Turtle Pumpkin Cheesecake Recipe

How to Make Turtle Pumpkin Cheesecake

1. Preheat oven to 300°F (150°C).
2. Wrap foil around the outside bottom and side of a 9-inch springform pan to prevent leaks.
3. Spray the bottom and 1 inch up the side of the pan with cooking spray.
4. In a small bowl, combine 1 ½ cups of graham cracker crumbs and ¼ cup melted butter. Mix well.
5. Press the crumb mixture onto the bottom and 1 inch up the side of the prepared pan.
6. 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.
7. 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.
8. In a large bowl, beat 16 ounces cream cheese with an electric mixer on medium speed until smooth and creamy.
9. Gradually beat in ¾ cup packed brown sugar, ½ cup granulated sugar, and 3 large eggs, one at a time, just until blended.
10. Gradually beat in the pumpkin mixture until smooth.
11. Pour the filling over the crust.
12. 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.
13. Turn off the oven, open the oven door at least 4 inches, and let the cheesecake remain in the oven for 30 minutes.
14. Cool in the pan on a wire rack for 30 minutes.
15. Refrigerate for at least 6 hours or overnight before serving.
16. In a small skillet, toast ½ cup pecan halves over medium heat for 5-7 minutes, stirring frequently, until lightly browned. Set aside.
17. Just before serving, sprinkle the toasted pecans over the top of the cheesecake.
18. 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.
19. To serve, run a knife around the edge of the pan to loosen the cheesecake, carefully remove the side of the pan.
20. Drizzle caramel topping over each serving (optional).
21. Store covered in the refrigerator.