Pressure Cooker Turtle Cheesecake
This rich Turtle Cheesecake layers caramel, chocolate ganache, and pecans into a creamy, dreamy dessert made faster with pressure cooking tricks. No water bath needed!
Equipment
- 1 Mixing bowl Large
- 1 Springform pan 9-inch
Ingredients
Main ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup finely chopped pecans
- 3 tablespoons light brown sugar firmly packed
- 7 tablespoons salted butter melted
- 24 oz full-fat cream cheese softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- ½ cup sour cream
- ¾ teaspoon vanilla extract
- 3 large eggs room temperature
- ¼ cup caramel sauce
- ¼ cup heavy cream for chocolate ripple
- 2 oz chopped chocolate see note
- ⅓ cup caramel sauce for topping
- 1 oz chopped chocolate for topping
- 2 tablespoons heavy cream for topping
- ¾ cup pecans mix of chopped and halved
- 1 9-inch springform pan
Instructions
Instructions
- Preheat your oven to 325°F.
- Mix graham cracker crumbs, pecans, brown sugar, and melted butter in a medium bowl. Press into the bottom of 9-inch springform pan.
- Bake crust for 10 minutes. Set aside to cool.
- Beat cream cheese in a bowl until smooth. Add sugars and mix until lump-free.
- Stir in sour cream and vanilla extract on low speed.
- Add eggs one at a time, stir gently and scrape down sides as needed.
- Pour a third of the batter into crust. Drizzle with half the caramel sauce and half chocolate ripple. Repeat for next two layers.
- Bake on center rack for 50 to 55 minutes until the center jiggles but looks set.
- Turn off oven and crack door. Let the cheesecake cool in oven for 1 hour.
- Chill cheesecake in fridge for at least 6 hours, preferably overnight.
- For topping, microwave chocolate and cream, stir until smooth and glossy.
- Drizzle chilled cheesecake with caramel and ganache mixture.
- Top with pecans. Chill another 15 minutes before slicing to set toppings.
Notes
Cheesecake stores well wrapped in the fridge for up to 5 days or frozen well-wrapped for several weeks.