Turtle Pumpkin Cheesecake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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When it comes to Thanksgiving desserts, I can never decide which one I like best: pumpkin pie or cheesecake? So, I decided to put the two togetherâwith a special twistâand got this delicious result. âYvonne Starlin, Hermitage, Tennessee Ingredients:
1-1/2 cups crushed gingersnap cookies (about 30 cookies) |
1/4 cup butter, melted |
filling: |
4 packages (8 ounces each) cream cheese, softened |
1 cup packed brown sugar |
2/3 cup sugar |
1 can (15 ounces) solid-pack pumpkin |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons pumpkin pie spice |
4 eggs, lightly beaten |
topping: |
1/2 cup chopped pecans, toasted |
4 ounces bittersweet chocolate, chopped |
2 tablespoons butter |
1/2 cup caramel sundae syrup |
Directions:
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, flour and pie spice. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
3. Bake for 55-65 minutes or until center is almost set.
4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Remove sides of pan. Just before serving, sprinkle pecans over cheesecake; press down lightly. In a microwave, melt chocolate and butter until smooth. Cut cheesecake into slices; drizzle with chocolate mixture and caramel syrup. Yield: 16 servings.
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