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!
How to Make The Best Brownie Cheesecake
To start, you’ll want to make the brownie. I like to use melted butter in this brownie because it lends a lovely dense brownie. It’s also a quick and easy brownie to make, which is a plus. You really don’t even need to use a mixer. I usually just whisk everything together.
The brownie can be made right in your springform pan, if it doesn’t leak (mine always does!) or it can be made in a cake pan, then transferred to a springform pan later when you finish the cheesecake.
Once the brownie is made and cooled, it’s time to make the cheesecake. It’s a no bake cheesecake, so it’s going to be softer than a baked cheesecake which has the benefit of firming with the addition of eggs and baking. To help it firm up a bit more, you can add gelatin if you like. I tried it both ways and thought it was great either way. If you don’t feel like bothering with the gelatin, just leave it out. The gelatin will just firm it up a bit more.
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