Blue Ribbon Group Turtle Brownie Cheesecake
Gluten-Free & Sugar-Free Chocolate Dessert
This Turtle Brownie Cheesecake is a delightful dessert that is super impressive, yet quite easy to make.
You start with a chocolate almond flour crust.
It creates a nice sturdy base for this cheesecake.
It’s also fun to press it into the pan.
On top of the crust layer, goes the layer featuring dark chocolate chips. (Both Hershey’s and Lilly’s have good options.) Next, you add chopped pecans and sugar-free caramel. An ice cream topping, such as Smucker’s, works great for this layer. The fourth layer is the cheesecake layer. Then you bake it. It takes just over an hour. An internal 150 degree temperature is perfect for knowing it’s done.
Do not be alarmed when it comes out darkened. It will resemble a Basque-type cheesecake that looks burnt. It’s not.
You top Turtle Brownie Cheesecake with more pecans and caramel drizzle. The pecan halves are so visual. So is the caramel drizzle. As a result, you’ll have a mouth-watering look to this dessert. Finish it with a sprinkling of sea salt or flaked salt and the flavor will really pop.
This is an example of a chocolate dessert you could compete with in the Splenda Magic Baker “Low-To-No-Sugar Showdown at the 2023 Minnesota State Fair. Learn more about the 2023 special contests here.
Turtle Brownie Cheesecake
Layer 1 (Crust):
1 3/4 cup blanched almond flour
3 tablespoons cocoa powder
3 tablespoons Splenda Magic Baker
1/3 cup butter, unsalted, melted
1 teaspoon vanilla extract
Layer 2:
1/2 cup Splenda Magic Baker
1/4 cup butter, melted
4 ounces “no sugar added” dark chocolate chips
1 egg
2 tablespoons water
1 teaspoon vanilla
Layer 3:
1/2 cup pecans, chopped
1/4 cup sugar free caramel ice cream topping
Layer 4:
2 (8 ounce) packages cream cheese, softened
1 cup Splenda Magic Baker
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
2 tablespoons cornstarch
Layer 5 (Toppings):
1/2 cup “no sugar added” semisweet chocolate chips
1 tablespoon butter
1/2 cup pecan halves
1/4 cup sugar-free caramel ice cream topping
Layer 1 (Crust): Preheat oven to 325°F. (You will bake the cheesecake between layers 4 and 5.) Line bottom of 9-inch springform pan with parchment. In large bowl, mix together almond flour, cocoa powder, and sweetener. In small bowl, combine melted butter and vanilla, then add to almond flour mixture. Mix until combined and a bit crumbly. Spread into prepared pan evenly, pressing firmly until uniform thickness.
Layer 2: Mix ingredients together and pour over crust.
Layer 3: Sprinkle pecans over brownie layer. Drizzle with caramel.
Layer 4: Mix ingredients well, until smooth, then pour over pecan/caramel layer. Bake at 325 degrees F, just until it sets (center slightly jiggly), about 1 hour and 10 minutes. Internal temperature should be 150 degrees F. Chill well.
Layer 5 (Toppings): Melt chocolate with butter and pour over baked/chilled cheesecake. Top with pecans. Drizzle with remaining caramel. Cut into slices. Makes 16 servings.
