Turtle Pumpkin Cheesecake
User Reviews
5
Turtle Pumpkin Cheesecake
Description
The recipe begins with a crust made from crushed graham crackers mixed with melted unsalted butter, pressed firmly into a springform pan lined with parchment and wrapped to protect from moisture. The filling combines room temperature cream cheese and granulated sugar, to which heavy cream, pumpkin puree, and a blend of cinnamon, ginger, nutmeg, cloves, and vanilla are added. Eggs are incorporated carefully to maintain a smooth texture.
For gentle baking, the stuffed springform is placed into a roasting pan and surrounded halfway up the sides with hot water, creating a water bath that promotes even cooking and prevents cracking. Baking at 350°F for an hour results in a creamy, well-set pumpkin cheesecake.
Once cooled, the cheesecake is topped with pecan halves and drizzled with both chocolate and caramel sauces, adding textures and flavors reminiscent of the classic turtle candy. This dessert serves well for fall gatherings requiring a rich autumnal treat.
The richness and texture depend on slice size and amount of sauce; portioning accordingly is advisable.
Ingredients
Crust
- 15 graham crackers
- 5 tablespoons butter melted, unsalted
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 cloves ground
- 1 tabelspoon vanilla extract
- 3 large egg at room temperature
Topping
- 1 cup pecan halves
- chocolate sauce
- caramel sauce
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
- Wrap the outside of the springform pan with foil to prevent water from leaking in during the water bath baking.
- Line the pan bottom with parchment paper for easier removal of the cheesecake.
- Nutrition may vary based on slice size and the amount of chocolate and caramel sauce used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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