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Turtle Cheesecake Pizza {Guest Post from Crumb A Food Blog} on cravingsofalunatic.com - A wonderful dessert pizza with layers of cheesecake filling, chocolate, and caramel from Isabelle Boucher of Crumb!
An over the top decadent dessert pizza by Isabelle Boucher of Crumb. She made me a Turtle Cheesecake Pizza. Yup, you're reading that right!!
Servings: 8
Author: Isabelle Boucher (Crumb)
Chocolate Pizza Crust:
  • 1 1/4 tsp active dry yeast
  • 1 tbsp sugar
  • 1 cup warm water divided
  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 tsp salt
  • 1 tbsp canola oil
Caramel Cheesecake Layer:
  • 1 package 340g cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Toasted pecans roughly chopped
  • Caramel sauce
  • Hot fudge sauce
Prepare the Dough:
  1. In the bowl of a stand mixer fitted with a dough hook, combine yeast and sugar with 1/4 cup warm water. Stir until yeast is dissolved, then let stand to proof for 5 minutes or until foamy.
  2. Stir in the remaining 3/4 cup water, then add flour, cocoa powder, salt and oil. Mix on low speed until the mixture pulls away from the sides of the bowl and forms a soft, elastic ball. (If the mixture looks too dry, add more water, a tablespoon or two at a time, until the dough comes together. If it's too wet, add more flour.)
  3. Turn the dough out onto a clean work surface. Shape into a ball, then transfer to a lightly oiled mixing bowl and cover with a clean, damp towel. Set aside in a warm, draft-free spot to rise for about 2 hours or until almost doubled in size.
  4. Divide the dough into 4 evenly-sized pieces. Gently knead each piece 3-4 times, then shape into a ball. Transfer to a large baking sheet, cover with a damp towel and let rise for another hour.
Prepare the Cheesecake Layer:
  1. In a mixing bowl, whisk together the cream cheese, brown sugar, egg and vanilla extract until smooth.
Finish the Pizzas:
  1. Once the dough is done rising, place pizza stone in oven and preheat to 450F.
  2. Roll out one of the pieces of pizza dough into a 1/2" thick circle. Transfer to a pizza peel generously dusted with flour (or the back of a baking sheet, if you don't have a peel). Spoon 1/3 cup cheesecake batter onto the crust, and smooth out into an even layer.
  3. Using the peel, gently slide the pizza onto the preheated pizza stone. Bake for 5-7 minutes, or until the pizza dough is cooked through, then switch on the broiler and continue cooking for 2-3 minutes or until the cheesecake layer is lightly golden. Set the finished pizza on a wire rack to cool for 15-20 minutes.
  4. Repeat this process with the remaining pizza crusts, to make a total of four finished pizzas. (If you don't have a pizza stone, this can also be done by baking the pizzas in parchment-lined cookie sheets.)
  5. Sprinkle each pizza with chopped pecans, pressing them down into the cheesecake layer, then drizzle with a generous amount of hot fudge and caramel sauce. Slice each pizza into quarters, and serve.