Something amazing happens when pumpkin and cheesecake come together and this Turtle Pumpkin Cheesecake is out of this world delicious!
Creamy, rich, and indulgent, this Turtle Pumpkin Cheesecake checks all the right boxes. Combining a dream team of flavors, this easy cheesecake recipe will be a new favorite no matter what season it is!
PUMPKIN IS THE REASON FOR THE SEASON
Whenever the weather starts to get even slightly cooler, I can’t help but gravitate towards my favorite pumpkin flavors and this easy Turtle Pumpkin Cheesecake recipe. This amazing cheesecake is dressed with crunchy pecans and chocolate and caramel drizzles which makes it that much more special- and delicious!
If you’re like me and can’t get enough pumpkin, consider pairing this cheesecake with an adult-friendly bourbon pumpkin milkshake or a drunken pumpkin mocha to really celebrate the fall season!
OTHER RECIPES TO GO ALONG WITH TURTLE PUMPKIN CHEESECAKE
- Boozy Pumpkin Caramel Milkshake – Turns out there are a number of delicious ways to not only eat your pumpkin, but drink it too! You also adapt this recipe to be more family friendly!
- Cheesecake Filled Pumpkin Bundt Cake – This bundt is the best of both worlds! Is it breakfast? Is it dessert? Here’s a little secret- it can totally be both!
- Pumpkin Fudge -Sometimes you need your pumpkin fix fast! Luckily this pumpkin fudge is equally delicious as a pumpkin pie cheesecake but is ready a whole lot sooner!
Crust: For the cheesecake crust you will need 15 Graham Crackers and 5 tablespoons of melted, unsalted butter
Cheesecake: The cheesecake recipe calls for room temperature cream cheese and heavy whipping cream as well as sugar, vanilla extract, and eggs. Pumpkin puree is enhanced with cinnamon, ginger, cloves, and nutmeg and added to the cheesecake mix to give it the perfect pumpkin flavor.
Turtle Toppings: Top the Turtle Pumpkin Cheesecake with pecan halves and drizzles of chocolate and caramel sauce for that signature turtle flavor.
HOW TO MAKE PUMPKIN CHEESECAKE
STEP ONE: First, start by preheating the oven to 350 degrees F. Next grease inside the pan on the sides and bottom. Add a circle of parchment paper to the inside bottom and foil on the outside of the pan. Once the pan is prepped, start preparing the crust by processing the graham crackers down to crumbs. Transfer the crumbs to a bowl and stir in the melted butter. Press your graham cracker mixture into the pan in an even layer covering the bottom and place the pan aside.
STEP TWO: In a medium-sized bowl combine the pumpkin puree with the cinnamon, ginger, cloves, and nutmeg and set it aside. In a stand mixer bowl, combine cream cheese and sugar on low and then begin to add in the heavy cream, the spiced pumpkin puree mixture, and the vanilla. Finish by mixing in the eggs one at a time being careful not to overbeat the mixture.
STEP THREE: Fill the springform pan with the cheesecake batter and place it in a deep roasting dish. Open the oven and place the roasting pan on the rack. Add hot water to the pan until it reaches halfway up. Bake the cheesecake for one hour and then turn the oven off. Leave the cheesecake inside of the oven for another hour. Don’t open the door during this time as the heat will escape.
STEP FOUR: While baking, the cheesecake will pull away from the edges. Once you carefully remove the roasting pan, lift the cheesecake pan out and place it onto a towel as there will be water in the foil. Place the cheesecake pan on a cooling rack for 2 hours. Allow the Turtle Pumpkin Cheesecake to reach room temperature and then place the pan in the fridge for at least 4 hours uncovered.
STEP FIVE: To top off this turtle pumpkin pie cheesecake recipe, roast pecans on a baking sheet in the oven at 350 degrees F for about 8 minutes and allow them to cool. Finish the top of this cheesecake by adding the roasted pecans and drizzling chocolate and caramel sauce over it.
TIPS FOR SUCCESS
- If desired, you can puree your own pumpkin. Personally, I prefer to use the canned puree. It’s just easier.
- When shopping, be sure to pick up pumpkin puree and not pumpkin pie filling because the cans look very similar. Pumpkin pie filling is already spiced and flavored.
- You can also roast the pecans in an air fryer. I usually put them in at 360 degrees F for about 3 minutes when I use this method.
- Don’t rush the process! Make sure you are allowing time for the Turtle Pumpkin Cheesecake to cool and set between each step. Cheesecakes are not always the fastest dessert, but the payoff is always worth it!
SHOULD CHEESECAKE BE BAKED OR NOT?
Whether or not you bake a cheesecake depends on the recipe and whether or not it calls for eggs. For instance, an easy no bake cheesecake has no eggs and will chill and set in the fridge. A regular cheesecake, like a pecan pie cheesecake, has eggs in the recipe and will need to be baked in a water bath. After, it will chill in the fridge before it is ready to be served. For this reason, traditional cheesecakes typically take longer to make from start to finish.
HOW TO DECORATE A PUMPKIN CHEESECAKE?
Our pumpkin cheesecake is decked out in delicious turtle toppings. You could also go a completely different route!
I love to top pumpkin cheesecakes with whipped cream on top and stick gingersnaps into the dollops for a bit of crunch. If you wanted to add a pop of color you can use colored melting chocolate and drizzle it over the top. This cheesecake is so good already you can easily leave it plain and let the flavor speak for itself!
OTHER RECIPES FOR CHEESECAKE FANATICS
- Strawberry Cheesecake Bites
- Gingersnap Cheesecake Bars
- Pumpkin Cheesecake Balls
- Praline Cheesecake Bars
- Raspberry Cheesecake
- Pecan Pie Cheesecake
- 15 graham crackers
- 5 tablespoons unsalted butter melted
- 32 ounces cream cheese at room temperature
- 1 1/3 cups sugar
- 3/4 cup heavy whipping cream at room temperature
- 15 ounces pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tabelspoon vanilla extract
- 3 large eggs at room temperature
- 1 cup pecan halves
- Chocolate sauce
- Caramel sauce
- Preheat oven to 350 degrees F. Coat in the inside of a 9-inch springform pan with non-stick cooking spray and wrap the outside with foil. I recommend adding a circle of parchment paper into the bottom of the pan as well.
- Add the graham crackers to a food processor and pulse until they turn into crumbs. (You could also smash them in a Ziploc bag instead.) Mix in the melted butter and then firmly press the mixture into the bottom of the prepared pan. Set aside.
- In a large mixing bowl, beat together the cream cheese and sugar on low until well combined. With the mixer running, add the heavy cream, pumpkin puree, cinnamon, ginger, nutmeg, cloves, and vanilla. Add the eggs one at a time and mix until just incorporated.
- Pour the cheesecake batter over the crust in the pan. Place the springform pan into a roasting pan. Place the roasting pan in the oven and then pour in enough hot water that it comes halfway up the side of the springform pan.
- Bake for 1 hour. Once the cooking time is up, turn off the oven and let it rest in the warm oven for 1 hour. DO NOT open the door or your cheesecake will crack.
- Remove the roasting pan from the oven. Transfer to springform pan to a kitchen towel and remove the foil. (There will be water inside the foil.)
- Leave the cheesecake to rest on a wire rack to cool for 2 hours, until room temperature. Then refrigerate for 4 hours to overnight.
- While the cheesecake is chilling, toast the pecans on a baking sheet in a 350 degree F oven for 8 minutes. Transfer to a bowl to cool.
- Place the cooled pecans in the middle of the cheesecake and then drizzle everything with chocolate sauce and caramel sauce. Cut into 10 slices and serve.
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