Turtle Pumpkin Cheesecake
Indulge in the ultimate autumn dessert with this decadent Turtle Pumpkin Cheesecake, a show-stopping combination of rich flavors and luscious textures. Featuring a buttery graham cracker crust, creamy pumpkin-spiced cheesecake filling, and an irresistible topping of gooey caramel, crunchy pecans, and semi-sweet chocolate drizzle, this dessert is as beautiful as it is delicious. Perfect for Thanksgiving gatherings or any special occasion, this recipe balances the warm, comforting notes of pumpkin spice with the indulgence of classic turtle flavors. With make-ahead convenience and stunning presentation, this Turtle Pumpkin Cheesecake is sure to become your new fall favorite.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups butter, melted
- 24 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1.25 cups granulated sugar
- 1.5 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 4 large eggs
- 1 cup caramel sauce
- 1 cup pecans, roughly chopped
- 0.5 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese and 1 1/4 cups of sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, and ginger to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time, mixing on low speed after each addition just until blended.
Pour the cheesecake batter over the prepared crust in the springform pan.
Bake the cheesecake in the preheated oven for 60 minutes, or until the center is almost set but still slightly wobbly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and transfer it to a wire rack to cool completely. Then refrigerate for at least 4 hours or overnight.
Once the cheesecake is chilled, pour the caramel sauce over the top, spreading it evenly to cover the surface.
Sprinkle the chopped pecans over the caramel layer.
In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 15-second intervals, stirring between each, until the chocolate is melted and smooth.
Drizzle the melted chocolate over the pecans and caramel to create a decorative pattern.
Chill the cheesecake for another 30 minutes to set the toppings before slicing and serving.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 48.9 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 199 mg | 4% | |
*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.
