Turtle Brownie Cheesecake Recipe
Ingredients
For the Brownie Base:
3/4 cup (168g) unsalted butter, melted
1 cup (207g) granulated sugar
1 tsp vanilla extract
2 large eggs, room temperature
3/4 cup (98g) all-purpose flour
6 tbsp (43g) natural unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
For the Caramel Cheesecake:
1 1/2 tsp gelatin, optional
2 tbsp (30ml) cold water, optional
20 oz (565g) cream cheese, room temperature
1/2 cup (104g) granulated sugar
1/2 cup (82g) brown sugar, unpacked
3/4 cup (180ml) caramel sauce, room temperature
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
For the Topping:
1/2 cup (120ml) heavy whipping cream, cold
2 tbsp (14g) powdered sugar
2 tbsp (14g) natural unsweetened cocoa powder
Pecans
Chocolate sauce
Caramel sauce
Instructions
1. Prepare the Brownie Base:
Preheat your oven to 350°F (176°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. If your springform pan is prone to leaking, use a 9-inch cake pan instead.
In a medium bowl, combine the melted butter, sugar, and vanilla extract. Stir until well mixed.
Add the eggs and mix until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
Pour the batter into the prepared pan, spreading it evenly. Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownie cool in the pan for 3-5 minutes, then transfer it to a cooling rack to cool completely.
2. Make the Caramel Cheesecake:
If using gelatin, sprinkle it over the cold water in a small bowl and let it sit for about 5 minutes. Then, heat it in the microwave until warm and fully dissolved. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth and creamy.
If using gelatin, add it to the cream cheese mixture and mix until smooth. If not, skip this step.
Add the caramel sauce to the cream cheese mixture and mix until fully combined.
In a separate bowl, whip the cold heavy cream and powdered sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well incorporated.
3. Assemble the Cheesecake:
Place the cooled brownie back into the 9-inch springform pan. Line the sides of the pan with parchment paper, extending about an inch above the pan's edge to prevent overflow.
Pour the cheesecake mixture over the brownie, spreading it into an even layer. Refrigerate for 5-6 hours, or until the cheesecake is firm.
4. Prepare the Topping:
Once the cheesecake is firm, remove it from the springform pan.
In a bowl, whip the heavy cream, powdered sugar, and cocoa powder until stiff peaks form. Pipe swirls of whipped cream around the edge of the cheesecake.
Sprinkle chopped pecans over the top and drizzle with chocolate and caramel sauces.
5. Serve:
Refrigerate the cheesecake until ready to serve. Slice and enjoy
