Turtle Pumpkin Cheesecake

Indulge in the ultimate autumn dessert with this decadent Turtle Pumpkin Cheesecake, a show-stopping combination of rich flavors and luscious textures. Featuring a buttery graham cracker crust, creamy pumpkin-spiced cheesecake filling, and an irresistible topping of gooey caramel, crunchy pecans, and semi-sweet chocolate drizzle, this dessert is as beautiful as it is delicious. Perfect for Thanksgiving gatherings or any special occasion, this recipe balances the warm, comforting notes of pumpkin spice with the indulgence of classic turtle flavors. With make-ahead convenience and stunning presentation, this Turtle Pumpkin Cheesecake is sure to become your new fall favorite.

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 0.5 cups butter, melted
• 24 ounces cream cheese, softened
• 1 cup pumpkin puree
• 1.25 cups granulated sugar
• 1.5 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground ginger
• 4 large eggs
• 1 cup caramel sauce
• 1 cup pecans, roughly chopped
• 0.5 cup semi-sweet chocolate chips
• 2 tablespoons heavy cream

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until evenly combined.

Step 3

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.

Step 4

In a large bowl, beat the softened cream cheese and 1 1/4 cups of sugar with an electric mixer until smooth and creamy, about 2-3 minutes.

Step 5

Add the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, and ginger to the cream cheese mixture. Beat until well combined.

Step 6

Add the eggs one at a time, mixing on low speed after each addition just until blended.

Step 7

Pour the cheesecake batter over the prepared crust in the springform pan.

Step 8

Bake the cheesecake in the preheated oven for 60 minutes, or until the center is almost set but still slightly wobbly.

Step 9

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.

Step 10

Remove the cheesecake from the oven and transfer it to a wire rack to cool completely. Then refrigerate for at least 4 hours or overnight.

Step 11

Once the cheesecake is chilled, pour the caramel sauce over the top, spreading it evenly to cover the surface.

Step 12

Sprinkle the chopped pecans over the caramel layer.

Step 13

In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 15-second intervals, stirring between each, until the chocolate is melted and smooth.

Step 14

Drizzle the melted chocolate over the pecans and caramel to create a decorative pattern.

Step 15

Chill the cheesecake for another 30 minutes to set the toppings before slicing and serving.

Nutrition Facts

Serving size	2282.7 grams (2282.7g)

Amount per serving	% Daily Value*
Calories	7853

Total Fat 531.90g	682%
Saturated Fat 266.00g	1330%
Polyunsaturated Fat 3.10g
Cholesterol 1902mg	634%
Sodium 4805mg	209%
Total Carbohydrate 730.70g	266%
Dietary Fiber 29.60g	106%
Total Sugars 582.90g
Protein 104.20g	208%

Vitamin D 235IU	1175%
Calcium 1225mg	94%
Iron 21mg	115%
Potassium 2429mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.9%

Protein: 5.1%

Carbs: 36.0%