Brownie Turtle Cheesecake Recipes

TURTLE CHEESECAKE BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In medium bowl, beat cream cheese, sugar and salt with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in caramel sauce. On low speed, beat in 1 egg until blended. Set aside.
• Make brownie batter as directed on box for cakelike brownies. Spread in pan. Spoon cheesecake filling by generous tablespoonfuls evenly onto batter. Cut through mixture several times with knife for marbled design.
• Bake 33 to 37 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with Toppings. Cool 30 minutes. Refrigerate uncovered 2 hours. Remove from refrigerator 15 minutes before serving. Cut into 6 rows by 4 rows. Cover and refrigerate remaining brownies.

LAYERED TURTLE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.

BROWNIE CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
• In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
• Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
• In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
• Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

BROWNIE TURTLE CHEESECAKE

Steps:

• Preheat oven to 350.
• Prepare the brownie mix according to package instructions using the oil, water, and egg. (Use whatever proportions your brownie mix calls for, that's just what mine called for!).
• Pour into a greased 9" springform pan and bake for 20 minutes.
• Allow to cool 10 minutes.
• Meanwhile, melt the caramels and combine with the evaporated milk.
• Pour this mixture over the brownie crust and sprinkle with the pecans.
• Combine cream cheese and sugar, mixing well.
• Add eggs, mixing by hand or on low speed until combined.
• Stir in melted chocolate.
• Pour into pan over pecans and bake 35-40 minutes or until center is set.
• Cool 10 minutes on a wire rack, then run knife along edge to loosen but do not remove sides of pan.
• Allow to cool completely, then chill overnight in fridge.
• Remove from pan just before serving.

TURTLE CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350°; place oven rack in lower third of oven; spray the bottom only of a 13 x 9 inch pan with cooking spray.
• In a bowl, mix the brownie mix, oil, water, and 2 eggs with a wooden spoon until must blended and all dry ingredients are moistened; spread batter evenly into prepared pan.
• In another bowl, beat the cream cheese with an electric mixer on medium until smooth.
• Beat in vanilla and remaining egg until thoroughly blended.
• Spoon cream cheese mixture over brownie mixture in pan (need not cover completely); dollop with spoonfuls of caramel topping.
• Cut through mixture with knife several times for marbled design; sprinkle with pecans.
• Bake 32-35 minutes or until toothpick comes out clean or almost clean; do not overbake.
• Transfer to a wire rack and cool completely; cut into squares; store in refrigerator.

2-DAY TURTLE CHEESECAKE RECIPE BY TASTY

Steps:

• Make the chocolate cookie rounds: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, mix together the cocoa powder, flour, and sugar.
• Add the butter and mash with a fork into the dry ingredients until the mixture resembles coarse sand. Add the egg and vanilla and stir until a soft dough comes together. Add the salt and stir to incorporate.
• Turn the dough out onto a lightly floured surface and knead until it comes together in a soft ball, adding more flour as needed.
• Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
• On a surface dusted with powdered sugar, roll out the dough with a rolling pin to a ⅛-inch (3 mm) thick round. Cut the dough into about 8 3-inch rounds. Transfer to the prepared baking sheet.
• Bake the rounds for 15 minutes, or until dry looking and firm. Let cool for 10 minutes.
• Make the chocolate crust: Wrap the bottom of an 8-inch (20 cm) springform pan with foil.
• Transfer the cooled cookie rounds to a food processor and pulse until broken down into coarse crumbs.
• Add the powdered sugar and pulse to incorporate. Add the melted butter and pulse until the mixture resembles coarse sand.
• Transfer the crumbs to the prepared pan and press evenly against the bottom. Chill the crust in the refrigerator until ready to fill.
• Make the dark caramel sauce: Add the sugar to a medium saucepan over medium heat. Cook, stirring constantly, until the sugar melts into a thick, amber-colored liquid, 3-5 minutes. Do not let the sugar burn.
• Add the butter and whisk until completely melted.
• Reduce the heat to medium-low and slowly add the heavy cream. Let the mixture boil for 1 minute, then add vanilla and stir to incorporate. Transfer the caramel to a heatproof bowl and let cool to room temperature.
• Make the filling: Preheat the oven to 325°F (163°C).
• In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the sour cream and beat to combine, scraping down the sides of the bowl as needed. Add the sugar and beat to incorporate. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and white chocolate and beat to combine.
• Add the melted chocolate to a medium bowl. Add ½ cup (145 G) of the caramel sauce to a separate medium bowl, reserving the remaining caramel sauce for serving. Add 2 cups (550 G) of the cheesecake filling to each bowl and stir with a rubber spatula until well combined.
• Pour the chocolate layer into the center of the prepared pan and smooth into an even layer. Slowly pour the caramel layer over the chocolate layer and smooth the top. Slowly pour the white chocolate layer over the caramel layer and smooth the top.
• Set the springform pan in a large roasting pan. Carefully pour in boiling water, taking care not to splash into the cheesecake, until it reaches about 1 inch (2 ½ cm) up the sides of the springform pan.
• Carefully transfer the roasting pan to the oven and bake the cheesecake for about 2 hours, or until set.
• Remove the cheesecake from the oven. Carefully lift the springform pan from the water bath. Transfer to the refrigerator to chill overnight.
• Make the candied pecans: Line a baking sheet with parchment paper.
• In a medium pan over medium-high heat, combine the water, sugar, and corn syrup. Cook for 3-5 minutes, until glossy. Add the pecans and cook, stirring constantly, until glazed, 2-3 minutes.
• Pour the pecans onto the prepared pan and separate so they don't clump together. Let cool completely.
• To assemble, unwrap the foil from the springform pan and release the springform.
• Warm the reserved caramel sauce.
• Drizzle the melted chocolate on top of the cheesecake in a zigzag pattern. Sprinkle the candied pecans on top. Drizzle the caramel sauce over the pecans in the opposite direction of the chocolate.
• Slice and serve.
• Enjoy!