#turtle cheesecake

brownie bottom turtles cheesecake

brownie:

2 eggs

1/2 cup (42g) cocoa powder

1/2 tsp (3g) each salt, baking powder, espresso powder

1 1/2 tsp (6g) vanilla

1/2 cup (113g) unsalted butter, melted

1 cup (200g) sugar

3/4 cup (90g) flour

1/4 cup (43g) chocolate chips

1/2 cup chopped pecans (after baking)

mix together eggs, cocoa powder, salt, baking powder, instant espresso, and vanilla. in a separate bowl cream butter and sugar, then microwave gradually until sugar dissolves and is shiny. combine the egg and butter mixtures well, then add flour and mix gently, do not overmix. pour this into a 9 inch spring form pan and bake at 350 for 15 minutes. take out of the oven and evenly add on the chopped pecans. then set it all aside and reduce the oven temp to 325.

caramel cheesecake:

16 oz (454g) cream cheese, room temp

1/3 cup (67g) white sugar

1/3 cup (67g) light brown sugar

1 tbsp (8g) ap flour

1 tsp (4g) vanilla

1/4 tsp salt

1/4 tsp (1g) instant espresso

1/4 cup (60g) sour cream

1/4 cup (60g) heavy cream

2 tbsp (30g) caramel sauce

2 eggs

*cream together the cream cheese and sugars until smooth. then add in the vanilla, espresso powder, salt, flour, caramel sauce, and heavy cream. mix well. then gently fold in the sour cream. one at a time, add in the eggs and gently mix to combine. pour over the half baked brownie layer and use a water bath to prevent cracks. bake at 325 for about 50-60 min or until the edges are set and the middle is a bit jiggly. then turn off the oven and let cool for about 30 min. crack open the oven door and let cool another 20 min inside. take out and cool until room temp and then set it in the fridge for 8hrs or overnight.

topping:

1 1/4 cup pecans

2 tbsp butter

1/4 cup brown sugar

1 tsp water pinch of salt