TURTLE PUMPKIN CHEESECAKE
Try a creamy, dreamy cheesecake made with the classic turtle trio of chocolate, caramel and nuts.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h5m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8 to 10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.
- Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
- Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
- Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.
- To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator.
Nutrition Facts : Calories 510, Carbohydrate 50 g, Cholesterol 140 mg, Fat 4 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 38 g, TransFat 1 g
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