Boys Who Can Cook

Turtle Cheesecake




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1 sleeve graham crackers

20 gingersnaps

1/2 cup granulated sugar

6 tablespoons butter (salted or unsalted), softened


5 (8-ounce) blocks cream cheese (room temperature)

1 1/3 cups granulated sugar tablespoon

1 Tbsp White Lily all-purpose flour

4 large eggs (room temperature

1 teaspoon vanilla extract


¼ cup packed brown sugar

½ cup granulated sugar

1/3 cup chopped pecans, plus more for sprinkling on top

1 tablespoon White Lily all-purpose flour

2 tablespoons salted butter (melted)


Chopped pecans

Chocolate syrup

Caramel sauce (warm)



1. Preheat oven to 300°. Place a bowl of water in the oven when baking.

2 Place graham crackers and gingersnaps in a food processor and process until crushed into combs. You can also place them in a resealable sasic bag and crush them with a rolling pin.

Bha bowl, combine the cookie crumbs, sugar, and softened butter. Mix until crumbs hold agether.

4. Line the bottom of a 10-inch springform pan wich parchment paper cut to fit. Press crumb mature in bottom and up sides of pan. s.Bake for 10 minutes. Let cool completely.


1. In a large bowl, beat cream cheese, sugar, and flour with a mixer on low speed just until combined. Add eggs, one at a time, and vanilla, mixing just until blended. (Do not overmix-this will make your cheesecake crack! Gently pour filling into baked crust.


1. In a large bowl, stir together sugars, pecans, and flour. Add melted butter and stir until combined. Sprinkle topping over the top of filling.

2. Bake for 1 hour before checking. Cake is done when the center is set. Let cool completely.

3. When cheesecake is cool, drizzle with chocolate syrup and caramel sauce and sprinkle with pecans.




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