Pumpkin Turtle Cheesecake Recipes

TURTLE PUMPKIN CHEESECAKE

Steps:

• 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 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, melt chocolate and butter in a microwave; stir until smooth. Top cheesecake with pecans, chocolate mixture, caramel syrup and if desired, whipped cream.

CARAMEL PUMPKIN CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.

TURTLE PUMPKIN CHEESECAKE

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.

PUMPKIN TURTLE CHEESECAKE

Steps:

• Pour chocolate chips and butter into a small saucepan and stir over low heat until melted. This can also be done in the microwave in a microwave safe container.
• Remove from heat and stir in graham cracker crumbs. Stir until blended. Press mixture into bottom of cheesecake (springform) pan.
• Pour caramel sauce, reserving a few tablespoons, on top of the crust. Sprinkle with pecans. Chill until set.
• Blend cream cheese, sugar, and vanilla in a mixture or using a hand blender on medium speed until well blended. Scrap sides of bowl as needed.
• Add eggs, pumpkin and spices and mix until blended.
• Pour cream cheese mixture over crust.
• Bake at 325F in a water bath for 40 minutes or until center is almost set. Cool to room temperature.
• Refrigerate 3 hours or overnight. Drizzle with remaining caramel. You may also sprinkle with chocolate chips and pecans.
• Serve plain or with whip cream.

PUMPKIN TURTLE CHEESECAKE

Steps:

• Heat oven to 300 degrees. Grease 9-inch springform pan with cooking.
• spray. In small bowl, mix graham crackers with sugar and butter. Press.
• crumb mixture in bottom and 1 inch up side of pan. Bake 8-10 minutes Let.
• cool 5 minutes.
• In large bowl, beat cream cheese on medium just until smooth and creamy.
• (do not overbeat) On low, gradually beat in sugar. Beat in eggs, 1 at a time,.
• just until blended.
• Stir in pumpkin, and pumpkin pie spice into cream cheese.
• mixture using a wire whisk until smooth. Spoon into pan.
• Bake for 1 hour and 30 mins or until edges are set but center still.
• jiggles slightly when moved.
• Turn off oven, open oven door at least 4 inches. Leave cheesecake inches.
• oven 30 mins longer. Remove from oven and place on cooling rack.
• Without releasing side of pan, run a knife around the edge of pan to.
• loosen cheesecake. Cool at least 30 mins, then cover loosely and.
• refrigerate for at least 6 hours, or overnight.
• Just before serving, run knife around edge of pan and carefully remove.
• side of pan. Put on serving plate.
• Sprinkle toasted pecans over top of cheesecake. Heat hot fudge.
• topping slightly in microwave. Drizzle over cheesecake. Drizzle.
• caramel topping over the top and serve!
• Toppings are added to your taste. you can add as little or as much as you like. Amounts for topping are approximate.
• *To toast pecans, sprinkle into ungreased skillet. Cook over medium heat 5-7 mins, stirring often, just until pecans begin to brown. Do not over cook.
• Toasting the pecans may seem like a waste of time to some, but I find they really bring out the flavor of the pecans. I wouldnt skip this step. :).