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Turtle Pumpkin Cheesecake

This Turtle Pumpkin Cheesecake combines creamy pumpkin filling with chocolate and caramel for a delicious autumn dessert.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Fall
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Food Processor
  • Handheld Mixer

Ingredients

Crust Ingredients

  • 15 pieces Graham crackers
  • 5 tablespoons Unsalted butter, melted

Filling Ingredients

  • 2 cups Cream cheese, softened
  • 1 cup Pumpkin puree
  • 1 cup Granulated sugar
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt

Topping Ingredients

  • 1/2 cup Semi-sweet chocolate chips
  • 1/2 cup Caramel sauce
  • 1/4 cup Chopped pecans or walnuts (optional)

Instructions

  • Step 1: Preheat your oven to 350°F (175°C). Crush the graham crackers into fine crumbs and combine with melted butter in a mixing bowl until it resembles wet sand.
  • Step 2: Press the graham cracker mixture into the bottom of a 9-inch springform pan and bake for about 10 minutes. Let it cool.
  • Step 3: In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Beat until fluffy.
  • Step 4: Pour the filling over the cooled crust and bake for 50-60 minutes until the center is set but slightly jiggly. Cool in the oven for one hour.
  • Step 5: Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  • Step 6: Melt the chocolate chips and drizzle over the cheesecake. Top with caramel sauce and sprinkle with nuts if desired.

Notes

Ensure all ingredients are at room temperature for a smoother filling. Do not overmix the batter once you add the eggs to prevent cracks.