Turtle Brownie Cheesecake

By lihui

12 Person

54 Minutes

0 Calories

This Turtle Chocolate Layer Cake is a super moist chocolate cake filled with caramel icing, pecans, and chocolate ganache. It’s delicious and the perfect celebration cake! Once you have tried it, you'll know why I recommend it for you. It's definitely delicious and will be popular in girls. Don't miss out!

Ingredients

Topping

Caramel sauce
Chocolate sauce
Pecans
2 tbsp. Natural unsweetened cocoa
2 tbsp. Powdered sugar
1/2 cup Heavy whipping cream, cold

Cheesecake

1/2 cup Powdered sugar
1 cup Heavy whipping cream, cold
3/4 cup Caramel sauce, room temperature
1/2 cup Brown sugar, unpacked
1/2 cup Sugar
20 oz. Cream cheese, room temperature
2 tbsp. Cold water, optional
1 1/2 tsp. Gelatin, optional

Brownie

1/4 tsp. Salt
1/4 tsp. Baking powder
6 tbsp. Natural unsweetened cocoa
3/4 cup All purpose flour
2 Large eggs, room temperature
1 tsp. Vanilla extract
1 cup Sugar
3/4 cup Unsalted butter, melted

Method

01

Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. NOTE: If your springform pan leaks, use a 9-inch cake pan so the brownie batter won’t leak out while baking.
02

To make the brownie, combine the melted butter, sugar and vanilla extract in a medium sized bowl. Add the eggs and mix until well combined. In a separate medium sized bowl combine the flour, cocoa, baking powder and salt. Slowly add dry ingredients to the egg mixture and mix until well combined.
03

Pour the batter into the prepared pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs. Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling. Once the brownie is cool, make the cheesecake. If using the gelatin, sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, the heat in the microwave until warm and dissolved. Set aside to cool slightly. If not using gelatin, move to next step.
04

In a large bowl, beat the cream cheese, sugar and brown sugar until smooth. If using gelatin, add it to the cream cheese mixture and mix until smooth. Add the caramel sauce to the cream cheese mixture and mix until smooth. In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
05

Gently fold the whipped cream into the cream cheese mixture. Place the brownie back into the 9 inch springform pan. Line the sides of the pan with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow. Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate until firm, about 5-6 hours.
06

Once firm, remove the cheesecake from the springform pan. To make the whipped cream for the top, whip the heavy whipping cream, powdered sugar and cocoa powder until stiff peaks form. Pip swirls around the edge of the cheesecake and top with pecans. Finish cheesecake off with some chopped pecans and chocolate and caramel sauce. Refrigerate until ready to serve.

Related Tags

Turtle Brownie Cheesecake

5.0

( By lihui )

01 Information

Grade easy
Serving 12 servings
Prep Time 30 Mins
Cook Time 24 Mins
Total Time 54 Mins

02 Ingredients

Topping

Caramel sauce

Chocolate sauce

Pecans

2 tbsp. Natural unsweetened cocoa

2 tbsp. Powdered sugar

1/2 cup Heavy whipping cream, cold

Cheesecake

1/2 cup Powdered sugar

1 cup Heavy whipping cream, cold

3/4 cup Caramel sauce, room temperature

1/2 cup Brown sugar, unpacked

1/2 cup Sugar

20 oz. Cream cheese, room temperature

2 tbsp. Cold water, optional

1 1/2 tsp. Gelatin, optional

Brownie

1/4 tsp. Salt

1/4 tsp. Baking powder

6 tbsp. Natural unsweetened cocoa

3/4 cup All purpose flour

2 Large eggs, room temperature

1 tsp. Vanilla extract

1 cup Sugar

3/4 cup Unsalted butter, melted

03 Method

Step 1

Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. NOTE: If your springform pan leaks, use a 9-inch cake pan so the brownie batter won’t leak out while baking.

Step 2

To make the brownie, combine the melted butter, sugar and vanilla extract in a medium sized bowl. Add the eggs and mix until well combined. In a separate medium sized bowl combine the flour, cocoa, baking powder and salt. Slowly add dry ingredients to the egg mixture and mix until well combined.

Step 3

Pour the batter into the prepared pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs. Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling. Once the brownie is cool, make the cheesecake. If using the gelatin, sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, the heat in the microwave until warm and dissolved. Set aside to cool slightly. If not using gelatin, move to next step.

Step 4

In a large bowl, beat the cream cheese, sugar and brown sugar until smooth. If using gelatin, add it to the cream cheese mixture and mix until smooth. Add the caramel sauce to the cream cheese mixture and mix until smooth. In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.

Step 5

Gently fold the whipped cream into the cream cheese mixture. Place the brownie back into the 9 inch springform pan. Line the sides of the pan with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow. Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate until firm, about 5-6 hours.

Step 6

Once firm, remove the cheesecake from the springform pan. To make the whipped cream for the top, whip the heavy whipping cream, powdered sugar and cocoa powder until stiff peaks form. Pip swirls around the edge of the cheesecake and top with pecans. Finish cheesecake off with some chopped pecans and chocolate and caramel sauce. Refrigerate until ready to serve.

04 Author

lihui

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