Pumpkin Turtle Cheesecake Recipes

TURTLE PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, flour and spice. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., Just before serving, melt chocolate and butter in a microwave; stir until smooth. Top cheesecake with pecans, chocolate mixture, caramel syrup and if desired, whipped cream.

PUMPKIN TURTLE CHEESECAKE

Steps:

• 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.
• Remove from heat and stir in graham cracker crumbs. Stir until blended. Press mixture into bottom of cheesecake (springform) pan.
• Pour caramel sauce, reserving a few tablespoons, on top of the crust. Sprinkle with pecans. Chill until set.
• 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.
• Add eggs, pumpkin and spices and mix until blended.
• Pour cream cheese mixture over crust.
• Bake at 325F in a water bath for 40 minutes or until center is almost set. Cool to room temperature.
• Refrigerate 3 hours or overnight. Drizzle with remaining caramel. You may also sprinkle with chocolate chips and pecans.
• Serve plain or with whip cream.

PUMPKIN TURTLE CHEESECAKE

Steps:

• Heat oven to 300 degrees. Grease 9-inch springform pan with cooking.
• spray. In small bowl, mix graham crackers with sugar and butter. Press.
• crumb mixture in bottom and 1 inch up side of pan. Bake 8-10 minutes Let.
• cool 5 minutes.
• In large bowl, beat cream cheese on medium just until smooth and creamy.
• (do not overbeat) On low, gradually beat in sugar. Beat in eggs, 1 at a time,.
• just until blended.
• Stir in pumpkin, and pumpkin pie spice into cream cheese.
• mixture using a wire whisk until smooth. Spoon into pan.
• Bake for 1 hour and 30 mins or until edges are set but center still.
• jiggles slightly when moved.
• Turn off oven, open oven door at least 4 inches. Leave cheesecake inches.
• oven 30 mins longer. Remove from oven and place on cooling rack.
• Without releasing side of pan, run a knife around the edge of pan to.
• loosen cheesecake. Cool at least 30 mins, then cover loosely and.
• refrigerate for at least 6 hours, or overnight.
• Just before serving, run knife around edge of pan and carefully remove.
• side of pan. Put on serving plate.
• Sprinkle toasted pecans over top of cheesecake. Heat hot fudge.
• topping slightly in microwave. Drizzle over cheesecake. Drizzle.
• caramel topping over the top and serve!
• Toppings are added to your taste. you can add as little or as much as you like. Amounts for topping are approximate.
• *To toast pecans, sprinkle into ungreased skillet. Cook over medium heat 5-7 mins, stirring often, just until pecans begin to brown. Do not over cook.
• Toasting the pecans may seem like a waste of time to some, but I find they really bring out the flavor of the pecans. I wouldnt skip this step. :).

THANKSGIVING PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, butter, sugar, and cinnamon in a food processor and blend. Press crust mixture into the bottom and up the sides of a 10-inch springform pan.
• Combine 2 packages cream cheese and 1 cup sugar in a bowl and cream together using an electric mixer. Mix in pumpkin puree, vanilla extract, cinnamon, nutmeg, allspice, and cloves. Add eggs separately and mix by hand just until combined, being careful not to overmix. Pour batter into the prepared pan.
• Reduce oven temperature to 300 degrees F (150 degrees C). Bake in the preheated oven until center no longer jiggles, about 1 hour; do not overbake, or cheesecake will dry out.
• Turn off the oven, leaving cake inside. Open door slightly and let cake cool for 1 hour.
• Remove from oven and run a thin knife around the inner edge of the pan to loosen cake and prevent cracking. Cool at room temperature for 1 hour more. Refrigerate for 6 hours.
• Mix cream cheese using an electric mixer in a bowl until fluffy.
• Whip heavy cream in a separate bowl until soft peaks form. Add sugar and vanilla extract. Fold in cream cheese. Add topping to the top of the cooled cheesecake.