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Turtle Brownie Cheesecake

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This Turtle Brownie Cheesecake combines a rich, fudgy brownie base with a creamy caramel cheesecake filling, all topped with whipped chocolate cream, crunchy pecans, and drizzles of caramel and chocolate sauce for a decadent dessert experience.

Ingredients

  • 3/4 cup (168g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 3/4 cup (98g) all-purpose flour
  • 6 tbsp (43g) natural unsweetened cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp gelatin, optional
  • 2 tbsp (30ml) cold water, optional
  • 20 oz (565g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1/2 cup (82g) brown sugar, unpacked
  • 3/4 cup (180ml) caramel sauce, room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1/2 cup (120ml) heavy whipping cream, cold (for topping)
  • 2 tbsp (14g) powdered sugar (for topping)
  • 2 tbsp (14g) natural unsweetened cocoa (for topping)
  • Pecans
  • Chocolate sauce
  • Caramel sauce

Instructions

  1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper and grease the sides.
  2. To make the brownie, combine melted butter, sugar, and vanilla in a bowl. Add eggs and mix until well combined.
  3. In a separate bowl, whisk together flour, cocoa, baking powder, and salt. Gradually add to wet ingredients and mix until smooth.
  4. Pour the batter into the prepared pan and spread evenly. Bake for 22–26 minutes or until a toothpick comes out with a few moist crumbs.
  5. Cool for 3–5 minutes, then transfer brownie to a cooling rack.
  6. If using gelatin, dissolve it in cold water and let cool slightly.
  7. In a large bowl, beat cream cheese, sugar, and brown sugar until smooth.
  8. If using gelatin, add it to the cream cheese mixture and mix well.
  9. Add caramel sauce to the cream cheese mixture and mix until smooth.
  10. In a separate bowl, whip the cold heavy whipping cream with powdered sugar until stiff peaks form.
  11. Gently fold whipped cream into the cream cheese mixture.
  12. Place the brownie back in the springform pan and line the sides with parchment paper.
  13. Spread the cheesecake mixture over the brownie in an even layer. Refrigerate for 5–6 hours until firm.
  14. Remove the cheesecake from the pan once set.
  15. To make the topping, whip heavy cream, powdered sugar, and cocoa powder until stiff peaks form.
  16. Pipe swirls of chocolate whipped cream around the top of the cheesecake.
  17. Garnish with chopped pecans, and drizzle with chocolate and caramel sauce.
  18. Refrigerate until ready to serve.

Notes

  • Use gelatin for added stability, especially if serving in warm conditions.
  • Ensure cream cheese is fully softened for a smooth filling.
  • Customize the topping with extra pecans or chocolate chips if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/turtle-brownie-cheesecake/