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Turtle Brownie Cheesecake
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Turtle Brownie Cheesecake

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.
Prep Time15 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Keyword: turtle brownie cheesecake, turtle brownie cheesecake recipe
Servings: 12 servings
Calories: 630kcal
Author: Jill



  • 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


  • 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


  • 1/2 C heavy whipping cream
  • 2 tbsp powdered sugar
  • 2 tbsp hershey baking cocoa
  • Pecans
  • Chocolate sauce
  • Caramel sauce


  • Preheat oven to 350
  • Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.


  • 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.


  • 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


  • 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


Calories: 630kcal | Carbohydrates: 67g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 151mg | Sodium: 310mg | Potassium: 207mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1485IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 1.3mg