Introduction

This Turtle Fudge Brownie Cheesecake is a decadent dessert that combines rich brownies, creamy cheesecake, and classic turtle toppings of caramel, chocolate, and toasted pecans. Perfect for special occasions or when you want to treat yourself to something extra indulgent.

The image shows a tall, round dessert with three clear layers. The bottom layer is dark brown and looks like a crumbly crust. The middle layer is thick, creamy, and white with small chocolate bits inside. The top layer is covered fully with many large, chopped nuts, which are brown and uneven. Over the nut layer, there are thick drizzles of caramel and dark chocolate sauce dripping slightly down the sides. The dessert sits on a simple white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box fudge brownie mix (for an 8×8 pan size)
Ingredients listed on the brownie box (eggs, oil, water)
½ tsp espresso powder (optional, enhances chocolate flavor)
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tsp vanilla extract
1 tbsp all-purpose flour
½ cup mini chocolate chips (optional for extra fudge texture)
1 cup caramel sauce (store-bought or homemade)
1 cup semi-sweet chocolate chips
½ cup heavy cream
1½ cups chopped pecans, toasted
Sea salt (optional, for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides. Prepare the brownie mix according to the package instructions, adding espresso powder if desired. Pour the batter into the prepared pan and bake for 20–22 minutes, just until set. Allow to cool while you make the cheesecake filling.
Step 2: Reduce the oven temperature to 325°F (165°C). In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing on low speed after each. Blend in the sour cream, vanilla extract, and flour until creamy. Fold in the mini chocolate chips if using. Pour the cheesecake batter over the cooled brownie base.
Step 3: Wrap the bottom of the springform pan in foil and place it in a larger roasting pan. Fill the outer pan halfway with hot water to create a water bath. Bake for 55–65 minutes, until the center is just slightly jiggly. Turn off the oven, crack the door, and let the cheesecake sit for 1 hour. Remove from the oven, cool to room temperature, then refrigerate for at least 6 hours or overnight.
Step 4: Toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Warm the caramel sauce slightly and drizzle it over the chilled cheesecake. In a small saucepan, heat the heavy cream until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let sit for 1 minute, then whisk until smooth to make ganache. Drizzle the ganache over the caramel layer. Sprinkle with toasted pecans and a pinch of sea salt if desired.
Step 5: Return the cheesecake to the refrigerator for 30 minutes to let the toppings set. Slice with a hot, clean knife for perfect edges. Serve drizzled with extra caramel or chocolate for maximum indulgence.

Tips & Variations

Use espresso powder to deepen the chocolate flavor without adding a coffee taste.
For extra texture, swap mini chocolate chips with chopped chocolate chunks.
Try pecan halves instead of chopped nuts for a more dramatic garnish.
Make your own caramel sauce for a personal touch and to control sweetness.
To prevent cracking, avoid overbaking and allow the cheesecake to cool slowly in the oven.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Make sure to keep it chilled to maintain texture and freshness. When ready to serve, let it sit at room temperature for 10–15 minutes for easier slicing. Leftovers can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A rich dessert with three clear layers: a thick, dark brown, fudgy brownie base at the bottom, a smooth, creamy white cheesecake layer in the middle, and a topping layer made of swirled light brown frosting decorated with whole pecans. The top is also covered with chopped nuts and drizzled with chocolate and caramel sauces. The cake is placed on a light blue cake stand with a ruffled edge, surrounded by scattered pecans and a small glass bowl with more pecans. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan for this recipe?

An 8×8 or 9-inch springform pan is ideal for this recipe to ensure proper baking. Using a larger pan may result in thinner layers and require shorter baking times, so adjustments will be needed.

What if I don’t have a springform pan?

A springform pan is recommended for easy removal without damaging the cheesecake. If you don’t have one, line a regular cake pan with parchment paper, allowing the edges to hang over, so you can lift the cheesecake out once set.

Turtle Fudge Brownie Cheesecake Recipe

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★★★★★

4.4 from 93 reviews

This Turtle Fudge Brownie Cheesecake is a decadent layered dessert combining rich fudge brownies with creamy cheesecake, caramel, chocolate ganache, and toasted pecans for the ultimate indulgent treat. The brownie base is baked first, followed by a luscious cream cheese filling baked in a water bath, then topped with smooth caramel, silky chocolate ganache, and crunchy nuts for a perfect balance of textures and flavors.

Author: Tara
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 8 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

1 box fudge brownie mix (for an 8×8 pan size)
Ingredients listed on the brownie box (eggs, oil, water)
½ tsp espresso powder (optional, enhances chocolate flavor)

Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tsp vanilla extract
1 tbsp all-purpose flour
½ cup mini chocolate chips (optional for extra fudge texture)

Toppings

1 cup caramel sauce (store-bought or homemade)
1 cup semi-sweet chocolate chips
½ cup heavy cream
1½ cups chopped pecans, toasted
Sea salt (optional, for garnish)

Instructions

Prepare Brownie Base: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides. Prepare the fudge brownie mix according to the package instructions, adding espresso powder if using to enhance chocolate flavor. Pour the batter into the prepared pan and bake for 20–22 minutes until just set; avoid overbaking to keep fudgy texture. Let cool completely while making the cheesecake filling.
Make Cheesecake Filling: Reduce oven temperature to 325°F (165°C). In a large bowl, beat softened cream cheese with granulated sugar until smooth and fluffy. Add eggs one at a time, mixing on low speed after each addition. Blend in sour cream, vanilla extract, and flour until creamy and well combined. Gently fold in mini chocolate chips if desired for added texture. Pour the cheesecake batter evenly over the cooled brownie base.
Bake Cheesecake in Water Bath: Wrap the bottom of the springform pan in foil to prevent leaks and place it inside a larger roasting pan. Fill the roasting pan halfway with hot water to create a water bath, which helps bake the cheesecake evenly and prevents cracking. Bake for 55–65 minutes until the center is slightly jiggly but mostly set. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to cool gradually. Remove from oven and cool to room temperature, then refrigerate for at least 6 hours or overnight to fully set.
Prepare Toppings: Toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly browned, stirring frequently to avoid burning. Warm the caramel sauce slightly by gently heating it until pourable. In a small saucepan, heat the heavy cream until steaming but not boiling, then pour it over the semi-sweet chocolate chips. Let sit for 1 minute to soften, then whisk until smooth and glossy to make a rich chocolate ganache.
Assemble and Serve: Drizzle the caramel sauce evenly over the chilled cheesecake surface. Spoon or drizzle the chocolate ganache on top of the caramel layer. Sprinkle the toasted pecans evenly over the ganache, and add a light pinch of sea salt if desired to enhance the flavors. Return the cheesecake to the refrigerator for 30 minutes to allow the toppings to set firmly. When ready to serve, slice the cheesecake with a hot, clean knife for clean edges. Optionally, serve with extra caramel or chocolate sauce for maximum indulgence.

Notes

For the best texture, do not overbake the brownie base and cheesecake layers.
Using a water bath while baking the cheesecake helps prevent cracking and promotes a smooth, creamy texture.
Espresso powder is optional but enhances the chocolate flavor in the brownie base.
Allow sufficient chilling time (at least 6 hours) to ensure the cheesecake is fully set before adding toppings.
Use a hot knife for slicing to achieve clean, neat slices.
Store leftover cheesecake covered in the refrigerator for up to 4 days.

Keywords: Turtle Fudge Brownie Cheesecake, fudge brownie cheesecake, caramel cheesecake, chocolate ganache, layered cheesecake dessert, toasted pecans dessert