Salted Caramel Turtle Cheesecake

by: Chef Matt Chatfield

Compatible Wolf Appliances:


This is a classic New York-style cheesecake, elevated with unique toppings to provide additional flavor. A turtle-style cheesecake includes the classic ingredients of caramel, chocolate, and pecans, but do not hesitate to take this New York cheesecake base and add new flavors and toppings to make it your own.

Prep Time
Cook Time




  • 1 sleeve of graham crackers
  • 6 tablespoons butter, melted
  • 2 tablespoons sugar
  • 2 1/2 pounds cream cheese, softened to room temperature
  • 1/8 teaspoon salt
  • 1 1/2 cups sugar
  • 2 teaspoons real vanilla extract
  • 2 teaspoons fresh lemon juice
  • 1/3 cup sour cream
  • 6 eggs
  • 2 egg yolks
  • 1 cup sea salt caramels, melted
  • 1/2 cup toasted pecans
  • 1/2 cup chocolate ganache


Cover the outside of a 9” springform pan with heavy-duty foil.

Preheat the Wolf Convection Oven on Bake Mode to 350°F and place the rack in the center of the Wolf Convection Oven.

Brush the springform pan with melted butter along the bottom and sides. Finely crush a sleeve of graham crackers by either using the rolling pin and resealable bag method or a food processor. Combine the crushed graham crackers, sugar, and 5 1/2 tablespoons of butter with a fork until crumbly.

Press the crumbs in the bottom of the prepared pan, bake for 10 minutes, and remove to a rack to cool while preparing the filling.

Set the Wolf Convection Oven to 500°F on Bake Mode. In a large bowl, beat the cream cheese for about 2 minutes to get out most of the big lumps. Add the sugar in thirds and beat for about one minute after each addition, scraping down the sides as necessary.

Add the eggs and egg yolks two at a time, beating well after each addition. Add the sour cream, lemon juice, salt, and vanilla and combine. Pour the finished batter into the cooled crust and place on a lipped baking sheet in case of spillover. Bake at 500°F for 10 minutes. Reduce the heat to 200°F and bake for an additional 90 minutes. Do not open the door when reducing the temperature or throughout the baking process.

Remove from the Wolf Convection Oven and cool for five minutes on a wire rack. Run the knife around the outer edge of the cake to release the sides of the cake from the pan. Allow to cool for an additional 3 hours at room temperature to prevent cracking. After the cake is cooled, serve or cover with plastic wrap and refrigerate overnight.

To serve, drizzle with melted sea salt caramels, chocolate ganache, or hot fudge sauce. Sprinkle with candied pecans for garnish.