TURTLE PUMPKIN CHEESECAKE

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Turtle Pumpkin Cheesecake image

Make and share this Turtle Pumpkin Cheesecake recipe from Food.com.

Provided by CookingONTheSide

Categories     Cheesecake

Time 9h25m

Yield 16 serving(s)

Number Of Ingredients 13

1 1/2 cups thin chocolate wafer crumbs (about 30 cookies)
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin (not pumpkin pie mix)
4 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
1/2 cup pecans, toasted and chopped
2 ounces bittersweet baking chocolate, coarsely chopped
1 tablespoon vegetable oil
1 cup caramel topping

Steps:

  • Note: To toast pecans, sprinkle in ungreased heavy skillet.
  • Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
  • For cheesecake, heat oven to 300 degrees F.
  • Wrap foil around outside bottom and side of 9-inch springform pan to prevent drips.
  • Spray bottom and 1 inch up side of pan with cooking spray.
  • In small bowl, mix cookie crumbs and melted butter.
  • Press crumb mixture on bottom and 1 inch up side of pan.
  • Bake crust 8-10 minutes or until set.
  • Cool at room temperature 5 minutes.
  • Refrigerate about 5 minutes or until completely cooled.
  • Meanwhile, in another small bowl, mix flour, pumpkin pie spice, and pumpkin; set aside.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
  • Gradually beat in brown sugar, granulated sugar and eggs, one at a time, just until blended.
  • Gradually beat in pumpkin mixture until smooth.
  • Pour filling over crust.
  • Bake 1 hour, 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved.
  • Run knife around edge of pan to loosen cheesecake.
  • Turn oven off, open oven door at least 4 inches.
  • Let cheesecake remain in oven 30 minutes.
  • Cool in pan on cooling rack 30 minutes.
  • Refrigerate at least 6 hours or overnight before serving.
  • Just before serving, sprinkle pecans over top of cheesecake.
  • In small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute, 30 seconds, stirring every 15 seconds, until melted.
  • Drizzle chocolate over pecans.
  • To serve, run knife around edge of pan to loosen cheesecake, carefully remove side of pan.
  • Drizzle caramel topping over each serving.
  • Store covered in refrigerator.

Samuel Ayomide
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I'm looking forward to trying this cheesecake recipe.


Cece Howard
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I would definitely make this cheesecake again.


MANA MAGETREE 1
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Overall, I thought this cheesecake was just okay.


Adnan sany
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The crust on this cheesecake was a bit too crumbly.


Said Faraj
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This cheesecake is a bit too sweet for my taste.


Wadero Ahsan
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I'm not a big fan of pumpkin, but I loved this cheesecake. The turtle topping really makes it.


Summer & Snow
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This cheesecake is so easy to make. I was able to whip it up in no time.


Faisal Ail
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I love the pecan crust on this cheesecake. It adds a nice crunch and flavor.


Kalep Murillo
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This cheesecake is so creamy and smooth. It just melts in your mouth.


imran nalir
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The flavors in this cheesecake are amazing! The pumpkin and turtle are a perfect combination.


Hamza Halim
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This cheesecake is so easy to make and it's always a crowd-pleaser. I've made it for parties, potlucks, and even just for a special treat for my family.


Zainab Rajpoot
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I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.


Ncebakazi Mabaleka
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This cheesecake was a hit at our Thanksgiving dinner! The combination of pumpkin and turtle is divine, and the cheesecake itself is creamy and smooth.


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