Print

Turtle Pumpkin Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Turtle Pumpkin Cheesecake is a rich and creamy fall dessert that combines the flavors of pumpkin pie and cheesecake, topped with gooey caramel, chocolate drizzle, and crunchy pecans for a truly decadent treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/4 cup caramel sauce, plus extra for drizzling
  • 1/4 cup chocolate sauce or melted chocolate

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan to form a crust. Bake for 8-10 minutes, then let cool.
  3. In a large bowl, beat cream cheese until smooth. Add pumpkin, sugars, sour cream, eggs, vanilla, and spices. Beat until well combined and creamy.
  4. Pour the filling over the cooled crust and smooth the top.
  5. Bake for 55-65 minutes or until center is set and the top looks slightly dry. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
  6. Remove from oven and refrigerate for at least 4 hours or overnight.
  7. Before serving, drizzle caramel and chocolate sauce over the top. Sprinkle with chopped pecans and an extra drizzle of caramel if desired.

Notes

  • Use a water bath during baking to prevent cracks.
  • Chill the cheesecake fully to enhance flavor and texture.
  • Store leftovers covered in the fridge for up to 5 days.
  • Top with whipped cream for extra indulgence.

Nutrition

Find it online: https://ukfinda.com/turtle-pumpkin-cheesecake/