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Barstow's Longview Farm's Turtle Cheesecake

Turtle Cheesecake

This eye-catching chocolate turtle cake recipe is courtesy of Barstow’s Longview Farm. We can always count on our farm friends to deliver creative recipes that quickly become staples in our homes. Made with a tasty Oreo crust and lovely cream cheese filling, then drizzled with fudge sauce and caramel sauce and topped with pecans, this is one rich and moist chocolate cake recipe you’ll want to keep nearby.

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Ingredients

Crust

  • 2 sleeves Oreos, crushed
  • 1/4 cup Cabot Salted Butter, melted
  • 1 teaspoon cinnamon

Filling

  • 2 1/4 pounds Cabot Cream Cheese (4 1/2 - 8 ounce packages) softened
  • 1 cup light brown sugar
  • 1/4 cup plus 1 tablespoon corn syrup
  • 1/4 cup plus 1 tablespoon cornstarch
  • 1 tablespoon vanilla extract
  • 3 whole farm fresh eggs
  • 1 egg yolk
  • 3 tablespoons brown sugar
  • 1 tablespoon blackstrap molasses
  • 1/4 cup cocoa
  • 3/4 cup toasted chopped pecans
  • Fudge and caramel sauces
  • 1/4 cup whole pecans

Instructions

  1. Heat oven to 350 degrees F.
  2. Bring a kettle of water to a boil.
  3. Generously coat a 9-inch spring-form pan with cooking spray. You can wrap the outside of the pan with foil if desired to prevent leaks.
  4. Mix crushed Oreos, butter, and cinnamon in a medium bowl with a fork until evenly moist. Transfer to the spring-form pan and press evenly into the bottom with the back of your fingers. Set the pan in a large enough baking pan that will allow you to pour boiling water around the spring-form pan.
  5. Beat softened cream cheese in a large bowl until creamy. Add light brown sugar, corn syrup, corn starch and beat on low until evenly incorporated. Scrape sides, add the eggs, vanilla and beat in on low just until combined.
  6. Measure out 3 1/2 cups of the filling and set aside. Pour the remaining filling over the crust in the spring-form pan.
  7. Add to the set aside 3 1/2 cups filling 3 tablespoons brown sugar, 1 tablespoon blackstrap molasses, 1/4 cup cocoa, 3/4 cup toasted chopped pecans. Pour over filling and crust in pan. Swirl the fillings with a knife.
  8. Pull the oven rack out. Set the baking pan on the oven rack. Place spring-form pan in center of pan.
  9. Pour the boiling water into the baking pan about 1/2-inch up the sides. Carefully push the oven rack in and close the oven door.
  10. Bake at 350 degrees F for 15 minutes, then lower temperature to 225 degrees F and continue baking for 1 hour.
  11. When done, allow cheesecake to cool for 1 hour in an “off” oven.
  12. Drizzle sauces over cheesecake and top with whole pecans.

Yield: 12 servings

Recipe courtesy of Barstow’s Longview Farm, Hadley MA through Cabot Creamery. Used with permission.