Whitney Froehlich Recipe

TURTLE pumpkin CHEESECAKE

By Whitney Froehlich Indulgencesbywhitney


Rating:
Serves:
10-12
Prep Time:
Cook Time:
Comments:

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 reserved some of the batter and made a swirl cheesecake. Looks pretty when you cut into it. The cheesecake I made, I made for a friend so I'm waiting on him to take pictures for me to post.



Looks like a lot of steps and time consuming, but it's all worth it!!

Ingredients

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

Directions Step-By-Step

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!***

About this Recipe


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21 Comments

user
Nov 15, 2012 - Bea L. shared this recipe with discussion groups: "The Great Pumpkin Patch" JUST CAKES Recipe Hunter
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Whitney Froehlich Indulgencesbywhitney
Nov 5, 2012
Robyn, yes the eggs were to be separated but still kept as a whole because you only want to add them one at a time. I'm glad you tried it and liked it. Rose, thanks for clarifying everything! ;)
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Robyn Doucet rzdoucet
Nov 3, 2012
Thank you, Rose!! I actually made it with just the yolks and it still turned out great! DELISH!
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Rose Rauhauser NewYorkWoman
Nov 2, 2012
Robyn, in case Whitney doesn't get back to you, I have made this several times. You don't seperate the eggs. If you look at the instructions, she says if your doing just pumpkin cheesecake that's one instruction and "seperate instruction" from the swirled pumpkin cheesecake. Eggs stay whole. It's delicious, hope you enjoy it and I answered your question.
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Robyn Doucet rzdoucet
Nov 1, 2012
When it says "eggs separated" what does that mean? Do I separate the whites and the yolks? If so, which do I use?