Description
A rich and creamy pumpkin cheesecake topped with chocolate, caramel, and pecans for a decadent turtle twist perfect for fall and holiday desserts.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 1/4 cup mini chocolate chips or melted chocolate for drizzling
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla; mix well.
- Add eggs one at a time, mixing after each addition.
- Mix in pumpkin puree, cinnamon, nutmeg, cloves, and salt until combined.
- Pour the filling over the crust. Bake for 55-65 minutes, or until the center is set.
- Turn off oven and let cheesecake sit with door ajar for 1 hour. Then chill in refrigerator for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and melted chocolate. Sprinkle with chopped pecans.
Notes
- For a smoother texture, ensure all ingredients are at room temperature before mixing.
- Use a water bath during baking to prevent cracks.
- Chill thoroughly for best flavor and texture.