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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://www.cheftara.com/turtle-fudge-brownie-cheesecake-recipe/