Turtle Pumpkin Cheesecake

READY IN: 9hrs 25mins




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