TURTLE BROWNIE CHEESECAKE

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

TURTLE BROWNIE CHEESECAKE

INGREDIENTS
BROWNIE:

  1. 3/4 cup (168g) unsalted butter, melted
  2. 1 cup (207g) sugar
  3. 1 tsp vanilla extract
  4. 2 large eggs, room temperature
  5. 3/4 cup (98g) all purpose flour
  6. 6 tbsp (43g) natural unsweetened cocoa
  7. 1/4 tsp baking powder
  8. 1/4 tsp salt

CHEESECAKE
  1. 1 1/2 tsp gelatin, optional
  2. 2 tbsp (30ml) cold water, optional
  3. 20 oz (565g) cream cheese, room temperature
  4. 1/2 cup (104g) sugar
  5. 1/2 cup (82g) brown sugar, unpacked
  6. 3/4 cup (180ml) caramel sauce, room temperature
  7. 1 cup (240ml) heavy whipping cream, cold
  8. 1/2 cup (58g) powdered sugar
TOPPING
  1. 1/2 cup (120ml) heavy whipping cream, cold
  2. 2 tbsp (14g) powdered sugar
  3. 2 tbsp (14g) natural unsweetened cocoa
  4. Pecans
  5. Chocolate sauce
  6. Caramel sauce
INSTRUCTIONS:
  • Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. NOTE: If your springform pan leaks, use a 9-inch cake pan so the brownie batter won’t leak out while baking.
  • To make the brownie, combine the melted butter, sugar and vanilla extract in a medium sized bowl.
  • Add the eggs and mix until well combined.