TURTLE PUMPKIN CHEESECAKE

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Turtle Pumpkin Cheesecake image

When it comes to Thanksgiving desserts, I can never decide which one I like best: pumpkin pie or cheesecake? So, I decided to put the two together-with a special twist-and got this delicious result. -Yvonne Starlin, Hermitage, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/4 cup butter, melted
Filling:
4 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
2/3 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
4 large eggs, lightly beaten
Topping:
4 ounces bittersweet chocolate, chopped
2 tablespoons butter
1/2 cup chopped pecans, toasted
1/2 cup caramel sundae syrup
Whipped cream, optional

Steps:

  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, flour and spice. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., Just before serving, melt chocolate and butter in a microwave; stir until smooth. Top cheesecake with pecans, chocolate mixture, caramel syrup and if desired, whipped cream.

Nutrition Facts : Calories 492 calories, Fat 32g fat (18g saturated fat), Cholesterol 127mg cholesterol, Sodium 336mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 8g protein.

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