TURTLE BROWNIE CHEESECAKE
This Turtle Brownie Cheesecake has a brownie
bottom, caramel cheesecake and lots of pecans, caramel and chocolate sauce!
It’s a delicious combination of flavors and textures that’s perfect for fall!
INGREDIENTS
BROWNIE
·
3/4 cup (168g) unsalted butter,
melted
·
1 cup (207g) sugar
·
1 tsp vanilla extract
·
2 large eggs, room temperature
·
3/4 cup (98g) all purpose flour
·
6 tbsp (43g) natural unsweetened
cocoa
·
1/4 tsp baking powder
·
1/4 tsp salt
CHEESECAKE
·
1 1/2 tsp gelatin, optional
·
2 tbsp (30ml) cold water, optional
·
20 oz (565g) cream cheese, room
temperature
·
1/2 cup (104g) sugar
·
1/2 cup (82g) brown sugar, unpacked
·
3/4 cup (180ml) caramel
sauce, room temperature
·
1 cup (240ml) heavy whipping cream,
cold
·
1/2 cup (58g) powdered sugar
TOPPING
·
1/2 cup (120ml) heavy whipping cream,
cold
·
2 tbsp (14g) powdered sugar
·
2 tbsp (14g) natural unsweetened
cocoa
·
Pecans
·
Caramel sauce
INSTRUCTIONS
1.
Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with
parchment paper in the bottom and grease the sides. NOTE: If your springform
pan leaks, use a 9-inch cake pan so the brownie batter won’t leak out while
baking.
2. To make the brownie, combine the melted butter, sugar and vanilla extract in a medium sized bowl.
3. Add the eggs and mix until well combined.
4. In a separate medium sized bowl combine the flour, cocoa, baking powder and salt. Slowly add dry ingredients to the egg mixture and mix until well combined.
5. Pour the batter into the prepared pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs.
6. Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.
7. Once the brownie is cool, make the cheesecake. If using the gelatin, sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, the heat in the microwave until warm and dissolved. Set aside to cool slightly. If not using gelatin, move to next step.
8. In a large bowl, beat the cream cheese, sugar and brown sugar until smooth.
9. If using gelatin, add it to the cream cheese mixture and mix until smooth.
10. Add the caramel sauce to the cream cheese mixture and mix until smooth.
11. In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
12. Gently fold the whipped cream into the cream cheese mixture.
13. Place the brownie back into the 9 inch springform pan. 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.
14. Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate until firm, about 5-6 hours.
2. To make the brownie, combine the melted butter, sugar and vanilla extract in a medium sized bowl.
3. Add the eggs and mix until well combined.
4. In a separate medium sized bowl combine the flour, cocoa, baking powder and salt. Slowly add dry ingredients to the egg mixture and mix until well combined.
5. Pour the batter into the prepared pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs.
6. Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.
7. Once the brownie is cool, make the cheesecake. If using the gelatin, sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, the heat in the microwave until warm and dissolved. Set aside to cool slightly. If not using gelatin, move to next step.
8. In a large bowl, beat the cream cheese, sugar and brown sugar until smooth.
9. If using gelatin, add it to the cream cheese mixture and mix until smooth.
10. Add the caramel sauce to the cream cheese mixture and mix until smooth.
11. In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
12. Gently fold the whipped cream into the cream cheese mixture.
13. Place the brownie back into the 9 inch springform pan. 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.
14. Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate until firm, about 5-6 hours.
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17.................... full instruction: https://www.lifeloveandsugar.com/2016/09/19/turtle-brownie-cheesecake/
