Description

Decadent, indulgent, and layered with irresistible flavor, this Turtle Brownie Cheesecake is the ultimate dessert for chocolate lovers. It starts with a rich, fudgy brownie base, followed by a creamy cheesecake layer swirled with caramel and studded with pecans and chocolate chips. Finished with more caramel drizzle, chopped pecans, and a hint of sea salt, every bite is a gooey, crunchy, chocolatey dream.

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Ingredients

Scale

For the Brownie Base:

½ cup unsalted butter (1 stick)
1 cup semi-sweet chocolate chips
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup all-purpose flour
¼ tsp salt

For the Cheesecake Layer:

16 oz cream cheese (2 blocks), softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
½ cup chopped pecans
½ cup mini chocolate chips
⅓ cup caramel sauce (plus more for topping)

For the Topping:

⅓ cup caramel sauce (store-bought or homemade)
¼ cup chopped pecans
¼ cup mini chocolate chips
Pinch of flaky sea salt (optional)

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Instructions

Step 1: Preheat & Prepare Pan
Preheat oven to 325°F (163°C).
Grease and line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside with foil to catch any drips.

Step 2: Make the Brownie Base
In a saucepan or microwave, melt butter and chocolate chips together until smooth.
Whisk in sugar, then eggs and vanilla.
Fold in flour and salt until just combined.
Pour into the prepared pan and spread evenly. Bake for 15 minutes—just to set the base. Let cool slightly while making the cheesecake layer.

Step 3: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese and sugar until smooth and fluffy.
Add eggs one at a time, then mix in vanilla and sour cream.
Fold in chopped pecans and mini chocolate chips.
Drizzle in ⅓ cup caramel sauce and gently swirl through (don’t overmix).
Pour cheesecake mixture over the brownie base and smooth the top.

Step 4: Bake the Cheesecake
Bake at 325°F for 45–50 minutes, or until the edges are set and the center slightly jiggles.
Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove and cool completely at room temperature, then chill in the fridge for at least 4 hours or overnight.

Step 5: Add the Turtle Topping
Once fully chilled, remove cheesecake from the pan.
Drizzle caramel sauce generously over the top.
Sprinkle with chopped pecans, mini chocolate chips, and a pinch of flaky sea salt if desired.

Step 6: Slice & Serve
For clean slices, use a sharp knife dipped in warm water and wiped clean between cuts.
Serve chilled and enjoy the rich, gooey, nutty indulgence!

Notes

Don’t Overbake – Slight jiggle in the center is perfect; it’ll firm up as it chills.
Room Temp Cream Cheese – Ensures smooth, lump-free filling.
Cool Gradually – Prevents cracks by avoiding sudden temperature changes.
Use Good Caramel – A thick, buttery caramel makes all the difference.
Chill Overnight – Best flavor and texture after resting in the fridge.

Prep Time: 25 minutes
Cuisine: American