Turtle Pumpkin Cheesecake Recipe - This Lil Piglet (2024)

October 12, 2013

Today we celebrated Canadian Thanksgiving with family, a little early but it was the only day everyone could easily get together. Thanksgiving is a time we reflect on what we are most thankful for; the usual things come to mind, family and friends, good food, shelter and health but many do not have some things we take for granted. Every year I bake ahead to prepare for the feast on Thanksgiving weekend and set aside extra to share with others that may not have the chance to enjoy a big turkey dinner with all the fixings.

This year I decided to spoil my family with something a little more special than the basic pumpkin pie that seems to have become a Thanksgiving tradition, a Turtle Pumpkin Cheesecake. Warning, this post is picture and calorie heavy, this is no time to save on either; I spoil my peeps now and then. Have I mentioned cheesecake? Stick around for the giveaway details and recipe, you’ll thank me later.

I typically don’t write step-by-step recipe tutorials but it occurred to me that cheesecake may come across as time consuming or intimidating to some. True cheesecake is a little more time consuming but anyone can make it if you give yourself time. One way I keep organized in my kitchen with recipes that are more involved is to gather the ingredients and portion out what is needed for quick additions.

You’ll need a spring form round pan for any cheesecake you make; this recipe requires a 9″ round spring form pan. You can find these pans in the baking isle of most big box stores; I bought 3 different sizes from Superstore for a good price. I wrap my spring pan base in foil to avoid drips in my oven but you could simply place a cookie pan underneath to catch any drips.

First off, I’m going to tease you will these cheesecake pictures all the way through so you’re frothing at the mouth and eager to get your bake on. You’re welcome.

Heat your oven to 300 degrees F.The first step will be to prepare the crust.Spray the bottom and sides of pan with cooking spray. In a small bowl, mix oreo cookie crumbs and melted butter and press mixture on bottom and slightly up the sides. Set aside.

In a small bowl, mix together flour, pumpkin pie spice and pumpkin. Set aside. With a stand or hand mixer, beat cream cheese at medium speed until smooth and creamy. Gradually beat in both sugars until smooth. Beat eggs into the creamy mixture one at a time at low speed until just blended. Add pumpkin mixture and beat until smooth. Pour over crust and carefully place into the oven.

Bake at 300 F. for 1 hour 20 minutes to 1 hour 35 minutes. You will know the cheesecake is done when the outside is set but the centre is slightly jiggly when shaken. Run a clean knife lightly sprayed with cooking oil around edge of the pan to loosen the cheesecake in a swift but careful motion. If you pause, the cheesecake will start to stick to the knife and pull away from the cake. Turn your oven off and prop door open about 5 inches and rest for 30 minutes.

Remove from oven to cool on a cooling rack for an additional 30 minutes. After cooling, place in the refrigerator for six hours before topping and serving. I baked mine a day ahead and left it in the fridge overnight before topping.

Just before serving, run a clean knife around edge of pan to loosen the cheesecake and remove the spring side of the pan. Sprinkle walnuts over the top of the cheesecake and drizzle chocolate and caramel sauce in a back and forth pattern over the surface of the cheesecake using a teaspoon. I used caramel and chocolate sauce found in the ice cream topping isle at the grocery store. Taking a vegetable peeler, shave chocolate shavings from a bar of the semi-sweet bakers chocolate and sprinkle over the top, focusing on the centre.

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