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Turtle Pumpkin Cheesecake

A perfectly spiced pumpkin cheesecake, creamy and rich, drenched with silky chocolate ganache, caramel sauce, and toasted pecans! This Turtle Pumpkin Cheesecake takes a traditional pumpkin cheesecake to the next level.
Course Dessert - cheesecake
Keyword turtle cheesecake, turtle pumpkin cheesecake
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Author Sarah

Ingredients

For crust:

  • 24 regular Oreos (not Double Stuf) or similar chocolate sandwich cookies crushed into fine crumbs
  • 2 tbsp. granulated sugar
  • 4 tbsp. butter melted
  • 1/4 cup finely chopped pecans

For cheesecake:

  • 24 oz. reduced-fat cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 2 tsp. vanilla extract
  • 1 1/2 tsp. caramel extract optional
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. clove
  • 1 1/2 cup canned pumpkin puree

For ganache:

  • 6 oz. semi-sweet baking chocolate broken into small pieces
  • 1/3 cup heavy whipping cream
  • 3 tbsp. butter

For toppings:

  • 11 oz. package caramels
  • 1/3 cup heavy whipping cream
  • 1/4 cup chopped toasted pecans

Instructions

For crust:

  • In a medium bowl, combine crust ingredients, stirring until thoroughly mixed: Oreo crumbs, sugar, butter, and chopped pecans.
  • Press into the bottom of a greased 9-inch springform pan. I like to press the crumbs slightly up the edges too, about 1 inch. This is just preference.

For cheesecake:

  • In a large mixing bowl, beat cream cheese until smooth.
  • Add sugar, beating until smooth.
  • Add eggs, one at a time, beating well after each addition, and scraping the sides of the bowl after each addition.
  • Beat in extracts, spices, and pumpkin puree, until smooth.
  • Pour cheesecake batter over crust.
  • Bake at 325 degrees for 75-85 minutes, or until the center is just slightly jiggly.
  • Remove from heat, and cool completely.
  • Remove the edges of the springform pan, and carefully transfer cheesecake to a serving platter.

For ganache:

  • In a small microwave-safe bowl, combine semi-sweet chocolate, heavy whipping cream, and butter.
  • Microwave for 30 seconds, stir, and continue heating at 15-second intervals, stirring in-between, until mixture is melted and smooth. 
  • Spread ganache evenly over the cooled cheesecake.
  • Refrigerate for 15 minutes to set the ganache. 

For toppings:

  • In a small microwave-safe bowl, combine caramels and heavy whipping cream.
  • Microwave for 1 minute, stir, and continue heating at 30-second intervals, stirring in-between, until mixture is melted and smooth.
  • Cool 2 minutes, then drizzle/spread caramel evenly over the ganache - it will be thick. Try to do as little 'spreading' as possible so that you don't melt and move the ganache.
  • Sprinkle with toasted pecans.
  • Allow caramel sauce to set, about 15 minutes.
  • Cut and serve. Store in refrigerator.

Notes

I find Watkins' brand caramel extract at Walmart Neighborhood Markets or Walmart Superstores.