Entry #3096, December 13, 2013

Ready for some delicious chocolaty, nutty dessert?  Then look no further because the Turtle Pumpkin Cheesecake is what you have been waiting for.  You are basically taking all of the goodies of the regular turtle cheesecake and adding a twist to it with a pumpkin spice mixing for the dish.  With the sweet and salty combination from the pecans, chocolate, caramel and pumpkin you and your family will be sure to make this recipe a most cherished one.  So go ahead and try it out!

Holiday Dessert: Turtle Pumpkin Cheesecake

Image via:  Greens Chocolate

Prep. Time:  20 min

Total Time:  9 hr. 5 min.

Servings:  16

Ingredients

Crust

1 ½ cups of Thin Chocolate Wafer Cookie Crumbs (approx.. 30 cookies)
¼ cup of melted Butter (or margarine)

Filling

¼ cup of All-Purpose Flour
2 teaspoons of Pumpkin Pie Spice
1 can of (15 oz) Pumpkin (Not Pumpkin Pie Mix)
4 packages of (8 oz each) Cream Cheese, softened
1 cup of packed of Brown Sugar
2/3 cup of Granulated Sugar
5 Eggs

Toppings

½ cup of Chopped Pecans, toasted
2 oz of Bittersweet Baking Chocolate, coarsely chopped
1 tablespoon of Vegetable Oil
1 cup of Caramel Topping

Image via:  Betty Crocker

Instructions

1)      Preheat the oven to 300 degrees F.  Take foil paper and wrap it around the outside of the bottom and side of 9-inch springform pan to prevent drips.  Then spray the bottom and 1-inch up side of pan with non-stick cooking spray.

2)      In a small bowl, begin mixing cookie crumbs and melted butter.  After crumbs and butter have been mixed together, press the mixture on the bottom and 1-inch up side of pan and set it in the oven to bake for 8 to 10 min or until set.  Then take it out and let it cool at room temperature for about 5 min then refrigerate for about 5 min or until cooled completely.

3)      Meanwhile, take another small bowl, mix the flour, pumpkin pie spice, and pumpkin then set it aside.  In a large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.  Gradually, beat in brown sugar and granulated sugar until smooth.  Then on a low speed, beat in eggs, one at a time, just until blended.  Finally gradually beat in pumpkin mixture until smooth.  Pour the filling over crust.

4)      Bake the combination for 1 hour and 15 minutes to 1 hour and 25 minutes or until edges of cheesecake is set but center still jiggles slightly when moved.  Run a knife around the edge of the pan to loosen the cheesecake.  Turn the oven off; and open oven door at least 4 inches and let the cheesecake remain in oven 30 minutes.

5)      After the 30 minutes has finished then let it cool on cooling rack for 30 more minutes.  Then put the cheesecake in the refrigerator for at least 6 hours or overnight before serving.

6)      Right before serving, sprinkle pecans over the top of the cheesecake.  In a small microwavable bowl, microwave chocolate and oil uncovered on High1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.  Then drizzle chocolate over pecans.

7)      To serve, run a knife around the edge of the pan to loosen the cheesecake; carefully remove the side of pan and drizzle caramel topping over each serving.  Cover and store in the refrigerator. Who in your family will love this turtle pumpkin cheesecake recipe?

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