Turtle Pecan Cheesecake with Brownie Crust

My birthday came a little early this year.  In November I bought my little baby Helga {don’t judge. I’ve been waiting years for this}, I also went shopping before my crazy whirlwind trip to California, filming in LA, a one day stop at home to repack and fly to Virginia.  I had two weeks of being waited on, playing with friends and family, and feeling pretty hot while doing it.

Just the kind of way I’d like to spend the last couple of weeks in my 20’s.  And the last weeks of my 20’s were nothing like that a couple of years ago so I made up for it this year.

To top it off I made this incredibly sinful and utterly irresistible Turtle Pecan Cheesecake the other day.  All I can say is it’s a reeeeeeeeeeeally good thing I made this for a Christmas party or all those new clothes I just bought would be going to charity.

Turtle Pecan Cheesecake with Brownie Crust

Yield: 16 servings

Turtle Pecan Cheesecake with Brownie Crust


  • 1 - 18 oz package brownie mix, I used Betty Crocker
  • 1/2 cup butter, softened
  • Filling
  • 3 - 8 oz cubes of cream cheese, softened
  • 1/3 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1/2 cup crushed toffee candy bars, such as Heath
  • Topping
  • 1/2 cup firmly packed brown sugar
  • 1 cup chopped pecans
  • 1/2 cup caramel topping, homemade or store bought
  • 1 cup crust mix, that was set aside


  1. Preheat oven to 325°.
  2. In a medium bowl mix the brownie mix and butter at low speed until crumbly. Reserve 1 cup of the crumb mixture for later.
  3. Press the remaining mixture into an ungreased 9" or 10" springform pan going up the 1" on the sides. Set aside.
  4. In a large bowl cream the cream cheese, sugar and flour. Beat until smooth.
  5. Add eggs, one at a time and beat until incorporated.
  6. Fold in the crushed candy and pour into the crust lined pan.
  7. In a small bowl combine the 1 cup of reserved crust mixture, brown sugar, and pecans. Sprinkle evenly over the filling.
  8. Bake for 60 minutes or until the center is set.
  9. Remove from the oven and drizzle with caramel. Bake an additional 8-10 minutes.
  10. Cool 30 minutes then run a knife around the sides of the pan to loosen. Refrigerate 4-5 hours or overnight.
  11. Before serving, remove the sides of the springform pan.


If you are using a dark springform pan set the oven to 300° instead of the required 325°. The higher temp and dark pan will burn the crust and dry out the filling. © Budget Gourmet Mom



  1. Judy says:

    Okay, the ghost of this one will be calling my name from the kitchen at 2:00 a.m. until get up and make it a reality. It looks fantastic.

  2. We are huge fans of cheesecake, especially around Christmas. Your turtle pecan version sounds incredible!! Love love love the brownie crust!!!

  3. Nancy says:

    Brownie… Crust… Oh my God, that sounds amazing.

    Nancy, Colorado Springs Roofing

  4. carrian says:

    Um, we are only 16. I just thought you should stop lying about your age and trying to be older. FYI. I LOVE YOU!!!

  5. I can already predict the taste just by looking at the photo. This is a recipe that I would surely try. My holidays are going to be extra special if I manage to bake a delicious turtle pecan cheesecake.

  6. Oh. My. Word!!!

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