Turtle Pumpkin Cheesecake Recipe

by Jerry on November 21, 2012

From the archives, because every Holiday table deserves this dish. Seriously… You need to make this!

I can usually avoid desserts, but cheesecake is my weakness.  I can’t be in the same room with a cheesecake and not just have to have some.  It was love at first bite for me, and it’s a love affair I’m happy to say is still alive and well. That’s why when I saw a recipe for Turtle Pumpkin Cheesecake on the cover of a store circular, I knew I just had to make it.

I’m glad I did.  The result was an intensely mousse-like custard with the subtle flavor of a pumpkin pie covered in melting vanilla ice cream.  And you don’t need any ice cream!  This really is one for the “go to” list of recipes, especially if you’re looking for an alternative to pumpkin pie for the holidays.

A word of warning though.  This is a massive cheesecake.  You probably won’t want to make this unless you’ve either got help polishing it off, or you’re addicted to the gym.  It’s good enough that you won’t be able to stop eating it, and according to the information on the unmodified version, each slice is going to cost you about a quarter of a recommended daily caloric intake. (My version is most definitely higher in calories.)

This thing is like pumpkin flavored crack.  It’s addictive.  You have been warned.

Now where’s my dessert plate?

Turtle Pumpkin Cheesecake Recipe

Prep Time: 25 minutes

Cook Time: 2 hours, 35 minutes

Total Time: 8 hours

Yield: 10 servings

Serving Size: 1 slice

Turtle Pumpkin Cheesecake Recipe

    Crust:
  • 1 1/2 cups chocolate animal cracker crumbs (about 30 crackers)
  • 1/4 cup unsalted butter, melted
  • Filling:
  • 1/4 cup all-purpose flour
  • 1 Tbsp. pumpkin pie spice
  • 1 (15 ounce) can pumpkin puree
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 5 eggs
  • Topping:
  • 1/2 cup chopped walnuts
  • 3 ounces dark chocolate, roughly chopped
  • 1 1/2 tbsp vegetable oil
  • 1 cup Caramel Bourbon Vanilla Sauce

Method

Heat oven to 300 degrees. Wrap foil around sides and bottom of a 9-inch spring form pan. Spray bottom and sides of pan with cooking spray or grease with shortening. In a small bowl, mix animal cracker crumbs and melted butter. press mixture on bottom and one inch up sides of pan. Set aside.

In another small bowl, mix flour, pumpkin pie spice and pumpkin. Set aside. In a large bowl or stand mixer, beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. Beat in eggs one at a time at low speed just until blended. Beat in pumpkin mixture until smooth. Pour liquid over crust.

Bake for 1 hour 15 minutes to 1 hour 25 minutes or until outside of cake is set but center still jiggles slightly when shaken. Run a knife around edge of pan to loosen the cheesecake. Turn oven off and prop door open at least four inches. Allow to rest in the oven for at least 30 minutes.

Cool pan on cooling rack for an additional 30 minutes. Refrigerate at least six hours before serving.

Just before serving, run knife around edge of pan to loosen cheesecake, remove side of pan. Sprinkle walnuts over top of cheesecake. In a small microwave-safe bowl, microwave chocolate and vegetable oil uncovered on High (100%) for 1 minute to 1 minute and 30 seconds, stirring once halfway through, until melted. Drizzle chocolate over walnuts. Drizzle with Caramel Sauce.

Share and Enjoy!

 

What I would have done differently had I thought of it at the time:

Could have used a little nutmeg.  It had more than enough cowbell.  This is GOOD!

Links to other recipes like this:

{ 10 comments… read them below or add one }

1 Peter November 26, 2008 at 6:05 am

Jerry, what a site! I do hope for the sake of your family that you serve this up for Thanksgiving…I’d certainly want a slab!

Reply

2 Bellini Valli November 26, 2008 at 11:51 am

Turtle Cheesecake is my daughters favourite and usually a request for her birthday!!

Reply

3 Carla January 17, 2010 at 10:49 am

This was to DIE FOR! YUMMMMMM!

Reply

4 Jerry May 11, 2010 at 8:14 am

@peter,
We gave most of it to the troops in the dorms. One slice each for the wife and myself…

@Bellini Valli,
I don’t wonder at that!

@Carla,
Yep. That about sums it up

Reply

5 Cookin' Canuck November 16, 2010 at 8:53 am

This is one of the most beautiful cheesecakes I have ever seen! What a treat this would be at Thanksgiving (or any other time).

Reply

6 Jerry November 19, 2010 at 10:16 am

It is, in a word, amazing. My wife is not a pumpkin fan and even she loved it.

Reply

7 Lisa November 18, 2011 at 5:54 pm

This looks so amazing – I’m going to try it out for Thanksgiving dinner!! Thanks so much!

Reply

8 Leslie November 23, 2011 at 9:27 am

I just put mine in the oven! I can’t wait to serve it tomorrow!

Reply

9 Jerry November 23, 2011 at 2:52 pm

I hope it turns out wonderfully for you!

Reply

10 April @ The 21st Century Housewife January 25, 2013 at 12:10 pm

Oh. My. Goodness. What a wonderful Cheesecake! I love the combination of flavours you have used here. I’ve pinned it to try as soon as possible :)

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