Prep Time: 20 mins | Cook Time: 1 hr 10 mins | Chill Time: 7 hrs | Total Time: 8 hrs 30 mins | Servings: 16
This is an overload dessert with caramel, chocolate, and pecans. A rich, decadent dessert that will guarantee to impress everyone! Over the top creamy pumpkin cheesecake loaded with all the deliciousness of everything in one!
Ingredients
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Crust:
12 oz. gingersnaps
1/2 c. chopped pecans
6 tablespoons butter melted
Cheesecake:
32 oz. cream cheese at room temperature
3/4 c. granulated sugar
1/4 c. brown sugar
1 15 oz. can pumpkin
4 Eggs at room temperature
2 1/2 tablespoons heavy cream
1 tablespoon pure vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Topping:
1/2 c. whole pecans
1/2 c. chopped pecans
1 c. semi-sweet chocolate chips
caramel sauce
How to make Turtle Pumpkin Cheesecake
Step 1: Prepare the oven. Preheat it to 350 degrees F. And using a heavy-duty foil, wrap a 9-inch springform pan around the edges.
Crust:
Step 2: In a large food processor, blend the gingersnaps and pecans. Alternately, you can place them in a large plastic baggie and crush them using a rolling pin until fine crumbs.
Step 3: To the food processor, add the melted butter and pulse until combined with the gingersnaps and pecans. Into the prepared springform pan, transfer the mixture, pressing to the bottom. Place in the preheated oven and bake for about 10 minutes. Set aside when done, then adjust the oven temperature to 325 degrees F.
Cheesecake:
Step 4: Add the cream cheese, sugar, and brown sugar to a large bowl and beat for approximately 3 minutes using an electric mixer until smooth and creamy.
Step 5: Add the pumpkin and continue to beat on low, scraping down the sides as needed. Then, add the eggs, a piece at a time beating in every addition. Add the heavy cream and vanilla, beating for another minute until well incorporated.
Step 6: Now, add the spices and salt. Mix well.
Step 7: Into the prepared crust, pour the batter. Then, in a large roasting pan, place the springform pan. Pour hot water into the roasting pan about halfway up the springform pan.
Step 8: In the preheated oven, bake the cheesecake for about 65 to 70 minutes until the edges are set but still a bit jiggly in the centre. Do not open the oven door after the cooking time just turn the oven off, allowing the cheesecake to cool in the oven for at least an hour.
Step 9: Remove the cheesecake from the oven after an hour and take the springform pan out of the water bath and onto a cooling rack. Let the cheesecake cool for another 2 hours.
Step 10: After 2 hours, place the cheesecake in the fridge and allow it to cool completely for at least 6 hours or overnight.
Step 11: Remove from the fridge and sprinkle the pecans over the cooled cake.
Step 12: In a bowl, place the semi-sweet chocolate and heat in the microwave in 30-second increments until melted. Over the pecans, drizzle the melted chocolate.
Step 13: Microwave the caramel sauce for 30 seconds or so, then drizzle over the cake.
Nutrition Facts:
Calories: 540kcal | Carbohydrates: 41g | Protein: 8g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 119mg | Sodium: 419mg | Potassium: 331mg | Fiber: 3g | Sugar: 24g | Vitamin A: 5130IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg
Ingredients
- Crust:
- 12 oz. gingersnaps
- 1/2 c. chopped pecans
- 6 tablespoons butter melted
- Cheesecake:
- 32 oz. cream cheese at room temperature
- 3/4 c. granulated sugar
- 1/4 c. brown sugar
- 1 15 oz. can pumpkin
- 4 Eggs at room temperature
- 2 1/2 tablespoons heavy cream
- 1 tablespoon pure vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Topping:
- 1/2 c. whole pecans
- 1/2 c. chopped pecans
- 1 c. semi-sweet chocolate chips
- caramel sauce
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. And using a heavy-duty foil, wrap a 9-inch springform pan around the edges.
Crust:
Step 2: In a large food processor, blend the gingersnaps and pecans. Alternately, you can place them in a large plastic baggie and crush them using a rolling pin until fine crumbs.
Step 3: To the food processor, add the melted butter and pulse until combined with the gingersnaps and pecans. Into the prepared springform pan, transfer the mixture, pressing to the bottom. Place in the preheated oven and bake for about 10 minutes. Set aside when done, then adjust the oven temperature to 325 degrees F.
Cheesecake:
Step 4: Add the cream cheese, sugar, and brown sugar to a large bowl and beat for approximately 3 minutes using an electric mixer until smooth and creamy.
Step 5: Add the pumpkin and continue to beat on low, scraping down the sides as needed. Then, add the eggs, a piece at a time beating in every addition. Add the heavy cream and vanilla, beating for another minute until well incorporated.
Step 6: Now, add the spices and salt. Mix well.
Step 7: Into the prepared crust, pour the batter. Then, in a large roasting pan, place the springform pan. Pour hot water into the roasting pan about halfway up the springform pan.
Step 8: In the preheated oven, bake the cheesecake for about 65 to 70 minutes until the edges are set but still a bit jiggly in the centre. Do not open the oven door after the cooking time just turn the oven off, allowing the cheesecake to cool in the oven for at least an hour.
Step 9: Remove the cheesecake from the oven after an hour and take the springform pan out of the water bath and onto a cooling rack. Let the cheesecake cool for another 2 hours.
Step 10: After 2 hours, place the cheesecake in the fridge and allow it to cool completely for at least 6 hours or overnight.
Step 11: Remove from the fridge and sprinkle the pecans over the cooled cake.
Step 12: In a bowl, place the semi-sweet chocolate and heat in the microwave in 30-second increments until melted. Over the pecans, drizzle the melted chocolate.
Step 13: Microwave the caramel sauce for 30 seconds or so, then drizzle over the cake.