Turtle Pumpkin Cheesecake
User Reviews
5.0
18 reviews
Excellent
Turtle Pumpkin Cheesecake
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Something amazing happens when pumpkin and cheesecake come together and this Turtle Pumpkin Cheesecake is out of this world delicious!
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Ingredients
Crust
- 15 Graham crackers
- 5 tablespoons unsalted butter melted
Cheesecake
- 32 ounces cream cheese at room temperature
- 1 ⅓ cups granulated sugar
- ¾ cup heavy whipping cream at room temperature
- 15 ounces pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 tabelspoon vanilla extract
- 3 large eggs at room temperature
Topping
- 1 cup pecan halves
- chocolate sauce
- Caramel sauce
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Instructions
- Preheat oven to 350 degrees F. Coat in the inside of a 9-inch springform pan with non-stick cooking spray and wrap the outside with foil. I recommend adding a circle of parchment paper into the bottom of the pan as well.
- Add the graham crackers to a food processor and pulse until they turn into crumbs. (You could also smash them in a Ziploc bag instead.) Mix in the melted butter and then firmly press the mixture into the bottom of the prepared pan. Set aside.
- In a large mixing bowl, beat together the cream cheese and sugar on low until well combined. With the mixer running, add the heavy cream, pumpkin puree, cinnamon, ginger, nutmeg, cloves, and vanilla. Add the eggs one at a time and mix until just incorporated.
- Pour the cheesecake batter over the crust in the pan. Place the springform pan into a roasting pan. Place the roasting pan in the oven and then pour in enough hot water that it comes halfway up the side of the springform pan.
- Bake for 1 hour. Once the cooking time is up, turn off the oven and let it rest in the warm oven for 1 hour. DO NOT open the door or your cheesecake will crack.
- Remove the roasting pan from the oven. Transfer to springform pan to a kitchen towel and remove the foil. (There will be water inside the foil.)
- Leave the cheesecake to rest on a wire rack to cool for 2 hours, until room temperature. Then refrigerate for 4 hours to overnight.
- While the cheesecake is chilling, toast the pecans on a baking sheet in a 350 degree F oven for 8 minutes. Transfer to a bowl to cool.
- Place the cooled pecans in the middle of the cheesecake and then drizzle everything with chocolate sauce and caramel sauce. Cut into 10 slices and serve.
Notes
- Nutrition will vary based on the number of slices you cut and the amount of chocolate sauce and caramel sauce used. The nutritional information above includes 3 tablespoons of each sauce.
Nutrition Information
Show Details
Serving
1 slice
Calories
762kcal
(38%)
Carbohydrates
60g
(20%)
Protein
11g
(22%)
Fat
55g
(85%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
195mg
(65%)
Sodium
502mg
(21%)
Potassium
355mg
(10%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
8367IU
(167%)
Vitamin C
2mg
(2%)
Calcium
155mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 762 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 762kcal | 38% |
| Carbohydrates | 60g | 20% |
| Protein | 11g | 22% |
| Fat | 55g | 85% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 502mg | 21% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 8367IU | 167% |
| Vitamin C | 2mg | 2% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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