Go Back
A whole, uncut Turtle Brownie Cheesecake on a cake stand, beautifully decorated with caramel sauce, toasted pecans, and a chocolate ganache drizzle.

Turtle Brownie Cheesecake: The Ultimate Decadent Dessert

An incredibly decadent Turtle Brownie Cheesecake featuring a rich, fudgy brownie base, a smooth and creamy cheesecake filling, and a generous topping of caramel, toasted pecans, and chocolate ganache. A truly showstopping dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup unsalted butter, melted
  • 4 oz semi-sweet chocolate, chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
For the Cheesecake Filling
  • 24 oz full-fat cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup full-fat sour cream at room temperature
  • 1 tsp vanilla extract
  • 3 large eggs at room temperature
For the Turtle Topping
  • 1/2 cup caramel sauce
  • 1 cup pecans, toasted and chopped
  • 4 oz semi-sweet chocolate chips
  • 1/4 cup heavy cream

Equipment

  • 1 9-inch springform pan
  • 1 Electric Mixer
  • 1 Roasting pan (for water bath)

Method
 

Make the Brownie Base
  1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil. Grease the inside of the pan.
  2. In a medium saucepan, melt the butter and semi-sweet chocolate over low heat, stirring until smooth. Remove from heat and let it cool slightly.
  3. Whisk the sugar into the chocolate mixture. Add eggs one at a time, whisking well after each addition. Stir in vanilla.
  4. Gently fold in the flour, cocoa powder, and salt until just combined. Do not overmix.
  5. Pour batter into the prepared springform pan and spread evenly. Bake for 20-25 minutes. Let it cool on a wire rack.
Make the Cheesecake Filling & Bake
  1. Reduce oven temperature to 325°F (165°C).
  2. In a large bowl, beat the room temperature cream cheese until completely smooth. Gradually add the granulated sugar and beat until smooth. Mix in the sour cream and vanilla extract on low speed.
  3. Add room temperature eggs one at a time, mixing on low speed until just combined after each addition.
  4. Pour the cheesecake filling over the cooled brownie base. Place the springform pan into a large roasting pan and create a water bath by pouring boiling water halfway up the sides of the pan.
  5. Bake for 55-65 minutes, until the edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Chill and Top
  1. Remove the cheesecake from the water bath, cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
  2. Prepare the ganache: Place chocolate chips in a heatproof bowl. Heat the heavy cream until it simmers, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth.
  3. To serve, drizzle the chilled cheesecake with caramel sauce, sprinkle with toasted pecans, and finish with the chocolate ganache drizzle. Slice and enjoy.

Notes

Ensure all your dairy and eggs are at room temperature for the smoothest cheesecake filling.
Don't skip the water bath or the slow cooling process in the oven; they are crucial for preventing cracks.
Toast the pecans before using for a deeper, nuttier flavor.