Pumpkin Turtle Cheesecake
Indulge in the ultimate fall dessert with this decadent Pumpkin Turtle Cheesecake, a dreamy fusion of creamy pumpkin spice cheesecake and classic turtle flavors. Built on a buttery graham cracker crust, this dessert layers silky pumpkin-infused cream cheese filling with warm notes of cinnamon, nutmeg, and cloves for a cozy seasonal twist. A stunning caramel topping, a drizzle of rich chocolate ganache, and a sprinkling of crunchy pecans complete this show-stopping dessert, making it perfect for Thanksgiving or any festive occasion. Baked in a water bath for a velvety texture and chilled to perfection, this cheesecake offers a harmonious balance of sweet, nutty, and spiced flavors that will amaze your guests.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 0.5 cup brown sugar, packed
- 1 cup canned pumpkin purée
- 0.5 cup sour cream
- 3 large eggs
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.75 cup caramel sauce
- 0.5 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream (for chocolate drizzle)
- 0.75 cup pecans, chopped
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crust mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
Add the granulated sugar, brown sugar, and canned pumpkin to the cream cheese. Beat until fully combined and smooth.
Mix in the sour cream and eggs, one at a time, beating on low speed after each addition to avoid overmixing.
Add the cornstarch, vanilla extract, cinnamon, nutmeg, and cloves. Beat until just incorporated.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Place the springform pan inside a large roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan to create a water bath.
Bake in the preheated oven for 70-85 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside the oven with the door cracked for 1 hour.
Remove the cheesecake from the oven and water bath, then chill in the refrigerator for at least 4 hours or overnight.
Before serving, pour the caramel sauce over the top of the cheesecake, spreading it evenly.
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until smooth and melted.
Drizzle the chocolate over the caramel layer on the cheesecake.
Sprinkle the chopped pecans on top of the caramel and chocolate drizzle.
Slice and serve this decadent Pumpkin Turtle Cheesecake. Enjoy!
Nutrition Facts
Calories |
7409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 488.0 g | 626% | |
| Saturated Fat | 253.2 g | 1266% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1673 mg | 558% | |
| Sodium | 4406 mg | 192% | |
| Total Carbohydrate | 715.5 g | 260% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 580.8 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1323 mg | 102% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
