If you are a cheesecake fan, you are going to adore this turtle brownie cheesecake recipe. This is layered with a brownie, a cheesecake and a delicious whipped cream topping loaded with chocolate and caramel.

Turtle Brownie Cheesecake
Ingredients:
For the brownie:
- 3/4 C unsalted sweet cream butter, melted
- 1 C sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 3/4 C flour
- 6 tbsp hershey baking cocoa
- 1/4 tsp baking powder
- 1/4 tsp salt
For the cheesecake:
- 20 oz cream cheese, room temperature
- 1/2 C sugar
- 1/2 C brown sugar, unpacked
- 3/4 C caramel sauce
- 1 C heavy whipping cream
- 1/2 C powdered sugar
For the topping:
- 1/2 C heavy whipping cream
- 2 tbsp powdered sugar
- 2 tbsp hershey baking cocoa
- Pecans
- Chocolate sauce
- Caramel sauce
Directions:
- Preheat oven to 350
- Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
Brownie:
- In a standing mixer, combine the melted butter, sugar and vanilla extract and mix until combined
- Add the eggs and mix until well combined.
- In a medium bowl combine the flour, cocoa, baking powder and salt.
- Slowly add dry ingredients to the egg mixture and mix until well combined.
- Pour the batter into the pan
- Bake for about 22-26 minutes or until a toothpick comes out clean.
- Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.
Cheesecake:
- Using a standing mixer, beat the cream cheese, sugar and brown sugar until smooth.
- Add the caramel sauce to the cream cheese mixture and mix until smooth.
- In another bowl using a hand mixer, whip the heavy whipping cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Line the sides of the pan with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow.
- Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate overnight
Whipped Cream:
- Using the standing mixer, whip the heavy whipping cream, powdered sugar and cocoa powder until stiff peaks form.
- Using the piping bag with a star tip, scoop the whipped into the piping bag and pipe around the edges
- Drizzle the chocolate and caramel sauce all over the cheesecake
- Sprinkle with chopped pecans and enjoy your Turtle Brownie Cheesecake!
Turtle Brownie Cheesecake
Ingredients
BROWNIE:
- 3/4 C unsalted sweet cream butter melted
- 1 C sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 3/4 C flour
- 6 tbsp hershey baking cocoa
- 1/4 tsp baking powder
- 1/4 tsp salt
CHEESECAKE:
- 20 oz cream cheese room temperature
- 1/2 C sugar
- 1/2 C brown sugar unpacked
- 3/4 C caramel sauce
- 1 C heavy whipping cream
- 1/2 C powdered sugar
TOPPING:
- 1/2 C heavy whipping cream
- 2 tbsp powdered sugar
- 2 tbsp hershey baking cocoa
- Pecans
- Chocolate sauce
- Caramel sauce
Instructions
- Preheat oven to 350
- Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
BROWNIE:
- In a standing mixer, combine the melted butter, sugar and vanilla extract and mix until combined
- Add the eggs and mix until well combined.
- In a medium bowl combine the flour, cocoa, baking powder and salt.
- Slowly add dry ingredients to the egg mixture and mix until well combined.
- Pour the batter into the pan
- Bake for about 22-26 minutes or until a toothpick comes out clean.
- Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.
CHEESECAKE:
- Using a standing mixer, beat the cream cheese, sugar and brown sugar until smooth.
- Add the caramel sauce to the cream cheese mixture and mix until smooth.
- In another bowl using a hand mixer, whip the heavy whipping cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Line the sides of the pan with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow.
- Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate overnight
WHIPPED CREAM:
- Using the standing mixer, whip the heavy whipping cream, powdered sugar and cocoa powder until stiff peaks form.
- Using the piping bag with a star tip, scoop the whipped into the piping bag and pipe around the edges
- Drizzle the chocolate and caramel sauce all over the cheesecake
- Sprinkle with chopped pecans
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