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Turtle Cheesecake

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Hannah Kling
This Turtle Cheesecake is made with a graham cracker crust and filled with a cream cheese, cottage cheese and greek yogurt filling. It's topped with creamy caramel, melted dark chocolate and candied pecans for a rich and creamy flavor!
Prep Time 4 hours
Cook Time 1 hour
Total Time 5 hours
Servings 12 servings

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 ounce 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 oven to 350F, prepare a springform pan by lining with parchment paper.
  • In a food processor, add in graham crackers and pulse until a fine powder. Add in the melted butter and coconut sugar and blend until a crumb is formed.
  • Press crust into a spring form pan and use the bottom of a glass to spread evenly. Bake for 12 minutes. 
  • In the meantime, make the filling by whipping the softened cream cheese in an electric mixer until it's light and fluffy- about 1 minute.
  • Next, add in the greek yogurt, blended cottage cheese, melted white chocolate, coconut sugar, eggs and vanilla bean paste. Mix once more. 
  • Pour batter over baked crust and return to the oven for 50-60 minutes. Remove from the oven and let cool for 1 hour before placing in the fridge to cool completely, about 3-4 hours.
  • When ready, add on the caramel, melted dark chocolate and candied pecans.
  • Return to the fridge for 30 minutes to set, slice into and enjoy!

Notes

  • To prevent your cheesecake from cracking, follow these steps:
  • Use room temperature ingredients. This will allow your ingredients to combine more easily and prevent over-mixing.
  • Do not over-mix. Over-mixing can cause your cheesecake to puff up during baking, then shrink (and crack) while it cools.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!