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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!
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5 from 6 votes

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:

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:

  • 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.
  • 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.)
  • 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.
  • 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:

  • In a mixing bowl, whisk together the cream cheese, brown sugar, egg and vanilla extract until smooth.

Finish the Pizzas:

  • Once the dough is done rising, place pizza stone in oven and preheat to 450F.
  • 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.
  • 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.
  • 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.)
  • 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.