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4.6 from 5 votes
Turtle Cheesecake Bars are baked and cut into squares in a light blue baking pan. They have thick, crumbly graham cracker crust, topped with velvety cheesecake filling covered in buttery caramel, nuts, and drizzled with decadent chocolate ganache.
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Turtle Cheesecake Bars Recipe
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

Savor heavenly Turtle Cheesecake Bars with our easy recipe. Enjoy the delectable bliss of rich chocolate, silky caramel and tangy creaminess.

Servings: 15 servings
Author: Gemma Stafford
Ingredients
For the Graham Cracker Crust
  • 3 sleeves (13.5 oz/383 g) Graham crackers (digestives or any plain biscuit)
  • ¾ cup (6 oz/170 g) butter, melted
For the Cheesecake Filling
Make the Chocolate Ganache
  • 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped
  • 1 cup (8 fl oz/240 ml) heavy cream
Make the Caramel Sauce
  • 1 cup (8 oz/225 g) granulated sugar
  • ¼ cup (2 fl oz/60 ml) water
  • ½ cup (4 oz/115 g) butter, softened and diced
  • ½ cup (4 fl oz/120 ml) heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups (10 oz/284 g) pecans, toasted and chopped
Instructions
Make the Cheesecake

  1. Preheat the oven to 325°F (165°C) and line a 9x13-inch (23x33cm) baking pan with parchment paper

  2. Finely grind the Graham crackers with a food processor (you can also do this step by hand with a rolling pin and plastic bag).
  3. Stir in the melted butter until evenly mixed and then press evenly into the bottom of the prepared pan.
  4. 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.

  5. Add the eggs, one at a time and scrape down the sides of the bowl after each addition.

  6. Finally, beat in the sour cream and vanilla until fully combined. Spread over the Graham cracker crust.
  7. Bake for 40-45 minutes, or until firm. Let cool completely at room temperature.
Make the Sauces
  1. Place the chopped chocolate in a heatproof bowl.
  2. 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.
  3. In a high-sided saucepan over medium heat, combine the sugar and water.
  4. Let cook without stirring until the sugar melts and turns a deep amber color, roughly 10 minutes.
  5. Carefully add the butter (it will bubble and steam a lot) and gently stir until melted.
  6. Once the bubbling subsides, add the cream, vanilla and salt. Let sit at room temperature to cool and thicken.
Assemble the Cheesecake
  1. 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.
  2. 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.