No-Bake Caramel Turtle Brownie Bottom Cheesecake
This incredibly decadent No-Bake Caramel Turtle Cheesecake is nestled on top of a baked brownie and smothered in lots of chocolate, caramel sauce and chopped pecans.
Prep Time10 minutes mins
Cook Time30 minutes mins
Chill time6 hours hrs
Total Time6 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American
Servings: 1 9" cheesecake
Brownie Layer
- 1 box brownie mix + ingredients on the box
Caramel Sauce
- ½ cup granulated sugar
- 2 tbs water
- 6 tbs heavy cream
- 2 tbs unsalted butter
- 1 teaspoon vanilla extract
- pinch salt
Cheesecake
- 16 oz cream cheese softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup prepared caramel sauce*
- ½ teaspoon cinnamon
- pinch nutmeg
- 4 oz cool whip
Toppings
- ¼ cup pecans chopped
- ¼ cup caramel sauce
- ¼ cup hot fudge sauce
For the Caramel Sauce
In a medium-sized heavy bottomed pot, heat water and sugar on HIGH heat and whisk just until the sugar is dissolved. It's important that you have high heat or you run the risk of seizing up the sugar, turning it into a solid mess.
Once sugar is dissolved, whisk gently and constantly until the melted sugar turns a dark amber color, this will take about 5 minutes or so. The darker the amber color, the more intense caramel flavor you will have.
After it turns dark amber, slowly and carefully pour in heavy cream. It will bubble up violently so you will need your whisk to whisk it very fast until it comes back down and it will start looking like caramel at this point. Remove from heat and stir in butter and vanilla. Allow to cool completely.
For the cheesecake filling
In a large bowl, combine cream cheese and both sugars until smooth. Stir in the ¼ cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Top the baked and cooled brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for minimum of 6 hours or overnight.
Before serving, garnish cheesecake with remaining caramel sauce, hot fudge sauce and chopped pecans.
- *You can use store-bought caramel sauce, if desired.
- Storage: Wrap tight with plastic wrap or store in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Without toppings, wrap entire pan in a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw in refrigerator overnight. Top with caramel sauce, chocolate and pecans before serving.