TURTLE pumpkin CHEESECAKE
|2 c||chocolate wafers or chocolate animal crackers, finely crushed|
|1 stick||butter, melted|
get recipes @ goboldwithbutter.com
|4 - 8 oz||pkgs. cream cheese|
|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|
|1 jar(s)||caramel topping|
|1 jar(s)||chocolate topping|
|1/2 c||pecan chips, toasted|
Try Diamond of California Nuts
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!!
Remove from oven and cool slightly.
* 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.
Drizzle with caramel topping.
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
***Be sure to use your cheesecake baking tips with every cheesecake you bake. It helps!***