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Decadent Triple Chocolate Turtle Cheesecake Recipe Easy and Gluten-Free

gluten-free triple chocolate turtle cheesecake - featured image
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A rich, velvety gluten-free cheesecake with triple chocolate layers, gooey caramel, and toasted pecans. Perfect for special occasions or indulgent treats.

Ingredients

Scale
  • 1 ½ cups gluten-free chocolate cookie crumbs
  • 5 tablespoons unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ½ cup sour cream
  • 3 large eggs, room temperature
  • ½ cup semi-sweet chocolate chips, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup caramel sauce (store-bought or homemade)
  • ¾ cup chopped pecans, toasted
  • ½ cup semi-sweet chocolate chips, melted for drizzling

Instructions

  1. Preheat your oven to 325°F (163°C). Mix the gluten-free chocolate cookie crumbs and melted butter until combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and set aside to cool.
  2. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the cocoa powder and mix until fully incorporated.
  3. Blend in the sour cream and vanilla extract, followed by the melted chocolate chips (make sure they’re slightly cooled so they don’t scramble the eggs).
  4. Add the eggs one at a time, mixing just until combined. Avoid overmixing to prevent cracking during baking.
  5. Pour the filling over the cooled crust, smoothing the top with a spatula.
  6. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan on a baking sheet and pour hot water into the sheet until it comes halfway up the sides of the pan.
  7. Bake the cheesecake for 55-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  8. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
  9. Once chilled, spread the caramel sauce evenly over the top of the cheesecake. Sprinkle with toasted pecans and drizzle with melted chocolate.

Notes

[‘Make sure cream cheese, eggs, and sour cream are at room temperature to prevent lumps.’, ‘Avoid overmixing the batter to prevent cracks in the cheesecake.’, ‘Use a water bath to regulate baking temperature and prevent drying or cracking.’, ‘Chill the cheesecake overnight for the best texture and flavor.’, ‘Toast pecans for enhanced flavor and crunch.’]

Nutrition

Keywords: gluten-free, chocolate cheesecake, turtle cheesecake, decadent dessert, caramel, pecans, special occasion dessert

Find it online: https://avabake.com/decadent-triple-chocolate-turtle-cheesecake-recipe-easy-and-gluten-free/