Pumpkin Turtle Cheesecake Recipes

TURTLE PUMPKIN CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap foil around outside of 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 to 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 and granulated sugar until smooth. On low speed, beat in 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.

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. :).

TURTLE PUMPKIN CHEESECAKE

Steps:

• 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.