Pumpkin Turtle Cheesecake

Sign up to save this recipe to your profile Sign Up Now ›
8 slices Medium
Total: Active:
0 Ratings 

Ingredients (14)

  • 2 8-ounce blocks cream cheese softened
  • 3 eggs
  • 1 cup sugar
  • t spn vanilla extract
  • 1 pint sour cream
  • 1 8 oz can pureed pumpkin

For the Crust

  • 2 cups ground gingersnap cookies
  • 1 stick melted no salt butter

For the Topping

  • 1/2 lb pecan pieces
  • 1 tsp cinnamon
  • 1 lb chewy caramel candies (such as Werthers)
  • 1/2 lb white chocolate
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Pumpkin Turtle Cheesecake

Bored with the traditional pumpkin pie? Love the creamy goodness of cheesecake? Addicted to lucious carmel? Then this is your best bet for a Thanksgiving dessert sure to make those taste buds come alive!


  1. 1Preheat oven to 325
  2. 2Mix cookie crumbs and butter until crumbs are evenly coated. Coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and press the crumbs down into the base and approximately 1/3 of the way the sides. Refrigerate while you make the filling.
  3. 3Beat the cream cheese (with a hand of electric mixer) on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, until combined. Add sugar until creamy. Add sour cream and vanilla and pumpkin until incorporated. Do not over mix the batter.
  4. 4Remove crust from refridgerator and pour in filling. Place pan in a large piece of tin foil and wrap tin foil approximately 1/2 way up the pan in order to keep water out. Place in a roasting pan and pour hot water approximately 1/2 way up the outside of the springform pan into the roasting dish to create a water bath. Carefully transfer to the over.
  5. 5Bake cheesecake 40 – 45 minutes or until firm but still “jiggly” in the center. Let cool at room temperature.
  6. 6While cheesecake cooks create the topping. In a microwave safe bowl combine pecans, caramels and cinnamon. Microwave in 1 minute intervals until caramels are warm enough to stir into a smoothe mixture. Pour onto a butter baking sheet and spread into a 1 inch layer. Let cool at room temperature. you have now made your turtle mixture. Once firm break into chunks. (Use a rolling pin or kitchen mallet between two sheets of wax paper.)

Melt white chocolate and set aside.

  1. 1Once the cheesecake has come to room temperature evenly top with turtle mixture. Drizzle white chocolate on top. Refridgerate to desired temperature. Serve and enjoy!
Load Comments

Recommended from Chowhound

5 Brand-New Breakfast Sandwiches You've Never Tried
Recipe Round-Ups

5 Brand-New Breakfast Sandwiches You've Never Tried

by Chowhound Editors | The basic fried egg sandwich is a great dish in its simplicity. But we can't help tweaking, hacking...

5 Tomato Plant Care Tips to Maximize Your Harvest
How To

5 Tomato Plant Care Tips to Maximize Your Harvest

by David Klein | Growing your own tomatoes is satisfying on many levels. Their season is fast and high-yielding, making...

A Midsummer Night’s Spritz: High-Spirited, Low-ABV Summer Sparklers
Recipe Round-Ups

A Midsummer Night’s Spritz: High-Spirited, Low-ABV Summer Sparklers

by Pamela Vachon | After the New York Times notoriously published an article in May of last year lambasting the Aperol...