Pecan Turtle Brownie Cheesecake has pecan turtle brownie crust topped with caramel cheesecake swirled with melted caramel and ganache, then a pecan, caramel, ganache layer on top—just like a turtle.

Pecan Turtle Brownie Cheesecake

Turtle candies are among my favorite homemade chocolate candies. Caramel and chocolate sit on top, but combined with pecans—it’s a win for me! Photos of turtle cheesecakes often catch my eye because of all the luscious layers. And what could be better than a brownie crust!

This recipe is based on America’s Test Kitchen Ultimate Turtle Brownies. The brownie from this recipe makes the perfect crust for my cheesecake recipe! The caramel is very easy to make and does need a candy thermometer for best success. I like how thick and creamy the caramel is—just like a bite of turtle candy.

The caramel is added to the cheesecake batter and then swirled with ganache into the batter before baking. The swirl carries the turtle flavor throughout the cheesecake layers. It’s easiest to make the caramel the day ahead and just warm it slightly in the microwave before adding it to the cheesecake batter and swirl.

Top your cheesecake with a real turtle candy—whole pecans spread evenly covering the entire top of the cheesecake. Then pour thick caramel on top of the pecans and top it off with a layer of dark chocolate ganache. Chill so the layers are set and serve with whipped cream, toffee bits and mini chocolate chips. It’s luxurious!

Ingredients for Pecan Turtle Brownie Cheesecake

Ingredients needed for the Pecan Turtle Brownie Cheesecake:

The Pecan Brownie Crust:

Unsalted butter: This ingredient works best when cut into smaller pieces as it is being melted with the chocolate. I prefer unsalted butter.
60% and 90% quality chocolate: In the quality chocolate bars, like Lindt and Ghirardelli, percentages are used to communicate the percentage of the bars weight that actually comes from cocoa beans. The higher the percentage, the darker the chocolate. I really liked using a combination of 60% and 90% for this brownie crust.
Dry ingredients: all-purpose flour (but you could substitute a GF flour blend), baking powder and salt.
Creamed ingredients: Eggs, sugar, and vanilla.
Chopped pecans: I am typically not a fan of nuts in my brownies, but for this crust it added an amazing texture and connected the turtle taste to the crust as well. Don’t skip the pecans! Save the unbroken halves for the top of the cheesecake.
Semi-sweet chocolate chips: You can use any semi-sweet chocolate chips. I prefer to purchase mine at Costco.
Caramel: The homemade caramel is used in every layer of these brownies. And it’s so delicious! When using the caramel for the crust, be sure the caramel doesn’t actually touch the side of the springform pan—keep it tucked inside the brownie batter.

The Caramel:

Heavy cream: My preferred heavy cream comes from Costco because it is 40% fat. Worth it!!
Kosher salt or sea salt: This salt is preferred over table salt because the crystals are larger and you actually use less. If using table salt—double the salt in this recipe.
Light corn syrup: Find the corn syrup that doesn’t contain high fructose corn syrup. If it doesn’t contain HFCS, it will be mentioned on the front of the container. If you can’t see the “call-out,” it does contain HFCS. Karo brand corn syrup does not contain HFCS, which means it is more healthy. And yes, healthy is relative when eating a sweet treat—so it’s best to choose wisely—which is why I like to make sweet treats in my own kitchen!!
Granulated sugar: When making cooked candy, like caramel, pure cane sugar is the best choice because other sugars have different boiling points and will affect the temperature of your candy. If granulated sugar is not pure cane, it’s typically beet sugar.
Unsalted butter: I like to add my own salt.
Vanilla: This ingredient is added at the end and rounds out the flavor of the caramel.

The Ganache:

Quality semi-sweet chocolate chips: Good quality makes a difference in the flavor. I prefer Ghirardelli or Guittard or Costco’s semi-sweet chocolate chips.
Heavy cream: 40% fat is preferred.

The Caramel Cheesecake:

Cream cheese: My cheesecake recipe calls for more cream cheese than some other recipes. Because of the added cream cheese, I have never had to use a water bath to bake my cheesecake. Yeah!
Brown sugar: Brown sugar, instead of granulated sugar, enhances the caramel flavor.
All-purpose flour: You can substitute a GF flour blend. Just a little bit of flour stabilizes the batter and helps with the texture of the cheesecake. It also contributes to no needed a water bath bake.
Salt and Caramel Sauce: I use the homemade caramel for the cheesecake recipe as well. And the little bit of salt creates a salted caramel flavor!
Eggs: The ingredient that creates the rise in the cheesecake. While adding the eggs, mix on low so less air is being added to the cheesecake. Scrape the bottom and edges of the bowl well so the batter gets mixed consistently.
Caramel sauce and Ganache: The homemade caramel and the ganache create a swirl in the cheesecake. You add caramel twice to this cheesecake batter: once in the batter and once in the swirl. Worth it!

The Topping:

Unbroken pecan halves: This is aesthetics. They look best as halves all lined up on the top of the cheesecake. Save the broken ones for the chopped pecans in the brownie crust.
Caramel: The same homemade caramel used throughout the cheesecake.
Ganache: The same ganache swirled into the cheesecake.
Whipped Cream: You can whip you own from the 40% cream used in this recipe or buy a can of whipped cream.
Mini chocolate chips, Toffee bits, Maldon salt: These toppers are for looks and taste. Chocolate chips more for looks. Toffee bits accentuate the caramel flavor. Maldon flake salt adds that little bit of salt that levels up your cheesecake and brings out the salted caramel flavor. Try one taste with Maldon salt and another without. You will likely prefer the salt!

How to Make Pecan Turtle Brownie Cheesecake

How to Make the Pecan Turtle Brownie Cheesecake:

Caramel (make day ahead):

Calibrate your current boiling temperature with your recipe. Boil water and adjust recipe cooking temperature accordingly. For more details see (https://tastethekitchennextdoor.comcalibrate-your-thermometer/)
Combine cream and salt in small bowl; stir well to dissolve salt.
Combine water and corn syrup in heavy-bottomed 2- to 3- quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 5-10 minutes.
Uncover, add thermometer and continue to cook, without stirring, until bubbles show faint golden color, 1-3 minutes more.
Reduce heat to medium-low. Continue to cook until caramel is light amber and registers 358° F on candy thermometer.
Remove saucepan from heat. Put on hot pad glove to stirring hand. Slowly/carefully add cream to center of pan; stir with metal whisk or silicon spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides.
Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside to cool completely.
When cool, cover and refrigerate until ready to make cheesecake. Remove caramel from refrigerator prior to use and microwave for 30 seconds. Stir. Microwave for 15 seconds more to become pliable again. Leave at room temperature until finished with cheesecake.

Pecan Brownie Crust:

Heat oven to 325° F (163° C). Lightly spray springform pan with non-stick spray, place parchment circle and spray again.
In small sized microwave save bowl, melt butter and both chocolates in microwave for 30 seconds. Stir. Heat for another 15 seconds if needed to melt the butter or chocolate. Stir until smooth and combined. Set aside to cool slightly.
In a small bowl, whisk together flour, baking powder and salt. Set aside.
When chocolate has cooled slightly, whisk eggs in a separate large bowl. Add sugar and vanilla. Whisk until incorporated.
Whisk melted chocolate mixture into egg mixture. Whisk until completely combined.
Add flour mixture and fold in with spatula until almost combined. Add chopped pecans and chocolate chips. Mix until no flour streaks remain.
Distribute half of brownie batter in spring form pan, spreading in even layer. Drizzle scant ¼ cup caramel over batter. Drop remaining batter in large mounds over caramel layer. Spread evenly and into corners, keeping caramel in center and not along the edges of the spring form pan. Using tip of butter knife, swirl caramel and batter.
Bake brownies until toothpick comes out with only a few moist crumbs attached, 35-40 minutes. Remove brownies to cool slightly.

Caramel Cheesecake:

While brownie crust is cooling, add softened cream cheese to a mixing bowl and mix at medium speed on electric mixer (or stand mixer), for 2 minutes until softened and smooth. Add sugar, flour, and salt. Mix on medium-low speed until completed incorporated.
Add caramel and vanilla and mix on low speed until no streaks remain.
On low speed, blend in eggs, one at a time, scraping bowl between each addition. Mix on low speed just until combined.
Pour a third of the cheesecake batter over crust. Drizzle 2 Tablespoons caramel sauce and 2 Tablespoons ganache over the batter. Use a butter knife to slightly swirl the caramel and ganache into the cheesecake batter. Drizzle a second third of the batter into the pan. Drizzle 2 Tablespoons caramel sauce and 2 Tablespoons ganache over the batter. Swirl slightly again. Top with remaining cheesecake batter. Swirl slightly. Smooth top with spatula.
Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 25-40 minutes or until the center of the cheesecake is firm to a light touch, not jelly-like.
Allow to cool at room temperature.
When cheesecake is room temperature, spread pecan halves on top of cheesecake in an even single layer. Heat remaining caramel in microwave until warm and pourable, but do not boil, 15-45 seconds, stirring once or twice. Pour caramel over pecans, covering them completely.
Heat ganache slightly in microwave for 15 seconds if needed. Stir and pour on top of the caramel pecan layer, creating a thin ganache layer over the entire cheesecake top. Spread until even and smooth. Chill entire cheesecake in refrigerator for at least 2 hours, or more.
To serve: Add whipped cream swirls and a sprinkle of mini-chocolate chips, toffee bits and maldon flake salt. Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.

Try Pecan Turtle Brownie Cheesecake today

This cheesecake is vying for my attention! Has it got yours??

–Kim

Print Recipe

Pecan Turtle Brownie Cheesecake

Prep Time1

Cook Time1 10

Course: Dessert

Keyword: brownie, caramel, cheesecake, chocolate, pecans

Servings: 9 inch cheesecake

Author: Kim Melanson

Equipment

9" Springform Pan

Ingredients

(recipe based on Americas Test Kitchen Ultimate Turtle Brownies)

Caramel (make day ahead):

¾ cup heavy cream
1 teaspoon kosher salt
½ cup water
¼ cup light corn syrup
2 ½ cups sugar
¼ cup unsalted butter
2 teaspoons vanilla

Pecan Brownie Crust:

8 Tablespoons (113g-1 stick) unsalted butter, cut into 8 pieces
4 ounces 60% quality chocolate chopped
2 ounces 90% quality chocolate chopped
¾ cup (78g) all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
2 large eggs room temperature
1 cup (198g) granulated sugar
2 teaspoons vanilla
⅔ cup chopped pecans
⅓ cup semisweet chocolate chips
¼ cup caramel (recipe above)

Ganache:

½ cup quality semi-sweet chocolate chips
¼ cup heavy cream

Caramel and Ganache Swirled Cheesecake:

3 packages (24 oz—680g) cream cheese room temperature
½ cup (105g) brown sugar
3 Tablespoons (22.5g) all-purpose flour
¼ teaspoon kosher salt
¼ cup caramel sauce recipe above
3 eggs room temperature
1 teaspoon vanilla
¼ cup caramel sauce (recipe above)
¼ cup ganache (recipe above)

Topping:

Halved pecans
¼ cup caramel sauce (recipe above)
Ganache (recipe above)
Whipped Cream
Mini chocolate chips
Toffee bits
Maldon flake salt

Instructions

Caramel (make day ahead):

Calibrate your current boiling temperature with your recipe. Boil water and adjust recipe cooking temperature accordingly.
Combine cream and salt in small bowl; stir well to dissolve salt.
Combine water and corn syrup in heavy-bottomed 2- to 3- quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 5-10 minutes.
Uncover, add thermometer and continue to cook, without stirring, until bubbles show faint golden color, 1-3 minutes more.
Reduce heat to medium-low. Continue to cook until caramel is light amber and registers 358° F on candy thermometer.
Remove saucepan from heat. Put on hot pad glove to stirring hand. Slowly/carefully add cream to center of pan; stir with metal whisk or silicon spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides.
Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside to cool completely.
When cool, cover and refrigerate until ready to make cheesecake. Remove caramel from refrigerator prior to use and microwave for 30 seconds. Stir. Microwave for 15 seconds more to become pliable again. Leave at room temperature until finished with cheesecake.

Pecan Brownie Crust:

Heat oven to 325° F (163° C). Lightly spray springform pan with non-stick spray, place parchment circle and spray again.
In small sized microwave save bowl, melt butter and both chocolates in microwave for 30 seconds. Stir. Heat for another 15 seconds if needed to melt the butter or chocolate. Stir until smooth and combined. Set aside to cool slightly.
In a small bowl, whisk together flour, baking powder and salt. Set aside.
When chocolate has cooled slightly, whisk eggs in a separate large bowl. Add sugar and vanilla. Whisk until incorporated.
Whisk melted chocolate mixture into egg mixture. Whisk until completely combined.
Add flour mixture and fold in with spatula until almost combined. Add chopped pecans and chocolate chips. Mix until no flour streaks remain.
Distribute half of brownie batter in spring form pan, spreading in even layer. Drizzle scant ¼ cup caramel over batter. Drop remaining batter in large mounds over caramel layer. Spread evenly and into corners, keeping caramel in center and not along the edges of the spring form pan. Using tip of butter knife, swirl caramel and batter.
Bake brownies until toothpick comes out with only a few moist crumbs attached, 35-40 minutes. Remove brownies to cool slightly.

Caramel Cheesecake:

While brownie crust is cooling, add softened cream cheese to a mixing bowl and mix at medium speed on electric mixer (or stand mixer), for 2 minutes until softened and smooth. Add sugar, flour, and salt. Mix on medium-low speed until completed incorporated.
Add caramel and vanilla and mix on low speed until no streaks remain.
On low speed, blend in eggs, one at a time, scraping bowl between each addition. Mix on low speed just until combined.
Pour a third of the cheesecake batter over crust. Drizzle 2 Tablespoons caramel sauce and 2 Tablespoons ganache over the batter. Use a butter knife to slightly swirl the caramel and ganache into the cheesecake batter. Drizzle a second third of the batter into the pan. Drizzle 2 Tablespoons caramel sauce and 2 Tablespoons ganache over the batter. Swirl slightly again. Top with remaining cheesecake batter. Swirl slightly. Smooth top with spatula.
Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 25-40 minutes or until the center of the cheesecake is firm to a light touch, not jelly-like.
Allow to cool at room temperature.
When cheesecake is room temperature, spread pecan halves on top of cheesecake in an even single layer. Heat remaining caramel in microwave until warm and pourable, but do not boil, 15-45 seconds, stirring once or twice. Pour caramel over pecans, covering them completely.
Heat ganache slightly in microwave for 15 seconds if needed. Stir and pour on top of the caramel pecan layer, creating a thin ganache layer over the entire cheesecake top. Spread until even and smooth. Chill entire cheesecake in refrigerator for at least 2 hours, or more.
To serve: Add whipped cream swirls and a sprinkle of mini-chocolate chips, toffee bits and maldon flake salt. Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.

Pecan Turtle Brownie Cheesecake

Pecan Turtle Brownie Cheesecake