Ooey Gooey New York Style Turtle Cheesecake

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Indulge in the ultimate dessert experience with this decadent Ooey Gooey New York Style Turtle Cheesecake recipe. Combining the rich flavors of caramel, chocolate, and pecans, this cheesecake is a true delight for the taste buds. The creamy and velvety texture of the cheesecake perfectly complements the crunchy pecan crust, while the drizzle of luscious caramel sauce adds an extra touch of sweetness. Whether you're celebrating a special occasion or simply craving a luxurious treat, this turtle cheesecake will surely impress your guests and leave them wanting more.

Keywords: cheesecake, turtle, New York style, caramel, pecans

Ooey gooey new york style turtle cheesecake recipe details

Ooey gooey new york style turtle cheesecake recipe, recipe Rating: 4.8
Number of votes:124

If you love cheesecake and caramel, this is the recipe for you! The first time I made this recipe was for a family party. Everyone who ate it went crazy! It was terrific.
Ready in: 9 hours 20 mins

Ingredients

Serves: 8

• Shortbread Crust:
• 1/2 cup butter or margarine, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Dash of salt
• 1 egg
• 1 1/2 cups flour
• Filling:
• 5 (8 ounce) packages cream cheese, softened
• 1 1/3 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 teaspoons fresh squeezed lemon juice
• 1/3 cup light sour cream
• 2 tablespoons flour
• 3 eggs
• Topping:
• 3/4 (20 ounce) bottle caramel sundae syrup (refrigerated)
• 1 cup chopped pecans
• Smuckers Chocolate Flavored Sundae Syrup(enough to drizzle over cheesecake) (refrigerated)

Preparation method

Prep: 20 mins | Cook: 1 hour | Extra time: 8 hours, chilling

1. Preheat oven to 375 degrees F.
2. To make crust, cream together butter, sugar, vanilla, and salt in mixer. Add egg and mix until blended.
3. Add flour gradually, mix until combined.
4. Press half of dough into bottom of 9-inch springform pan. Bake for 5 to 7 minutes or until edges turn light brown. Cool.
5. When pan has cooled, take remaining dough and spread it around the sides of the pan. Make sure side dough is connected to bottom dough. Leave 1/2-inch margin from top of pan.
6. Turn oven up to 500 degrees F.
7. In stand mixer, combine cream cheese, sugar, vanilla, and lemon juice until smooth.
8. Mix in sour cream and flour. Add eggs and mix on low speed until combined.
9. Pour filling into pan and bake for 10 minutes.
10. Lower oven to 350 degrees and bake for 30 to 35 minutes more, or until middle is set.
11. Remove from oven and cool on counter.
12. When cheesecake is mostly cooled but still a little warm, squeeze 3/4 to all of the bottle of caramel syrup over cheesecake and spread with butter knife. Top with pecans.
13. Drizzle chocolate syrup over caramel and nuts.
14. Place, uncovered, in refrigerator overnight. The topping needs to set and the cheesecake will chill.