Description
This Turtle Pumpkin Cheesecake is a rich and decadent dessert perfect for any special occasion, featuring a gingersnap crust and a creamy pumpkin filling topped with pecans, chocolate, and caramel.
Ingredients
- For the crust:
- 12 ounces gingersnaps
- 6 tablespoon butter, melted
- For the cheesecake:
- 32 ounces cream cheese, at room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 15-ounce can pumpkin
- 4 eggs, at room temperature
- 2 ½ tablespoon heavy cream, at room temperature
- 1 tablespoon pure vanilla extract
- 2 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- For the topping:
- ½ cup whole pecans
- ½ cup chopped pecans
- 1 cup semi-sweet chocolate chips
- caramel sauce
Instructions
- Preheat your oven to 350°F. For the crust, pulse the gingersnaps into fine crumbs, mix with melted butter, and press into a 9-inch springform pan wrapped in foil. Bake for 10 minutes. Then, reduce the oven to 325°F.
- For the cheesecake, beat the cream cheese and sugars until smooth. Mix in the pumpkin, then the eggs one at a time. Add the heavy cream, vanilla, spices, and salt. Pour this batter into the crust. Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the side of the cheesecake pan. Bake for 65-70 minutes.
- Turn the oven off and let the cheesecake cool inside with the door closed for 1 hour. Then, cool it on a wire rack for 2 hours before refrigerating for at least 6 hours, or overnight. Once it’s completely chilled, top with pecans, melted chocolate, and a drizzle of caramel sauce.
Notes
- Ensure cream cheese, eggs, and heavy cream are at room temperature for a smoother batter.
- Chilling the cheesecake overnight is recommended for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 75-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American