Zutaten für Turtle Pumpkin Cheesecake
- Chocolate Wafer Crumbs
- Butter
- All Purpose Flour
- 1 teaspoon pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- 16 ounces cream cheese (two 8-ounce packages)
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 3 large eggs
- ½ cup pecan halves
- Bittersweet Baking Chocolate
- Vegetable Oil
- Caramel topping (optional)
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Zubereitung von Turtle Pumpkin Cheesecake
- Preheat oven to 300°F (150°C).
- Wrap foil around the outside bottom and side of a 9-inch springform pan to prevent leaks.
- Spray the bottom and 1 inch up the side of the pan with cooking spray.
- In a small bowl, combine 1 ½ cups of graham cracker crumbs and ¼ cup melted butter. Mix well.
- Press the crumb mixture onto the bottom and 1 inch up the side of the prepared pan.
- Bake the crust for 8-10 minutes, or until set. Cool at room temperature for 5 minutes, then refrigerate for about 5 minutes or until completely cooled.
- Meanwhile, in a small bowl, whisk together ½ cup all-purpose flour, 1 teaspoon pumpkin pie spice, and 1 (15 ounce) can pumpkin puree. Set aside.
- In a large bowl, beat 16 ounces cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually beat in ¾ cup packed brown sugar, ½ cup granulated sugar, and 3 large eggs, one at a time, just until blended.
- Gradually beat in the pumpkin mixture until smooth.
- Pour the filling over the crust.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the edge of the cheesecake is set but the center still jiggles slightly when moved.
- Turn off the oven, open the oven door at least 4 inches, and let the cheesecake remain in the oven for 30 minutes.
- Cool in the pan on a wire rack for 30 minutes.
- Refrigerate for at least 6 hours or overnight before serving.
- In a small skillet, toast ½ cup pecan halves over medium heat for 5-7 minutes, stirring frequently, until lightly browned. Set aside.
- Just before serving, sprinkle the toasted pecans over the top of the cheesecake.
- In a small microwave-safe bowl, microwave 4 ounces semi-sweet chocolate chips and 1 tablespoon vegetable oil uncovered on high for 1-1 ½ minutes, stirring every 15 seconds, until melted. Drizzle over the pecans.
- To serve, run a knife around the edge of the pan to loosen the cheesecake, carefully remove the side of the pan.
- Drizzle caramel topping over each serving (optional).
- Store covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
101g
Fat
77g
Carbs
16g
