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Turtle Cheesecake – The Queen of Sweet Easy Recipes

Ever found yourself staring at your fridge thinking, ‘I need something rich, creamy, and unapologetically decadent’? That was me last Saturday. And boom—this Turtle Cheesecake happened. It's the kind of dessert that makes you forget your laundry, your to-do list, and yes, even your diet. We're talking a velvety cheesecake sitting on a crunchy Oreo crust, smothered in gooey caramel, drizzled with chocolate, and crowned with toasted pecans. Pure magic. If you’re a fan of easy dessert recipes or you live for those quick and easy recipes that somehow taste like they took hours—this one’s your soulmate. We’re merging rich flavors with a prep you can do in your favorite pajamas. And hey, if you’ve ever made air fryer cookies easy recipes or fallen for those butter swim biscuits easy recipes, you’ll be right at home here. It’s like the cheesey potatoes easy recipe of the dessert world—comforting, nostalgic, and way more satisfying than it should legally be. So go ahead, make this for your next get-together, or just treat yourself because Tuesday happened. You don’t need a holiday for a dessert this good. You just need a fork.
Prep Time40 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 25 minutes
Course: Desserts
Cuisine: American
Keywords: air fryer cookies easy recipes, butter swim biscuits easy recipes, cheesey potatoes easy recipe, easy dessert recipes, easy recipes for dinner, quick and easy recipes, sweet easy recipes
Servings: 12 slices
Author: Lila

Ingredients

  • 24 Oreo cookies, finely crushed
  • 4 tbsp (56g) salted butter, melted
  • 4 (8 oz) packages cream cheese, room temperature
  • 1 cup (207g) sugar
  • 1 cup (230g) sour cream
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 1 cup (240ml) caramel sauce, divided
  • 3/4 cup chopped pecans, toasted
  • 3/4 cup chocolate chips, melted

Instructions

  1. Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and grease the sides.
  2. Mix crushed Oreos and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside.
  3. In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and mix well.
  4. Blend in sour cream and vanilla extract until combined.
  5. Add eggs one at a time, mixing slowly to avoid too much air.
  6. Pour batter over crust and smooth the top. Wrap the outside of the pan with aluminum foil and place it in a water bath.
  7. Bake for 1 hour 35 minutes. Turn off oven and leave cheesecake inside for 30 minutes.
  8. Crack the oven door and leave cheesecake inside for another 30 minutes.
  9. Remove from oven and chill for at least 5-6 hours or overnight.
  10. Top with remaining caramel sauce, melted chocolate, and toasted pecans before serving.