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Turtle Pumpkin Cheesecake

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  • Prep 20 min
  • Total 9 hr 5 min
  • Servings 16
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Try a creamy, dreamy cheesecake made with the classic turtle trio of chocolate, caramel and nuts.
Created Sep 3, 2012
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  • 1 1/2 cups (375 mL) thin chocolate wafer cookie crumbs (about 30 cookies)
  • 1/4 cup (50 mL) butter or margarine, melted

  • 1/4 cup (50 mL) all-purpose flour
  • 2 tsp (10 mL) pumpkin pie spice (or see tip for replacement)
  • 1 can (14 oz/398 mL) pure pumpkin (not pumpkin pie filling)
  • 4 packages (250 g each) cream cheese, softened
  • 1 cup (250 mL) packed brown sugar
  • 2/3 cup (150 mL) granulated sugar
  • 5 eggs

  • 1/2 cup (125 mL) chopped pecans, toasted
  • 2 oz semi-sweet baking chocolate, coarsely chopped (2 squares)
  • 1 tbsp (15 mL) vegetable oil
  • 1 cup (250 mL) caramel topping


  • 1
    Heat oven to 300ºF. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8 to 10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.
  • 2
    Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar 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.
  • 3
    Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but centre still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
  • 4
    Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • 5
    Just before serving, sprinkle pecans over top of cheesecake. In 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.
  • 6
    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.

Expert Tips

  • Tip 1
    How-To: To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
  • Tip 2
    Tip: Pumpkin pie spice is a blend of spices to flavour pumpkin. If you want to make your own, mix 1 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg and 1/8 tsp ground cloves.

Nutrition Information

510 Calories, 31g Total Fat, 8g Protein, 50g Total Carbs, 38g Sugars

Nutrition Facts

Serving Size: 16 Servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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