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
Total TimePrep: 30 min. Bake: 1 hour + chilling
- 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 large eggs, lightly beaten
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons butter
- 1/2 cup chopped pecans, toasted
- 1/2 cup caramel sundae syrup
- Whipped cream, optional
- 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 spice. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
- 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, melt chocolate and butter in a microwave; stir until smooth. Top cheesecake with pecans, chocolate mixture, caramel syrup and if desired, whipped cream.
Nutrition Facts1 slice: 492 calories, 32g fat (18g saturated fat), 127mg cholesterol, 336mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 8g protein.
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