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Turtle Pumpkin Cheesecake
Turtle Pumpkin Cheesecake
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Prep Time:
20 minutes
Total Time:
9 hours 5 minutes
Indulge in a decadent turtle cheesecake with rich chocolate, gooey caramel, and crunchy nuts.
Ingredients:
  • 1 1/2 cups thin chocolate wafer cookie crumbs (about 30 cookies)
  • 1/4 cup butter or margarine, melted
  • 1/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 5 eggs
  • 1/2 cup chopped pecans, toasted*
  • 2 oz bittersweet baking chocolate, coarsely chopped
  • 1 tablespoon vegetable oil
  • 1 cup caramel topping
Instructions:
  • Preheat oven to 300°F. Line a 9-inch springform pan with foil to prevent drips. Grease bottom and sides of the pan with cooking spray. In a small bowl, combine cookie crumbs and melted butter. Press mixture onto the bottom and 1 inch up the side of the pan. Bake crust for 8 to 10 minutes until set. Allow it to cool at room temperature for 5 minutes then refrigerate for about 5 minutes until completely cool.
  • In a separate small bowl, combine flour, pumpkin pie spice, and pumpkin; set aside. In a large bowl, use an electric mixer on medium speed to beat cream cheese until smooth and creamy. Add brown sugar and granulated sugar gradually, beating until smooth. Mix in eggs one at a time on low speed until blended. Slowly incorporate the pumpkin mixture until smooth. Pour the filling over the crust.
  • Bake for 1 hour and 15 minutes to 1 hour and 25 minutes until the edges are set but the center gently jiggles. Gently loosen the cheesecake by running a knife around the edge of the pan. Turn off the oven, leaving the door ajar at least 4 inches. Allow the cheesecake to rest in the oven for 30 minutes.
  • Allow the dish to cool in the pan on a cooling rack for 30 minutes, then refrigerate for a minimum of 6 hours or overnight before serving.
  • Before serving, generously sprinkle pecans on top of the cheesecake. In a small microwave-safe bowl, heat chocolate and oil uncovered on High for 1 to 1 1/2 minutes, stirring every 15 seconds until fully melted. Drizzle the melted chocolate over the pecans.
  • Before serving, gently slide a knife around the edge of the pan to release the cheesecake, then remove the pan's side with care. Drizzle caramel topping over each portion and keep covered in the refrigerator.

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