Turtle Cheesecake Bars

Indulge in the rich, creamy goodness of Turtle Cheesecake Bars, where a buttery honey graham cracker crust meets a luscious cheesecake filling. Topped generously with gooey caramel, crunchy candied pecans, and decadent hot fudge, these bars deliver a luxurious dessert experience in every bite.

Perfect for gatherings or a simple treat to satisfy your sweet tooth, this dessert blends classic turtle candy flavors with the silky smooth texture of cheesecake. It’s a show-stopper that’s both impressive and easy to make.

Ingredients

• Honey graham crackers (2 cups): Finely crushed for a buttery and slightly sweet crust base that holds the bars together.
• Unsalted butter (6 tablespoons): Melted to bind the graham cracker crumbs, adding richness and moisture to the crust.
• Cream cheese (4 packages, 8 ounces each): Softened to create a smooth, creamy cheesecake filling that is the heart of this dessert.
• Superfine granulated sugar (1¼ cups): Dissolves easily into the filling, providing balanced sweetness without graininess.
• Sour cream (½ cup): Adds tanginess and moisture, helping to create a velvety texture in the cheesecake.
• Vanilla extract (2 teaspoons): Enhances the flavor profile with warm, aromatic notes.
• Large eggs (5): Room temperature eggs help emulsify and give structure to the cheesecake filling.
• Caramel sauce (½ cup): Provides a luscious, sweet topping reminiscent of classic turtle candies.
• Chopped pecans (½ cup): Candied or plain, for crunch and nutty flavor that contrasts with creamy textures.
• Hot fudge (½ cup): Drizzled on top to add deep chocolate richness and decadence.

Instructions

Preheat Oven and Prepare Pan

Set your oven to 350°F and line a 9×13-inch baking dish with parchment paper. This prevents sticking and makes removing the bars easy after baking.

Make the Graham Cracker Crust

In a medium bowl, combine the finely crushed honey graham crackers with melted unsalted butter. Use a fork to ensure every crumb is coated, which helps the crust stick firmly once baked. Press the mixture evenly into the bottom of your prepared baking dish, patting it down firmly with your hand and then smoothing further with a kitchen glass for a compact base.

Prepare the Cheesecake Filling

Using a handheld or stand mixer with a whisk attachment, beat the softened cream cheese until smooth and creamy. Gradually add the superfine sugar, scraping down the bowl as needed to avoid lumps. Blend in the sour cream and vanilla extract for moisture and flavor enhancement. Finally, on low speed, add the eggs one at a time to fully incorporate them without overmixing, which ensures a smooth, uniform filling.

Assemble and Bake

Pour the prepared cheesecake filling evenly over the compressed graham cracker crust in the baking dish. Bake for 60 to 70 minutes until the edges slightly pull away from the pan, and the top is light golden with a bit of jiggle remaining in the center. This balance will yield a creamy texture without cracks.

Cool and Chill

Allow the cheesecake bars to cool to room temperature on a wire rack to prevent condensation. Then refrigerate for 1 to 2 hours to fully set the filling, making them easier to cut and enhancing flavor melding.

Add Toppings and Serve

Just before serving, evenly spread the caramel sauce over the chilled cheesecake. Sprinkle with chopped candied pecans for crunch and drizzle hot fudge on top for a rich chocolate finish. Cut into bars and enjoy a perfect balance of creamy, crunchy, and sweet flavors.

Storage Tips

Store the Turtle Cheesecake Bars covered in the refrigerator for up to 4 days to maintain freshness. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 1 month.

Serving Suggestions

Serve these bars chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. They pair wonderfully with a hot cup of coffee or a light dessert wine.

FAQs

Can I use plain pecans instead of candied?

Yes, plain pecans work well but candied pecans add extra sweetness and crunch that complement the caramel topping beautifully.

How can I prevent cracks in my cheesecake bars?

Use room temperature ingredients and avoid overmixing. Cooling the dessert gradually and chilling before slicing also helps prevent cracks.

Can I substitute the honey graham crackers?

Yes, you can use regular graham crackers or digestive biscuits, though the honey flavor adds a unique sweetness that enhances the crust.

What is the best way to cut these bars?

Use a sharp knife warmed with hot water and wiped dry between cuts for clean, smooth slices without breaking the bars.

Can I prepare these bars ahead of time?

Absolutely! They hold up well when refrigerated overnight, allowing flavors to meld and making them ideal for parties or special occasions.

Turtle Cheesecake Bars

Creamy cheesecake bars with a honey graham cracker crust, topped with caramel, candied pecans, and hot fudge for a rich and indulgent dessert experience.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course baking, Dessert

Cuisine American

Servings 16 people

Calories 304 kcal

Equipment

• 1 9x13-inch baking dish
• 1 handheld or stand mixer
• 1 medium mixing bowl
• 1 parchment paper
• 1 kitchen glass for pressing crust

Ingredients

  

• 2 cups honey graham crackers about 14-16 sheets, finely crushed
• 6 tablespoons unsalted butter melted

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

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

Instructions

 

• Preheat the oven to 350°F and line a 9x13-inch baking dish with parchment paper.
• Combine the crushed graham crackers and melted butter in a medium bowl, mixing well to coat all crumbs.
• Press the crust mixture evenly onto the bottom of the prepared baking dish, using your hand and a kitchen glass to flatten.
• In a mixer, beat cream cheese until smooth and creamy.
• Add sugar to the cream cheese and blend well, scraping down the bowl as needed.
• Mix in sour cream and vanilla extract until fully combined and smooth.
• With the mixer on low speed, add eggs one at a time, blending until each is incorporated before adding the next.
• Pour the cheesecake filling over the crust in the baking dish.
• Bake for 60 to 70 minutes until the top is golden and edges start pulling away, while the center remains slightly jiggly.
• Allow the cheesecake bars to cool to room temperature, then chill in the refrigerator for 1 to 2 hours.
• Top with caramel sauce, candied pecans, and hot fudge before serving.

Notes

• Press crust firmly to prevent crumbling.
• Use room temperature ingredients for smooth filling.
• Chilling improves texture and flavor.
• Store leftovers covered in refrigerator up to 3 days.