This Lil Piglet

Turtle Pumpkin Cheesecake

Turtle Pumpkin Cheesecake // thislilpiglet.net

 

Today we celebrated Canadian Thanksgiving with family, a little early but it was the only day everyone could easily get together. Thanksgiving is a time we reflect on what we are most thankful for; the usual things come to mind, family and friends, good food, shelter and health but many do not have some things we take for granted. Every year I bake ahead to prepare for the feast on Thanksgiving weekend and set aside extra to share with others that may not have the chance to enjoy a big turkey dinner with all the fixings.

 

This year I decided to spoil my family with something a little more special than the basic pumpkin pie that seems to have become a Thanksgiving tradition, a Turtle Pumpkin Cheesecake. Warning, this post is picture and calorie heavy, this is no time to save on either; I spoil my peeps now and then. Have I mentioned cheesecake? Stick around for the giveaway details and recipe, you’ll thank me later.

I typically don’t write step-by-step recipe tutorials but it occurred to me that cheesecake may come across as time consuming or intimidating to some. True cheesecake is a little more time consuming but anyone can make it if you give yourself time.  One way I keep organized in my kitchen with recipes that are more involved is to gather the ingredients and portion out what is needed for quick additions.

 

You’ll need a spring form round pan for any cheesecake you make; this recipe requires a 9″ round spring form pan. You can find these pans in the baking isle of most big box stores; I bought 3 different sizes from Superstore for a good price. I wrap my spring pan base in foil to avoid drips in my oven but you could simply place a cookie pan underneath to catch any drips.

 

 

First off, I’m going to tease you will these cheesecake pictures all the way through so you’re frothing at the mouth and eager to get your bake on. You’re welcome.

 

Step 1 – Prep

 

Heat your oven to 300 degrees F. The first step will be to prepare the crust. Spray the bottom and sides of pan with cooking spray. In a small bowl, mix oreo cookie crumbs and melted butter and press mixture on bottom and slightly up the sides. Set aside.

 

 

Step 2 – Mix

In a small bowl, mix together flour, pumpkin pie spice and pumpkin. Set aside. With a stand or hand mixer, beat cream cheese at medium speed until smooth and creamy. Gradually beat in both sugars until smooth. Beat eggs into the creamy mixture one at a time at low speed until just blended. Add pumpkin mixture and beat until smooth. Pour over crust and carefully place into the oven.

 

 

Step 3 – Cook

 

Bake at 300 F. for 1 hour 20 minutes to 1 hour 35 minutes. You will know the cheesecake is done when the outside is set but the centre is slightly jiggly when shaken. Run a clean knife lightly sprayed with cooking oil around edge of the pan to loosen the cheesecake in a swift but careful motion. If you pause, the cheesecake will start to stick to the knife and pull away from the cake. Turn your oven off and prop door open about 5 inches and rest for 30 minutes.

 

 

Step 4 – Finishing Touches

Remove from oven to cool on a cooling rack for an additional 30 minutes. After cooling, place in the refrigerator for six hours before topping and serving. I baked mine a day ahead and left it in the fridge overnight before topping.

 

Just before serving, run a clean knife around edge of pan to loosen the cheesecake and remove the spring side of the pan. Sprinkle walnuts over the top of the cheesecake and drizzle chocolate and caramel sauce in a back and forth pattern over the surface of the cheesecake using a teaspoon. I used caramel and chocolate sauce found in the ice cream topping isle at the grocery store. Taking a vegetable peeler, shave chocolate shavings from a bar of the semi-sweet bakers chocolate and sprinkle over the top, focusing on the centre.

 

If you like this recipe, I’d love if you’d pin it for later on Pinterest or follow along for other great recipes on Facebook, Twitter and Instagram.

 

4.8 from 4 reviews
Turtle Pumpkin Cheesecake
 
Author:
Recipe type: Dessert
Ingredients
  • 1½ cups oreo cookie crumbs
  • ¼ cup unsalted butter, melted
  • Filling:
  • ¼ cup all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 (15 ounce) can pumpkin puree
  • 4 blocks cream cheese, softened
  • 1 cup packed brown sugar
  • ⅔ cup granulated sugar
  • 5 eggs
  • Topping:
  • ½ cup chopped walnuts
  • ¼ cup caramel sauce
  • ¼ cup chocolate sauce
Instructions
  1. Heat your oven to 300 degrees F. The first step will be to prepare the crust. Spray the bottom and sides of pan with cooking spray. In a small bowl, mix oreo cookie crumbs and melted butter and press mixture on bottom and slightly up the sides. Set aside.
  2. In a small bowl, mix together flour, pumpkin pie spice and pumpkin. Set aside. With a stand or hand mixer, beat cream cheese at medium speed until smooth and creamy. Gradually beat in both sugars until smooth. Beat eggs into the creamy mixture one at a time at low speed until just blended. Add pumpkin mixture and beat until smooth. Pour over crust and carefully place into the oven.
  3. Bake at 300 F. for 1 hour 20 minutes to 1 hour 35 minutes. You will know the cheesecake is done when the outside is set but the centre is slightly jiggly when shaken. Run a clean knife lightly sprayed with cooking oil around edge of the pan to loosen the cheesecake in a swift but careful motion. If you pause, the cheesecake will start to stick to the knife and pull away from the cake. Turn your oven off and prop door open about 5 inches and rest for 30 minutes.
  4. Remove from oven to cool on a cooling rack for an additional 30 minutes. After cooling, place in the refrigerator for six hours before topping and serving. I baked mine a day ahead and left it in the fridge overnight before topping.
  5. Just before serving, run a clean knife around edge of pan to loosen the cheesecake and remove the spring side of the pan. Sprinkle walnuts over the top of the cheesecake and drizzle chocolate and caramel sauce in a back and forth pattern over the surface of the cheesecake using a teaspoon. Taking a vegetable peeler, shave chocolate shavings from a bar of the semi-sweet bakers chocolate and sprinkle over the top, focusing on the centre.
Notes
Use your discretion for the toppings; I actually overindulged with the sauce. What's a few more calories anyway?!

 

 

 

48 comments on “Turtle Pumpkin Cheesecake”

  1. I give thanks using eggs in my banana split cake, its awesome!

  2. oh my! I think I just gained 20 lbs 😉 This is the most delicious thing I have ever laid eyes on!! Happy Thanksgiving

  3. We make a huge meal and invite all friends and family over to celebrate thanksgiving! I use a lot of eggs in prepping for these meals especially in the desserts!

  4. I love making a corn casserole that has eggs in it. I also love making pumpkin pie that has eggs in it. Thanks for the chance to enter.

  5. I made a blueberry cake which had eggs in it and a caramel sauce to go with it for dessert to go with the Turkey Dinner.

  6. I give thanks using eggs in my pumpkin bread pudding. Yumm

  7. I use eggs to prepare a sweet cake for Thanksgiving Dinner.

  8. I give thanks by cooking up a hearty egg scramble and fill it with bacon, sausage, green pepper, red onion, cheddar, and bacon

  9. Pingback: Purple Monster Coupons | #EggItForward GIVEAWAY

  10. I use eggs in my Pumpkin Pie recipe and in my Potato Salad recipe, which are a tradition in my family every Thanksgiving dinner! And I share it with the people I love, so I’m very thankful for eggs at Thanksgiving, and throughout the entire year!

  11. Pingback: Strawberry Cheesecake Cups Recipe & WIN $400 #EggItForward

  12. I made meatloaf with eggs as the binder. Can’t really make meatloaf with out them #eggitForward

  13. I give thanks using eggs to make eggs benedict on thanksgiving morning

  14. Fantastic recipe. We use eggs in so much! Breakfast always contains eggs, our favourite breaded meat is held using eggs, same with our meatballs! Along with our cakes, yummy!

  15. The pie crusts for my apple & pumpkin pie, both use an egg, and then there was three eggs in my pumpkin pie!

    Pinned: http://www.pinterest.com/pin/547117054702699942/

  16. I give thanks by using eggs in my french toast

  17. I give thanks using eggs by using them in my apple pie!

  18. I give thanks and use eggs in my cherry cheesecake. Yum!

  19. I give thanks using eggs in my simple recipe for banana bread 🙂 a lovely dessert with coffee/tea

  20. Oh my! This looks so yummy!!!
    I’m stopping by from Super Saturday Show and Tell!

  21. Wow! These cheesecake looks amazing!
    Thank you so much for sharing at Marvelous Mondays this week! 🙂 Pinned & sharing.

  22. Wow, this look amazing! Thanks for sharing on the Monday Funday party!

  23. Thanks for sharing with us at Marvelous Monday – sharing and pinned!!

  24. Oh My Goodness!!! Pinning and featuring this tomorrow on my Thanksgiving Dessert Roundup. This looks sinfully good! I am making this for Thanksgiving. Thank you for sharing on Tuesday Trivia. I am you newest biggest fan. Following you everywhere 🙂
    Happy Canada Thanksgiving.
    Wanda Ann @ Memories by the Mile

  25. This looks awesome! Thanks for sharing the recipe!

  26. Pingback: The Weekend re-Treat Link Party #42 FEATURES

  27. Hi Stacey! I just wanted to stop to let you know that you’ve been featured on the weekend re-Treat link party this week, congrats! Thanks for linking up. I hope you’ll stop by to check out the other features and link up again tonight at 7PM EST.

    http://www.playpartypin.com/2013/11/weekend-re-treat-link-party-42-features.html

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  29. Pingback: Finding the Pretty & Delicious Linky Party #41 - your homebased mom

  30. Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂

  31. This looks amazing!! Thanks for linking at Show Me Your Plaid Monday’s! You are one of the features this week!

  32. Pingback: Show Me Your Plaid Monday’s #44 | The Plaid and Paisley Kitchen

  33. Pingback: What's Cooking Wednesday Recipe Linky - Turning the Clock Back

  34. Hi there. Just wanted to let you know that your recipe was featured on what’s cooking wednesday this week. Thanks for linking up and hope you come back and link up again this week! http://www.turningclockback.com/2013/11/whats-cooking-wednesday-recipe-linky-40.html

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  37. Pingback: Thanksgiving Dessert Recipe Roundup - Memories By The Mile

  38. Pingback: Thanksgiving Dessert Recipe Roundup - Memories By The Mile

  39. Pingback: 10 Delicious Pumpkin Recipes - Sober Julie

  40. Pingback: 20 Amazing Cheesecake Recipes You'll Love - Sober Julie

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