Turtle Brownie Cheesecake
Jump to Recipe
If you’re looking for a truly memorable dessert, this Turtle Brownie Cheesecake is it! You get all the best parts of a classic turtle candy—rich chocolate, creamy caramel, and crunchy pecans—layered with a fudgy brownie base and silky cheesecake. It’s the kind of indulgence that turns any gathering into a celebration, and I promise it’s easier than it looks!
Why You’ll Love This Recipe
This Turtle Brownie Cheesecake is a real crowd-pleaser. The combination of a dense brownie bottom, velvety cheesecake, glossy ganache, and a generous crown of pecans, caramel, and fudge makes every bite a little celebration. Whether you’re hosting a holiday, a birthday, or just want to treat the family, this dessert is guaranteed to bring rave reviews.
Ingredients
For the Brownie Base:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups packed light brown sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Ganache Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
For the Toppings:
- 1 1/2 cups toasted pecan halves
- 1/4 cup caramel sauce
- 1/4 cup hot fudge sauce
How to Make Turtle Brownie Cheesecake
1. Prepare the Brownie Base
Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides for easy removal.
In a saucepan, melt the butter over medium heat. Stir in the sugar and water until the sugar dissolves. Remove from heat and add the vanilla and chocolate chips, stirring until smooth and melted. Let cool slightly, then whisk in the eggs one at a time.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the chocolate mixture, mixing until just combined. Pour the batter into your prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
2. Prepare the Cheesecake Layer
In a large bowl, beat the cream cheese until smooth. Add the brown sugar and flour, mixing until combined. Beat in eggs, one at a time, on low speed—just until incorporated. Add the heavy cream and vanilla, mixing until smooth and creamy.
Pour the cheesecake filling over the cooled brownie base and smooth the top with a spatula.
3. Bake the Cheesecake
Bake at 325°F (163°C) for 70–80 minutes, or until the center is set but still slightly wobbly.
Pro tip: For a crack-free cheesecake, bake in a water bath or place a pan of water on the oven rack below.
Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door and let the cheesecake cool for another 30 minutes. Remove and refrigerate for at least 5 hours or overnight for best results.
4. Make the Ganache
Place chocolate chips in a heatproof bowl. Heat the heavy cream just to a simmer, then pour over the chocolate. Let sit for 2–3 minutes, then whisk until smooth and glossy.
5. Assemble and Top
Pour the ganache over the chilled cheesecake, spreading it gently to the edges. Sprinkle with toasted pecan halves, then drizzle with caramel sauce and hot fudge. Refrigerate until ready to serve.
Nutrition Facts (Per Serving)
- Calories: 630
- Total Fat: 36g
- Saturated Fat: 16g
- Cholesterol: 105mg
- Sodium: 360mg
- Carbohydrates: 68g
- Sugar: 45g
- Protein: 9g
Tips for the Perfect Turtle Brownie Cheesecake
- Use high-quality chocolate and fresh cream cheese for the best flavor and texture.
- Don’t overmix the cheesecake batter—mix just until the eggs are incorporated to keep it creamy.
- Toasting the pecans brings out their flavor and adds extra crunch.
- Chill thoroughly before slicing for the cleanest cuts and best texture.
- For easy serving, run a knife under hot water before each slice.
Recipe FAQs
Can I make this ahead?
Absolutely! This cheesecake is even better after a night in the fridge.
Can I freeze Turtle Brownie Cheesecake?
Yes! Wrap individual slices tightly and freeze for up to a month. Thaw overnight in the refrigerator.
What if I don’t have a springform pan?
A deep 9-inch cake pan will work in a pinch—just line thoroughly with parchment for easy removal.
Variations & Customizations
- Sweet & salty: Sprinkle a pinch of flaky sea salt over the caramel for a salted caramel twist.
- Nut-free: Substitute pecans with toffee bits or crushed cookies.
- Gluten-free: Use a 1:1 gluten-free flour blend in the brownie layer.
Serving Suggestions
Serve Turtle Brownie Cheesecake chilled, with extra caramel and fudge sauce on the side for drizzling. It pairs beautifully with coffee, espresso, or a glass of dessert wine for a truly special treat.
Storage & Make-Ahead Tips
- Store covered in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices and thaw as needed.
- For parties, make a day or two ahead—this cheesecake only gets better as the flavors meld.
Final Thoughts
Turtle Brownie Cheesecake is the ultimate dessert for chocolate and caramel lovers. With its rich layers, glossy toppings, and irresistible crunch, it’s guaranteed to steal the show at any gathering. Give it a try and watch your guests come back for seconds!
