TURTLE PUMPKIN CHEESECAKE
Try a creamy, dreamy cheesecake made with the classic turtle trio of chocolate, caramel and nuts.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h5m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8 to 10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.
- Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
- Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
- Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.
- To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator.
Nutrition Facts : Calories 510, Carbohydrate 50 g, Cholesterol 140 mg, Fat 4 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 38 g, TransFat 1 g
TURTLE PUMPKIN CHEESECAKE
Found this recipe online and I made it for the first time yesterday. However, like always, I tweaked it a little and made it my own. Tastes much better this way. The other recipe did not call for much sugar and didn't call for sour cream. I think all cheesecakes need a little sour cream. And most definately SUGAR! Also, I...
Provided by Whitney Froehlich
Categories Other Desserts
Time 2h15m
Number Of Ingredients 17
Steps:
- 1. * To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
- 2. Preheat oven to 350 degrees. Line 9inch springform pan with foil to prevent dripping. Spray bottom and sides of pan; set aside.
- 3. Combine chocolate crumbs, sugar, and melted butter. Mix well. Firmly press mixture into bottom and about an inch up on the sides of springform pan. Bake 10mins. Remove from oven and cool slightly.
- 4. Cream together cream cheese and sugars, add the flour, and sour cream. * If you're making a swirl cheesecake, add the eggs next, ONE AT A TIME. Then reserve 2 1/2-3 cups of batter. Stir in the pumpkin and and pumpkin spice in remaining batter. * If you're not making a swirl cheesecake, beat in the pumpkin and pumpkin spice. Next, add eggs, ONE AT A TIME.
- 5. Sprinkle 1/8 cup of pecans on bottom of cooled crust. Drizzle with caramel topping.
- 6. FOR THE SWIRL: Spoon in batters alternatively and swirl with a knife. NO SWIRL: Pour batter into crust Bake at 300 degrees for 1 hour and 15 minutes. When time is up, turn oven up to 325 degrees and bake another 30min. *I do not recoment taking the cheesecake out of the oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven - atleast 3 hours. Chill in fridge over night
- 7. Top with remaining toasted pecans and drizzle with caramel and chocolate sauce. ***Be sure to use your cheesecake baking tips with every cheesecake you bake. It helps!***
TURTLE PUMPKIN CHEESECAKE
Make and share this Turtle Pumpkin Cheesecake recipe from Food.com.
Provided by CookingONTheSide
Categories Cheesecake
Time 9h25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Note: To toast pecans, sprinkle in ungreased heavy skillet.
- Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
- For cheesecake, heat oven to 300 degrees F.
- Wrap foil around outside bottom and side of 9-inch springform pan to prevent drips.
- Spray bottom and 1 inch up side of pan with cooking spray.
- In small bowl, mix cookie crumbs and melted butter.
- Press crumb mixture on bottom and 1 inch up side of pan.
- Bake crust 8-10 minutes or until set.
- Cool at room temperature 5 minutes.
- Refrigerate about 5 minutes or until completely cooled.
- Meanwhile, in another small bowl, mix flour, pumpkin pie spice, and pumpkin; set aside.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
- Gradually beat in brown sugar, granulated sugar and eggs, one at a time, just until blended.
- Gradually beat in pumpkin mixture until smooth.
- Pour filling over crust.
- Bake 1 hour, 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved.
- Run knife around edge of pan to loosen cheesecake.
- Turn oven off, open oven door at least 4 inches.
- Let cheesecake remain in oven 30 minutes.
- Cool in pan on cooling rack 30 minutes.
- Refrigerate at least 6 hours or overnight before serving.
- Just before serving, sprinkle pecans over top of cheesecake.
- In small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute, 30 seconds, stirring every 15 seconds, until melted.
- Drizzle chocolate over pecans.
- To serve, run knife around edge of pan to loosen cheesecake, carefully remove side of pan.
- Drizzle caramel topping over each serving.
- Store covered in refrigerator.
PUMPKIN TURTLE CHEESECAKE
I love turtle cheesecake, but I find it too rich. Pumpkin cheesecake has a more subtle flavor, so I combined the two into this. Hope you enjoy it.
Provided by strawberrybird
Categories Cheesecake
Time 4h40m
Yield 1 slice, 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour chocolate chips and butter into a small saucepan and stir over low heat until melted. This can also be done in the microwave in a microwave safe container.
- Remove from heat and stir in graham cracker crumbs. Stir until blended. Press mixture into bottom of cheesecake (springform) pan.
- Pour caramel sauce, reserving a few tablespoons, on top of the crust. Sprinkle with pecans. Chill until set.
- Blend cream cheese, sugar, and vanilla in a mixture or using a hand blender on medium speed until well blended. Scrap sides of bowl as needed.
- Add eggs, pumpkin and spices and mix until blended.
- Pour cream cheese mixture over crust.
- Bake at 325F in a water bath for 40 minutes or until center is almost set. Cool to room temperature.
- Refrigerate 3 hours or overnight. Drizzle with remaining caramel. You may also sprinkle with chocolate chips and pecans.
- Serve plain or with whip cream.
Nutrition Facts : Calories 567.9, Fat 37.8, SaturatedFat 21.5, Cholesterol 130.9, Sodium 478.5, Carbohydrate 56.2, Fiber 3.8, Sugar 16.8, Protein 9.6
TURTLE CHEESECAKE
Enjoy this irresistibly rich and creamy turtle cheesecake topped with caramel and nuts - perfect dessert for your next party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix cookie crumbs and butter. Press firmly against bottom and side of 9-inch glass pie plate.
- In large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.
- Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures slightly with tip of knife.
- Bake 40 to 50 minutes or until center is set. (Do not insert knife into cheesecake because the hole may cause cheesecake to crack as it cools.) Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 29 g, TransFat 1 g
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