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?!
Recipe by This Lil Piglet at https://thislilpiglet.net/2013/10/turtle-pumpkin-cheesecake/