Turtle Pumpkin Cheesecake

Creamy, dreamy cheesecake made just for autumn. Delight your senses with a beautiful blend of chocolate, nuts, pumpkin and spices, crowned with caramel!

  • prep time 20 min
  • total time 9 hr 5 min
  • ingredients 13
  • servings 16

Ingredients

Crust

1 1/2
cups thin chocolate wafer cookie crumbs (about 30 cookies)
1/4
cup butter or margarine, melted

Filling

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

Topping

1/2
cup chopped pecans, toasted*
2
oz bittersweet baking chocolate, coarsely chopped
1
tablespoon vegetable oil
1
cup caramel topping
  • 1 Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8 to 10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.
  • 2 Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.
  • 3 Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
  • 4 Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • 5 Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.
  • 6 To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    510
    (
    Calories from Fat
    280),
    % Daily Value
    Total Fat
    31g
    31%
    (Saturated Fat
    17g,
    17%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    140mg
    140%;
    Sodium
    360mg
    360%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    2g
    2%
      Sugars
    38g
    38%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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