pecan cheesecake

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.

Pecan pie cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping. It is perfectly indulgent!!

Pecan Pie Cheesecake Recipe

vanilla wafer (crumbs)

brown sugar

unsalted butter (melted)

sugar

corn syrup

eggs (lightly beaten)

pecans (chopped)

vanilla extract

cream cheese (softened)

all purpose flour

eggs

heavy whipping cream

unsalted butter

cinnamon

Line the bottom of 9-inch springform pan with parchment paper and set aside.

Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9-inch springform pan. Set in the fridge to firm the crust while making the filling.

Crust

In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.

Pecan Filling

Preheat the oven to 350°F.

Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.

Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.

Place springform pan on a cookie sheet, put it in the oven, and reduce the heat to 325°F Bake the cake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.

Run a knife around the edges of the cheesecake but don’t take it out of the pan until completely cooled.

Cheesecake Filling

In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.

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Turtle Brownie Cheesecake

Pecan Pie Cheesecake Recipe

Top 2 pecan cheesecake recipes from across the web

The most viewed pecan cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turtle Brownie Cheesecake

Pecan Pie Cheesecake Recipe

The most viewed pecan cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine