Ingredients
Equipment
Method
- Preheat your oven to 325 degrees Fahrenheit. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with cooking spray to ensure easy removal later.
- In a medium saucepan, combine butter, sugar, and water over medium heat. Stir the mixture until combined, bringing it to a gentle simmer. Once the sugar has dissolved, remove the pan from the heat.
- Add vanilla extract and semi-sweet chocolate chips to the warm mixture. Stir until the chocolate has fully melted and the mix is smooth.
- Allow the mixture to cool slightly before whisking in the eggs, one at a time. Make sure each egg is fully incorporated before adding the next.
- In a separate bowl, combine all-purpose flour, baking soda, and salt. Gradually stir this dry mixture into the chocolate mixture until just combined.
- Pour the brownie batter into the prepared springform pan, smoothing it out evenly. Place the pan on a baking sheet to catch any potential leaks during baking.
- Bake the brownie layer for 20 minutes, then remove it from the oven. Let it cool slightly while you prepare the cheesecake layer.
- In a large mixing bowl, beat the cream cheese until it’s smooth and creamy. Gradually add in the light brown sugar and flour, beating until the mixture is fluffy.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well incorporated.
- Finally, add in the heavy whipping cream and vanilla, mixing just until combined. Be careful not to over-mix.
- Pour the cheesecake mixture over the slightly cooled brownie layer in the springform pan. Smooth the top to ensure even baking.
- Return the pan to the oven and bake for 1 hour. Once done, turn off the oven and crack the door, allowing the cheesecake to sit in the oven for another hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, transfer it to the refrigerator and chill overnight.
- To prepare the ganache, combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave for 30 seconds, then stir. Heat for another 15 to 20 seconds, stirring until smooth.
- Let the ganache cool slightly. Once the cheesecake is fully chilled, pour the ganache over the top, smoothing it out with an offset spatula.
- Before serving, top the cheesecake with toasted pecan halves and drizzle both caramel sauce and hot fudge sauce on top for an added treat!
Notes
Creating a Turtle Brownie Cheesecake is an enjoyable experience, but there are a few tips to keep in mind for the best results. Here are some helpful notes:
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to four days.
- Freezing: You can freeze the Turtle Brownie Cheesecake for up to three months. Just make sure to wrap it tightly to avoid freezer burn.
- Serving Temperature: For the best flavor, allow the cheesecake to sit at room temperature for about 20 minutes before serving.
- Pairing: This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnishing: Feel free to experiment with different toppings like fresh berries or a sprinkle of sea salt for contrast.