Irresistible Turtle Brownie Cheesecake
This Turtle Brownie Cheesecake is a decadent dessert that combines rich, fudgy brownie layers with a creamy cheesecake filling, topped with gooey caramel, crunchy pecans, and a drizzle of chocolate. It’s a show-stopping treat perfect for special occasions!
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
For the Brownie Layer:
- 1 box (18 oz) brownie mix, plus ingredients listed on the package (or homemade brownie batter)
For the Cheesecake Layer:
- 2 (8 oz each) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Turtle Topping:
- 1 cup caramel sauce (store-bought or homemade)
- 3/4 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips, melted
Instructions
1. Prepare the Brownie Base:
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or line it with parchment paper.
- Prepare the brownie batter according to the package instructions or your favorite recipe.
- Pour the brownie batter into the prepared pan and bake for 20 minutes, just until the edges are set (the center will not be fully cooked). Let it cool slightly.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until fully incorporated.
3. Assemble the Cheesecake:
- Pour the cheesecake batter over the partially baked brownie layer. Smooth the top with a spatula.
- Return the pan to the oven and bake for 40-45 minutes, or until the center is set and slightly jiggly.
- Remove from the oven and let cool completely at room temperature before refrigerating for at least 4 hours, or overnight.
4. Add the Turtle Topping:
- Once the cheesecake is chilled, pour the caramel sauce over the top, spreading it evenly.
- Sprinkle the chopped pecans over the caramel layer.
- Drizzle the melted chocolate over the top in a zigzag pattern for a decorative finish.
5. Serve:
- Carefully remove the sides of the springform pan and slice the cheesecake into wedges.
- Serve chilled and enjoy the irresistible combination of flavors and textures!
Notes
- Make Ahead: This cheesecake can be made up to 2 days in advance and stored in the refrigerator.
- Alternative Crust: Use crushed chocolate cookies or graham crackers as a base instead of brownies for a lighter option.
- Caramel Sauce: If your caramel is too thick, warm it slightly before spreading to make it easier to work with.