Turtle Pumpkin Cheesecake

Creamy, dreamy cheesecake made just for autumn. Delight your senses with a beautiful blend of chocolate, nuts, pumpkin and spices, crowned with caramel!

Turtle Pumpkin Cheesecake



  • 1 1/2 cups thin chocolate wafer cookie crumbs (about 30 cookies)
  • 1/4 cup butter, melted


  • 1/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 (15 ounce) can pumpkin (not pumpkin pie mix)
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 5 eggs


  • 1/2 cup chopped pecans, toasted
  • 2 ounces bittersweet baking chocolate, coarsely chopped
  • 1 tablespoon vegetable oil
  • 1 cup caramel topping


  1. Heat oven to 300 degrees 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.
  2. Crust: In small bowl, mix cookie crumbs and melted butter.
  3. Press crumb mixture on bottom and 1 inch up side of pan.
  4. Bake crust for 8 to 10 minutes or until set.
  5. Cool at room temperature 5 minutes.
  6. Refrigerate for about 5 minutes or until completely cooled.
  7. Filling: In another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside.
  8. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
  9. Gradually beat in brown sugar and granulated sugar until smooth.
  10. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth.
  11. Pour filling over crust.
  12. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved.
  13. Run knife around edge of pan to loosen cheesecake.
  14. Turn oven off; open oven door at least 4 inches.
  15. Let cheesecake remain in oven 30 minutes.
  16. Cool in pan on cooling rack 30 minutes.
  17. Refrigerate at least 6 hours or overnight before serving.
  18. Topping: Just before serving, sprinkle pecans over top of cheesecake.
  19. In small microwavable bowl, microwave chocolate and oil uncovered on HIGH for 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
  20. Drizzle chocolate over pecans.
  21. To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan.
  22. Drizzle caramel topping over each serving.
  23. Store covered in refrigerator.

Prep: 20 min | Yield: 16 servings

High Altitude (3500-6500 ft) Before preheating oven, place pan of water on oven rack below rack cheesecake will be baked on. In step 3, bake 1 hour 20 minutes to 1 hour 30 minutes. Do not run knife around edge of pan until after cheesecake has cooled for 30 minutes.

Nutrition Information: 1 Serving (1 Serving) Calories 510 (Calories from Fat 280), Total Fat 31g (Saturated Fat 17g (Trans Fat 1g), Cholesterol 140mg; Sodium 360mg; Total Carbohydrate 50g (Dietary Fiber 2g, Sugars 38g), Protein 8g

Percent Daily Value*: Vitamin A 100%; Vitamin C 0%; Calcium 10%; Iron 15%

Exchanges: 3 1/2 Other Carbohydrate; 1 High-Fat Meat; 4 1/2 Fat

Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Pillsbury

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