Turtle Brownie Cheesecake has a chewy brownie layer on the bottom topped with a creamy cheesecake layer and a chocolate ganache, plus toasted pecans, caramel sauce and fudge sauce. Truly decadent!
Course Dessert
Prep Time 25 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 16servings
Author Christin Mahrlig
Ingredients
1/2cup (1 stick)butter
3/4cupsugar
2tablespoonswater
1teaspoonvanilla extract
2cupssemi-sweet chocolate chips
2large eggs
3/4cupall-purpose flour
1/2teaspoonbaking soda
1/2teaspoonsalt
Filling
3(8-ounce)packages cream cheese,softened
1 1/4cuppacked light brown sugar
2tablespoonsall-purpose flour
4large eggs
2/3cupheavy whipping cream
1teaspoonvanilla
Ganache
1/2cupsemi-sweet chocolate chips
1/4cupheavy whipping cream
Toppings
1 1/2cupstoasted pecan halves
1/4cupcaramel sauce
1/4cuphot fudge sauce
Instructions
Preheat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper and spray pan with cooking spray.
In a medium saucepan, heat butter, sugar, and water, stirring to combine. Bring to a simmer and remove from heat. Stir in vanilla and chocolate chips until chocolate is melted.
Let mixture cool slightly and then whisk in the eggs one at a time.
Combine flour, baking soda, and salt and stir into chocolate mixture.
Pour brownie batter into prepared pan. Place on a baking sheet in case there is any leakage and bake for 20 minutes. Remove from oven and let it cool slightly before pouring cheesecake mixture on top. Do not cool too much though or it will pull away from the sides and the cheesecake mixture may seep down.
To make filling, beat cream cheese until smooth and creamy. Add brown sugar and flour and beat until fluffy.
Beat in eggs one at a time. Scrape down sides of bowl with a rubber spatula to make sure everything is evenly combined.
Add cream and vanilla and beat just until combined.
Pour cheesecake mixture on top of brownie bottom. Note: The brownie will have risen quite a bit in the oven but the cheesecake layer will help compact it down.
Place back in 325 degree oven for 1 hour.
Turn oven off and crack the door but leave cheesecake in oven for 1 more hour.
Remove cheesecake from oven and cool to room temperature.
To make ganache, combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 30 seconds. Stir and microwave another 15 to 20 seconds,.Stir until smooth. Let cool slightly and pour on top of cheesecake. Smooth ganache with an offset spatula,
Refrigerate cheesecake overnight.
Before serving top with pecans and drizzle with caramel and fudge sauce.