Introducing the Turtle Cheesecake, a delectable dessert featuring a graham cracker crust filled with a luscious blend of cream cheese, cottage cheese, and Greek yogurt. Topped with smooth caramel, melted dark chocolate, and candied pecans, it offers a delightful mix of flavors!
Why You’ll Love This Recipe:
- Turtle Cheesecake is boosted with protein from cottage cheese and Greek yogurt.
- It’s a breeze to whip up, with the only challenge being the patience required while it sets in the fridge.
- Indulge in the rich toppings of caramel, dark chocolate, and candied pecans.
- Perfect for any celebration, especially during the festive holidays!
- No need for a water bath with this recipe.
- Prepare it in advance, and you can even make bite-sized versions in cupcake tins!
Tips And Tricks:
To avoid cracks in your cheesecake, follow these tips:
- Use room temperature ingredients for easier blending and to prevent over-mixing.
- Avoid over-mixing the batter, as it can lead to puffing during baking and cracking upon cooling.
Frequently Asked Questions:
- Why is it called Turtle Cheesecake?
Turtle candy features pecans, caramel, and chocolate, resembling a turtle. This cheesecake captures all those delicious flavors! - Can I make Turtle Cheesecake gluten-free?
You can try using gluten-free graham crackers for the crust. While I haven’t tested it, it should work fine! - Can I prepare this ahead of time?
Absolutely! Bake the cheesecake as directed and refrigerate until you’re ready to indulge!
Turtle Cheesecake
Ingredients
Cheesecake Crust
- 1⅓ cups crushed graham crackers
- 1/4 cup coconut sugar
- ⅓ cup melted grass-fed butter
For the Cheesecake Batter:
- 2 8 oz packages cream cheese softened
- 1/2 cup plain Greek yogurt
- 1 cup cottage cheese blended
- 1 cup good quality white chocolate chips melted
- ½ cup coconut sugar or cane sugar
- 3 eggs
- 2 tsp vanilla bean paste or vanilla extract
- 1/2 cup melted caramel
- 1/4 cup melted dark chocolate chips
- 1/2 cup candied pecans or toasted
Instructions
- Preheat the oven to 350°F and line a springform pan with parchment paper.
- In a food processor, pulse graham crackers until finely powdered. Add melted butter and coconut sugar, then blend until crumbly.
- Press the crust mixture into the springform pan, using a glass to spread it evenly. Bake for 12 minutes.
- While the crust bakes, prepare the filling: Beat softened cream cheese until fluffy, then add Greek yogurt, blended cottage cheese, melted white chocolate, coconut sugar, eggs, and vanilla. Mix well.
- Pour the batter over the baked crust and bake for 50-60 minutes. Allow to cool for an hour, then refrigerate for 3-4 hours.
- Once chilled, top with caramel, melted dark chocolate, and candied pecans. Return to the fridge for 30 minutes, then slice and enjoy!
Notes
To prevent cracking, use room temperature ingredients and avoid over-mixing.