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
Recommended: 18 Thanksgiving Cheesecakes
VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
- 1/4 cup butter, melted
- 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
- 1/2 cup chopped pecans, toasted
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons butter
- 1/2 cup caramel sundae syrup
- Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 20 in. square). Wrap foil securely around pan.
- In a small bowl, combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of 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. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake for 55-65 minutes or until center is almost set.
- Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove foil. 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.
Originally published as Turtle Pumpkin Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p142