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Turtle Brownie Cheesecake

A rich and creamy Turtle Brownie Cheesecake with a fudgy brownie base, a silky cheesecake layer, and a delightful turtle topping of pecans, caramel, and chocolate.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup melted butter
  • 2 cups sugar
  • 4 large eggs one at a time
  • 2 teaspoons vanilla
  • ¾ cup cocoa powder
  • 1 cup flour
  • ½ teaspoon salt
  • 1 cup chocolate chips optional, for extra chocolate
Cheesecake Layer
  • 16 oz cream cheese room temperature
  • 1 cup sugar
  • 3 large eggs one at a time
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • 1 pinch salt to balance sweetness
Turtle Topping
  • 1 cup toasted pecans
  • 1 cup thick caramel sauce
  • 1 cup melted chocolate
  • 1 teaspoon flaky salt optional, for garnish

Method
 

Preparation
  1. Prepare a 9-inch springform pan: Lightly grease and line the bottom with parchment. Wrap the outside with foil for water bath protection if needed.
Brownie Base
  1. In a bowl, whisk together melted butter and sugar until shiny.
  2. Beat in eggs one at a time and then add vanilla.
  3. Fold in cocoa, flour, and salt until just combined.
  4. Spread the mixture into the prepared pan and bake at 350°F for 18 to 20 minutes.
Cheesecake Batter
  1. Beat cream cheese until creamy and smooth.
  2. Add sugar and salt, then beat in eggs one at a time.
  3. Stir in sour cream and vanilla gently to avoid incorporating air.
Combine and Bake
  1. Pour cheesecake batter over the warm brownie layer.
  2. Bake without a water bath at 300°F for 45 to 55 minutes or use a water bath at 325°F for a silkier texture.
Cooling and Topping
  1. Turn off the oven and crack the door for an hour.
  2. Chill in the fridge for at least 6 hours or overnight.
  3. Spread a thin layer of caramel over the chilled cheesecake, sprinkle with pecans, drizzle with chocolate, and add flaky salt if desired.

Notes

For best results, use room temperature ingredients and avoid overmixing to prevent cracks. Cool the cake gradually for a smooth texture.