Pumpkin Turtle Cheesecake

I love turtle cheesecake, but I find it too rich. Pumpkin cheesecake has a more subtle flavor, so I combined the two into this. Hope you enjoy it.

• Ready In: 4 hrs 40 mins
• Serves: 8
• Yields: 1 slice

Ingredients

• 4  ounces  semisweet chocolate
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  cup graham cracker crumbs
• 12  ounces  caramel sauce
• 16  ounces cream cheese
• 1⁄4 cup pecans
• 1⁄2 cup sugar
• 1⁄2 teaspoon vanilla
• 2  eggs
• 1⁄2 cup canned pumpkin
• 1⁄4 teaspoon cinnamon
• 1  dash nutmeg

Directions

1. Pour chocolate chips and butter into a small saucepan and stir over low heat until melted. This can also be done in the microwave in a microwave safe container.
2. Remove from heat and stir in graham cracker crumbs. Stir until blended. Press mixture into bottom of cheesecake (springform) pan.
3. Pour caramel sauce, reserving a few tablespoons, on top of the crust. Sprinkle with pecans. Chill until set.
4. Blend cream cheese, sugar, and vanilla in a mixture or using a hand blender on medium speed until well blended. Scrap sides of bowl as needed.
5. Add eggs, pumpkin and spices and mix until blended.
6. Pour cream cheese mixture over crust.
7. Bake at 325F in a water bath for 40 minutes or until center is almost set. Cool to room temperature.
8. Refrigerate 3 hours or overnight. Drizzle with remaining caramel. You may also sprinkle with chocolate chips and pecans.
9. Serve plain or with whip cream.