No-Bake Brownie Bottom TurtleCheesecake

For the brownie I just used a box mix. You can use whatever you’d like, homemade, box, whatever. Once the brownie is baked up and cooled completely, just beat all of the cheesecake ingredients together, spread them on top of the brownie in an even layer and you’re DONE!! Garnish with whatever you’d like once the cheesecake is set. If you’re making this “turtle” version, you’ll need chopped pecans, caramel and hot fudge topping. I love making caramel from scratch, I’ll have the recipe posted below.

If you are skeptical about no-bake cheesecakes, I URGE you to give this no-bake caramel cheesecake a try! You will look at cheesecake making in a completely different light. Also, if you are scared of making a traditional cheesecake, this is the perfect way for you to start!

(Let’s count how many times I said “cheesecake” in this post…)

No-Bake Brownie Bottom TurtleCheesecake

Yield: 1 9" cheesecake

Ingredients:

Brownie Layer

1 box/pkg.  brownie mix + ingredients on the box (I love or brownie mix!) or homemade

Caramel Sauce  (you can also use a jar of our  Caramel sauce…It's so good!!!)

1 cup granulated sugar

1/4 cup water

3/4 cup heavy cream

3 tbs unsalted butter

1 tsp vanilla

pinch salt

Caramel Cheesecake

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup brown sugar

3/4 cup caramel sauce

1/2 tsp cinnamon

pinch nutmeg

4 oz cool whip

Toppings:

chopped pecans

caramel sauce

hot fudge sauce (use our hot fudge sauce..Delicious)

Instructions:

Grease a 9" springform pan. Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer's instructions on box or recipe you are using.

While brownie is baking, prepare caramel sauce. In a small pot, heat sugar with water on medium-high heat whisking and swirling the pot until sugar is all dissolved. Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color (the darker the color, the bolder the caramel flavor. Do not whisk! Only swirl the pot using the handle. You do not want to disturb the caramelization process too much or it will seize up and you will need to start over. Once it's the color you desire, slowly and carefully pour in the cream. The mixture will bubble up violently for a few seconds and once it settles down, whisk until smooth. Remove from heat and whisk in butter, vanilla and salt. Set caramel to the side to allow it to cool completely and thicken up slightly. Once brownie is done, remove outer ring of pan and allow brownie to cool completely also.

In a large bowl, combine cream cheese and both sugars until smooth. Stir in the 3/4 cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Place the outer ring to the springform pan back on. Top the baked brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for 3-4 hours.

Before serving, garnish cheesecake with (leftover) caramel sauce, hot fudge sauce and chopped pecans.

This No-Bake Caramel Turtle Cheesecake will stay creamy and fresh for up to 6 days stored in an airtight container in the refrigerator.