Turtle Pumpkin Cheesecake (2024)

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Turtle Pumpkin Cheesecake is a decadent and fun cheesecake recipe for a pumpkin spiced cheesecake, topped with caramel, chocolate, and pecans!

Every fall when the pumpkin craze comes around again, there are two things that are first on my Must Make List: Pumpkin Bars with Salted Caramel Cream Cheese Frosting and Turtle Pumpkin Cheesecake! Of course I plan to make my Pumpkin Overnight Oats and Healthy Pumpkin Muffins but first, cheesecake!

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Why You'll Love this Recipe
Ingredients
Variations
Step by Step Instructions
Tips for Making a Turtle Pumpkin Cheesecake
Recipe FAQs
Turtle Pumpkin Cheesecake

Why You'll Love this Recipe

It's a show stopper. Not only is there a luscious pumpkin cheesecake filling but it's topped with melted chocolate, caramel, and pecans! The topping takes no time at all to execute and makes the cheesecake over the top delicious.

Can be made ahead. This cheesecake can be made 1-2 days in advance, meaning there's no messing around with it on Thanksgiving except for slicing it.

Freezer friendly. You can freeze this cheesecake whole and just take it out to thaw in the refrigerator 1-2 days in advance!

Ingredients

Cream Cheese - room temperature cream cheese is one of the main ingredients when making this turtle pumpkin cheesecake.

Brown Sugar and Granulated Sugar - both of these sugars are added to the cheesecake filling to add sweetness.

Pumpkin Puree - unsweetened pumpkin puree is a main ingredient in the cheesecake filling.

Pumpkin Spices - this recipe uses a combination of cinnamon, nutmeg, cloves, and ginger, all of which are classic pumpkin spices.

Vanilla Extract - vanilla adds a bit of warmth and vanilla flavor to the pumpkin filling.

Heavy Cream - just a couple of tablespoons of heavy cream will soften the texture of the cheesecake filling and add some moisture.

Eggs - four room temperature eggs are needed in this pumpkin cheesecake recipe.

Gingersnaps - gingersnap cookies are crushed and used in the crust.

Butter - melted butter is used in the crust with the gingersnaps.

Pecans - pecans are a classic ingredient in anything "turtle" flavored.

Chocolate Chips - semisweet chocolate chips are melted and drizzled on top of the cheesecake.

Caramel Sauce - the last part of the topping.

Variations

Graham crackers - you can definitely use graham crackers instead of gingersnaps for the crust. I have done this several of times when my grocery store was out of gingersnaps.

Chocolate Sauce - instead of melting chocolate chips, you can definitely use store-bought chocolate sauce/hot fudge to drizzle on the cheesecake.

Step by Step Instructions

Combine the crust ingredients in the food processor and process until well combined.
Press the crust mixture into a greased springform pan.

3. Bake in a 350 degree oven for 10 minutes.

4. In a large mixing bowl, beat the cream cheese and sugars together.

5. Beat until well combined and creamy, about 3 minutes.

6. Add the pumpkin puree. Beat until well combined.

7. Add the eggs one at a time, beating after each addition and scraping down the sides of the bowl as necessary.

8. Add the spices and vanilla extract.

Tips for Making a Turtle Pumpkin Cheesecake

Start with all of your ingredients at room temperature. In particular, set out the cream cheese and eggs a few hours before starting the cheesecake. This will ensure they are completely beat together and are super creamy.

Cook the pumpkin cheesecake in a waterbath. This ensures even baking and prevents the cheesecake from cracking on top.

Finally, cool cheesecake COMPLETELY before cutting. This is a very creamy cheesecake and needs an overnight in the refrigerator to cool completely.

Recipe FAQs

What is the secret to the best cheesecake?

There are two things I always make sure to do when baking a cheesecake - starting with room temperature ingredients and baking in a water bath! This will ensure the ingredients are completely combined and there is enough moisture in the oven while baking.

What is the purpose of a water bath?

A water bath helps keep the oven moist and moderates the heat so the cheesecake bakes evenly.

Can I use low-fat cream cheese in pumpkin cheesecake?

I would not recommend doing this, as you will sacrifice texture and flavor. Also avoid whipped cream cheese. I have only made this cheesecake using full fat cream cheese.

Can I use graham crackers for the crust?

Yes! I have made this recipe with both graham crackers and gingersnaps with great results.

Can I use a pre-made graham cracker crust?

A store-bought graham cracker crust will not be large enough to contain all of the cheesecake filling.

Other Pumpkin Dessert Recipes to Consider

No Bake Pumpkin Cheesecake Pie
Giant Pumpkin Cookies
Pumpkin Poke Cake
Pumpkin Dump Cake

Turtle Pumpkin Cheesecake

Turtle Pumpkin Cheesecake is a decadent and fun recipe for a pumpkin spiced cheesecake, topped with caramel, chocolate, and pecans!

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Chill Time: 7 hours hours

Total Time: 8 hours hours 30 minutes minutes

Servings: 16 servings

Calories: 540kcal

Author: Taylor Ellingson

Ingredients

For the crust:

▢ 12 ounces gingersnaps
▢ 6 tablespoon butter melted

For the cheesecake:

▢ 32 ounces cream cheese at room temperature
▢ ¾ cup granulated sugar
▢ ¼ cup brown sugar
▢ 1 15 ounce can pumpkin
▢ 4 eggs at room temperature
▢ 2 ½ tablespoon heavy cream at room temperature
▢ 1 tablespoon pure vanilla extract
▢ 2 teaspoon cinnamon
▢ ½ teaspoon ground ginger
▢ ½ teaspoon salt
▢ ½ teaspoon ground nutmeg
▢ ¼ teaspoon ground cloves
▢ ¼ teaspoon ground allspice

For the topping:

▢ ½ cup whole pecans
▢ ½ cup chopped pecans
▢ 1 cup semi-sweet chocolate chips
▢ caramel sauce

Instructions

Preheat oven to 350 degrees F. Wrap a 9-inch springform pan with heavy duty foil around the edges.

To make the crust:

Pulse gingersnaps and pecans in large food processor or put them in a large plastic baggie and roll them with a rolling pin until fine crumbs.
Add melted butter and pulse more until combined. Press into prepared springform pan and bake in preheated oven for 10 minutes. Remove from oven.
Set aside and reduce oven temperature to 325 degrees F.

To make the cheesecake:

In large bowl with electric mixer, beat cream cheese, sugar, and brown sugar until smooth and creamy, about 3 minutes.
Add the pumpkin and mix on low. Scrape down sides as needed.
Add the eggs, one at a time, scraping down the sides as needed.
Add heavy cream and vanilla and beat until combined, about 1 minute.
Finally, add the spices and salt and mix well to combine.
Pour batter into prepared crust.
Place the springform pan in a large roasting pan in which the springform pan will fit and add hot water to pan about halfway up the springform pan. Note: I like to place it in the oven before adding the water so I don't have to worry about spilling the water.
Bake the cheesecake in preheated oven for 65-70 minutes, until the edges are set and the middle still jiggles a little.
Keeping the oven door closed, turn off the oven and let the cheesecake cool in oven for 1 hour.
After an hour, remove from the oven.
Take the springform pan out of waterbath and let cool on a wire rack for 2 hours. Note: it might still look a little jiggly at this point - that's okay! It will firm up completely in the refrigerator.
Lastly, place in refrigerator and let cool completely for at least 6 hours, preferably overnight.
Once cooled completely, sprinkle pecans on top of cheesecake in your preferred design.
Place semi-sweet chocolate chips in a bowl and microwave in 30 second increments until melted.
Drizzle chocolate over pecans.
Warm caramel sauce in microwave for about 30 seconds.
Finally, drizzle with caramel sauce to your liking.
Serve and enjoy!

Notes

Start with room temperature ingredients.
This can be made up to 2 days in advance. It also freezes well, up to 2 months.

Nutrition

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