Ingredients: |
Ingredients: 1½ c. Thin Chocolate Wafer Cookie Crumbs (about 30 cookies)
¼ c. Butter, melted
*Filling*
¼ c. Flour
2 tsp. Pumpkin Pie Spice
1 can Pumpkin Puree (not pumpkin pie mix)
4 pkg. 8 oz. Cream Cheese, softened
1 c. Brown Sugar
⅔ c. Granulated Sugar
5 Eggs
*Topping*
½ c. Pecans, toasted & chopped
2 oz. Bittersweet Baking Chocolate, coarsely chopped
1 tbsp. Oil
1 c. Caramel Topping
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Directions: |
Directions:Heat oven to 300º. Wrap foil around outside and bottom of a 9" springform pan. Spray bottom and 1 inch up side of pan with cooking spray. In a small bowl, mix cookie crumbs and melted butter. Press crumb mixture into bottom and 1" up side of pan. Bake 8-10 minutes. Cool at room temperature 5 minutes, then refrigerate for 5 minutes or until completely cooled.
Meanwhile, in another small bowl, combine flour, pumpkin and pumpkin pie spice. Set aside. In a large bowl, beat cream cheese on medium speed until smooth and creamy. Gradually beat in both sugars 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 edges of cake are set, but center still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn off oven; open door at least 4 inches. Let cheesecake remain in oven 30 minutes.
Cool in pan on cooling rack for 30 minutes. Refrigerate at least 6 hours or overnight before serving.
Just before serving, sprinkle pecans over top of cheesecake. In a 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. |
This recipe for Turtle Pumpkin Cheesecake is from