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!

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Servings 16

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( 89 ) Ratings

89 Ratings

5 Stars 11%

4 Stars

3 Stars 13%

2 Stars 37%

1 Stars

Member Reviews ( 7 )

2cfdda0f-9a62-49bd-be19-65987b255884

ingredients 13
Prep Time 20 min
Total Time 9 hr 5 min

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

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Directions

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.

EXPERT TIPS

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Expert Tips

*To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

For variety, sprinkle 1/3 cup butterscotch chips with the pecans.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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dhccster

report Posted Nov. 23, 2010 7:34 AM

This is an amazing cheesecake. This is my second time making it and bringing it to a function... it has been a hit both times. It is super easy to make and is delicious.

alisbona

report Posted Nov. 19, 2010 8:09 PM

This was easy to make and SO delicious!! I brought it into work and it was gone in two days. everyone couldn't stop raving about it! It was perfect for the people that were not huge pumpkin fans because it only had a slight pumpkin flavor. I will make this again and again and again....

melsey62

report Posted Nov. 18, 2010 8:08 PM

I won first place in a baking contest at work with this receipe. I added (as a side item) cinnamon whip cream and it went over very well. This will be a dessert for this coming Thanksgiving. p.s You can find the receipe for the cinnamon whip cream at Food Network under The Neeleys.

esther26

report Posted Nov. 8, 2010 1:45 PM

Everyone at home and work enjoyed it. Turned out just like the picture. Will be making it for thanksgiving.

charrowe

report Posted Oct. 30, 2010 9:46 PM

Certainly easy by any standards. The first attempt is still in the oven so I can't say how it came out, but this is possibly the easiest cheesecake to make that I have ever tried. And it smells like heaven.....