Description
Indulge in the rich, creamy delight of Turtle Pumpkin Cheesecake, a perfect blend of warm pumpkin spices, luscious chocolate, and sweet caramel. This dessert is not just a treat; it’s a celebration in every bite. Ideal for any occasion, from family gatherings to holiday feasts, this cheesecake features a buttery gingersnap crust that adds a delightful crunch. Each slice is beautifully adorned with pecans and drizzled with caramel, making it an eye-catching centerpiece that will impress your guests. With straightforward instructions and easily accessible ingredients, creating this decadent dessert is as enjoyable as savoring it.
Ingredients
Scale
- 12 ounces gingersnaps
- 6 tbsp butter (melted)
- 32 ounces cream cheese
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 can (15 ounces) pumpkin puree
- 4 eggs
- 2 1/2 tbsp heavy cream
- 1 tbsp pure vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 cup whole pecans
- 1/2 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- caramel sauce
Instructions
- Preheat oven to 350°F. Wrap a springform pan in foil.
- Crush gingersnaps and mix with melted butter. Press into the bottom of the pan.
- Beat cream cheese with sugars until smooth. Add pumpkin, eggs, heavy cream, vanilla, and spices; mix until creamy.
- Pour filling into crust and bake for about 70 minutes or until set but slightly jiggly.
- Cool completely before refrigerating for at least four hours. Top with pecans, melted chocolate chips, and caramel sauce before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: For a gluten-free version, use gluten-free gingersnaps. Chill overnight for enhanced flavor blending.