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Turtle Pumpkin Cheesecake

Try a creamy, dreamy cheesecake made with the classic turtle trio of chocolate, caramel and nuts.

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( 40 Ratings)

40 Ratings

5 Stars 72%

4 Stars 20%

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Member Reviews ( 20 )

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Prep Time 20 min
Total Time 9 hr 5 min
Servings 16

Ingredients

Crust

1 1/2: cups thin chocolate wafer cookie crumbs (about 30 cookies)

1/4: cup butter or margarine, melted

Filling

1/4: cup all-purpose flour

2: teaspoons pumpkin pie spice

1: can (15 oz) pumpkin (not pumpkin pie mix)

4: packages (8 oz each) cream cheese, softened

1: cup packed brown sugar

2/3: cup granulated sugar

5: eggs

Topping

1/2: cup chopped pecans, toasted*

2: oz bittersweet baking chocolate, coarsely chopped

1: tablespoon vegetable oil

1: cup caramel topping

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Directions

1 Heat oven to 300°F. Wrap foil around outside of 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 to 10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.
2 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 and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.
3 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.
4 Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
5 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.
6 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.

EXPERT TIPS

Expert Tips

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 17g, 17% Trans Fat 1g 1% ),
Cholesterol: 140mg; 140%;
Sodium: 360mg; 360%;
Total Carbohydrate: 50g; 50%
(Dietary Fiber 2g 2% Sugars 38g 38% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 15%;

Exchanges:

0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 20 Reviews View All

Posted 5/4/2013 3:33:41 PM REPORT ABUSE hrberry said:

Rating:

I made this for Christmas dinner last year and it was so good. It was actually the first homemade cheese cake that I made by myself and it turned out great. I used chocolate graham crackers for the crust instead of wafers. Turned out great.

This reply was: Helpful Inspiring

Posted 11/22/2012 4:34:30 PM REPORT ABUSE InTheKitchen12 said:

Rating:

I divided the recipe in two and used two premade Oreo crusts as one review suggested, and they turned out perfectly! This was the best cheesecake I've made yet! The only problem I had was the pecans burned while trying to toast them, so I had to go get more at the store. The second time around with those, I just sprinkled them on without toasting them, and it tasted just fine! I will definitely be making this again...I got a lot of compliments at Thanksgiving for this dessert!

This reply was: Helpful Inspiring