheese?

    1. Lindsay

      I would imagine you could. It may be hard to fit the layers of chocolate and caramel in with the filling and have much filling, but you can. Depending on how many you want, you could probably cut the recipe in half. Here’s my regular vanilla mini cheesecakes recipe, if you’d like to use that as a bit of a guide. I also recently shared mini caramel apple cheesecakes, and used the caramel sauce in the filling, similar to this cheesecake, if you’d like to reference that as well.

  2. Mary R Ries

    I forgot to mention the only thing I do different. I use 1 cup of honey, 1/2 cup brown sugar and 1/2 cup sugar for the carmel sauce. Yummy!!!!

  3. Mary R Ries

    I have made this cheesecake several times and it comes out wonderful. I have one in the oven for my bestie’s birthday on Thursday. It is his favorite!! Thank you!!

    1. Lindsay

      That should be fine. Cheesecakes usually freeze very well. Just flash freeze it for about an hour or so, then wrap it well. Thaw it in the fridge before using.

  4. Brenda Milcetic

    Hi Lindsay,
    I must have made your cheesecakes 50 times and THEY ALL have turned out perfectly!!!

    On this one however the 2 bottom layers, the caramel and chocolate, rose up onto the sides of the crust as I put the cheesecake filling in and thus it baked into the sides of the cheesecake…yikes!! Also, I noticed that my batter was quite thicker than your other cheesecakes. Would that be because of the brown sugar and 3 eggs, as opposed to the 4 eggs that you usually require?

    What did I do wrong? Please help🙏🏻.

    Thank you and God bless,

    1. Lindsay

      I’m so glad you’ve enjoyed them!

      It sounds like you may have poured most of the cheesecake filling into like the middle of the cheesecake and therefore it pushed the chocolate and caramel outwards. Try drizzling the filling evenly all over so that it doesn’t displace the chocolate and caramel. You can also let the caramel and chocolate cool and thicken a bit before adding them to the crust, so that they don’t move around so easily. I hope that helps!

  5. Dana

    I’m making this for my husband’s BD and was wondering if I could make the caramel sauce in advance and just keep it in the fridge?

    1. Lindsay

      I’m sorry you had trouble with the crust. It sounds like you may have used a few too many graham cracker crumbs and didn’t end up with the right ratio of crumbs to butter to hold it all together as well. I always recommend a food scale to measure things like that to know do you have the correct amount. If you notice the crust ingredients looking a little dry before you them to your pan next time, just try adding a touch more melted butter.

  6. Scott

    Can I do your brownie bottom with this recipe, or would the caramel and ganache block the moisture it gets from the actual cheesecake?

  7. Cynthia

    Great recipe! This is my third time and if you follow he directions you will be a very popular host or hostess! The only suggestion I have is that the refrigeration time should be included and added to the total time to make this. I always start the day before. Nobody has complained that it doesn’t taste fresh!

  8. Emmi

    I started at 5:30 AM CT to make this cake. I already Knew for myself I would be adding a few more nut types into this than just pecans.
    So I went through the steps.
    I even made my own Truffle Thick Chocolate Ganache to utilize in this format of cake.
    The ONLY thing is,
    Placing the caramel and the chocolate on top of the baked graham crust……….
    Than the cheesecake batter on top of that;
    Made my Beautiful Crust Soggy
    At the End of the whole Process.
    Yes it’s true You can freeze the cake but it won’t alter the Finalized Baked Crust Results.

    Next Time; I will Not put the caramel and chocolate ganache layers on the crust.
    (Calling those two items “Filling” kept tripping me Up as I read the blog, the recipe, and then put it together in my kitchen. They are Layers not Fillings.)
    I also added a Cinnamon Sugar Triple Toasted Nut topping on mine for crunchy on top.

    So bummed about the wet baked graham crust.

  9. Cynthia Odekirk

    Fantastic recipe! I found the water bath video very helpful. The only thing I would change is putting the refrigeration time in the heading with the other times. The first time I made it I didn’t account for this but fortunately I started the day before. Can’t really be finished in 4 hours.

  10. Tyra

    I felt like a master baker after making this! Absolutely delicious and came out great even though I was quite intimidated and worried about cracking! This was my first attempt at cheesecake and can’t wait to try more of your cheesecake recipes! Chef’s kiss!!

  11. Leila Goodall

    This recipe was amazing! I made it exactly as you said and it was perfect!! The caramel was a new method to me but I stuck with your directions and it came out perfect!!!

  12. Sheree Lynn

    Am going to make. Question, the filling layer is white in the picture but it has chocolate chips in it. I don’t understand how it will come out white and not brown. Could you use white chocolate chips

    1. Lindsay

      The chocolate chips are used to make chocolate ganache, which is in the crust of the cheesecake, not mixed it. I hope that helps.

    1. Lindsay

      Tablespoons is correct. I find I need a little more flavoring in cheesecakes for the flavor to come through.

    1. Lindsay

      Yes, it should be fine to freeze it before you add the toppings. Just wrap it well and thaw it in the fridge before adding the toppings and serving.

  13. Lisa

    I made this cheesecake! Seeing 28 steps in the recipe was daunting to say the least. It took me longer than it should have but it was SO worth it. I got so many compliments and requests to make it for our next family function. I hope it doesn’t take as long to make it next time. Thank you for the detailed directions!

  14. Sue Neuhauser

    Hi there!
    I love your recipes! Amazing flavor!
    I am making the turtle cheesecake for my friends get together. But she asked if I could leave the pecans out of the crust and caramel sauce and just leave them as an option. Would the recipe still work!

    Looking forward to hearing your input!

    Thank you!
    Sue Neuhauser

    1. Rhonda Woods

      I made this recipe for my daughter’s birthday. It is Cheesecake Factory worthy. A bit time consuming, but well worth it. I used a cake board in the bottom of the springform pan and lined the sides with parchment paper strips. I also used a commercial caramel sauce and added the flour to it. The cheesecake filling was the perfect texture and toasted pecans added to this rich dessert.

  15. Stacey Hillman

    This cake was delicious and definitely a hit for my daughters 30th birthday.
    There was a lot to it and several steps but definitely worth it.
    I will make it again for a holiday or special occasion!

  16. Julia Jacobs

    Absolutely 💯 delicious!! I did the crust and the caramel the day before. This cheesecake was AMAZING ! Thank you for sharing!

    1. Lindsay

      I’m not sure I understand your question. Do you mean can you freeze it after cooling it and before you remove it from the springform pan? You can freeze it at that point, but I’d take it out of the springform pan so that it doesn’t stick to the sides of the pan later.

  17. Dianna Tullar

    Thus is the second time I have made this recipe. Everything comes out perfect even with some dairy alternatives. I am going to try making it again with dairy alternatives and gluten-free all purpose flour.

  18. Rachelle

    I made this for my partner’s birthday and it turned out great! He has Celiac’s, so I had to sub gluten-free “graham crackers” in the base and a GF flour blend for the flour, and it still turned out fantastic. So to anyone wondering if you can make this gluten-free, the answer is yes.

    Also, I’m seeing lots of frustration with the caramel in the comments, but making caramel from scratch just takes a bit of practice. If you’ve never done it before, give both yourself and the recipe some grace. Maybe watch a youtube video or two. Remember, it’s only sugar. It WILL dissolve in water if you let your pans soak, no matter how crusted on it seems!

  19. Crista Mceuen

    I have to make a bunch of different flavors of cheese cake for a family Christmas party. Could i just use the pre made crust then use your cheese cake filling for all the different cheese cakes including the turtle cheese cake. I probably wouldn’t need that much carmal sauce for would I.

    1. Lindsay

      I’m not entirely sure I understand your question but if you’re asking if you can use premade crust, that would be fine. But if it’s one of the pie crusts, you’d have too much filling with this recipe. You may need to cut it in half.

  20. Marisa Jackson

    Made this for Thanksgiving and it was a hit!!!! It was almost gone before I could get a piece! Thank you!

  21. Stacey

    I made this for my mothers birthday. I was nervous as there were a lot of steps. I followed the recipe and it turned out perfectly. It is by far the best turtle cheesecake we have ever had….and we have tried many many. Thanks.

  22. Serena Nevarez

    Making this now and I am so excited! My Carmel sauce taste a little strange I’m not sure if I did something wrong? It’s just not as sweet as store bought? Any idea why?

    1. Lindsay

      If it has a touch of a burnt taste, it could be that you let it sit and turn golden a touch too long before adding the butter and cream. But it should be fine. I hope you enjoy it!

  23. Mariah vongphachanh

    Hi there. I have failed at making the caramel over and over. Am I able to use store bought caramel?? If so do you have any recommendations?

    1. George S. Wilson

      I made a caramel sauce using Kraft caramels and it turned out great. One 11 oz. bag of caramels and 3/4 cup evaporated milk. I doubled the recipe to make sure I had enough. Heat the caramels and evaporated milk on medium low and stir frequently. After the initial layer I stored the remainder in the fridge and zapped in the microwave for spreading and drizzling.

  24. Talitha Andrew

    I love this recipe. I made it for a friend and they are still raving about it. I have a question. The Carmel and I had a disagreement. When I put the butter in it clumped even with the constant whisking. I was able to fix but should I melt the butter first next time? The butter was room temperature and super soft.

    1. Lindsay

      So glad it was a hit! Yes, the caramel sauce can definitely be sensitive. You could certainly melt the butter next time to be sure it’s not too cool.

    1. Lindsay

      The flour helps with a creamier texture and can help prevent cracks, but you could leave it out. You could also replace it with half the amount of cornstarch.

    1. Lindsay

      It’s the third thing in the list of ingredients for the cheesecake filling. It says challenge cream cheese. Challenge is the brand that I use, but feel free to use whatever brand you prefer or is available.

  25. Starla

    This cheesecake is delicious! I enjoyed making it and it tasted so good. Definitely worth the effort.
    Would it freeze well, do you think?

    1. Lindsay

      I’m so glad you enjoyed it! Yes, it should freeze well. Just be sure to wrap it well and maybe even store it in a Ziploc bag as well. Leave the toppings off of it. When you’re ready to use it, put it in the fridge to thaw.

  26. Carol Rowe

    This is a great recipe! It did take some time for the caramel and chocolate add ins, but it was worth it. I’ve been making cheesecakes for a couple of years and this is the best cheesecake I’ve made so far. First time I made caramel sauce from scratch; turned out very well. I did have to bake mine about 10 minutes longer, but my oven is crappy. Your recipe and accompanying directions were superb.
    I agree with everything Vamo posted on 10/16/22.

  27. Vamo

    This is the first time I think that I have ever reviewed a recipe – I spent hours looking for a cheesecake recipe and reading through reviews hoping to find the perfect one. So easy to find recipes, but not necessarily guarantees that they will actually be good, or work. This turtle cheesecake was incredible. The cheesecake itself was delicious and the timing and temp worked out perfectly for me. My pan measured 8.5″ (not sure if I measured wrong) but it was the perfect size. The cheesecake came up to almost the top of the pan and that was exactly what I was hoping for; a somewhat tall cheesecake. I used a 11×13″ pan of warm water on the shelf under the cheesecake. I know it was not following the directions, but it worked fine. My cake had a flat surface without any cracks and what I consider a perfect texture. The caramel sauce was so good. It definitely took some time to make and mine turned out a little thinner than I expected, but still worked fine. Next time I may cook a bit longer or use a little less liquid for a thicker sauce. The ganache was simple and of course delicious as well. We were traveling a few hours away, so I left the cake in the pan and put the caramel sauce, toasted pecans and drizzled chocolate on ahead of time. It sat in the fridge overnight, we traveled the next day and served it 1 day later. I ran a butterknife around the edges before removing them. Using the parchment paper on the bottom of the pan made it easy to remove and put on a serving platter. It looked beautiful and tasted amazing and we will be using this same recipe again at Thanksgiving. A plus to the recipe is that that there was enough caramel sauce and ganache to pour over icecream with some roasted pecans for the perfect Turtle Sundae. Thank you so much for this amazing recipe.

  28. Shirley Phillips

    How come when I made the turtle cheesecake withe brown sugar light 1 cup it turned light brown color like a caramel color and your picture didn’t

    1. Lindsay

      I think it was a little bit darker in color, it may just be harder to tell in the light of the photo. But also, different brands of brown sugar are darker or lighter. It could be that yours was a little bit darker than mine.

  29. Chrissy

    I was wondering if you’ve ever tried a cheesecake in a pretzel crust? I was thinking that this combo of chocolate and caramel and cheesecake might be amazing on a pretzel crust and then subbing more pretzels instead of pecans on top. It would be a sweet and salty delight. I’ve just never tried a pretzel crust with cheesecake so I don’t know if it holds up. Thoughts?

    1. Lindsay

      I don’t think I have. But I have used pretzel crusts on other things. That should be fine, just be sure to crush the pretzels enough. You don’t want them ground to nearly a powder but you also don’t want too many big chunks or the crust really won’t hold together well. It does tend to be more crumbly than a graham cracker crust.

  30. Ashley

    Hi there, I love this cheesecake recipe and have made it often. I have used the cheesecake base (as it always turns out perfect) and done other toppings as well. Do you think adding 1/2 cup of cookie butter would work in the filling or would I need to change something else? Thanks

    1. Lindsay

      9 inch pan. And yes, it should freeze well without all the toppings. I had flash freeze it for about an hour and then wrap it well and then thaw in the fridge before using.

  31. Gordon

    Wow! This is the best cheesecake I’ve ever eaten and it was a fun challenge to make. Definitely reminds me of the katherine Beich turtle candies I sold door-to-door when I was in Cub Scouts.
    Awesome! 🤩🤪❤

  32. Marty

    So good! This was my first ever cheesecake and my partner gave it a resounding yes! The only question I have is we felt the caramel sauce on top was a bit too runny even after being in the fridge for seven hours. Any thoughts on how to thicken it up a bit?

  33. Kelsey

    This recipe is amazing, I followed all the directions and it came out amazing! So many complements. It takes a long time and there’s a lot of steps, but I enjoyed making it!

  34. Dale

    Is the amount of vanilla extract correct? Recipe has 1 1/2 tbsp which is 1 1/2 tablespoons. That seems like a lot for a cheesecake

  35. Julie K

    This is so good! The first time I made it I couldn’t find regular graham crackers and substituted chocolate graham crackers crumbs. OMG! Won’t make it without chocolate graham cracker crumbs now. Yum!

  36. Liz

    Hi Lindsay! I make a lot of your cheesecakes (LOVE THEM!!) and I’m wondering if this one freezes well if I need to make it ahead of time?
    Thank you!

  37. Pam Block

    Hi Lindsay,
    I made this as directed for a while cheesecake. One of my new favorites.
    If I wanted to make individual minis, would I follow the same baking instruction as your Mini Almond Cherry Cheescakes.
    Happy Easter!

  38. Dottie Lamb

    How do I remove cheesecake from the bottom of spring form pan.without having to send the bottom of my pan with the cake. Or having foil stuck to the bottom of cake. I know its probably a silly question but I always have to send the bottom of my pan with cake. Help

    1. Lindsay

      When it’s cool and firm, it should be firm enough that you can hold the cheesecake and peel the parchment off the bottom. I also use my offset spatula and run it in between the pan and crust to loosen it and it slides off. I’m asked about this so often that I actually have some video of me doing it on Instagram. If you go to my profile, it’s a story highlight, if you want to check that out.

  39. Georgia

    I have been using this recipe for a few years during the holiday! It’s a hit with my family! Everyone loves it when I make it and look forward to me making it. Thank you for sharing

  40. Brittany

    This was so delicious and easy to follow your detailed instructions! Everyone was over the moon enjoying it, I will definitely be making it again. Thanks for sharing!

  41. Rebecca

    The cheesecake is heavenly, especially with the caramel and chocolate ganache layer at the crust. I had difficulty with the caramel, though. I’ve made caramel before without any problems, but had difficulty with this caramel recipe. I tried 2 batches. Neither worked, though I followed the recipe as written. Whisked the sugar the entire time as per the instructions. On the 3rd try I substituted a caramel recipe I’ve made in the past, and it worked. The flavors are spectacular. Already have a request to make one for a friend for their deer hunting adventure this November. Thank you.

  42. Nicole

    This is my absolute favorite cheesecake recipe ever! I’ve made it probably 5 times now and plan to make it again soon. Quick question – is the measurement 11/2 tbsp vanilla correct? I don’t remember it being written like that the last time I made it.

    1. Lindsay

      So glad you enjoy it! That is correct. We had to change the font on my site recently and the numbers display a little bit differently. It may just be a visual thing. But I didn’t change anything in the recipe so that is correct. I hope that helps!

  43. Stephanie Hill

    I made this recipe and everyone who tried said it was the best! I loved it too. I will be making this one again.

  44. Karen

    Made this cheesecake for Christmas dinner desert, a truly AMAZING wonderful cake🥰 I will definitely make this cheesecake again. Thank you✅

  45. Katherine

    Best Cheesecake we, our family, has ever experienced! We use the word experience because every part of making this desert and enjoying every bite of it was truely an unforgettable experience! We Thank you for sharing your recipe! We can’t wait to make this turtle Cheesecake for the next holiday!

  46. Ari

    I made this for my mom’s birthday and everyone agreed it’s the best cheesecake I’ve ever made! It was my first time making caramel and I did accidentally burn it the first try but got it perfectly the second time! Just another baking lesson. And thanks to your oven bag+aluminum foil trick I finally achieved a perfectly dry springform pan and delicious crispy crust! Thanks so much for all your yummy recipes and wonderfully detailed but helpful instructions and tips! 💕 making this recipe has given me a lot more baking confidence going forward and now my whole family is planning what cheesecakes they want for their bdays lol

  47. Lori

    I’ve made this cake many times and it has always turned out great, but this time when making the caramel sauce it was very thin. I did everything the same, could you possible have any idea as to why it’s thin?

    1. Lindsay

      The only reason I can think of that’d it’d be thinner than usual is if an ingredient was measured differently. If used more of the sugar, butter or cream, it would be thinner.

  48. Julie Klaes

    I’m new to making cheesecakes. Parchment paper – cut it in a circle to fit the bottom of pan? Wondering why this step. I made a pumpkin cheesecake for Thanksgiving and the crust went right on the pan. Does the paper stay in the pan when serving each piece?

    1. Lindsay

      Yes, in a circle on the bottom. I use it for non-stick purposes so that I can slide my cheesecake off the pan and place it on a serving plate without the bottom of the pan. I remove the parchment paper when I transfer the cheesecake over. You don’t have to use parchment, if you would prefer not to. I get plenty of questions about removing the parchment, so if you have Instagram, there’s a story highlight on my profile that shows you how I remove it.

  49. Karen

    I can’t wait to make this. For the caramel sauce, can I use cornstarch instead of flour? Or could I use gluten free flour? Would I use the same amount? Thank you.

  50. Lindsay M Lacey

    This is hands down the best cheesecake I have made. The family rarely agrees on a cheesecake flavour but they all loved this one. The recipe is well written, and easy to follow. It is a keeper for sure!!

  51. Karen Kerstetter

    I made the turtle last night but had a couple issues. One my sugar never melted fully it got creamy but grainy and started changing color so assumed it was ready. I added the butter and it turned into a rock! What did I do wrong. Also water got in between the pan and foil but I could see no holes. We have not cut into it but I do think the crust looks soggy. What do you think happened? My first cheesecake!! I am excited to eat it even with a soggy crust;)

    1. Lindsay

      If the caramel seized like that, the butter was too cool. Melted sugar is super sensitive. You could try melting the butter, if you’re having trouble.

      Foil tends to get tiny little holes that you can’t see. It should be fine though.

  52. Mari ellen

    Just made this with my son for Thanksgiving. Can’t wait to taste it, but the recipe was easy to follow and it looks extremely tasty!

  53. Fanny

    Welp, this is my mom’s favorite cheesecake now…and my dad’s…and my sister’s…and my brother in-law’s…and mine! Your recipe is very easy to follow and on the brink of utter perfection. Thank you for sharing. I’m about to make it for the 2nd tonight (will definitely be a hit for Turkey Day) and my sweet tooth is already getting tuned up for this treat.

  54. Joanna

    Hi. This recipe is absolutely amazing! Such a hit. Just curious how far in advance can you make this cheesecake?

    1. Lindsay

      The cheesecake should last 4-5 days in the fridge, so you can make it a couple days ahead and then still have a few days left for leftovers.

  55. Allyssa Toyebo

    Do you think I could double the batter to make two at a time and cook them in separate pans? If so, what would the doubled recipe look like?

    1. Grace Jordan

      Alyssa, I see you rated this recipe 5 stars. Did you make it? How did you manage to make a double recipe and bake in two separate pans?

  56. Rabia Iftikhar

    Hi, I made this cake yesterday for the party and everyone loved it!!!
    Thank you so much for sharing this recipe.

  57. Dale Godfrey

    I have a question about one of the ingredients in the turtle Cheesecake. The recipe has to put 1 1/2 tablespoons vanilla in the filling. Is that correct seems like a lot? Should that have been 1 1/2 teaspoons?

  58. Alexandria Acuna

    Hi! I love this recipe. I’ve done it make it several times. Make me wondering can I make this 9×13 pans? Or will that affect need to adjustment ingredients and time cooks?

    1. Lindsay

      I’m not sure about a 9×13 with this one, but you could try it. You’d want to reduce the crust amounts, but the filling should be pretty similar. Definitely less bake time. Maybe check out some of my other 9×13 cheesecakes (like this Blueberry Swirl Cheesecake) for help with the crust and timing.

    1. Ruth

      Liza, if you line your 9in pan – sides and bottom – with parchment paper, and on the sides you leave extra paper passing beyond the rim of the pam, then you can grab this extra cake and lift the cake after baked (and colled). Note that the lining must be one single piece of paper, covering everything, bottom and sides. It won’t be perfect because the pan is round, but you will be able to remove it from the pan. It must be realy cool, or even cold to avoid cracking or breaking, then you can hold the cake putting one hand on its top and with the otherhand turning it over. So you will be holding an upsidedown cake on one open hand, and the other hand can pill off the parchment paper. Then put the cake on a serving plate and finish with the proper decoration.

      It’s more complicated, but it’s a solution if you don’t have a springform.

      Then, you don’t need the water bath, either. I actually bake mine without water bath (in springpan) and they never failed me.

      1. Lindsay

        The way comments show up on the backend make it hard for me to see what you are replying to. So I’m not sure what your question it.

  59. Britt

    Just finished making for the 2nd time as my son requested it for his birthday dessert this year. I made it 1st time last Thanksgiving for my mom and everyone was thrilled with it. It takes some time but good things do and it’s absolutely amazing. The recipe is extremely written out well and easy to follow. Thank you for this as I have a feeling this is going to be a family thing now, teehee.

  60. Maggie Tirrell

    This recipe is fantastic – also wonderful if you use chocolate graham crackerS!! I always get rave reviews about this cheesecake.

  61. Tracy

    I am going to try to make 3 of these for my sister’s wedding next month. Can this be made ahead a couple weeks and frozen, or do you have any other recommendations?

    1. Lindsay

      Cheesecake generally freezes well, it’s just hard to know if the cake/ladyfingers will do well or get soggy. You may want to test it.

  62. Bridget

    I’m making this recipe for my birthday tomorrow because it has some of my favourite flavours…chocolate, caramel
    pecan and cheesecake. I baked the cheesecake yesterday and put the caramel sauce on top. However, the caramel sauce isn’t firm…didn’t solidify. Was it suppose to? The 1 cup that was put aside has firmed up in the fridge. I’m not sure why the difference. The sauce was put on as per the recipe after it was taken out of oven after 30 minutes with oven door cracked. I’m thinking that maybe the cheesecake should have been completely cool before adding the sauce on top… Regardless, I’m sure it will be delicious!

    1. Nicky

      I agree! I ruined part of the cake and thought the exact same thing. I would out the caramel on after the cake is set. Either way this is another incredible recipe.


    The Caramel recipe is very difficult. It got all stuck to the sides of the pan and my arms kills from stirring so long. It seems like it would work better to dissolve the sugar in water and let it simmer like other Caramel recipes instruct.

    I didn’t even start on the cheesecake yet!

  64. Nancy Y

    I have made this cheesecake twice now and LOVE it. I’ll keep making it. It’s the only recipe I’ve found that eliminates cracking.

  65. Debbie

    Amazing was told I could easily sell this in a fancy restaurant
    Did take awhile to make but well worth it. This is a winner

    1. Lindsay

      Hi! Yep! It keeps the caramel sauce from disappearing into the cheesecake. Without it, you’ll never know the caramel sauce was there when you cut into it.

  66. Janet Bond

    Thank you so much for this recipe! I made it for my in-laws 60th wedding anniversary and it turned out absolutely beautiful! I could not find the proper slow cooker bag you had suggested, so I went ahead and cooked it without a water bath and thankfully it turned out perfectly! There wasn’t one single crack in it. Again – thank you so very much for this beautiful recipe. Blessings!

      1. Pam F

        I’ve made this a half dozen times now and love this recipe! It’s delicious. Before I saw your post above helping with the conversion to 7” cakes, I did my own for 2-7” cakes and am happy to see that my measurements met yours! Thanks for the recipe!

  67. Connie's Cooking Channel

    Hi Lindsay! Thank you for sharing this amazing turtle cheesecake recipe. It took me three tries before I mastered the caramel sauce LOL, but it was worth it. Next time, I will grease the parchment paper. I loved the richness and texture, and I will definitely make it again.

  68. Liz

    Have made this wonderful cheeses cake twice now to rave reviews. Wondering if I can freeze it?
    Also as I make cheesecake fairly often I have a cake pan slightly larger than my springform pan that I place the springform I and then I. The water bath. I fussing with foil or bags and definitely no leaks.

  69. Krista

    This recipe is so good. I have made another turtle cheesecake recipe a number of times and enjoyed it but decided to make this and I am sure glad I did! Love the flavours. My favourite part is the caramel and chocolate layers under the cheesecake. They are the perfect texture. A great recipe, Lindsay!

    1. Lindsay

      You should cut the recipe by a third. I’m not sure of the exact bake time, but it will be a little bit longer because the cheesecake will be a little bit thicker.

  70. Marja

    Ah, this was delicious! I made this for my sister’s birthday – she loves turtles, she loves cheesecake – it seemed like a perfect pairing. This is the most detailed and delicious turtles cheesecake I have come across. I modified the crust a tiny bit and added 1/4 cup of crushed pecans to the graham mixture. Added a great nutty texture. Thanks!

  71. Carrie

    Question Lindsay. I made your amazing tutor cheesecake and had no problem making the caramel. The problem I had was the caramel got grainy the next day. It was nice and smooth when I put it on. Wondering what I could do different

  72. Ruth

    I am making this by request for my Mother’s 99th birthday. I would not have attempted this if the very detailed instructions were not included. Caramel sauce is my nemesis and you led me through every stage of making it, what it should look like and what to expect. Thank you! I will definitely make this again. And I will add an update once my family tries this.

  73. Meri Mooring

    I was going to make this on a Friday night for my mom’s surprise 50th on Saturday, do I go ahead and put the toppings on (pecans, caramel, etc) or do I wait until Saturday to do so? I wasn’t sure if it was okay to refrigerate the whole thing. Thank you!

  74. Renee

    This cake was AMAZING!! It tasted like a professional bakery made it!! It was the prettiest cheesecake I have ever made! Thanks for the suggestion to use the crock pot liners, it worked perfectly!

  75. Catherine

    This is my absolute favorite cheesecake recipe! If I wanted to make it in a 6-inch springform, would reducing the ingredients by 1/3 make the most sense? Thank you!

  76. Galia

    I made this for my daughter’s 26th birthday and it came out perfectly! So delicious, not a crack in the crust, and cooked in the middle. Honestly, I found the hardest part was making the caramel. My sugar got crystallized and would not remelt, so I had to strain it. Turned out fine with creamy buttery caramel and great texture. This is a keeper but for special occasions only! Lots of calories, butter, sugar, decadent and delicious!!

    1. Lindsay

      Unfortunately, yes. The eggs help hold everything together and firm it up, much like custard. They also give lots of flavor.

  77. Darlene

    Just made it today came out lovely hoping it tastes as good as it looks for our daughter and son in law birthdays on Saturday

  78. HK

    Hi, I was wondering if the first layer of caramel would work if we didn’t have the crust going up the sides? I was planning on doing just a flat layer of crust. 

    1. Melissa Rosser

      It would probably be fine, but the caramel may stick to the sides of the pan. You may want to try to keep the caramel in the center rather than touching the sides of the cheesecake.

  79. Chelsea Morning

    Directions and ingredients aren’t set up very user friendly. The caramel sauce and chocolate sauce were still too hot and when u poured the batter in it totally messed up the layers-you should include more cooling time for those layers I. Really disappointed 

  80. Dianne

    Delicious! This was my first attempt at a cheesecake and it was a success. Will definitely make again!

  81. Sara

    Hey! I absolutely loved this recipe!! The cheesecake was amazing! I have a question though, I want to make this for a friend but in an 8 inch pan because its just her. How would you adjust the ingredients for an 8 inch pan? Please let me know! Great recipe!!! 

    1. Lindsay

      So glad you enjoyed it! I haven’t tried a smaller pan, so it’s hard to say for sure. That’s a fairly small reduction in size, so you might just want to make the full recipe and add a little less batter to the pan and reduce the baking time.

  82. Grace

    I baked this over the weekend got my sons birthday and I can honestly say it looked as perfect as your photo.   I’ve made almost every one of your cheesecakes and always come out perfect!!!
    I baked exactly to the specifications however when I went to cut into the cake it seemed uncooked.  It was a pudding like consistency not firm like a baled cheesecake.  was it supposed to be this way?  
    No one ate it and I threw it out.

    1. Lindsay

      No, it shouldn’t be that way. With all that caramel and chocolate inside, it can be hard to tell when it’s done but it sounds like it was under baked. I’m sorry to hear that. I know it’s a lot of work. All ovens can vary, so you may just need to increase the baking time.

  83. stephanie

    Hi ! I watched the video and noticed you also put chocolate and warm cream within the bottom caramel layer, but this isn’t in the instructions? Could you please add that step, i would love to add it!

    1. Shovaun

      Hi! I never made a cheesecake before but wanted to for Thanksgiving. I read this recipe several times as well as all the comments, watched the videos and went for it. I actually made 2, one in a 9-inch pan and one in a 10-inch. I’ve never made caramel sauce before, either. I followed your instructions down to the letter and they came out amazing!! I gave one as a gift and everyone was blown away! Thank you for making me the dessert queen 😁 I am going for cut out sugar cookies and royal icing next, another first, and I know I’ll rock it with your recipes!

  84. Pam

    I know this sounds funny but I want to try making this with Heath toffee bits instead of pecans. My son has a nut allergy. Do you think that would cause any issues? 

      1. Pam

        This cheesecake is so incredibly tasty! It is like 5 star bakery quality, so gourmet. I did use Heath toffee bits in replace of pecans but either way this would be amazing. The caramel is so rich and tasty. Thank you!

  85. Stephie Jo

    I made this for a pot luck and people couldn’t wait for me to get a knife, they literally sliced into it with a spatula 😆 it didn’t look to pretty after that! This was my first recipe using a water bath method and it worked out beautifully! The only thing is I don’t use is the pecans, cause allergies, and I use Biscoff cookies for my crust. Definitely a keeper 😁

  86. Priscilla Jenne

    What a beautiful looking cheesecake! Before the covid every Friday evening my husband and I would go out to dinner and my dessert was Turtle Cheesecake! Then last week a friend called me and asked to make a cheesecake for a birthday, thankfully I found your recipe and gave it a try ~ I looks amazing, my husband being the artist he is did the swirls of chocolate and carmel on the top with chopped pecans – then decided to add a few mint leaves and fresh raspberries from our garden.
    I did tweak your recipe a tad, added a title of filling 1 – chocolate and heavy cream layer, then filling 2 with the cream cheese ingredients.

  87. Van Huynh-Leap

    I think your measurement for the light brown sugar is off (in grams). 1 cup of light brown sugar is NOT 144 g, in fact, it is 200 grams. I was trying to follow the metric measurements then figured out it didn’t look right with the brown sugar

    1. Lindsay

      So it depends on if it’s packed or not. The brown sugar isn’t tightly packed, so it’s less. The 144g is the measurement that I use, so it is correct.

      1. Van Huynh-Leap

        Thank you for clarifying that. I kept weighing and re -weighing my brown sugar. I apologize if I came across rude in my comment.

  88. Amy Newton

    This is the second one I’ve made the first turned out perfect but the second one when I tried taking it off of the pan the side’s seemed to just fall and chocolate and caramel with it what did I do wrong! 😢

  89. Elisabeth

    I followed the recipe but had trouble with the water bath… I had to cook it for almost double the time and it just wasn’t getting cooked, so I finally took it out of the water bath and am continuing to cook it without it. What did I do wrong?

    1. Lindsay

      It’s hard to say without being there. I’m sorry. I’m not sure if you did anything wrong or not. Did it end up ok?

  90. Shelly

    I made this cheesecake this past weekend and it came out outstanding!  I followed the recipe to the letter, including the instructions for wrapping the pan in a slow cooker bag then foil.  While I experienced some moisture inside the plastic bag, likely due to condensation, I did not have a soggy bottom.  All stayed dry… Question: Any suggestion on how to adapt this recipe to make in a mini cheesecake pan? (I have the brilliant Norpro Nonstick Mini Cheesecake Pan, 12 count).  I suppose I could half the recipe and leave out the caramel/chocolate on the bottom.  

    1. Lindsay

      Glad you enjoyed it! Yes, I’d half the recipe to get about a dozen minis. Beyond thats, it’s hard to advise for sure, since I haven’t made minis. But the general process would be similar, just in a smaller size. I’d check out some other minis of mine for suggestions on baking times.

  91. Nora White

    I’m not quite finished making the cheesecake.  It is in the fridge cooling right  now.  I only have to put the rest of the caramel and chocolate/peans on the top.  HOWEVER, I did want to mention that I used the slow cooker liner and also the tin foil to wrap and put in the water bath while cooking.  I let it cool for 30 minutes with heat off, then another 30 minutes with door open, but when I removed the liner and the tin foil, there was water in them.  I hope that my crust is not spoiled.

  92. Brittany Watson

    This is amazingggg! I just made two for my ladies at work and they loved them! Question— I baked them separately because I was unsure, but have you tried baking two at the same time(both in water baths)? I was afraid they wouldn’t cook evenly… any advice is welcome! 

    1. Lindsay

      I’m so glad it was a hit! I haven’t tried baking two at the same time. They could bake unevenly, plus you’d need to increase the baking time I’d think.

  93. Van Huynh-Leap

    Just to add – the butter I used was room temperature, left out overnight so it was very soft (just short of liquid). It still clumped up and parts of the sauce were rocks, like Britt mentioned above.

  94. Van Huynh-Leap

    I am wondering how you make the caramel without it clumping and sticking to everything (the whisk, the pan, etc). It melts okay and then just becomes a big mess in the pan and on the whisk. I would say I’ve lost about 20% of the sauce because of the clumping. I heated it back up to try and melt the rest, but what’s on the whisk is wasted in the sink to try and clean it off. Is there a method that you can elaborate on in the process of making the caramel which I find to be the most challenging.
    Thank you

  95. Britt

    Not even done making it but as soon as I put the butter in the Carmel it all rocked up and wouldn’t break down. Became extremely clumpy and Ended up breaking my whisk actually. Am tips pretty sure I have to throw my pan away at this point too. Really frustrated!

    1. Lindsay

      Definitely don’t throw away the pan. Even I’ve had that happen. Just keep soaking it in hot water. It’ll come of.

      The problem was that the butter was too cold. Melted sugar is SUPER sensitive to cool temperatures so if it seizes, that’s why. To be sure your butter isn’t too cool, you could even melt it a little bit.

      Sorry you had trouble with it! Even after making this dozens of times, I occasionally get it wrong. It definitely happens.

  96. Amber

    What would the ratios be if I made this in an instant pot sized pan? I would still make it in the oven though! Just trying to figure out the ingredient ratio?

    1. Lindsay

      I don’t actually know, since I haven’t made an instant pot cheesecake yet. I’ve been meaning to – I have the instant pot and the pan. I just haven’t gotten to it yet. Sorry!

  97. Janet Campbell

    Thank you! BTW your new cookbook is the bomb! Let’s cross our fingers I am going to attempt the minis today

  98. Janet Campbell

    Your site is always my go to website for cheesecake recipes and also cakes! The recipes are always delicious and show stoppers 🙂 My question is can you make this recipe as mini cheesecakes? If so how do you convert it to minis?

    1. Lindsay

      I’m so glad to hear you enjoyed the recipes! You could do it as minis, I just haven’t done it myself to say what exact measurements of things should be. But typically I cut a full cheesecake recipe in half to make about 12 to 14 minis.

  99. Morganne

    Hi Lindsay, My caramel sauce clumped a little :/ I tried to get most of them out before adding the layer to the cheesecake. If some small clumps got in do you think they’ll melt in the oven? I am nervous that some people will be biting into them!!!

    1. Lindsay

      Yea, it can be tricky. It’s possible that they’d melt, but I’m really not sure. I hope it turns out well for you!

    2. Itatshia Bartley

      I just pulled the cheesecake and I wish it was for me but it’s for my Aunts birthday. It looks good already!!

  100. Brenda Milcetic

    Hi Lindsay,
    I have never heard of pecan chips? What are they? I am here in Canada so do you mean chopped pecans?

    Thank you,

      1. Robin Main

        Please help. Iam confised by the recipe. How much flour do you put in the carmel sauce with pecans for the bottom and how much do you put in the filling? Same with pecans. How much goes in the crust and how much goes in the carmel? Thank you

      2. Lindsay

        5 tablespoons is listed in the ingredients with the caramel sauce and goes in the caramel sauce that goes in the filling so that the caramel sauce doesn’t melt and disappear when you bake the cheesecake. 1/4 cup of pecans are listed for both the caramel and the crust, so that’d be 1/2 cup total. Does that help?

  101. Sharon Morton

    While the video shows 3 eggs, the printed off copy of the recipe does not list eggs at all….I just about missed putting them in!!! YIKES!

    1. Lindsay

      The recipe does list the 3 eggs. They are the last ingredient listed in the filling ingredients. The instructions add them in step 18.

  102. Dawn S

    I made two of these scrumptious turtle cheesecakes for my daughter in laws baby shower and everyone loved it!  Using the oven bag method with the water bath was genius and prevented them from cracking and didn’t get soggy. 
    This recipe is definitely in my recipe box!

      1. Elaine Escobedo

        Do you think this recipe will turn out the same if I used a 10in spring foam pan instead of a 9? 

      2. Lindsay

        It would be a thinner cheesecake, so you probably want to reduce the baking time. I haven’t made a cheesecake in an 8 inch pan, so it’s hard for me to say exactly.

  103. Jen

    This recipe turned out perfect!!  I made it for my book club and got rave reviews!  I followed it to a T and changed nothing.  Super delicious and a real wow factor for presentation.  I will be looking for more of your recipes!  Thanks so much!

  104. Hannah

    Ok, I’ve tried the caramel sauce twice. Beginner baker here. And both times it has clumped up! What am I doing wrong?!? I made sure ingredients were room temp. Even warmed a little in the microwave after the first fail. Not sure what’s happening. It’s all clumping together in the bottom around the sides of the pan. 

    1. Lindsay

      It’s hard to say for sure without being there to see it. If it’s clumping after you add the cream or butter, it would likely be due to the temperature. If it’s clumping while the sugar is melting, that’s normal and you just need to keep going. Here’s the recipe for the caramel sauce on it’s own, which includes a video where I actually walk you through the process. You could also try this easy caramel sauce, which has a simpler method.

  105. Angie

    Lindsey, this recipe sounds fantastic and I look forward to trying it during this holiday season. Quick question – have you tried not baking it in a water bath? Any tips for that? Thanks much!

    1. Lindsay

      I haven’t tried it without a water bath. Sometimes cheesecakes turn out fine without one, but I often find that they brown a lot around the edges, crack as they cool and fall in the center.

  106. Maria

    Hi Lindsay 

    I’m having trouble with this caramel sauce can I use the caramel sauce recipe freímos your Caramel Chocolate Chip Cheesecake?  

  107. Kyla Kennedy

    Can someone help me. I really want to make this but I don’t see where it says how much cream cheese to use?

  108. Kate

    Hi I’m looking for something to make for Canadian thanks giving this weekend for dessert. This looks really good but it it super sweet? I don’t mind southing indulgent I just don’t want it to be so much so that its almost sickening. I just have a big crowd coming so I’m trying to find something everyone will love. What do you think?

  109. Merideth

    Help! 🙂 I tried to read and see if anyone had asked this before since it’s a common question but I can’t find it. My husband’s birthday is on Sunday but tonight (Friday) I really have the most time to make it. If you made ahead would you wait to put the toppings on? Do you think the crust would be soggy in two days? Thanks so much and I can’t wait to make this, it looks amazing!

    1. Lindsay

      The crust should not get soggy. And I do tend add the toppings shortly before serving it, but you could add them the day before and it would probably be fine.

  110. Barry

    Hi Lindsay! I’m so happy I found your site! Your recipes look amazing and I love the weekly scripture. I made your turtle cheesecake this past week for a friend’s birthday and it turned out amazing. Everyone said it looked professional but tasted even better! The only small issue I had is that while whisking the sugar to make the caramel, some of the sugar clumps got inside my whisk and wouldn’t come out. But I ended up still hainvg enough usable caramel that it wasn’t an issue. I also appreciated you talking about the challenge butter and cream cheese. I always enjoy hearing about more natural products. I think it made the cheesecake taaste even better! Thanks again for a great site with such wonderful recipes. I can’t wait to try another one shortly!

  111. Samantha

    I’m at the stage where its 30 mins in the oven with it turned off. The top looks brown all over. Is this normal? Will the middle still be white? I’m worried I over did it.
    It’s for someone else, not me so I cant cut into it.

    1. Lindsay

      It does sound like it might be over baked. It shouldn’t be brown on top. I’m sure you’re done with cooling now, and hopefully it’s still OK. It sounds like maybe your oven runs considerably hotter than mine.

  112. Napolitano

    I’ve made three of your cheesecake recipes, and I love every one of them. I am becoming a pro as I have been stockpiling 4-in and 7-in cheesecakes in my freezer now (about 20 left), sans the topping. I have four daughters with a sweet tooth, so these are great to break out for delicious evening dessert, they are also great to bring to parties, the homemade done right just can’t be beat!

  113. Sarah

    Hi Lindsay! This cheesecake looks delicious! I just wanted to say, when I watched the video, it showed “Brown Sugar” instead of “Graham Cracker crumbs” when making the crust. I don’t know if that was a mistake in the making or something with my computer. Anyways, I definitely want to make this. It looks sooooo good 🙂

  114. Leslie

    I am not a fan of sour cream in cheesecake recipes. Far too tangy for my tastes. Can I substtute Greek yogurt instead?
    Thanks 🙂

  115. Mary

    This recipe is thorough and easy to follow. This was my first time baking a cheesecake and it was so fun! It is a beautiful and delicious cheesecake. I made it for a fundraiser (a dessert auction) and it was the biggest hit of the night.

  116. Donna Trapp

    I have never made a cheesecake before but my dad wants one for Fathers Day.   I decided to test this one out first.   Your recipe was easy to follow and it turned out great.   Can’t wait to make it for my dad.

  117. Gabi

    I don’t know if I’ve ever written a review for ANY recipe or fellow baker, but I couldn’t help myself this time…this was AMAZING!! This was the very first time I’ve ever had a cheesecake not crack on me, and my oh my, the flavor was delicious! So rich and creamy…oh so good!

    While I struggled with making the caramel…twice!!…as I’ve never made caramel before, I look forward to trying it again and again until I get it right with this recipe. My boyfriend’s family still LOVED it, hiccups and all, and they’ve requested it again soon! 

    Thank you for giving me a stellar recipe I will use for years to come!!

  118. Pam

    First time baking a cheesecake and it was a huge success! Your steps were easy enough to follow. I burned the caramel on the first try, but second time was delicious. It was definitely a time consuming dessert, but soooooo worth it! Everyone loved it and several said it was the best cheesecake they’ve ever had. Thanks for making my first cheesecake baking experience a grand slam! Now off to search your site for other cheesecake recipes.

  119. Mandy

    I love this recipe! It is beautiful and delicious! Second time I’ve made it. Has anyone ever noticed water seeping out of the pan? Or possibly butter….not sure. I don’t bake in a water bath, I’m too afraid to try it and I don’t own a roaster pan. I don’t remember this happening last time but it could have.

  120. Lynsey

    Just pulled it out of the oven and there was water inside of the plastic liner and aluminum 🙁 tell me it’s not completely ruined 

    1. Lindsay

      It shouldn’t be ruined. The crust will usually dry out a bit and if not, it’s fine, just a little bit of a soft crust.

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

      1. Susan Fisher

        Omg…I’ve fallen in love with this cheesecake recipe. It turns out perfectly every time. I do however use a different caramel recipe though. This one is definitely in my catalog forever!!

  121. Carma

    I know this is the most despicable question to a great cook like you, but I’m in a time pinch and royally messed up my caramel sauce and wondered if I could just use some Hershey’s caramel topping that I have in my cabinet for this cheesecake? ???????? and if so how much do I use on the crust? I prob don’t need to mix the flour with the half of the tipping either?

    1. Lindsay

      I think it’ll be ok. And you do still want to add the flour – it helps keep the caramel sauce from disappearing and sort of dissolving into the cheesecake. I believe it was roughly 1 1/2 cups of caramel inside the cheesecake. I hope that helps!

      1. Iwona

        Hey, k want to make it for my boyfriend birthday cake… Can I use quark cooking cheese instead?

  122. Bobbie Kreiling

    i have tried everything to print this recipe. im hitting the print button,recipe shows up but no way to print!!!!! help

    1. Lindsay

      When you pull up the printable version, you should use the print button in your browser bar to actually print it. The print button mainly provides a nice, printable version so that you aren’t printing my entire post. I hope that helps!

  123. Trese

    This was the worst Carmel sauce I’ve Ever made (and I’ve Made at least 6 different recipes without a hitch). The sugar never did melt properly.

    1. Lindsay

      I’m sorry to hear you had trouble. I’ve made it not less than like 50 times, so I know it works well. Here’s the caramel sauce with a video showing how to make it. I hope that helps! If not, another caramel sauce should be fine.

  124. Talesha

    I don’t know what I did wrong, the caramel sauce was off, like metallic-chemical-terrible tasting. I made sure to remove the sugar from the heat and add butter and heavy cream but the taste is like i burned it maybe it did turn dark amber. would love some help as the cheesecake itself is delicious and perfect.

    1. Lindsay

      The caramel can be a little tricky. Here’s the caramel sauce recipe on its own with a video where I show the whole process. You can definitely try not letting the melted sugar sit for very long before adding the butter. That sitting period deepens the flavor, but it won’t hurt the caramel to not do it for long. Hopefully that helps!

  125. Susan Goucher

    I made this for my son-in-law. It turned out awesome. The top didn’t crack open and it had a perfect consistency. The only change I made with the recipe was decreasing the graham crackers. I took the graham mixture half way up the side, to make sure the caramel did’t touch the side of the spring pan.
    It turn out perfect. ( I couldn’t send a photo because I have a MacBook and it said it doesn’t support the format?)
    BTW The instructions could be made a little simpler as expressed by ANITA

    Delish!!!  5 Stars

  126. Anita

    This cheesecake is delicious BUT….the instructions leave much to be desired. Some of the ingredients for the crust can be found in the ingredient list for the filling. As an Adult Ed teacher, I would restructure this recipe into blocks so that it’s easier to follow & that will reduce the amount of time needed to make this delicious cheesecake. Ex.: Ingredients for crust, instructions for crust, Ingredients for filling, instructions for filling, etc.. This saves time scrolling back & forth or even referring back & forth if you’ve printed it out. I’ve never had a cheesecake crack using a water bath. However, this cheesecake cracked in the refrigerator overnight. I would not put the caramel topping on it until it’s set up, probably the next day. Also, forget the parchment paper on the bottom of the pan. It’s not needed, just spray it. The paper makes it extremely difficult to cut. On the whole, it was delicious & everybody liked it. Will I make it again…???

    1. Lindsey

      I 100% agree. I already ruined the carmel sauce and now Im reading the directions thoroughly a 3rd time because Ive noticed a few more confusing directions.
      Im hopeful it will come out okay because there are great reviews!!

  127. Sidney

    Hi Lindsay!

    Do you by chance have a basic or classic cheesecake recipe? I’m wanting to make a classic cheesecake and love your cheesecakes, but haven’t found one in your past recipes.


  128. Ashley

    This looks delicious! I can’t wait to try it for my thanksgiving dinner 🙂 I have one question though, is it possible to switch the graham crackers to Oreos? If yes, do I prepare it the same way as if I were using graham crackers? 

  129. Caron

    I’m so sad…I see this recipe is listed under the ones with videos but I can’t find the video for this one anywhere. 🙁 I love your videos!!!

    1. Lindsay

      I haven’t ever tried it. If you want a nice presentation, I’d suggest trying to freeze it without the toppings and add those before serving. But I imagine it’d be fine to freeze.

  130. Julie

    Can you please compare this recipe with the Turtle Brownie Cheesecake. Do you have a favorite? Also, can it be frozen.

    1. Lindsay

      Gosh, it’s been so long since I made the Turtle Brownie Cheesecake. The biggest difference though is going to be texture. Baked cheesecakes are much thicker and firmer. Plus, the brownie one will have a different texture from the brownie itself, plus more chocolate flavor. I can’t remember the brownie one exactly, because it’s been a while, but I’m thinking the caramel flavor in this baked one will be stronger. Honestly, baked cheesecakes are my first love. No bake options are great for something simpler, but generally if I have time, baked is the way to go. And this one is SO GOOD! I haven’t frozen it, but it should be fine.

  131. Brenda

    Your recipes are so good each and everyone of them. I am constantly baking your recipes. Tomorrow I am going to try this delicious looking cheesecake!

      1. Lindsay

        I haven’t tried it but I’m not sure that I would recommend it. Store bought caramel sauce often has a pretty different consistency and doesn’t thicken in quite the same way.

  132. Tina Fizzano

    In the video you used cornstarch but the recipe calls for flour. Is it the same amount of cornstarch?

      1. Rakesh

        Looks like it’s not fixed yet.
        Should I use cornstarch every where when the video says flour. 

      2. Lindsay

        The person who makes these videos for me doesn’t hold on to the files for long, so I can’t update it. But always follow the written recipe. It’s flour, not cornstarch. There’s no cornstarch in this recipe.

    1. Dominique Coleman

      Hi Lindsay, Ive made this cheesecake for my family reunion now they want more. Can I make this into mini turtle cheesecakes without water bath?

      1. Lindsay

        So glad it was a hit! I’m sure they would work well as many cheesecakes, it’s just hard for me to tell you exact measurements without trying it out. But if you don’t reduce the cheesecake filling measurements, it should give you around 24 cupcake sized cheesecakes.

      2. Lindsay

        No, I don’t use a water bath with minis. I would take a look at some of my other mini cheesecakes to get an idea for timing and baking

  133. Suzy-q

    Double WOW!!! I may have found the perfect finish to my Thanksgiving meal.
    This one is a winner! Thanks, Lindsay!

      1. carolina

        i’m making these for my brothers birthday, i have a question 
        approximately how many cream cheese do i need? because i saw that one cream cheese is 190g and these recipe asks for 678g and it sounds like a lot so i just want to make sure it’s okay THANK YOU!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29