Caramel Pecan Turtle Cheesecake Squares
This Caramel Pecan Turtle Cheesecake Squares recipe is a dreamy blend of creamy cheesecake, crunchy pecans, rich caramel, and melty chocolate. Perfectly indulgent and easy to make!
Servings: 16 servings
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup chopped pecans
- 1 cup caramel sauce
- 1 cup chocolate chips
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Stir until the mixture resembles wet sand and holds together when pressed. Press this mixture evenly into the bottom of your 9x9-inch baking pan, creating a firm, compact layer. Bake for 10 minutes to set the crust, then remove from the oven and set aside to cool slightly.
Make the Cheesecake Filling
- Using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup sugar and continue beating until fully incorporated and silky. Mix in the vanilla extract. Add the eggs one at a time, beating on low speed after each addition just until combined to avoid overmixing.
Add Pecans and Caramel
- Gently fold in the chopped pecans using a spatula, reserving a handful for topping. Drizzle half of the caramel sauce over the crust, then carefully pour the cheesecake batter over it. Swirl the caramel into the filling lightly using a knife or skewer for a marbled effect.
Bake to Perfection
- Scatter the chocolate chips evenly over the cheesecake batter. Bake at 325°F (163°C) for 45-50 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Remove from the oven and let cool on a wire rack for about an hour.
Final Touches
- Once cooled, drizzle the remaining caramel sauce over the top and sprinkle with the reserved pecans. Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake squares to fully set. Cut into 16 squares and serve chilled.
Equipment
- 9x9-inch baking pan
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Spatula
- Measuring cups and spoons
- Cooling Rack
Notes
- Make sure the cream cheese is completely softened before mixing to avoid lumps in your batter.
- Don’t overmix the batter once eggs are added to prevent cracks during baking.
- Use room temperature ingredients to ensure a smooth, well-blended cheesecake.
- Bake the cheesecake squares in a water bath to prevent edges from cracking.
- Consider adding a pinch of sea salt to the caramel drizzle for a salty-sweet contrast.