Turtle Pumpkin Cheesecake

Name: Turtle Pumpkin Cheesecake
Ingredients: 1-1/2 cups crushed gingersnap cookies (about 30 cookies); 1/4 cup butter, melted; 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; 4 ounces bittersweet chocolate, chopped; 2 tablespoons butter; 1/2 cup chopped pecans, toasted; 1/2 cup caramel sundae syrup; Whipped cream, optional

14 ingredients

6 steps

Ingredients

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/4 cup butter, melted
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
4 ounces bittersweet chocolate, chopped
2 tablespoons butter
1/2 cup chopped pecans, toasted
1/2 cup caramel sundae syrup
Whipped cream, optional

Directions

1

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
2

. Bake at 325° for 8-10 minutes. Cool on a wire rack.
3

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
4

.
5

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.
6

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.