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.
24regular Oreos (not Double Stuf) or similar chocolate sandwich cookiescrushed into fine crumbs
2tbsp.granulated sugar
4tbsp.buttermelted
1/4cupfinely chopped pecans
For cheesecake:
24oz.reduced-fat cream cheesesoftened
1cupgranulated sugar
3largeeggsat room temperature
2tsp.vanilla extract
1 1/2tsp.caramel extractoptional
1tsp.pumpkin pie spice
1/2tsp.cinnamon
1/4tsp.clove
1 1/2cupcanned pumpkin puree
For ganache:
6 oz.semi-sweet baking chocolatebroken into small pieces
1/3cupheavy whipping cream
3tbsp.butter
For toppings:
11oz.package caramels
1/3cupheavy whipping cream
1/4cupchopped 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.