Turtle Cheesecake

Before You Start

Bring cream cheese, sour cream, eggs, and heavy cream to room temperature. This is the difference between silky and slightly lumpy. Bonus: room temp ingredients blend faster, so you are less likely to overmix and whip in extra air. Preheat oven to 325°F. Place a rack in the middle of the oven.

Make the Crust

1. Grease a 9-inch springform pan. (Optional: line the bottom with a round of parchment for easy transfer.)
2. In a bowl, mix graham crumbs, toasted chopped pecans, sugar, melted butter, and salt until it looks like wet sand.
3. Press firmly into the bottom of the pan and about 1 inch up the sides. Use the bottom of a measuring cup to pack it tight.
4. Bake for 10 minutes, then cool while you make the filling.

Make the Filling

1. In a stand mixer (paddle attachment) or with a hand mixer, beat softened cream cheese on low to medium speed until smooth, about 1 to 2 minutes. Scrape the bowl.
2. Add sugar and flour, then mix on low just until combined. Add vanilla and salt and mix on low again.
3. Add sour cream and heavy cream and mix on low until smooth.
4. Add eggs one at a time, mixing on low after each just until the yellow disappears. Scrape the bowl and give it one last gentle mix.
5. Pour filling over the crust and smooth the top.

Bake (Water Bath Method)

1. Wrap the outside of the springform pan in two layers of heavy duty foil (covering the bottom and sides).
2. Place the wrapped pan in a large roasting pan. Set it on the oven rack.
3. Carefully pour hot water into the roasting pan until it comes about 1/3 to 1/2 up the sides of the springform pan. (Less water is steadier and less splashy. More water is gentler heat. Either works.)
4. Bake at 325°F for 65 to 75 minutes, until the edges look set and the center wobbles like set Jell-O. You want a wobble zone of about 2 to 3 inches in the middle. If you use an instant-read thermometer, the center should read about 150 to 155°F.
5. Turn off the oven, crack the door, and let the cheesecake sit for 1 hour. This cool down helps prevent cracking.
6. Remove from the water bath, unwrap foil, and cool on a rack for 1 hour.
7. Run a thin knife around the edge to loosen it from the pan, then refrigerate until cold, at least 4 hours, preferably overnight. For best texture, chill uncovered for 1 to 2 hours, then cover loosely so it does not pick up fridge vibes.

Make the Chocolate Ganache

1. Place chopped chocolate (or chips) in a heatproof bowl.
2. Heat 1/2 cup heavy cream until it just begins to steam and bubble at the edges. Pour over chocolate.
3. Let sit 2 minutes, then stir until glossy and smooth. Cool 5 to 10 minutes so it thickens slightly for drizzling.

Top Like a Turtle

1. Release the chilled cheesecake from the springform ring.
2. If your caramel is very thick, warm it for 10 to 15 seconds so it spreads nicely, then let it cool for a minute so it does not run off the sides. Spoon caramel over the top and gently spread, letting a little drip toward the edges.
3. Scatter toasted chopped pecans over the caramel.
4. Drizzle ganache over the pecans. Finish with an extra caramel drizzle and a pinch of flaky salt if you want the sweet to pop.
5. Chill 30 minutes to set the topping, then slice with a warm knife.

Serving Tip

For the cleanest slices, chill the finished cheesecake at least 30 minutes after topping. Then use a long knife dipped in hot water, wiping between cuts. When you cut through the pecans, press straight down for a clean break.