This amazing Turtle Pumpkin Cheesecake is light, yet rich and decadent. It's perfect for Thanksgiving or any time you want to make an impression. It's a real head turner!
For the Crust:
1 (10 ounce) package chocolate teddy grahams
1/3 cup butter, melted
For the Filling:
1/4 cup all-purpose flour
1 Tbsp. pumpkin pie spice
1 (15 ounce) can pumpkin puree
4 (8 ounce) packages cream cheese, softened
1 cup light brown sugar, packed
2/3 cup sugar
5 large eggs
For the Topping:
1/2 cup chopped walnuts
4 ounces semi-sweet chocolate chips
2 Tbsp vegetable oil
1 cup Caramel Sauce
Preheat oven to 375° F..
Butter the sides and bottom of a 10-inch spring form pan. Set aside.
Teddy Grahams....you're gonna need the whole box!
Process the teddy grahams in a food processor until they are small crumbs. If you don't have a food processor, place the grahams in a gallon sized ziploc freezer bag and crush using a rolling pin. Mix in the melted butter.
Pour the crumbs into the springform pan.
Press against the bottom and about an inch or so up the sides of the pan. Set aside.
In a small bowl, combine the flour, pumpkin pie spice and pumpkin.
Mix well. Set aside.
Place the softened cream cheese in a large bowl or the bowl of a stand mixer.
Beat at medium speed until smooth and creamy.
Gradually add the brown sugar while continuing to beat until the mixture is smooth and the brown sugar is no longer visible.
Gradually add the white sugar. Continue beating until smooth.
Beat in the eggs, one at a time, mixing well after each addition.
Add the pumpkin mixture.....
..... and continue beating until smooth.
Pour the cheesecake batter into the spring form pan. Bake at 375 degrees F for 20 minutes. Turn the oven down to 250 degrees F (don't remove the cheesecake from the oven). Continue baking for another 60 minutes.
Remove from oven and cool on a wire rack. The center will still be jiggly but it will firm up as it cools. Cover with plastic wrap and refrigerate overnight.
Coarsely chop the nuts.
In a small, microwave-safe bowl, combine the chocolate and the vegetable oil. Heat about 20 seconds and stir. If the chocolate hasn't melted or the mixture isn't smooth, continue heating another 5 to 10 seconds, stir. Repeat until smooth.
Remove the cheesecake from the fridge. If it has a little crack in it, don't worry....once you load it with all the toppings, no one will ever know.
Now for the caramel sauce. You can make your own or you can just pick up some caramel ice cream topping at your local grocery store.
Pour about half of the caramel sauce over the top of the cheesecake and carefully spread until smooth.
Sprinkle the coarsely chopped nuts on top of the caramel sauce.
Drizzle the chocolate over the cheesecake.
Drizzle the remaining caramel sauce over the cheesecake.
All that's left is to enjoy this delicious pumpkin cheesecake. It makes a wonderful fall dessert! If there are any leftovers, be sure to refrigerate them.
Jul 25, 17 10:42 AM
For Crust ● 24 chocolate wafer cookies ● 1/4 cup melted butter ● 1 tablespoon sugar ● 1 tablespoon instant coffee granules For Filling ● 8 ounce softened
May 29, 17 10:25 PM
At what temperature and how long do I bake a pie shell using your recipe? Thanks! Hey there! If you are wanting to bake then fill your shell, here are
Mar 07, 17 11:20 AM
I just purchased your cookbook and I want to make the Shephard's Pie. I don't see a temperature to set the oven to. Can you tell me what temperature
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