turtle pumpkin cheesecake

Name: TURTLE pumpkin CHEESECAKE
Prep time: 30 min
Cook time: 1 h 45 min
Yield: 10
Ingredients: ## CRUST:; 2 cup(s) chocolate wafers or chocolate animal crackers, finely crushed; 3/4 cup(s) sugar; 1 stick(s) butter, melted; ## FILLING:; 4 - 8 ounce(s) pkgs. cream cheese; 1 cup(s) sugar; 1 cup(s) brown sugar; 1/4 cup(s) all purpose flour; 8 ounce(s) sour cream; 1 - 15 ounce(s) can pumpkin; 2 teaspoon(s) pumpkin pie spice; 5 large eggs, separated; ## TOPPING:; 1 jar(s) caramel topping; 1 jar(s) chocolate topping; 1/2 cup(s) pecan chips, toasted

(1 RATING)

288 Pinches 1 Photo

Whitney Froehlich

Bellville, TX

Updated on Jul 27, 2012

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!!

Rate

prep time 30 Min

cook time 1 Hr 45 Min

method ---

yield 10-12 serving(s)

Ingredients

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

How To Make turtle pumpkin cheesecake

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.

Step 2

Preheat oven to 350 degrees. Line 9inch springform pan with foil to prevent dripping. Spray bottom and sides of pan; set aside.
Step 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.
Step 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.
Step 5

Sprinkle 1/8 cup of pecans on bottom of cooled crust. Drizzle with caramel topping.
Step 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
Step 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!***
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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