🍫🐢 Turtle Brownie Cheesecake

Here’s a decadent and indulgent recipe for Turtle Brownie Cheesecake — a fudgy brownie base, rich cheesecake center, and a topping of gooey caramel, crunchy pecans, and luscious chocolate drizzle. It’s the perfect dessert for celebrations or serious chocolate cravings!

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🍫🐢 Turtle Brownie Cheesecake

🍽 Servings: 12

⏱ Time: ~1 hour prep + 1 hour bake + overnight chill

🧑‍🍳 Difficulty: Medium

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🔹 Components:

1. Fudgy Brownie Crust

2. Creamy Cheesecake Filling

3. Caramel-Pecan-Chocolate Turtle Topping

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🟫 1. Brownie Crust

Ingredients:

• 1/2 cup (1 stick) unsalted butter

• 1/2 cup semi-sweet chocolate chips

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/3 cup all-purpose flour

• 1/4 cup cocoa powder

• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.

2. Melt butter and chocolate chips in a saucepan or microwave; stir until smooth.

3. Stir in both sugars, then beat in eggs and vanilla.

4. Fold in flour, cocoa, and salt until just combined.

5. Pour batter into the prepared pan and bake for 15–18 minutes.

6. Cool slightly while preparing the cheesecake layer.

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🍰 2. Cheesecake Filling

Ingredients:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1/2 cup sour cream

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Beat cream cheese until smooth.

2. Add sugar and beat until fluffy.

3. Add eggs one at a time, mixing gently after each.

4. Stir in sour cream, vanilla, and salt.

5. Pour over the baked brownie base.

6. Bake at 300°F (150°C) for 50–60 minutes. The center should jiggle slightly when done.

7. Cool in the oven with the door cracked for 1 hour, then refrigerate overnight.

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🍯 3. Turtle Topping

🥜 Caramel-Pecan Layer:

• 1/2 cup thick caramel sauce (store-bought or homemade)

• 1/2 cup chopped toasted pecans

• Optional: flaky sea salt

🍫 Chocolate Drizzle:

• 1/3 cup semi-sweet chocolate chips

• 2 tbsp heavy cream

Instructions:

1. Pour caramel sauce over the chilled cheesecake and spread gently.

2. Sprinkle with chopped pecans.

3. Melt chocolate and cream together until smooth; drizzle over caramel and pecans.

4. Garnish with sea salt if desired.

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🔸 Optional Garnishes:

• Whole pecan halves

• Whipped cream rosettes

• Chocolate curls or shavings

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🧊 Storage:

• Keep refrigerated, covered, for up to 4–5 days.

• Can be frozen (without toppings) for up to 1 month.

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Would you like a mini version in muffin tins, a gluten-free adaptation, or a shortcut version using box brownie mix?