brownie cheesecake recipe

This Turtle Brownie Cheesecake has a brownie bottom, a caramel cheesecake middle and lots of pecans, caramel and chocolate sauce on top! It's a delicious combination of flavors and textures that's perfect for fall!

Turtle Brownie Cheesecake

(168 grams) unsalted butter, melted

(207 grams) sugar

tsp vanilla extract

eggs, room temperature

(98 grams) all purpose flour

tbsp (43 grams) natural unsweetened cocoa

tsp baking powder

tsp salt

gelatin,

tbsp (30 milliliters) cold water, optional

oz (565 grams) cream cheese, room temperature

(104 grams) sugar

(82 grams) brown sugar, unpacked

(180 milliliters) caramel sauce, room temperature

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

(120 milliliters) heavy whipping cream, cold

tbsp (14 grams) powdered sugar

tbsp (14 grams) natural unsweetened cocoa

Pecans

Chocolate sauce

Caramel sauce

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.
15

Once firm, remove the cheesecake from the springform pan.
16

To make the whipped cream for the top, whip the heavy whipping cream, powdered sugar and cocoa powder until stiff peaks form. Pip swirls around the edge of the cheesecake and top with pecans.
17

Finish cheesecake off with some chopped pecans and chocolate and caramel sauce. Refrigerate until ready to serve.

I made this recipe for a friend's daughter and they all loved it. Thanks again for another AWESOME recipe.  I love following your recipes they never disappoint always amazing.

An irresistible brownie cheesecake recipe made from creamy no-bake peanut butter cheesecake layered with fudgy chocolate brownies, homemade hot fudge, and peanut butter cups.

Brownie Cheesecake

19.5 oz brownie mix (prepared

hot fudge sauce, divided

(8 oz) packages cream cheese, room temperature

peanut butter

(14 oz) can sweetened condensed milk

heavy whipping cream

sugar

peanut butter cups, chopped

Bake brownies according to package directions, and allow them to cool completely.

When brownies are cooled, cut them into bars. Remove 3/4 of the bars from the pan and press them into the base of a 9&#8243; springform pan. Set the remaining 1/4 of the brownies aside.

Heat hot fudge sauce for 30 seconds. Spread 3/4 cup onto the brownie base. Set aside.

In the bowl of a stand mixer, beat cream cheese and peanut butter until smooth and combined. Add in sweetened condensed milk and mix until evenly incorporated.

In another bowl, combine heavy cream and powdered sugar and beat on high until stiff peaks form. Reserve 1 cup of whipped cream and set aside. Fold the remaining whipped cream into the peanut butter mixture until smooth and evenly combined.

Spread half of the peanut butter mixture on top of the brownie base. Crumble the remaining brownies and sprinkle them on top of the peanut butter mixture. Top with remaining peanut butter mixture and, finally, remaining whipped cream.

Sprinkle chopped peanut butter cups over top and drizzle with remaining hot fudge sauce.

Chill for at least 4 hours. Overnight is best.

Release the cheesecake from the pan when ready to serve.

Made this cake for Father's Day and it was a hit!! My husband and family loved it. Thank you for sharing! Wondering if I could freeze the leftovers?

This Kahlua Coffee Brownie Cheesecake is made with a dense brownie on the bottom, kahlua and coffee cheesecake in the middle, and a layer of homemade chocolate ganache and kahlua whipped cream on top. I am so in love with the flavors!

Kahlua Coffee Brownie Cheesecake

tbsp (140 grams) unsalted butter, melted

eggs

tbsp (43 grams) natural unsweetened cocoa powder

(678 grams) cream cheese, room temperature

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

instant coffee granules

tbsp (30 milliliters) Kahlua, warm

oz (227 grams) semi sweet chocolate chips

tbsp (75 milliliters) Kahlua

tbsp (75 milliliters) heavy whipping cream

(120 milliliters) heavy whipping cream

tbsp (30 milliliters) Kahlua

tbsp (43 grams) powdered sugar

Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2.

Combine the butter, sugar and vanilla extract in a medium sized bowl.
3.

In another medium sized bowl, combine the flour, cocoa, baking powder and salt.
5.

Add the dry ingredients to the egg mixture and mix until well combined.
6.

Pour the batter into the prepared pan and spread evenly.
7.

Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
TO MAKE THE CHEESECAKE FILLING:

id=&#8221;instruction-step-9&#8243;>1. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
2.

Add the sour cream and mix on low speed until well combined.
3.

In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved.
4.

Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined.
5.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6.

When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
7. W

ap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bak

for 1 hour 15 minutes. The center should be set, but still jiggly.
9. Tur

off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
10. Cr

ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
11. Re

ove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO FINISH OFF THE CHEESECAKE:

instruction-step-20&#8243;>1. To make the ganache, place the chocolate chips in a small heat proof bowl.
2. Com

ine the heavy whipping cream and Kahlua in a glass measuring cup heat just until it begins to boil.
3. Pou

the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
4. Pou

the chocolate ganache onto the top of the cheesecake and spread evenly.
5. To

ake the whipped cream, add the heavy whipping cream, Kahlua and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
6. Pip

the whipped cream onto the top of the cheesecake. I used Ateco tip 844.
7. Spr

nkle the top of the cheesecake with cocoa powder, if desired.
8. Ref

igerate until ready to serve. Cheesecake is best for 3-5 days.

Best cheesecake ever!! I've made it a few times over the years and it is always a hit. It's well worth the time to make.

https://www.youtube.com/watch?v=9-VAUwcuYiw

This Kahlua Coffee Brownie Cheesecake is made with a dense brownie on the bottom, kahlua and coffee cheesecake in the middle, and a layer of homemade chocolate ganache and kahlua whipped cream on top! It's such an incredible combination of flavors and textures! Recipe: https://www.lifeloveandsugar.com/kahlua-coffee-brownie-cheesecake/

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Turtle Brownie Cheesecake

Brownie Cheesecake

Kahlua Coffee Brownie Cheesecake

Top 3 brownie cheesecake recipe recipes from across the web

The most viewed brownie cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turtle Brownie Cheesecake

Brownie Cheesecake

Kahlua Coffee Brownie Cheesecake

The most viewed brownie cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine