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Who could have the willpower to say no to turtle brownie cheesecake? You've no doubt seen it if you've been to the Cheesecake Factory. All that ooey gooey goodness. 
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Decadent Turtle Brownie Cheesecake Recipe

Who could have the willpower to say no to turtle brownie cheesecake? You've no doubt seen it if you've been to the Cheesecake Factory. All that ooey gooey goodness.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Servings: 12
Author: Kelly Stilwell

Ingredients

INGREDIENTS:

BROWNIE

  • 3/4 C unsalted sweet cream butter melted
  • 1 C sugar
  • 1 tsp vanilla extract
  • 2 large eggs room temperature
  • 3/4 C flour
  • 6 tbsp Hershey's cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt

CHEESECAKE

  • 20 oz cream cheese room temperature
  • 1/2 C sugar
  • 1/2 C brown sugar unpacked
  • 3/4 C caramel sauce
  • 1 C heavy whipping cream
  • 1/2 C powdered sugar

TOPPING

  • 1/2 C heavy whipping cream
  • 2 tbsp powdered sugar
  • 2 tbsp Hershey's cocoa Not dark
  • Pecans
  • Chocolate sauce
  • Caramel sauce

Instructions

DIRECTIONS:

  • Preheat oven to 350
  • 2 Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

BROWNIE DIRECTIONS

  • In a standing mixer, combine the melted butter, sugar and vanilla extract and mix until combined
  • Add the eggs and mix until well combined.
  • In a medium bowl combine the flour, cocoa, baking powder and salt.
  • Slowly add dry ingredients to the egg mixture and mix until well combined.
  • Pour the batter into the pan
  • Bake for about 22-26 minutes or until a toothpick comes out clean.
  • Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.

CHEESECAKE DIRECTIONS

  • Using a standing mixer, beat the cream cheese, sugar and brown sugar until smooth.
  • Add the caramel sauce to the cream cheese mixture and mix until smooth.
  • In another bowl using a hand mixer, whip the heavy whipping cream and powdered sugar until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture.
  • 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.
  • Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate overnight

WHIPPED CREAM DIRECTIONS

  • Using the standing mixer, whip the heavy whipping cream, powdered sugar and cocoa powder until stiff peaks form.
  • Using the piping bag with a star tip, scoop the whipped into the piping bag and pipe around the edges
  • Drizzle the chocolate and caramel sauce all over the cheesecake
  • Sprinkle with chopped pecans