Best Turtle Pumpkin Cheesecake Recipes

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TURTLE PUMPKIN CHEESECAKE



Turtle Pumpkin Cheesecake image

When it comes to Thanksgiving desserts, I can never decide which one I like best: pumpkin pie or cheesecake? So, I decided to put the two together-with a special twist-and got this delicious result. -Yvonne Starlin, Hermitage, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/4 cup butter, melted
Filling:
4 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
2/3 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
4 large eggs, lightly beaten
Topping:
4 ounces bittersweet chocolate, chopped
2 tablespoons butter
1/2 cup chopped pecans, toasted
1/2 cup caramel sundae syrup
Whipped cream, optional

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.

Nutrition Facts : Calories 492 calories, Fat 32g fat (18g saturated fat), Cholesterol 127mg cholesterol, Sodium 336mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 8g protein.

TURTLE PUMPKIN CHEESECAKE



Turtle Pumpkin Cheesecake image

Try a creamy, dreamy cheesecake made with the classic turtle trio of chocolate, caramel and nuts.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h5m

Yield 16

Number Of Ingredients 13

1 1/2 cups thin chocolate wafer cookie crumbs (about 30 cookies)
1/4 cup butter or margarine, melted
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
1/2 cup chopped pecans, toasted*
2 oz bittersweet baking chocolate, coarsely chopped
1 tablespoon vegetable oil
1 cup caramel topping

Steps:

  • Heat oven to 300°F. Wrap foil around outside of 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 to 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 and granulated sugar until smooth. On low speed, beat in 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.

Nutrition Facts : Calories 510, Carbohydrate 50 g, Cholesterol 140 mg, Fat 4 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 38 g, TransFat 1 g

TURTLE PUMPKIN CHEESECAKE



Turtle Pumpkin Cheesecake image

Make and share this Turtle Pumpkin Cheesecake recipe from Food.com.

Provided by CookingONTheSide

Categories     Cheesecake

Time 9h25m

Yield 16 serving(s)

Number Of Ingredients 13

1 1/2 cups thin chocolate wafer crumbs (about 30 cookies)
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin (not pumpkin pie mix)
4 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
1/2 cup pecans, toasted and chopped
2 ounces bittersweet baking chocolate, coarsely chopped
1 tablespoon vegetable oil
1 cup caramel topping

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



Pumpkin Turtle Cheesecake image

I love turtle cheesecake, but I find it too rich. Pumpkin cheesecake has a more subtle flavor, so I combined the two into this. Hope you enjoy it.

Provided by strawberrybird

Categories     Cheesecake

Time 4h40m

Yield 1 slice, 8 serving(s)

Number Of Ingredients 12

4 ounces semisweet chocolate
1/4 cup butter or 1/4 cup margarine
1 cup graham cracker crumbs
12 ounces caramel sauce
16 ounces cream cheese
1/4 cup pecans
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/4 teaspoon cinnamon
1 dash nutmeg

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.

Nutrition Facts : Calories 567.9, Fat 37.8, SaturatedFat 21.5, Cholesterol 130.9, Sodium 478.5, Carbohydrate 56.2, Fiber 3.8, Sugar 16.8, Protein 9.6

TURTLE PUMPKIN CHEESECAKE



TURTLE pumpkin CHEESECAKE image

Found this recipe online and I made it for the first time yesterday. However, like always, I tweaked it a little and made it my own. Tastes much better this way. The other recipe did not call for much sugar and didn't call for sour cream. I think all cheesecakes need a little sour cream. And most definately SUGAR! Also, I...

Provided by Whitney Froehlich

Categories     Other Desserts

Time 2h15m

Number Of Ingredients 17

CRUST:
2 c chocolate wafers or chocolate animal crackers, finely crushed
3/4 c sugar
1 stick butter, melted
FILLING:
4 - 8 oz pkgs. cream cheese
1 c sugar
1 c brown sugar
1/4 c all purpose flour
8 oz sour cream
1 - 15 oz can pumpkin
2 tsp pumpkin pie spice
5 large eggs, separated
TOPPING:
1 jar(s) caramel topping
1 jar(s) chocolate topping
1/2 c pecan chips, toasted

Steps:

  • 1. * 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.
  • 2. Preheat oven to 350 degrees. Line 9inch springform pan with foil to prevent dripping. Spray bottom and sides of pan; set aside.
  • 3. Combine chocolate crumbs, sugar, and melted butter. Mix well. Firmly press mixture into bottom and about an inch up on the sides of springform pan. Bake 10mins. Remove from oven and cool slightly.
  • 4. Cream together cream cheese and sugars, add the flour, and sour cream. * If you're making a swirl cheesecake, add the eggs next, ONE AT A TIME. Then reserve 2 1/2-3 cups of batter. Stir in the pumpkin and and pumpkin spice in remaining batter. * If you're not making a swirl cheesecake, beat in the pumpkin and pumpkin spice. Next, add eggs, ONE AT A TIME.
  • 5. Sprinkle 1/8 cup of pecans on bottom of cooled crust. Drizzle with caramel topping.
  • 6. FOR THE SWIRL: Spoon in batters alternatively and swirl with a knife. NO SWIRL: Pour batter into crust Bake at 300 degrees for 1 hour and 15 minutes. When time is up, turn oven up to 325 degrees and bake another 30min. *I do not recoment taking the cheesecake out of the oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven - atleast 3 hours. Chill in fridge over night
  • 7. Top with remaining toasted pecans and drizzle with caramel and chocolate sauce. ***Be sure to use your cheesecake baking tips with every cheesecake you bake. It helps!***

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