Turtle Cheesecake Cookie Bars
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Turtle Cheesecake Cookie Bars
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Forget the fancy bakery - these Turtle Cheesecake Cookie Bars are an impressive dessert you can make at home! A chocolate cookie base, a caramel cheesecake center, and lots of chocolate, caramel and pecans to top them off!
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Ingredients
Cookies:
- 1/2 cup unsalted butter at room temperature
- 1/2 cup vegetable shortening
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
Cheesecake:
- 8 oz cream cheese, at room temperature
- 1/2 cup packed brown sugar
- 1/4 cup caramel topping*
- 2 tablespoons all-purpose flour
- 1 large egg
Topping:
- 1 cup dark chocolate chips
- 3/4 cup heavy whipping cream divided
- 18 caramel candies unwrapped
- 1/4 cup Finely chopped pecans
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Instructions
- Preheat the oven to 350ºF. Line a 13x9-inch baking dish with aluminum foil and spray with nonstick cooking spray.
- Make the cookie dough: beat the butter, shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs and the vanilla and beat until creamy.
- In another bowl, stir the cornstarch, baking soda, salt, flour and cocoa together. Start adding the dry ingredients to the wet ingredients slowly and beat until a soft dough forms.
- Press half of the cookie dough into the bottom of the prepared pan. Reserve the remaining dough.
- Make the cheesecake: Beat the cream cheese until it is smooth. Add the brown sugar, and continue to beat until creamy.
- Add the caramel and the flour to the cream cheese and beat to combine. Add the egg and beat the mixture gently but completely. Do not overheat the batter. Pour the cheesecake layer over the cookie layer.
- Take the reserved cookie dough and crumble over the top of the cheesecake layer.
- Bake for 28 to 30 minutes.
- Remove the pan from the oven and place it on a wire rack. Let the bars cool for 1 hour, then refrigerate for 3 to 4 hours, or until completely cooled.
- Make the topping: Place the chocolate chips and 1/2 cup of the cream in a microwave safe bowl. Microwave for 15-20 seconds, then stir until the chocolate is completely melted. If necessary, microwave for an additional 15 seconds.
- Spread the chocolate evenly over the top of the cooled cheesecake bars with an offset spatula. Let the chocolate set up.
- Place the caramel candies and the additional 1/4 cup cream in a small saucepan over low heat. Stir until the caramel is melted and creamy. Let the caramel cool for 7 to 8 minutes.
- Drizzle the caramel over the top of the bars, then sprinkle the chopped pecans over the top while the caramel is still wet.
- Cut into 24 bars to serve.
Notes
- very slightly adapted from Cheesecake Love by Jocelyn Brubaker
- very slightly adapted from Cheesecake Love by Jocelyn Brubaker
- *the book calls for a homemade caramel sauce, but I had a jar of caramel sauce on hand already so I just used that.
- *the book calls for a homemade caramel sauce, but I had a jar of caramel sauce on hand already so I just used that.
- Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition Information
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Serving
1serving
Calories
332kcal
(17%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Trans Fat
0g
Cholesterol
55mg
(18%)
Sodium
924mg
(39%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 332kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Trans Fat | 0g | 0% |
| Cholesterol | 55mg | 18% |
| Sodium | 924mg | 39% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
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