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Turtle Cheesecake Bars

Turtle Cheesecake Bars are creamy dessert bars with a graham cracker crust and cheesecake filling, topped with caramel, candied pecans, and hot fudge.

Course Dessert
Cuisine American
Keyword Turtle Cheesecake Bars
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chill 2 hours
Total Time 3 hours 30 minutes
Servings 16
Calories 304 kcal
Author Amanda Rettke--iambaker.net

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted

Filling

  • 4 packages (8 ounces each) cream cheese, softened
  • cups (250g) superfine granulated sugar
  • ½ cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 5 large eggs, room temperature

Topping

  • ½ cup caramel sauce
  • ½ cup chopped pecans, candied or plain
  • ½ cup hot fudge

Instructions

  1. Preheat oven to 350°F and line a 9x13-inch baking dish with parchment paper.

Crust

  1. In a medium bowl, combine the graham cracker crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)

  2. Press the graham cracker crust onto the bottom of the lined baking dish. Pat it flat with your hand and then use a kitchen glass to press flatter. Set aside.

Filling

  1. Using a handheld mixer or a stand mixer fitted with the whisk attachment, mix cream cheese until creamy and smooth.

  2. Beat in the sugar and scrape down the sides of the bowl. Add in the sour cream and vanilla. Blend until smooth and creamy. Again, scrape down the sides of the bowl if necessary.

  3. With the mixer on low, add in eggs, one at a time, until fully incorporated.

  4. Pour the cheesecake filling on top of the crust.

  5. Bake until the top of the cheesecake turns golden, about 60-70 minutes. Or until the edges of the cheesecake are pulling away from the sides a bit, but the center is still a bit jiggly.

  6. Let the cheesecake come to room temperature before chilling it in the refrigerator for 1-2 hours.

  7. Top with caramel sauce, candied pecans, and hot fudge. Serve.