Turtle Pumpkin Cheesecake Recipe

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Turtle Pumpkin Cheesecake Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Turtle Pumpkin Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p142

Nutritional Facts

1 slice: 492 calories, 32g fat (18g saturated fat), 127mg cholesterol, 336mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake for 55-65 minutes or until center is almost set.
  4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  5. 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

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