This Turtle #Brownie #Cheesecake has a brownie bottom, a caramel cheesecake middle and lots of #pecans, #caramel and #chocolate sauce on top! It’s a delicious combination of flavors and textures that’s perfect for fall!

Turtle candies are definitely one of my faves. I love pretty much anything with caramel and turtles do not lack in that department one bit. So naturally it’s a candy that I love turning into other desserts. I love how this cheesecake combines caramel in the creamy cheesecake with a dense, moist brownie and has the crunch from the pecans. It’s the perfect form to enjoy turtles as a dessert!

To begin, you will want to make the brownie. As it lends a dense brownie I love to use butter. In addition, it is a quick and effortless brownie which is a plus. You do have to use a mixer. I usually throw everything collectively.

The brownie can be made directly on your springform pan, even if it does not flow (mine always does!) Once you complete the cheesecake, or it can be reached in a cake pan, then moved to a springform pan.
Recipe adapted from here
  • 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
  • 2 tbsp (14g) powdered sugar
  • 2 tbsp (14g) natural unsweetened cocoa
  • Pecans
  • Chocolate sauce
  • Caramel sauce
1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides. NOTE: If your springform pan leaks, use a cake pan while baking, so the batter won't flow out.
2. To create the brownie, combine the butter, sugar and vanilla extract in a medium sized bowl.
3. Add the eggs and blend until well blended.
4. In a medium sized bowl combine the flour, cocoa, baking powder and salt. Add dry ingredients and blend until blended.
5. Pour into the prepared pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs.
6. Permit brownie to sit for 3-5 minutes, then remove to a rack to finish cooling.
7. Make the cheesecake When the brownie is cool. Sprinkle the gelatin over the cold water in a bowl, if using the gelatin. Allow to sit for around 5 minutes, the heat in the microwave and dissolved. Set aside to cool. Proceed to next step Otherwise using gelatin.
8. In a large bowl, beat until smooth.
9. If using gelatin, add it into the cream cheese mixture and blend until smooth.
10. Add the sauce and blend until smooth.
11. In a different bowl, whip the whipping cream and powdered sugar.
12. Fold the whipped cream.
13. Put the brownie back to the 9 inch springform pan. Line the sides of the pan with parchment paper which sticks about an inch over the sides of the pan to account for overflow.
14. Top spread and the mix then refrigerate until firm.
15. Business, remove the cheesecake.
16. To make the whipped cream for the very best, whip the heavy cream, powdered sugar and cocoa powder. Pip swirls around the edge of the cheesecake and top with pecans.
17. Finish cheesecake off with caramel sauce and chocolate and a few pecans. Refrigerate until ready to serve.

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