Turtle Brownie Cheesecake Bars (GF)

Today’s Turtle Brownie Cheesecake Bars are heaven in every bite. The deep chocolate of the brownies beautifully balances the creaminess of the cheesecake layer. Then you add the delicate chocolate sauce on top with chopped pecans and a drizzle of caramel sauce or dulce de leche for the perfect finish. Everyone will be begging for a second serving!

The blending of chocolate, caramel, and nuts is a classic and if you press nuts into softened caramel and cover it all with melted chocolate, you have Turtle Candies! Turtles have always been one of my favorites and I always look for new ways to combine these flavors.

Top: Cheesecake layer; Middle: Chocolate Sauce; Bottom: Nuts on top

Bar cookies are a terrific dessert for any occasion. They can be dressed up for fancy meals or left simple for casual events. I love them!

Remember that with cheesecake bars you need to keep them refrigerated and served cool not warm. If you are making these during hot summer days, take this into consideration to be sure you have enough room in the refrigerator.

One of the easiest ways to create a new recipe is to combine components from other recipes. You might be surprised what you come up with. I pulled recipes from three different sources to make up today’s Chocolate Monday treat. The brownie layer came from one of my old recipes, the cheesecake layer from another recipe and the chocolate sauce from another one of my recipes. I added a caramel sauce and nuts to make a different kind of turtle dessert.

Whenever you make a recipe, think about other ways that you might be able to use elements of it to improve common meals. A sauce here, a cooking technique there … you never know where inspiration may come from!

When you are making brownies, bar cookies, blondies, etc. use parchment paper or aluminum foil to create a sling in the baking pan. Leave the ends hanging over the edges of the pan so you can use them to lift the bars out of the pan and onto a cutting board.

In this case you want to butter or spray both the pan and the parchment/foil. This will help make it easier for the bars to release from the pan when they are done and ready for slicing.

The brownie layer gets spread into the baking pan as the bottom layer and partially baked. Then it is topped with the cheesecake mixture, and baked longer to finish baking the brownie layer and cook the cheesecake layer. When you are baking with gluten-free flours, you don’t have the gluten to support the lift of leaveners. Be sure your blend has xanthan gum or add 1/8 tsp to help.

Whenever making cheesecake, always make sure your cream cheese is fully softened to room temperature. If your cream cheese is too firm, it produces clumps that you never seem to be able to completely remove. The last thing you want is lumpy cheesecake so warm your cream cheese ahead and don’t take any shortcuts on this step! I leave mine out overnight and it is always ready for my baking projects.

The chocolate sauce does not get baked. Just be sure the sour cream is at room temperature so it blends smoothly with the melted chocolate. You simply spread it over the baked and chilled cheesecake then sprinkle on the chopped nuts. Now you’re ready to cut and drizzle the caramel over the tops before serving.

You can make your own caramel sauce for the topping but there are so many good store-bought versions these days I thought I would take a shortcut. My personal favorite is from Fran’s brand. It is luscious and can be heated to make it pour easily over desserts. It is a great time-saving trick.

I hope you enjoy today’s oozy, gooey, chocolatey, caramel, nutty, sticky, creamy, and scrumptious Turtle Brownie Cheesecake Bars! They are perfect for parties, after-school snacks, or any special occasion.

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Turtle Brownie Cheesecake Bars:

• Brownie Layer: butter, chocolate, flour, baking powder, salt, xanthan gum (if using GF flour), brown sugar, eggs, vanilla
• Cheesecake Layer: cream cheese, sugar, flour, eggs, milk, vanilla
• Toppings: sour cream, sugar, vanilla, melted chocolate, chopped pecans, caramel sauce or dulce de leche sauce

PRO Tip:

When melting chocolate and butter together, place the butter in the pan first then top with the chocolate so the butter melts first and helps protect the chocolate from scorching. Stir often with a rubber spatula to be sure nothing sits too long in one place. It is ready when there is no excess melted butter and everything is thoroughly blended until smooth and silky.

Short Cut:

If you want to make this a little faster and easier, leave off the chocolate sauce, cut into bars, drizzle the cheesecake bars with the caramel sauce and sprinkle on the chopped nuts. A little less rich but just as delicious!

How to make Turtle Brownie Cheesecake Bars:

1. Lightly butter or spray a 8×8-inch square (20x20cm) baking pan and line with parchment or foil – leaving it hanging over on two ends of the square pan to help you lift the bars out later. Butter the liner too if using foil.
2. Make the Brownie Layer: Melt the butter and chocolate chips in a small saucepan. In a bowl, combine the dry ingredients. In the bowl of your mixer, beat the brown sugar, eggs, espresso powder, and vanilla together. Pour the melted chocolate into the batter, mixing until silky. Add the flour mixture and beat until smooth. Spread the batter evenly in the bottom of the prepared pan with a spatula.
3. Bake at 350°F (180°C) for about 15 minutes until a crust has formed on the top of the brownies. Remove from the oven and let cool 5 minutes.
4. Prepare the Cheesecake Layer: In the bowl of your stand mixer, beat the cream cheese, sugar, and vanilla on medium speed for about a minute. Then mix in the egg and extra yolk, beating just until combined. Pour the cheesecake mixture over the brownies, carefully spreading it out in the pan with a spatula.
5. Return the pan to the oven and continue baking for another 20 minutes or so. Carefully nudge the pan, you want it slightly jiggly in the center. If jiggly all over, tent with foil and bake another 4 to 5 minutes. When done, set on a wire rack. Cool to room temperature.
6. Cover with plastic wrap and refrigerate for several hours or up to overnight. Warm up on the counter about 30 to 60 minutes before continuing with the chocolate sauce and toppings.
7. To make the chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water, stirring until smooth. Set aside to cool. In another medium bowl whisk together the room temperature sour cream, sugar, and vanilla. Stir in the melted chocolate and whisk until smooth with no streaks.
8. Finish and Serve: Use the parchment to lift the bars out of the pan and place on a cutting board. Spread the chocolate sauce over the cheesecake and sprinkle with the chopped nuts. Cut into bars and place on serving plates. Drizzle with the caramel sauce or dulce de leche. Add a sprig of mint if desired and serve.

PRO Tip:

If you are making these on one day and serving the next, make the brownie and cheesecake layers, let cool and cover before refrigerating overnight. Bring it out about 45 minutes before you want to serve to let it warm up. Then make and spread the chocolate sauce over the top and sprinkle with the chopped pecans. This keeps the pecans fresh and crunchy.

PRO Tip:

Whenever you are cutting cheesecakes or other soft items, use a very sharp knife with a thin blade that has been heated under running hot water and wiped dry. Do this after each slice for the cleanest cuts and presentation.

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• 8×8-inch (20×20 cm) baking pan
• Saucepan
• Mixing bowls
• Stand mixer or hand mixer
• Spatula
• Whisk

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will only use about half the amount listed because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: about 24 small pieces

Turtle Brownie Cheesecake Bars (GF)

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Today’s Turtle Brownie Cheesecake Bars are heaven in every bite. The deep chocolate of the brownies beautifully balances the creaminess of the cheesecake layer. Then you add the delicate chocolate sauce on top with chopped pecans and a drizzle of caramel sauce or dulce de leche for the perfect finish. Everyone will be begging for a second serving!

Prep Time 40 minutes

Cook Time 30 minutes

Additional Time 5 hours

Total Time 6 hours 10 minutes

Ingredients

Brownie Layer

• 3⁄4 stick (6 tbsp) unsalted butter, cool and sliced
• 6 oz (1 cup; 170g) semisweet chocolate, chopped
• 3⁄4 cup (90g*) gluten-free flour blend* or regular all-purpose flour such as Gold Medal brand
• 1⁄2 tsp baking powder
• 1⁄4 tsp kosher salt**
• 1/8 tsp xanthan gum (only if using gluten-free flour)
• 3⁄4 cup (160g) firmly packed light-brown sugar
• 2 large eggs
• 1 tbsp instant espresso powder, optional
• 1 tsp vanilla extract

Cheesecake Layer

• 1-1/2 blocks (12 oz; 340g) cream cheese, softened to room temperature
• 1⁄2 cup (99g) granulated sugar
• 1 tbsp pure vanilla extract or vanilla paste
• Pinch of kosher salt**
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature

Chocolate Sauce and Toppings

• 1/2 cup (85g) semisweet chocolate chips, melted and cooled
• 1-1/2 cups (341g) sour cream, at room temperature
• 1/2 cup (99g) granulated sugar, to taste
• Pinch of kosher salt**
• 1 tbsp pure vanilla extract or vanilla paste
• 1/2 to 1 cup (57g to 114g) coarsely chopped pecans (chop before measuring/weighing
• Store-bought caramel or dulce de leche sauce
• Mint, for garnishing, optional

Instructions

1. Heat oven to 350°F (180°C). Lightly grease a 8-inch square (20x20cm) baking pan. Line with parchment paper or foil and butter the paper/foil. Use parchment/foil long enough to drape over two sides of the pan, to create a sling which will help in removing the baked cake from the pan.

2. Brownie Layer: Place the butter and chocolate in a small saucepan and heat over low heat, stirring often until nearly all is melted. Take it off the heat and stir until smooth and fully melted. Or microwave in a safe bowl on high, stirring every 20 seconds until melted. Set aside to cool a bit.

3. Whisk the flour, baking powder, salt, and xanthan gum (if using) together in a medium bowl. Separately, in the bowl of your stand mixer or a large bowl if using a hand mixer, beat the brown sugar, eggs, espresso powder, and vanilla together until blended. Pour in the chocolate mixture, beating until smooth. Add the flour mixture to the chocolate mixture, beating until smooth. Scrape the bowl thoroughly and blend in any unmixed ingredients. Spread the batter in an even layer in the prepared pan with an offset spatula.

4. Place in the preheated oven and bake 12 to 15 minutes, just until a crust forms on the top of the brownies. The top will be a little lighter in color and may be shiny. There may be small cracks appearing at the edges. The brownies will not be done baking yet. Once you have a crust on the brownies, remove from the oven and let cool about 5 minutes. Do NOT turn the oven off! Make the cheesecake layer.

5. Cheesecake Layer: Beat the cream cheese, sugar and vanilla in the bowl of your stand mixer or a large bowl if using a hand mixer, on medium speed about 1 to 1-1/2 minutes. Add in the whole egg and extra yolk, beating just until combined, 30 to 60 seconds. Scrape the bowl and paddle well, mixing in any unincorporated ingredients. Carefully and slowly pour the batter over the entire brownie layer and using a spatula, carefully spread into an even layer, pushing it gently into the corners.

6. Return the pan to the oven and continue baking for another 22 to 27 minutes. Carefully nudge the pan gently to see how set the cheesecake topping is. You want it to be slightly jiggly in the center. If it is still very jiggly all over the top, tent with foil and continue baking another 4 to 5 minutes to set the cheesecake. Remove from the oven and place on a wire rack. Cool completely to room temperature.

7. Cover with plastic wrap and transfer to the refrigerator to chill for several hours or up to overnight. When thoroughly chilled, remove the plastic wrap and use a paper towel to blot off any accumulated liquid on top of the cheesecake if needed. Warm up about 30 to 45 minutes before continuing with the chocolate sauce and toppings.

8. Make the Chocolate Sauce: Melt the chocolate in a heatproof bowl set over a saucepan with about an inch of simmering water, stirring regularly until smooth. Set the chocolate aside for a few minutes to cool a bit.

9. In a medium bowl, whisk the room temperature sour cream with the sugar, salt, and vanilla until smooth and the sugar is dissolved. Add the melted chocolate and whisk until thoroughly combined with no streaks. This can be done with an electric mixer if you prefer.

10. If the caramel/dulce de leche is too thick to easily pour or drizzle, warm it up for about 30 seconds in the microwave and stir well.

11. To Serve: Carefully, using the parchment/foil to lift the bars out of the pan, set the block on a cutting board and peel back the paper/foil. Spread the chocolate sauce over the chilled cheesecake and smooth with an offset spatula into an even layer. Then sprinkle the top with the chopped pecans. If you prefer a firmer top layer, refrigerate about 30 minutes before cutting.

12. Using a long sharp knife, trim off the edges and cut into bars or squares. Place on serving plates and drizzle the caramel sauce or dulce de leche over the tops. Serve with a sprig of fresh mint if desired.

13. To Make Ahead: If you are making these one day and serving them the next, make the brownie and cheesecake layers, let cool and cover before refrigerating for a few hours or overnight. You can make the chocolate sauce in advance as well, cover and refrigerate. Return the sauce to room temperature before using.

14. Bring the brownies /cheesecake out of the refrigerator and uncover about 45 to 60 minutes to let it warm up a bit. Use the parchment sling to lift them out of the pan and set on a cutting board. Then spread the chocolate sauce over the top and sprinkle with the chopped pecans. This keeps the pecans fresh and crunchy. Cut into bars and drizzle with the caramel sauce or dulce de leche. Garnish with mint if desired.

Recipe found at www.theheritagecook.com

Notes

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Partially adapted from The First Year blog

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 112Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 4gCholesterol: 31mgSodium: 13mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 2g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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