brownie cheesecake recipe

This Turtle Brownie Cheesecake has a brownie bottom, a caramel cheesecake middle and lots of pecans, caramel and chocolate sauce on top! It's a delicious combination of flavors and textures that's perfect for fall!

Turtle Brownie Cheesecake

(168 grams) unsalted butter, melted

(207 grams) sugar

tsp vanilla extract

eggs, room temperature

(98 grams) all purpose flour

tbsp (43 grams) natural unsweetened cocoa

tsp baking powder

tsp salt

gelatin,

tbsp (30 milliliters) cold water, optional

oz (565 grams) cream cheese, room temperature

(104 grams) sugar

(82 grams) brown sugar, unpacked

(180 milliliters) caramel sauce, room temperature

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

(120 milliliters) heavy whipping cream, cold

tbsp (14 grams) powdered sugar

tbsp (14 grams) natural unsweetened cocoa

Pecans

Chocolate sauce

Caramel sauce

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.
2.

To make the brownie, combine the melted butter, sugar and vanilla extract in a medium sized bowl.
3.

Add the eggs and mix until well combined.
4.

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.
5.

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.
6.

Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.
7.

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.
8.

In a large bowl, beat the cream cheese, sugar and brown sugar until smooth.
9.

If using gelatin, add it to the cream cheese mixture and mix until smooth.
10

Add the caramel sauce to the cream cheese mixture and mix until smooth.
11

In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
12

Gently fold the whipped cream into the cream cheese mixture.
13

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.
14

Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate until firm, about 5-6 hours.
15

Once firm, remove the cheesecake from the springform pan.
16

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.
17

Finish cheesecake off with some chopped pecans and chocolate and caramel sauce. Refrigerate until ready to serve.

I made this recipe for a friend's daughter and they all loved it. Thanks again for another AWESOME recipe.  I love following your recipes they never disappoint always amazing.

An irresistible brownie cheesecake recipe made from creamy no-bake peanut butter cheesecake layered with fudgy chocolate brownies, homemade hot fudge, and peanut butter cups.

Brownie Cheesecake

19.5 oz brownie mix (prepared

hot fudge sauce, divided

(8 oz) packages cream cheese, room temperature

peanut butter

(14 oz) can sweetened condensed milk

heavy whipping cream

sugar

peanut butter cups, chopped

Bake brownies according to package directions, and allow them to cool completely.

When brownies are cooled, cut them into bars. Remove 3/4 of the bars from the pan and press them into the base of a 9&#8243; springform pan. Set the remaining 1/4 of the brownies aside.

Heat hot fudge sauce for 30 seconds. Spread 3/4 cup onto the brownie base. Set aside.

In the bowl of a stand mixer, beat cream cheese and peanut butter until smooth and combined. Add in sweetened condensed milk and mix until evenly incorporated.

In another bowl, combine heavy cream and powdered sugar and beat on high until stiff peaks form. Reserve 1 cup of whipped cream and set aside. Fold the remaining whipped cream into the peanut butter mixture until smooth and evenly combined.

Spread half of the peanut butter mixture on top of the brownie base. Crumble the remaining brownies and sprinkle them on top of the peanut butter mixture. Top with remaining peanut butter mixture and, finally, remaining whipped cream.

Sprinkle chopped peanut butter cups over top and drizzle with remaining hot fudge sauce.

Chill for at least 4 hours. Overnight is best.

Release the cheesecake from the pan when ready to serve.

Made this cake for Father's Day and it was a hit!! My husband and family loved it. Thank you for sharing! Wondering if I could freeze the leftovers?

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Brownie Cheesecake

Top 2 brownie cheesecake recipe recipes from across the web

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Turtle Brownie Cheesecake

Brownie Cheesecake

The most viewed brownie cheesecake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine