Dessertsbiggerbolderbaking4.7
Turtle Cheesecake Bars Recipe
Savor heavenly Turtle Cheesecake Bars with our easy recipe. Enjoy the delectable bliss of rich chocolate, silky caramel and tangy creaminess.
👥 15 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- food processor
- bowl
- saucepan
📝 Preparation Steps
1
Make the Cheesecake
2
Preheat the oven to 325°F (165°C) and line a 9x13-inch (23x33cm) baking pan with parchment paper
3
Finely grind the Graham crackers with a food processor (you can also do this step by hand with a rolling pin and plastic bag).
4
Stir in the melted butter until evenly mixed and then press evenly into the bottom of the prepared pan.
5
Beat the cream cheese and sugar in the bowl of a stand mixer with a paddle attachment on medium speed until smooth and lump free.
6
Add the eggs, one at a time and scrape down the sides of the bowl after each addition.
(2 lbs/907 g) cream cheese, (softened)4 cups(8 oz/225 g) granulated sugar1 cuplarge eggs, at room temperature4(6 oz/170 g) bittersweet chocolate, finely chopped1 cup(8 fl oz/240 ml) heavy cream1 cup(10 oz/284 g) pecans, toasted and chopped2 cups
7
Finally, beat in the sour cream and vanilla until fully combined. Spread over the Graham cracker crust.
8
Bake for ⏱️ 40-45 minutes, or until firm. Let cool completely at room temperature.
9
Make the Sauces
10
Place the chopped chocolate in a heatproof bowl.
11
In a small saucepan, bring the cream to a simmer and pour over the chocolate. Let sit without stirring for ⏱️ 5 minutes. Stir the chocolate and cream together until a smooth ganache is formed. Set aside to let cool and thicken.
12
In a high-sided saucepan over medium heat, combine the sugar and water.
13
Let cook without stirring until the sugar melts and turns a deep amber color, roughly ⏱️ 10 minutes.
14
Carefully add the butter (it will bubble and steam a lot) and gently stir until melted.
15
Once the bubbling subsides, add the cream, vanilla and salt. Let sit at room temperature to cool and thicken.
16
Assemble the Cheesecake
17
Sprinkle the cheesecake all over with the chopped pecans, then drizzle with a generous amount of caramel sauce, followed by the chocolate sauce. Refrigerate for at least ⏱️ 6 hours, until firm and thoroughly chilled.
18
Serve nice big squares. Store leftovers, covered, in the refrigerator for up to 3 days. If you have leftover sauces, store in an airtight container in the refrigerator for up to 2 weeks.
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