Servings: Turtle Cheesecake Servings: 12 slices Calories: 566kcal

* *Homemade Caramel Sauce** note: *Homemade Caramel Sauce**
1 1/2 cups sugar white granulated 1 ½ cups sugar white granulated
8 Tbsp butter salted, room temp 8 Tbsp butter salted, room temp
1/2 cup heavy whipping cream ½ cup heavy whipping cream
 
* *Brownie Batter for Crust** note: *Brownie Batter for Crust**
4 Tbsp butter salted 4 Tbsp butter salted
2 ounces chocolate dark, semi sweet, or milk 2 ounces chocolate dark, semi sweet, or milk
2/3 cup sugar white granulated ⅔ cup sugar white granulated
1 large egg 1 large egg
1/3 cup flour all purpose ⅓ cup flour all purpose
1/3 cup cocoa unsweetened ⅓ cup cocoa unsweetened
1/4 tsp sea salt ¼ tsp sea salt
1/2 tsp vanilla extract ½ tsp vanilla extract
 
* *Cheesecake Filling** note: *Cheesecake Filling**
16 ounces cream cheese room temp 16 ounces cream cheese room temp
1/2 cup sugar white granulated ½ cup sugar white granulated
2 large eggs room temp 2 large eggs room temp
1 tsp vanilla extract 1 tsp vanilla extract
Toppings Toppings
1/2 cup pecans roasted, see post for details ½ cup pecans roasted, see post for details
3 ounces chocolate melted, dark, semi sweet, or milk 3 ounces chocolate melted, dark, semi sweet, or milk
 

**Homemade Caramel**
1. Turn the Ninja Foodi on High Sear/Saute and add 1 ½ cups granulated sugar.
2. Allow the sugar to heat, stirring frequently until crystals start to form.
3. Once the sugar crystals start forming, begin stirring constantly. If you start to smell any burning smell, reduce the heat to med-hi or medium for a few minutes. Continue stirring while all the sugar clumps into crystals.
4. Once all the crystals have formed, they will begin to melt and form an amber liquid. You may have to adjust the heat back up to high for this to happen. Make sure to stir continuously with a high heat resistant and non stick safe scraper or wooden spoon.
5. When all of the sugar crystals have melted into liquid, add the butter all at once. The mixture will begin to bubble, cook for one minute. Turn the Ninja Foodi off.
6. Slowly add the cream. You can use between ¼ cup and ½ cup depending on the consistency you want. See post for more details.
7. Remove the caramel from the inner pot and allow to cool. The mixture will thicken as it cools.
**Brownie Batter for Crust**
1. Preheat the Ninja Foodi on Bake/Roast at 375° F for 5 minutes. In a medium size bowl, melt 2 ounces of dark chocolate chips (you can use semi sweet or milk chocolate) with ¼ cup of salted butter.
2. In a second bowl, combine ⅔ cup white sugar with 1 egg and lightly beat together.
3. Add ⅓ cup flour and ⅓ cup cocoa powder. I like to use Ghiradelli Cocoa Powder, but you can use any brand you like. Just make sure it is unsweetened.
4. Add ¼ tsp sea salt and ½ tsp vanilla extract. Stir to combine and pour into parchment lined springform pan. Spread brownie batter evenly in pan.
5. Bake at 375° F on the rack in the low position for 9 minutes. Remove and allow to cool.
** Cheesecake Batter**
1. Using a stand mixer or a hand mixer, combine 16 ounces of room temperature cream cheese with ½ cup white sugar. Mix until combined and fluffy.
2. Add one egg at a time, beating until it is just incorporated. Scrape down sides before adding second egg.
3. Add 1 tsp vanilla extract and mix until combined. The batter should be smooth, but don't overmix.
**Cheesecake Assembly and Bake**
1. Pour about ½ of the caramel onto the center of the brownie. I leave about ½ to 1" space between the caramel and the edge of the brownie to try to avoid too much of the caramel seeping down the edges.
If the caramel is too thick to pour, heat it in the microwave for 15 seconds.
2. Pour the cheesecake filling on top of the caramel. Spread the filling around to cover the entire brownie layer and smooth the top.
3. Place a paper towel over the top of the springform pan and cover with foil.
4. Add 1 cup of water to the inner pot of the Ninja Foodi and put the springform pan on the rack in the low position into the Ninja Foodi.
5. Put on the pressure lid and turn the black valve to seal. Set the pressure on high for 25 minutes.
6. When the 25 minutes is up, allow to natural release for 15 minutes, then manually release the remaining pressure. Sometimes the red button will depress before the 15 minutes is up. Keep the cheesecake in the Ninja Foodi for the full 15 minutes so it sets up correctly.
7. Remove the cheesecake from the Ninja Foodi and carefully remove the covering. Try not to let any of the water on top fall onto the cheesecake. If there is any water on top of the cheesecake, gently blot dry with a paper towel.
8. Refrigerate for at least 4 hours (overnight is even better). You need the cheesecake completely cooled before adding the caramel topping.
**Finishing Touches**
1. Run a cake tester or other thin object that is safe for non stick surfaces around the edge of the cheesecake.
2. Remove the cheesecake from the springform pan and place on a cooling rack. *Put a piece of parchment paper under the cooling rack for easy clean up.
3. Reheat the caramel slightly by microwaving in 15 seconds intervals, stirring after each 15 seconds.
4. Gently melt chocolate. I do this in the microwave, but don't heat longer than 15 seconds at a time and stir between heating or you can overheat the chocolate, which makes it difficult to work with.
5. Toast whole pecans in the Ninja Foodi by putting them in the basket and broiling for 2 ½ to 3 minutes. This does a great job! If you have pecan pieces, then turn the Ninja Foodi on high sear/sauté and heat them, while stirring, for a few minutes or until they become darker in color.
6. Pour all but 1 to 2 Tbsp of the caramel over the top of the cheesecake. Allow the caramel to drip over the sides of the cheesecake.
Top with crushed nuts.
Decorate with melted chocolate by streaming the chocolate over the top of the cheesecake.
Decorate with caramel by streaming the caramel over the top of the cheesecake in the opposite direction.
Refrigerate for at least 30 minutes before serving
7. Cut small slices. This cheesecake can easily serve 10 to 12 people, the slices should be small. It is very rich and I promise, a small slice is all you need!
Serve & Enjoy!

Nutrition  Nutrition
Calories: 566kcal | Carbohydrates: 58g | Protein: 6g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 138mg | Sodium: 298mg | Potassium: 170mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1085IU | Calcium: 64mg | Iron: 1.3mg  Calories: 566kcal | Carbohydrates: 58g | Protein: 6g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 138mg | Sodium: 298mg | Potassium: 170mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1085IU | Calcium: 64mg | Iron: 1.3mg