Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Turtle Pumpkin Cheesecake Recipe
    Lost? Site Map

    Turtle Pumpkin Cheesecake

    Turtle Pumpkin Cheesecake. Photo by Chef #1052710

    1/2 Photos of Turtle Pumpkin Cheesecake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 25 mins

    25 mins

    9 hrs

    Lainey6605's Note:

    This recipe is from Pillsbury's Thanksgiving Classic Cookbook.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    • 1 1/2 cups thin chocolate wafer crumbs (about 30 cookies)
    • 1/4 cup butter or 1/4 cup margarine, melted

    Filling

    Topping

    • 1/2 cup pecans, toasted and chopped
    • 2 ounces bittersweet baking chocolate, coarsely chopped
    • 1 tablespoon vegetable oil
    • 1 cup caramel topping

    Directions:

    1. 1
      Note: To toast pecans, sprinkle in ungreased heavy skillet.
    2. 2
      Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
    3. 3
      For cheesecake, heat oven to 300 degrees F.
    4. 4
      Wrap foil around outside bottom and side of 9-inch springform pan to prevent drips.
    5. 5
      Spray bottom and 1 inch up side of pan with cooking spray.
    6. 6
      In small bowl, mix cookie crumbs and melted butter.
    7. 7
      Press crumb mixture on bottom and 1 inch up side of pan.
    8. 8
      Bake crust 8-10 minutes or until set.
    9. 9
      Cool at room temperature 5 minutes.
    10. 10
      Refrigerate about 5 minutes or until completely cooled.
    11. 11
      Meanwhile, in another small bowl, mix flour, pumpkin pie spice, and pumpkin; set aside.
    12. 12
      In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
    13. 13
      Gradually beat in brown sugar, granulated sugar and eggs, one at a time, just until blended.
    14. 14
      Gradually beat in pumpkin mixture until smooth.
    15. 15
      Pour filling over crust.
    16. 16
      Bake 1 hour, 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved.
    17. 17
      Run knife around edge of pan to loosen cheesecake.
    18. 18
      Turn oven off, open oven door at least 4 inches.
    19. 19
      Let cheesecake remain in oven 30 minutes.
    20. 20
      Cool in pan on cooling rack 30 minutes.
    21. 21
      Refrigerate at least 6 hours or overnight before serving.
    22. 22
      Just before serving, sprinkle pecans over top of cheesecake.
    23. 23
      In small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute, 30 seconds, stirring every 15 seconds, until melted.
    24. 24
      Drizzle chocolate over pecans.
    25. 25
      To serve, run knife around edge of pan to loosen cheesecake, carefully remove side of pan.
    26. 26
      Drizzle caramel topping over each serving.
    27. 27
      Store covered in refrigerator.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on November 26, 2010

      55

      This was AMAZING and a complete hit at Thanksgiving. Turtle Cheese Cake is my husband and I's FAVORITE dessert, and I wanted to do something with pumpkin, so naturally I had to try this. I've never made a cheesecake before, and this was very easy. Thank you SO very much for this posting, I will be making this again! Also, on a side note, this dish is PERFECT with Butter Pecan Icecream (because the cake is SO rich).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2009

      55

      DELICIOUS! I used Sweet POtato (1 1/2 cups) instead of pumpkin since I live in Sweet Potato Country! YUMMY! I did a couple of tweaks to make it even easier, and it tastes just like I bought it at the baker's! I used premade graham cracker crusts (makes 2 of them with one recipe) and just put 1/2 cup of semi sweet Nestle chocolate chips on them after they finished cooking. ONce cool, I put caramel and toasted pecans. BEAUTIFUL and DELICIOUS!!!!!!!! I lessened the cook time since I split the filling to 1 hour, then followed the rest exactly! You WON'T be disappointed with this one.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2009

      55

      This cheesecake was fabulous! It will be my go to pumpkin cheesecake from now on! Yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Turtle Pumpkin Cheesecake

    Serving Size: 1 (162 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 473.3
     
    Calories from Fat 261
    55%
    Total Fat 29.0 g
    44%
    Saturated Fat 15.5 g
    77%
    Cholesterol 136.5 mg
    45%
    Sodium 348.3 mg
    14%
    Total Carbohydrate 48.3 g
    16%
    Dietary Fiber 1.0 g
    4%
    Sugars 25.4 g
    101%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    bittersweet baking chocolate

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites