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Turtle Pumpkin Cheesecake

When it comes to Thanksgiving desserts, I can never decide which one I like best: pumpkin pie or cheesecake? So, I decided to put the two together—with a special twist—and got this delicious result. —Yvonne Starlin, Hermitage, Tennessee

16 ServingsPrep: 30 min. Bake: 1 hour + chilling

Ingredients

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
2/3 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
TOPPING:
1/2 cup chopped pecans, toasted
4 ounces bittersweet chocolate, chopped
2 tablespoons butter
1/2 cup caramel sundae syrup

Directions

In a small bowl, combine cookie crumbs and butter. Press onto the
bottom and 1 in. up the sides of a greased 10-in. springform pan.
Place pan on a baking sheet. Bake at 325° for 8-10 minutes. Cool
on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in
the pumpkin, flour and pie spice. Add eggs; beat on low speed just
until combined. Pour into crust. Return pan to baking sheet.

2 of 2

Turtle Pumpkin Cheesecake (continued)

Directions (continued)

Bake for 55-65 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge
of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Just before serving, sprinkle pecans over
cheesecake; press down lightly. In a microwave, melt chocolate and
butter until smooth. Cut cheesecake into slices; drizzle with
chocolate mixture and caramel syrup.
Yield: 16 servings.

Nutrition Facts: 1 slice equals 492 calories, 32 g fat (18 g saturated fat), 127 mg cholesterol, 336 mg sodium, 47 g carbohydrate, 2 g fiber, 8 g protein.