TURTLE PUMPKIN CHEESECAKE
Found this recipe online and I made it for the first time yesterday. However, like always, I tweaked it a little and made it my own. Tastes much better this way. The other recipe did not call for much sugar and didn't call for sour cream. I think all cheesecakes need a little sour cream. And most definately SUGAR! Also, I...
Provided by Whitney Froehlich
Categories Other Desserts
Time 2h15m
Number Of Ingredients 17
Steps:
- 1. * To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
- 2. Preheat oven to 350 degrees. Line 9inch springform pan with foil to prevent dripping. Spray bottom and sides of pan; set aside.
- 3. Combine chocolate crumbs, sugar, and melted butter. Mix well. Firmly press mixture into bottom and about an inch up on the sides of springform pan. Bake 10mins. Remove from oven and cool slightly.
- 4. Cream together cream cheese and sugars, add the flour, and sour cream. * If you're making a swirl cheesecake, add the eggs next, ONE AT A TIME. Then reserve 2 1/2-3 cups of batter. Stir in the pumpkin and and pumpkin spice in remaining batter. * If you're not making a swirl cheesecake, beat in the pumpkin and pumpkin spice. Next, add eggs, ONE AT A TIME.
- 5. Sprinkle 1/8 cup of pecans on bottom of cooled crust. Drizzle with caramel topping.
- 6. FOR THE SWIRL: Spoon in batters alternatively and swirl with a knife. NO SWIRL: Pour batter into crust Bake at 300 degrees for 1 hour and 15 minutes. When time is up, turn oven up to 325 degrees and bake another 30min. *I do not recoment taking the cheesecake out of the oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven - atleast 3 hours. Chill in fridge over night
- 7. Top with remaining toasted pecans and drizzle with caramel and chocolate sauce. ***Be sure to use your cheesecake baking tips with every cheesecake you bake. It helps!***
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